Trending this week: Danny Meyer names industry’s biggest challenge

10. Restaurateur Carl Sobocinski outlines legacy for Table 301 group

Table 301

The Greenville, S.C., operator works to foster growth in community and of employees.

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9. Hyper-local honey: A chef and a beekeeper talk bees

Roger Garrison

Should restaurants tend their own hives?

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8. Video of the week: Traditional Italian restaurant with a twist

CBS Evening News/YouTube

The unique restaurant is located in a Tuscan prison, where meals are served by those who are serving time, CBS News reports.

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7. Miami location of Plant Food + Wine faces landlord dispute

Sakara Life

Matthew Kenney, chef and restaurateur, sells the culinary academy, according to a report.

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6. Flavor of the Week: Peach iced tea brings interest to classic drink

baibaz/iStock/Thinkstock

The staple beverage is still growing on restaurant menus.

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5. Chefs add crunch and crackle to raw fish dishes

Samantha Egelhoff

Chips, crackers and even Pop Rocks lend texture.

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4. Sons of Arnie Morton join forces at MB Steak

Denise Truscello

The brothers in beef design a next generation Las Vegas steakhouse.

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3. Restaurants we’re dying to try: Intriguing locations

Borgata

New restaurants are cropping up in all kinds of places.

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2. Restaurants make shift to cashless payments

Operators share why they chose to ditch the cash for a plastic-only operation.

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1. What We’re Reading: Danny Meyer names industry’s biggest challenge

Melissa Hom

This week, Danny Meyer shares what he considers to be the industry’s biggest challenge, top chefs dish on the toughest summer jobs they ever held, and Tabasco introduces its hottest hot sauce ever.

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