This Week in Restaurant News: American Food, Danny Meyer Goes Sky-High, Who Gets to Be a Restaurant Critic?

Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week?

Here’s Why Food in America Is More Exciting Than EverBon Appetit

In Trump Era, Restaurants Risk Backlash with Political StancesChicago Tribune

The Rise of the Grocerant — Eater

Dishwasher Becomes Part-Owner of Top Restaurant Noma — BBC

Why Touch Screens Are Changing How We Order at RestaurantsWashington Post

Indoor Farming Startup Bowery Raises $7.5 Million from Investors Including ‘Top Chef’ Tom Colicchio — TechCrunch

Inside Wolfgang Puck’s Most Ambitious Restaurant YetDepartures

Who Gets to Be a Restaurant Critic? — Eater

Danny Meyer Launching $30M Restaurant, BarNew York Post

10 things you need to know before starting a restaurant remodel

10 things you need to know before starting a restaurant remodel

If your restaurant has been open for 10 years and business is good, that’s something to celebrate. But at some...
Olivia Terenzio
How to Raise Funds for Your Restaurant

How to Raise Funds for Your Restaurant

Few aspiring restaurateurs have the cash on hand to get their dream off the ground. That’s where investors come in....
Alison Arth
Hospitality in real life: How to make every guest feel like a VIP

Hospitality in real life: How to make every guest feel like a VIP

We all know that hospitality is the key to success in the restaurant industry—not just getting butts in seats, but...
Olivia Terenzio
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How The Anchovy Bar creates unique experiences through chef, brewery, and winery collaborations

How The Anchovy Bar creates unique experiences through chef, brewery, and winery collaborations

Born from the team behind State Bird Provisions and The Progress, The Anchovy Bar stands out for its focus on...
Joy Manning
How Uni Restaurant in Boston is stepping into the future with OpenTable

How Uni Restaurant in Boston is stepping into the future with OpenTable

With varying degrees of caution, people have returned to restaurants. Many vaccinated diners feel more at ease meeting for dinner...
Joy Manning