Designing a viral restaurant
By Chloe
Laureen Moyal, founder of Paperwhite Studio, is becoming the go-to designer for independent restaurants seeking a unique look that can catapult them to viral status. Moyal developed designs for everything from sugar packets to menus at hot new concepts like Jack’s Wife Freda in New York and the expanding By Chloe chain. The restaurants’ signature visual elements help them gain buzz on social media platforms, especially Instagram. (Grub Street)
Giving kitchen staff a bigger cut
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It’s becoming increasingly difficult for restaurants to hire and retain cooks and other back-of-house employees. A wage gap between front-of-house and back-of-house is one reason cited for the problem. A handful of restaurants in Massachusetts is aiming to equalize the discrepancy with revenue-sharing programs for kitchen staff. (The Salt/NPR)
Undocumented restaurant owner deported
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Roberto Beristain lived in the U.S. for nearly 20 years as an undocumented immigrant. This week, he was deported to Mexico. Beristain began working in the U.S. as a restaurant cook in Indiana, and eventually came to own the restaurant. While Beristain was authorized to work in the U.S., a complicated legal situation ultimately led to the ICE decision. Beristain has a wife and three children who are all U.S. citizens. (CNN)
Old-fashioned duck is new again
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Pressed duck was once the height of fashion — in the 1880s. The dish requires cut-up pieces of duck and an elaborate press. The press crushes the duck — flesh, bones and, most importantly, blood — to extract a rich sauce. The technique is being seen at fine-dining restaurants such as Daniel, Per Se and La Grenouille in New York City. (Bloomberg Pursuits)
“Breaking Bad” restaurant opens
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Fans of the TV series “Breaking Bad” will remember the fast-food chicken chain Los Pollos Hermanos, owned by bad-guy Gus Fring. A real-life pop-up restaurant has been making a trek across the U.S., with stops in Austin, Texas, Los Angeles and now New York City. The move demonstrates how the show continues to stay relevant through today’s food culture. (Time)