In The New Food Economy
At this food hall, public space comes first, vendors order collectively, and employees are trained to work at any counter
SEPTEMBER 25, 2019
If history in fact repeats itself, a line is forming in downtown Santa Monica, California as you read this. The first West Coast outlet of chef/author/TV personality David Chang’s fried chicken place, Fuku, is scheduled to open Wednesday at Social Eats, a tiny food court that debuted this summer, and locals are ready to participate in this generation’s favorite outdoor sport: waiting with a bunch of strangers to get something to eat.
The boom in eco-friendly tableware is causing chaos at restaurants
JUNE 3, 2019
It was still dark when Christina Grace got dressed for work: well-worn jeans and a tee, no-skid shoes and a baseball cap. For a touch of color, apple-green rubber gloves. If you’re going to root around in the garbage, rubber gloves are essential.
She headed for a Midtown Manhattan branch of Dig Inn, a quick-service chain that had hired her consulting firm, Foodprint, to analyze its trash, with an emphasis on post-consumer waste—the things customers throw out from the moment they place their orders until they walk out the door.