Trending this week: How delivery disrupts the industry, 9 ways to satisfy vegetarians, more

10. How to comply with labor laws for contract workers

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DOL’s new overtime rules and recent guidance on independent contractors spell interesting times ahead.

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9. Michael’s Santa Monica is born again

Michael's / Jim McHugh

An iconic restaurant aims to redefine New American cuisine.

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8. Restaurant glut fueling no-growth scenario

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Darden CEO says more restaurant closures would be helpful for overall industry.

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7. 50 Eggs adding Latin flair to its portfolio

50 Eggs

Parent to Yardbird and Spring Chicken plans to launch Chica next year.

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6. 6 things you need to know about the seafood supply

Monterey Bay Aquarium

Kosher “shrimp,” traceability technology, human rights violations were in the spotlight at a recent Monterey Bay Aquarium Sustainable Foods Institute gathering.

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5. How three restaurants promote pasta's possibilities

Matt Taylor-Gross

Pasta maker or mad scientist? It’s hard to say when you look at some of the out-of-this-world innovations happening with pasta right now.

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4. The $25 challenge: Five operators create a value-driven menu

Five operators create a value-driven menu positioned to compete with the large chains.

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3. 4 ways to create positive energy at your restaurant

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Good vibes are infectious in a workplace, but they need a little nudging.

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2. 9 ways to satisfy vegetarian guests

Plant-based diets are proliferating. Does your menu offer something for this audience?

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1. How delivery is disrupting the restaurant industry

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Grubhub’s CEO, detailing plans for the firm’s delivery growth, predicts the rise of “virtual” restaurants.

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