Peter Romeo

Editor at Large

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Peter Romeo has covered the restaurant industry since 1984 for a variety of media. As Editor At Large for Restaurant Business, his current beats are government affairs, labor and family dining. He is also the publication's unofficial historian.  

Articles by
Peter Romeo

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The tip credit survives a legislative challenge in Illinois

Proponents of killing the credit acknowledged this week that legislation outlawing the employer concession is virtually dead for this year.


Ohio servers and bartenders sound off on efforts to kill the tip credit

The Ohio Restaurant & Hospitality Alliance airs research showing tipped employees are as opposed as their employers are.

Reality Check: You wouldn't believe what passed for acceptable in earlier iterations.

The industry and its allies are pushing legislation that would raise the state's minimum wage to $15 but keep the credit. The move is intended to thwart an effort to both raise the wage and kill the credit through a ballot initiative.

The full-service veteran was named this year's winner of the Gold Plate award from the International Foodservice Manufacturers Association (IFMA).

Reality Check: President Biden issued a set of guidelines Thursday for protecting workers from the digital onslaught.

With traffic down 16% year-to-date, the family dining chain is embarking on a rejuvenation effort to enhance its relevance to new and lapsed customers.

Restaurant Rewind: Here's why several prominent chain CEOs got a firsthand exposure to prison foodservice.

The likelihood of workers testing positive, particularly for marijuana use, was particularly high for workers involved in workplace accidents.

A one-time East Coast Navy man trained to sink submarines, he found success in the Midwest selling another sort of sub.

The state's restaurant association has joined forces with lawmakers in hopes of preventing third parties from scarfing up reservations and reselling them, with none of the proceeds going to the restaurants.

A fan of simply prepared fresh seafood, the CIA grad was a pioneer in the American regional cuisine boom of the 1980s and an early proponent of "casualizing" fine dining.

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