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?
Latest Front in Food Delivery: Kitchens in Empty Malls – The Wall Street Journal
The latest development in the food delivery space aims to leverage obsolete mall space and parking lots, which property developers are using as ghost kitchens to fill orders. It could be a cost-effective solution for meeting ever-growing delivery demand in the e-commerce age.
Michelin Gives New ‘Green Clover’ Symbol to Sustainable Restaurants – Food & Wine
Last week, Michelin released its guide for France, which featured a new symbol to its repertoire: a green, five-leaf clover that designates restaurants “embracing more sustainable gastronomy.” More than 50 restaurants earned the distinction (a small percentage). So far, it’s unclear exactly what the criteria are or whether the symbol will be coming to the U.S.
Why Restaurant Workers Are Protesting New York’s Minimum Wage Plan – Grub Street
Advocates are protesting Governor Andrew Cuomo’s signing of a recent law, which excluded restaurant workers from the $15 minimum wage. Learn why some advocates worry about wage theft, harassment, and discrimination, and why industry activists are divided on the issue.
Chicago Black Restaurant Week Kicks off Sunday – Chicago Sun-Times
The fifth annual Chicago Black Restaurant Week is here, shining a light on black-owned businesses in the Windy City. Black Restaurant weeks are also taking place in San Antonio and New York, coinciding with February’s Black History Month. See who’s participating, and how they’re using the opportunity to grow their businesses, in these stories.