"Is everything going to change?" asked chef Clare Smyth
Celebrated chef Clare Smyth sold out three months of bookings in 20 minutes when her Core restaurant said it would reopen from lockdown.
What We Lose When a Restaurant Closes
The story of Porsena — a restaurant in New York that shuttered this year after a 10-year run — is still playing out across the US as businesses feel the reverberations of the pandemic.
Put helping restaurants on your menu
Here are a few ways you can help support restaurants right now.
Chef Massimo Bottura calls for a revolution to end food waste
Italian chef Massimo Bottura is on a mission to end food waste.
The rise from illegal immigrant to Michelin star chef
From the state of Guerrero, Mexico, through the perilous voyage to make a better life in the US, to becoming the first Latin American chef to ever win a Michelin star.
There was racism and abuse at my restaurant job
This is a repost from Eater Voices because we think it is extremely important to spread the message that people of color shouldn’t have to choose between earning a living and putting up with harassment in a service job.
How to Save Restaurants
In this op-ed article in The New York Times, author Priya Krishna says rebuilding the restaurant business requires a new model for its labor.
Easily set up a takeout service with RSVP and keep your revenue up
Is your restaurant closed because of COVID-19 or taking the opportunity to add a new revenue stream to the mix?
How Restaurant Hospitality Has Changed in the COVID-19 Era
What is it like to stay open, protect guests, and fight uncertainty?
Honey is the third-most-faked food in the world
The "twindemic" is here, but did you know that most store-bought honey versions are fake?
RSVP offers relief for the dining industry to fight COVID-19
RSVP, the admin and bookings management platform for the dining industry is helping in four different areas.
How restaurants are preparing for winter amidst COVID-19
For many the choice is stark: find some way to seat diners outside without freezing, or risk going out of business.
From fine-dining to comfort food
Some of the world's finest restaurants are finding new niches—and new customers—amid the coronavirus pandemic.
This husband-and-wife startup is trying to save mom-and-pop restaurants from pandemic oblivion
A couple is re-inventing restaurant websites in order to save them amidst the pandemic.
How this chef is leading a movement for equality in gastronomy
Danish cook Kamilla Seidler has found a new calling as a voice for equality and sustainability in the hospitality industry.
This chef has an all-women kitchen and wants you to 'embrace the immigrant'
Netflix’s Chef’s Table star Asma Khan wants to tackle racism and sexism with food.
A Woman’s Place documentary: Time to redefine the old school phrase
The documentary is directed by an Oscar-winning filmmaker.
Creativity during Covid-19? For this chef it means not giving up
Cosme chef Daniela Soto-Innes shares her advice for restaurant workers in a tough time for the food industry.
Is it possible to dream of getting three Michelin stars during the pandemic?
One of the most anticipated openings of 2020 finally welcomed their first guests. But can they dream big and survive a pandemic at the same time?
Noma reopens with a new "old" menu
René Redzepi's Noma re-opened its doors for business-as-usual this month with a brand new menu starring some locally sourced vegetables, plus a few old favourites.
Dan Barber: How do we save the small farms?
Thirty per cent of small farms fear bankruptcy as a result of Covid-19. Can a chef and a project protect them?
This chef wrote an emotional post after 27 no-shows in one day
Since the reopening, many restaurants have complained of high numbers of customers failing to cancel their reservations. See how you can avoid no-shows.
How a chef tackles sustainability during a pandemic
Chef-owner of zero-waste restaurant Silo, Douglas McMaster, spoke about the concept of zero waste, how the pandemic is affecting the United Kingdom’s restaurant industry and much more.
Racism is still a serious problem in the restaurant industry
And food should be considered a medium of conversation for race and injustice.
No young chef should be judged by their skin color
This Michelin-starred chef calls for greater racial diversity in the restaurant industry.
Pop-Up Dinner Organizers Consider A Post-Coronavirus Future
The restaurant industry is facing an ongoing crisis, but pop-up chefs confront unique challenges during the pandemic.
