This Week in Restaurant News: New Romanticism, Too-Fancy Coffee, Solving the Line Cook Shortage

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?

‘New Romanticism’ Is the Culinary Ethos We’ve Been Waiting For — Eater

America’s Most Influential Bakery Is Only Getting More InfluentialBon Appetit

Chef Edward Lee Wants to Solve the Nation’s Line Cook Shortage — Munchies

Has Coffee Gotten Too Fancy?The New York Times

Meet Suzanne Cupps, the Only Female Executive Chef at Union Square Hospitality — Eater New York

Why It’s So Hard to Revamp Classic Restaurants — Eater

Skittles, Champagne And Cigars: A New Generation Of Flavor Pairings — NPR

Menus Without Borders: The Mashup Paradox — Restaurant Hospitality

Massimo Bottura Has a New Project: Feeding America’s Poorest Communities — Grub Street

7 Issues on Restaurant Leaders’ Minds — Restaurant Business Online

The ‘World’s Best Pastry Chef’ Just Announced Where in L.A. He’ll Open His First RestaurantLos Angeles Times

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