Jul 29, 2014 — The National Labor Relations Board has found that McDonald's shares responsibility for working conditions at its franchised restaurants. The company will fight the ruling.
Jul 21, 2014 — A French law requires restaurants that sell homemade food to display a label on their menu to distinguish them from places that use frozen or vacuum-packed food. But critics say the law is too vague.
Jun 25, 2014 — Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists tried to find out.
May 4, 2014 — Just about every bite of meat that a Pittsburgh chef served in 2013 was raised in Pennsylvania. He learned from his locavore experiment that diners prefer prime cuts of beef over sausage and offal.
Feb 5, 2014 — Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.
Dec 3, 2013 — Everyone who's ever had a job has had to show up for work on days they'd rather be anywhere else. Keeping it together can be especially challenging for servers, whose livelihood depends on providing diners with pleasant experience.
Nov 8, 2013 — Restaurants with a "weak" reputation are more likely to write fake positive reviews, a study finds. But chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.
Nov 6, 2013 — Charlie Trotter was one of the country's most influential chefs. His death comes just a year after he closed his namesake restaurant in Chicago. Authorities plan to conduct an autopsy on Wednesday.
Oct 28, 2013 — Digital menus may help diners make more informed choices about restaurants' food and drink options. And they may boost restaurant profits, too: Sales have increased 23 percent since one Florida restaurant introduced tablet menus in September.
Oct 15, 2013 — A Ralph Lauren grill? A Tommy Bahama seafood restaurant? Yes, they exist — along with other retailers venturing outside their areas of expertise to whet customers' appetites. The idea is to create a branded sensory experience. But with food that can be risky.