Search

Working Lunch: Shifting political alliances are likely to turn a reduction in charges into an imperative at the state level.

Eating places are closing at the rate of one per week because of the one-two-three combination.

A travelers' advocacy group is accusing the multiconcept operation of violating truth-in-pricing rules and wants the surcharge dropped.

A beta version of the $5 food-safety training program needs to get rid of some bugs, says an expert on the topic. But its producers say the issue is politics, not a dispute over best practices.

Reality Check: The industry's tendency to portray every legislative or regulatory proposal as a restaurant killer is getting very old. Couldn't we be adults and focus on the real effects, like less opportunity?

Suddenly, organized labor seems to be working against its own cause, affording restaurants a puzzling but appreciated wait-and-see opportunity.

They hate the concept but relish the practice because of the control it provides, according to a new report.

Working Lunch: Townsend Brown, policy analyst with Multistate, joins the podcast to discuss the law. Also, the restaurant industry may have beaten back another tip credit proposal.

A Deeper Dive: Peter Romeo joins the podcast to talk about the tip credit and whether it really is dead, service fees and the impact on tipping.

Working Lunch: The podcast from public affairs firm Align Public Strategies features a discussion on Biden’s “junk fees” proposal and more on the tip credit.