We humans can't stop playing with our food. Just think of all the different ways of serving potatoes—entire books have been written about potato recipes alone. The restaurant industry was born from our love of flavouring ...
Archaeology
Nov 26, 2022
0
453
Currently much of the research on nanocomposite-based sensors is related to non-sustainable materials. This means that these devices contribute to plastic waste when they are no longer in use. A new study, published on 28 ...
Bio & Medicine
Jun 28, 2023
0
95
Businesses are increasingly embracing social causes as a way to promote brand trust among consumers while also attempting to better society. Chipotle, for example, made headlines when it released "Back to the Start," an advertisement ...
Economics & Business
Aug 29, 2019
0
5
Just a few negative online restaurant reviews can determine early on how many reviews a restaurant receives long-term, a new study has found.
Economics & Business
Jul 23, 2020
0
1
When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence.
Economics & Business
Oct 19, 2021
0
38
With restaurants and supply chains disrupted due to the global coronavirus pandemic, two-fifths of commercial fishermen surveyed from Maine through North Carolina did not go fishing earlier this year, according to a Rutgers ...
Ecology
Dec 17, 2020
0
6
Emmy-nominated popular drama The Bear and Gordon Ramsey's reality show Hell's Kitchen may be television portrayals. But they underscore the harsh truth about what can really go down when working in a hot, cramped, chaotic ...
Social Sciences
Aug 4, 2023
0
1
As the COVID-19 pandemic shutdown continues, restaurants everywhere are feeling the impact. Many closed or switched to curbside and takeout options. But others have been on a months-long roller coaster—opening as virus ...
Economics & Business
Jul 20, 2020
0
4
What is it that makes you want to return to a restaurant again and again?
Economics & Business
Jan 13, 2011
0
0
Consumers equate gold with status and luxury—and it turns out seeing the color makes them more generous tippers, according to new research from University of Dayton Assistant Professor of Marketing Na Young Lee.
Economics & Business
Dec 19, 2018
0
0
