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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.

Workforce

Call the scrap yard. We have a labor model to be picked up.

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.

Topics

With the old guidelines this scrambled, what's next for tipping?

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.

Sweet & Sour: Some consumer media are dropping the shorthand method of assessing a dining-out experience. But these two longtime industry observers have reservations about the trend.