Dominique Crenn doesn't want to go back to normal
The chef of Atelier Crenn in San Francisco wants to change the entire food industry.
'Dying to dine out': The future of restaurant dining is reservation-only
If you're planning to dine out again in the near future, you're probably going to need a reservation to get in.
The world is ready to appreciate African cuisine
Why is French cuisine a fine dining experience, but oxtail stew can cost less than $10?
5 chefs bringing the flavours of African cuisine to international gourmands
Foods from black cultures are worth cherishing.
"I no longer want to think about guides or stars": international chefs rethink life after COVID-19
René Redzepi went from 350 euro menus to 16 euro burgers and Mauro Colagreco wants to continue to give a memorable experience to his guests. Among the biggest names in gastronomy, each has its own way of digesting the coronavirus crisis.
Is the good old picnic the near future of food pop-ups?
With summer fast approaching, people will lure outside even though COVID-19 continues to spread. A picnic can be the perfect solution to dine outside without endangering yourself or others.
Save a restaurant one recipe at a time
A new website lets chefs and restaurants share their recipes to the public to raise money for their businesses. See how you can share yours if you are a chef.
Why Restaurants Are Not F*****
An acclaimed Ottawa entrepreneur, Joelle Parenteau, writes about the challenges restaurants face during coronavirus and how this was a wake-up call for the industry.
Coronavirus: Mental Health is the Dark side of the Restaurant Industry
If mental health was one of the biggest and most silent issues in the restaurant industry, imagine what's doing to chefs and staff during a crisis like the one we are living in.
Coronavirus might change Eleven Madison Park's menu forever
As restaurants adapt to the Covid-19 world, chefs are already rethinking their signature dishes.
Farm-to-table becomes farm-to-home
Coronavirus crisis could change our relationship to food forever. See how restaurants and farmers are helping each other fighting the pandemic.
Is this the "new normal" for reopening restaurants?
Disposable menus, reduced tables, and servers with masks and gloves.
3 Easy Steps to Sell Your Gift Vouchers with RSVP
We have made our voucher and merchandise module available now whether or not you are using our restaurant booking system, which was a previous requirement.
The food industry will be different after coronavirus. Let's look at that as an opportunity
Hear from chefs that look at the pandemic as an opportunity to think about how to transform and future proof the restaurant world now, so this will save the industry in the long run.
Coronavirus: Are government measures sufficient to save restaurants?
Providing relief to the people and companies that are most affected, until the emergency abates, is welcome. But is it enough? How many restaurants will survive? How much debt will they be carrying?
How Instagram cooking classes are keeping people together during coronavirus
As many people all over the world are social distancing and self-quarantining, some are using technology to bring them together.
How to continue generating revenue in times of the Coronavirus
Actionable ways to survive COVID-19.
Recipes for Survival against the COVID-19 — Coronavirus Cuisine
A chef, culinary scientist, and fermentation specialist’s take on diet, wellness, and kitchen cleanliness that can help you prevent and thrive against COVID -19.
Coronavirus is being devastating to the food industry
Many restaurants are closing, others are seeing unprecedented drops in reservations.
Fermenting is an easy but nutritious way to preserve foods to enjoy out of season. Learn what it is and how to do it.
Alcohol-free cocktails? Find them in your neighbourhood restaurant or bar
The world of non-alcoholic spirits and drink alternatives has grown far beyond the gimmicky trend of “dry January” and beverages long derided as mocktails.
These are the most beautiful restaurants in the world, according to Condé Nast Traveller
These are the prettiest restaurants and cool cafés from Ibiza to Stockholm to Los Angeles.
Watch one of San Pellegrino’s top ten young chefs cook in Hong Kong
Ex-Noma, Tickets and Mugaritz Alum, chef Pablo Lagrange brought his Argentinian inspired cuisine to Hong Kong for a four-night pop-up.
What is the “why” of a restaurant?
Food anthropologist Natasha Bunzl reports from the sold-out event "The Restaurant as a Research Site" at the NY University.
