Why a restaurant based on delivery can be risky
Tender Greens
Many restaurant operators today think they have to provide delivery in order to build a successful business. But Chris Webb, a former financier and investor in Tender Greens, says the model is unsustainable. (Recode)
Smaller operators face closures
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Why are independent restaurants closing at an alarming rate? The high cost of doing business and more regulations are just a couple of factors, writes Andrew Rigie, executive director of the New York City Hospitality Alliance. (Forbes)
Why male chefs need to listen, and talk less
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Amid a wave of sexual harassment allegations against some of the restaurant industry’s biggest names — John Besh, Johnny Iuzzini, Mario Batali and Ken Friedman among them — Bon Appétit’s Julia Kramer writes that instead of speaking out, male chefs need to listen. (Bon Appétit)
Related: The beginning of the end of sexual harassment?
The amount of food we waste
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More attention is being paid to food waste because of the critical role it plays in carbon emissions and food security. But worldwide, about a third of food that is grown is thrown away, and in the U.S. that number is as high as 40 percent. (The New York Times)
Neapolitan pizza named Intangible Cultural Heritage
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It’s official: Neapolitan pizza has been placed on Unesco’s Representative List of the Intangible Cultural Heritage of Humanity. A spot on the list helps keep cultural traditions alive and raises their profile. (The New York Times)