With nearly 11 million people working in the restaurant industry in the United States, the field has become one of the most populated in the workforce. But a new report finds that while there’s a plethora of positions in the restaurant business, there’s a stark difference between livable-wage and poverty-wage positions and it tends to further segregate employees by gender and race. [More]
Even before the public face of Subway became embroiled in a child pornography scandal, the nation’s largest fast food chain was facing sagging sales and concerns from franchisees about management. The company is now hoping a new look and refreshed menu can help put Subway back on track.
Health officials in Ventura County, California, are investigating a possible outbreak of a food-borne illness after dozens of people who either ate or work at one local Chipotle fell ill.
A slice of Pizza Hut’s cheesy pie-filled history is set to devoured this weekend, as the company prepares to close its longest-operating restaurant in the U.S. [More]
People eat at different speeds. That’s just how eating and people work. Yet there’s a disturbing trend in restaurant dining that some people have noticed: servers lurk, ready to grab your plate whether everyone else at the table is done eating yet or not. Why would they do this? Rushing the whole table makes economic sense for a restaurant, but why snatch away plates when other people are still eating? [More]
Sharing is caring, right? Wrong if you’re a diner at a certain Australian restaurant that is now asking patrons who are part of large parties order their own drinks, meals and desserts, because taking up space and not ordering doesn’t exactly help the restaurant’s bottom-line. [More]
Earlier today, a White House report called on Congress to raise the federal minimum wage for tipped employees for the first time since 1991. A trade group representing the restaurant industry fired back at the report, claiming that servers are already paid well enough. [More]
Eating out is one of the fastest ways to burn a hole through your wallet, but with a few tips from Five Cent Nickel, you can still enjoy a good meal without breaking the bank.
It’s the first lunch period since the Oprah-promoted KFC grilled chicken giveaway started. Lines are predictably long.
We somehow came across this commencement speech given by Odessa Piper, former owner of L’Etoile Restaurant, which she delivered to the graduating class of the University of Wisconsin-Madison. It probably isn’t Consumerist in nature — no customer service horror stories, no corporate megalomania, no craven disregard for the well-being of consumers. It’s just a charming and passionate story about how a young woman managed to stick to her principles and, after years of hard work, finally make her green and farmer friendly business into a profitable, highly regarded restaurant.
There’s a few emails sitting in our inbox from people with reports of positive customer service. They await the bile to drain from our lymph nodes or for a forest pixie to come up and toss our salad, something to get us to put down the rug we gnaw at feverishly to vent our consumer rage.