Sublime
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Brunch menus are an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights or for the scraps generated in the normal course of business.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
More apartments will be built without full kitchens.
Dru Riley • Cloud Kitchens: Providers, Ghost Kitchens, Virtual Restaurants
These initiatives are certainly a feel-good way for customers to continue to support the hospitality industry – but it remains to be seen if they can provide enough of a boost for restaurant owners to continue partnering with them in the long term. External interventions on the hospitality industry don’t always go well, particularly where there’s a... See more
Sarah Drumm • Restaurant-to-consumer: Can the experience be sold online? | Thingtesting
Emily Abramson
@emilyabramson
So what’s replaced hangouts in the city? In many cases, I’d consider them ersatz third places: establishments that are either too expensive for the average American or apparently designed to disincentivize lingering. Think carefully curated faux dive bars that serve $15 beer-and-shot specials, or parks like New York’s High Line that are built to be... See more
Allie Conti • Do Yourself a Favor and Go Find a ‘Third Place’
There’s work involved in making the shift to delivery and takeaway — time and money that a restaurant likely does not have to spend. In the best-case scenario, the model effectively turns restaurants into so-called “ghost kitchens,” eliminating the need for nearly all front-of-house staff. David Chang has called the pivot to delivery “fools gold.”