As unpalatable as the thought may be to some, tight profit margins and increasing labor costs may force restaurant owners and food service professionals to reinvent their business models, according to a team of researchers.
As people count the cost of the bushfire that has devastated the South West town of Yarloop, one local clinician is investigating how emergency burns staff should prepare for the unexpected.
Restaurant servers are more likely to give better service to patron types they believe are more inclined to tip well, a Wayne State University researcher has found, a principle that has significant consequences when African-Americans ...
Farmers can make a profit selling their produce directly to local businesses, but they must not let possible new costs weaken their commitment to the new venture, according to an international team of researchers.
When you sit down to read a restaurant menu, do you read it like a book? Or do your eyes flit from place to place to find the most enticing dish?
A new Cornell study finds that about one-quarter of U.S. takeout restaurants surveyed accept online orders.
Despite recent news reports questioning the long-term viability of daily deal companies, a new study from researchers at Rice University and Cornell University shows that the companies are more popular than ever among consumers.
Cash bonuses can help hotel operators lure back disappointed customers who were displaced during overbooking snags, according to Penn State researchers.
Elena Karpova says U.S. consumers are increasingly interested in "fast fashion" -- more frequent replacement of inexpensive clothes that become obsolete several weeks after they're purchased. And the Iowa State University ...
Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases when the price increases, according ...