When you think of Wuhan, think of hot dry noodles
The Chinese city of Wuhan might have become synonymous with the coronavirus outbreak, but many of us have forgotten the traditional Wuhan delicacy, which happens to be 100% plant-based.
Is Noma going to get three stars this year?
Journalist Rasmus Palsgård predicts the winners of the Michelin Guide Nordic Countries 2020.
How do we improve something without changing it?
Alex Smith, from Copenhagen Distillery, discusses the importance of improving a drink or dish while maintaining its identity.
Ferran Adrià says it's unfair to pay 800€ salaries
The head chef at the trendsetting restaurant El Bulli is worried about the pay gap in hospitality.
Waiter, there's a climate surcharge in my bill
How a 1% surcharge on restaurant bills can help fight climate change.
All your plastic water and soda bottles now give you free metro tickets
At least in Rome. The city is implementing a bottle recycling scheme where you can exchange plastic waste for metro rides.
This entirely waste-free wine-bar sets a new standard
The space in Brooklyn is finding ways to eliminate food waste from their premises.
Michelin Guide and TripAdvisor join forces
Would it be good for restaurants? That's the question.
Karime López is first female Mexican chef to win a Michelin star
Head chef at the restaurant Gucci Osteria in Florence, Italy, owned by chef Massimo Bottura, López was the only woman in the Italian entries to be awarded a star this year.
Learn how to be a cook before you become a chef
Knowing how the kitchen and restaurant works is vitally important to becoming a chef. This is Countertalk's Ravneet Gill, and her perception of the food industry today.
Peas and carrots? How to understand flavor with a simple dish
Inside guidance from Ian Cairns.
20-year-old chef wins a U. N. environmental award for helping cacao farmers
Chef Louise Mabulo has been named by the United Nations Environment Programme a "Young Champion of the Earth."
Do you know how to be a chef in a mega-restaurant world?
Inside guidance from Ian Cairns, an intern at Noma's fermentation lab.
"What do I do when I want to cry in the kitchen?"
This is the first article of a series with Countertalk's Ravneet Gill, and her perception of the food industry today.
"Is opening a restaurant a waiting game?"
Here is the second article of a series with Countertalk's Ravneet Gill, and her perception of the food industry today.
A "sea of plastic" to produce organic tomatoes
The organic tomatoes coming from Andalusia come with extra costs: overexploitation of human and natural resources.
5 ways Instagram is Transforming Modern Restaurant Design
Trendy restaurants are finding new ways to cater to a new crowd of diners.
Follow the example and stop using cling film in your restaurant
First straws, now cling film. Restaurants are slowly getting rid of single-use plastic.
Even a Michelin-starred chef wants restaurants to stop serving avocado
And you should stop eating them.
#UntrendingWine: connecting chefs to small wine producers
This company wants you (and chefs) to hear the word “natural” differently.
These knives are used in some of the best restaurants in the world
France-based knife maker Roland Lannier produces handmade knives used at global hotspots.
Learn about food and fermentations with this funny series
If you haven't seen It's Alive!, you need to start watching.
Women of Food: a new database that wants to address gender equality
"We want to make women in gastronomy equally visible and influential," explain the founders.
Women chefs are the stars in this film
It's all about female chefs who are changing the face of the restaurant industry, taking on challenge after challenge along the way.
This is the hottest new pasta shape
Have you heard of caramelle?
This map shows you all the women-led restaurants across America
Food-delivery service GrubHub created a special website called RestaurantHER that highlights all restaurants that are owned, co-owned, or partnered with women.
Want to book a table? Send them a letter
If you are interested in dining at this restaurant in 2018 you must send your requests by mail.
How to secure reviews for your restaurant – Part 2
How to Reward Your Guests With Every Purchase or Visit
"Is everything going to change?" asked chef Clare Smyth
Maintain a strong relationship with your guests by using email marketing
Having a database is essential for the success of your restaurant