What we’re reading: Support for a border tax, the consumer outlook and

Support for a border-adjustment tax

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A discrepancy between the U.S. corporate tax rate and the rate in other developed countries puts America at a disadvantage, but a border-adjustment tax would help remedy the problem. So writes William J. Jones, chairman and CEO of Cummins Allison, which manufactures currency processing and authentication equipment. Jones advocates for a border-adjustment tax as part of greater tax reform, but he acknowledges that there is no consensus among business leaders on a solution. (The New York Times)

Consumer economic outlook is bright

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Consumer spending accounts for two-thirds of U.S. economic activity, and was a highlight of a recent report on the economy by the Department of Commerce. In the fourth quarter of 2016, GDP rose 2.1 percent, compared with 3.5-percent growth in the third quarter, according to the Commerce Department. Meanwhile, consumer spending rose 3.5 percent in the fourth quarter and 2.7 percent in fiscal 2016. (Fox Business)

Advocacy group reports on human trafficking in restaurants

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Polaris, an advocacy group concerned with human rights trafficking, says some U.S. restaurant, agriculture and bar workers are part of a web of such abuses. Of more than 32,000 reports of trafficking the group received, 1,700 were of restaurant workers. (The Salt/NPR)

CEO of Bourdain Market steps down

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Media personality and former chef Anthony Bourdain is in the midst of planning a large food hall in New York City called Bourdain Market. This week, Stephen Werther, CEO of the project, stepped down. Werther said he is leaving to launch his own project to bring Chinese food businesses to parts of the world outside Asia, presenting a potential conflict of interest. (Eater)

Restaurant rides ranch wave

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Ranch dressing is so uncool that it’s cool again, and a restaurant in St. Louis is offering a menu that highlights the dip, salad dressing and spread. Twisted Ranch serves everything from mozzarella sticks to burgers with ranch dressing varieties to complement the menu items. Some say it’s gimmicky, but it definitely taps into a hot trend. (St. Louis Post-Dispatch)