The Campaign to Redefine ‘Chinese Restaurant Syndrome’ – The New York Times
Nearly 30 years after “Chinese restaurant syndrome” was added to the dictionary to describe the purported effects of MSG, Twitter activists have called for an update. Learn how stereotypes fueled an outdated stigma and how Merriam-Webster is weighing its next step. 

Restaurants Take Aim at Improving Manager Turnover Rates – CNBC
Longer manager tenures correspond to higher restaurant sales, but manager retention poses an ongoing struggle for operators. Find out how chains like Shake Shack are testing higher compensation and shorter work weeks to land on a strategy that works. (After you feel inspired, check out Toast’s piece on how to be a good manager.)

Is Seattle’s Booming Restaurant Scene Showing Signs of Slowing? – The Seattle Times
In the city that bred icons such as Canlis, Spinasse, and Edouardo Jordan’s widely celebrated Junebaby, mom-and-pops have started to shutter due to the high costs of doing business. It’s a familiar story nationally of gentrification and competition, but Seattle makes for a particularly illustrative example – and one worth watching in the months to come.

DOL Sets Strict Definition of ‘Joint Employer’ – Restaurant Business
A new rule from the Department of Labor specifies exactly when a franchisor is liable for the compensation polities and scheduling practices of its franchisees, in a move to reduce confusion that has led to lawsuits. The ruling takes effect in 60 days, so in the meantime, read on to learn if your business meets the requirements.

Current Job: Award-Winning Chef. Education: University of IHOP.  – The New York Times
Many chefs of today’s upscale, award-winning establishments started out in chain kitchens of Applebee’s and Howard Johnson’s (think Cassidee Dabney of Blackberry Farm, Girl & the Goat’s Stephanie Izard, and the legendary Jacques Pépin). Here’s why they value chain kitchen culture, and why we shouldn’t underestimate it – especially when chains are some of the industry’s top employers. 

Blue Eggs and Salt? Restaurant Freebies Get Fancy – The Wall Street Journal
Fine-dining restaurants are embracing the free sample, and taking the opportunity to be creative with guest for parting gifts. From blue eggs and mini ice cream cones to caramel popcorn for the road, learn how complimentary gifts elevate hospitality and impact the bottom line.

Who’s Watching the Kids? – Eater
Childcare has long posed a challenge in the restaurant industry, and new organizations are looking for solutions. Learn how West-bourne, a New York City restaurant, and the Bay Area nonprofit Tipping Point, connect parents and providers in both the formal and informal economies.

The Midlife Crisis of the American Restaurant Review – Los Angeles Review of Books
A new wave of food criticism is transforming the field with fresh perspectives on who and what deserves coverage. As writers today are increasingly using their platform to advance political positions and causes (think #MeToo and cancel culture), Theodore Gioia questions the role of the review format and what it might offer in the future – read his thought-provoking take to see if you agree.

American Restaurants Brace for Potentially Devastating Wine Tariffs – Wine Spectator
A proposed increase in tariffs on European wines has the restaurant industry on edge, as importers warn of rising prices this month. Here’s how beverage directors across the country are reacting, and how they’re taking action – from adjusting prices and frontloading bottles to writing representatives in Congress.

A Restaurant With No Leftovers – The New York Times
The Brooklyn wine bar and restaurant Rhodora is one of several new businesses nationwide aiming for zero waste – a lofty goal in the food and beverage space. Learn how the team has expanded composting and recycling, reimagined cleaning materials, and found creative storage solutions that eliminate the need for a trash can (with profitability in mind). 

Minimum Wage Hikes Hit 21 States in 2019—and More Are on the Way in 2020 – CNBC
Nearly half of all the states in the U.S. raised their minimum wages in 2019, requiring a radical transformation in the traditional restaurant business model. Here, restaurants look for creative ways to keep hiring steady and retain their best staff members.

Chinese Restaurants Are Closing. That’s a Good Thing, the Owners Say. – The New York Times