People are leaning toward whatever they possibly can to generate new business and make people feel as safe as possible. Some restaurants are using shower curtains between tables for separation, some

Before the coronavirus pandemic prevented restaurants and food brands from moving forward with any sense of normalcy, some chefs and restaurants were already set up for some form of success. Or at

Jenna Helwig wanted a career in television when she was in college, so she worked for a television entertainment company for years. But over time, it became more and more disenchanting. “While of

The guide recommends restaurants beyond the awarding of one to three stars, with Bib Gourmand and The Plate designations or other symbols that denote what a restaurant deserves: beer mugs for quality

Rachel Yang (Culinary, ‘01) was nominated for Best Chef: Northwest & Pacific. She co-owns three restaurants in Seattle and one in Portland with her husband, who is also a chef, Seif Chirchi. The

There were early calls for New York City, America’s epicenter of the virus, to quarantine the sick in hotel rooms, and the city’s first step was for some hotels to provide rooms for non-critical

On a regular week, Rethink Food NYC’s mission is to create a more sustainable and equitable food system by working with various food partners like restaurants and corporate kitchens. Rethink uses

Julia Sullivan had been paying attention to the news long before she realized it would affect her two businesses in Nashville. She’s the owner of a restaurant called Henrietta Red, part of Strategic

Take the history of hotel keys. First, they were actual mechanical keys, then they eventually became credit-card-like keys that needed to be swiped or inserted, and now they’re usually the same kind

Single-use plastics are defined by the United Nations Environment Program as “waste products of a throwaway culture that treats plastic as a disposable material rather than a valuable resource,” which

And it was worth it. After externing and then working for Locande Verde, Smith Canteen and Seersucker, she and her now husband Simon Tung (Management, ‘11) — also an ICE alum — decided to go all in on

“We tend to associate sea vegetables with Asian foodways, but nearly every coastal community consumes them,” she says. “In the U.S., the most popular is probably the most neutral tasting. There’s no