Delivery reshapes restaurant industry
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Restaurant operators from coast to coast and across all segments are adapting their businesses to meet the needs of consumers who are increasingly clamoring for delivery. That might mean redesigning restaurants, adapting menus or investing in technology. (USA Today)
Lobster prices spike
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Due to a combination of factors, the price of hard-shell lobster has spiked up to $15 per pound during the spring, compared with $8 per pound last year. Restaurant operators in Boston discussed how they are trying to balance the high cost with menu pricing. (Boston Globe)
Public school trains next generation of New York City chefs
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New York City has only one public school, Food and Finance High School, dedicated to nurturing the next generation of chefs. Professional chefs volunteer as teachers to mentor the up-and-coming cooks. (The Wall Street Journal)
Keeping the family business alive
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Simone’s Market in New Orleans is run by Simone Reggie, whose great-grandfather immigrated to Louisiana from Lebanon and whose three businesses included a grocery store in the state. She’s made a name for herself in the Big Easy’s dining world and was recently named one of 30 Southern women in food to watch. (The New York Times)
GQ names best new restaurants
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From the latest restaurant by David Chang to a buzzy spot in Nashville, Tenn., from Julia Sullivan and Allie Poindexter, find out which restaurants GQ picked as the best of 2018. (GQ)