Tedium Highlight in Restaurants:  

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Tag results: Restaurants

No Sprouts

Why the fast-casual sandwich shop Jimmy John’s struggled with selling sprouts for so long, despite their obvious health risks.

The Letter in the Window

The wacky and surprising history of NYC restaurant inspections. That letter grade is a lot more effective than you might think.

Putting Order In Its Place

For centuries, the careful order of mise en place has been fundamental to the way restaurants make food, but its time in kitchens may finally be up.

Bye Bye, Buffet?

The all-you-can-eat buffet is unlikely to survive the pandemic in its current form—in part because sanitation already made it somewhat risky.

Point Of Saturation

Unless you work in a restaurant, you may not know what the Aloha point-of-sale system is. But if you do, you’ve probably seen it everywhere.

You Never Know What You’re Gonna Get

An inside look at one of the strangest restaurant chains in recent history in honor of the 25th anniversary of the movie that inspired its existence.

When A Chain Breaks

What a blogger learned from a year of traveling to restaurants that used to be part of much larger chains before being forced to fend for themselves.

We Are All Made Of Stars

When Tech Hit Retail

Point-of-sale systems dramatically modernized supply chains and allowed consumers to go cashless, but they were not without their learning curves.

Stating The Seemingly Obvious

As part of a new revamp of its liquor laws, Utah facilities now must feature a sign that tells customers whether a facility is a bar or restaurant.

You Don't Win Friends With Salad

The salad bar is something that many restauranteurs claim to have invented, but we know for sure that just one guy invented the sneeze guard.

Identifying a Real Fake

Trying to pull a fast one on the cashier? Good luck with that. Fake IDs look closer to the real thing than ever, but (news flash) they're still fake.

I'll Have Water, Please

Americans expect a glass of water by default with their sit-down restaurant meal. Why is it such a big deal, and how much water are we wasting, anyway?
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