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Known for concepts like Carbone, The Grill and Dirty French, the multi-concept operator will bring dining options to both existing and new properties under development.

The accusations, leveled in Chicago and Philadelphia, are part of a wave of stepped-up union activity in recent weeks.

A Deeper Dive: The National Restaurant Association’s Hudson Riehle joins the podcast to discuss the group’s annual State of the Industry Report.

The startup uses robots and tunnels to move food from kitchen to car. It believes it can one day connect entire cities.