Food and Drink

A new eBook from Johnson & Wales University’s College of Online Education lets data, successful students and alumni in the field, and a distinguished professor answer how a degree can make all the difference.

McMurdo Station is a U.S. research center in Antarctica that houses the largest community on the continent—the population swells to over 1,000 in the summer—and a lot of logistics go into feeding employees literally in the middle of nowhere.

Tipping is seen by some as an outdated concept in America, and a few vanguard restaurateurs have been trying to change how employees are compensated. But old habits die hard for both servers and customers.

Comfort food needs to go beyond a warm dish of mac and cheese. Diners and travelers are demanding more from their fine dining and their fast food, and smart restaurants are responding.

Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.

It's clear that Redzepi's stints in Japan, Australia, and Mexico have been crucial in helping him develop new ideas. The new Noma will be very different from the old one, but that's a good thing.

Chefs+Tech is now Skift Table. Kicking off our original coverage, here are three perspectives on the evolving business of reservations.

The Resy + Airbnb partnership signals the continued confluence of travel and restaurants. If executed well, it will be big business for restaurants on Resy's platform. Airbnb just announced a partnership with Resy.

We're pulling for Blue Bottle to maintain its indie cred even though it now has serious corporate backing.

The recent hurricanes have put Waffle House's opening hours (24/7/365) back into the spotlight, but it's the restaurant's logistics and enduring hospitality practices that deserve the story.