Sweet & Sour

Sweet & Sour

What happens when you have two experienced and irreverent columnists on staff? You let them take on the most important topics of the day in the restaurant industry. Nancy Kruse and Peter Romeo discuss and debate almost anything impacting restaurants every month.


Are restaurants pricing themselves out of the good life?

Sweet & Sour: Columnists Peter Romeo and Nancy Kruse consider if menu pricing has hit the red zone. Someone check with a customer, quick.


Reports of mid-market restaurants' death may be greatly exaggerated

Sweet & Sour: The pandemic has fostered doubts about the viability of mid-priced dining. But isn’t the pandemic fading fast?

Sweet & Sour: Critics are blasting the life-saving program as a con job. They apparently prefer to kill the truth instead of germs.

Sweet & Sour: Here’s what the veteran trend spotters say they’ll remember most from the year that's ending. Slice of Spam, anyone?

Sweet & Sour: The restaurant business has grappled with labor challenges for about 40 years now, but never a situation as trying as the current one. It’s time to rethink the very nature of restaurant work.

Sweet & Sour: The longstanding protocols for who, what and when to tip have been upended. Here’s how the turmoil could shake out.

Sweet & Sour: Is the pursuit of frictionless interaction just a ruse for getting guests to do more of the work themselves?

Sweet & Sour: From android armies to a different sort of pot pie, here are the surprises we long time show-goers discovered at the industry’s first annual convention in three years.

Sweet & Sour: The tags deliver benefits that will keep them in use long after the pandemic fades.

Sweet & Sour: Brick-and-mortarless delivery concepts are growing at a head-turning clip. But that sort of expansion usually brings challenges, too.

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