news, journals and articles from all over the world.
To protect their brand or uphold uniformity, franchisors sometimes terminate contracts with franchisees. A new study found profitability decreased right after termination but essentially bounced back in two years. The researchers also discovered young, rapidly growing chains benefited more from ending contracts with wayward franchisees compared to mature, slow growing chains.
Two common practices in the U.S. restaurant industry — service with a smile and tipping — contribute to a culture of sexual harassment, according to new research from the University of Notre Dame.
On April 12–14, 2021, students from institutions around the world will participate in the Nat Conference on Undergraduate Research, sponsored by the Council on Undergraduate Research. Faculty mentors and more than 3400 undergraduate researchers will come together online to share their research.
Kathleen O’Brien, chair and lecturer in Buffalo State’s Hospitality and Tourism Department, and founder of the on-campus dining club, Campus House, talks about the current environment for restaurants as country emerges from COVID, and what may lie ahead.
The University of Delaware’s Timothy Webb can talk about potential strategies restaurant owners can use to segment the market, account for government restrictions and potentially match pre-COVID dine-in revenue totals.
Just a few negative online restaurant reviews can determine early on how many reviews a restaurant receives long-term, a new study has found.
After the worldwide protests that erupted over the killing of George Floyd, it is hard for me to imagine any person, company, or institution, continuing to discount the role that racism plays in our society. People all over are demanding an end to racial discrimination that is embedded in our social systems. In hospitality, emerging research has shined light on the perception of discrimination among industry workers, but personally, it comes as no surprise to me.
Members of the restaurant and foodservice community are among the groups that are most affected by the COVID-19 pandemic. In these anxious times, it’s more important than ever to take care of our physical and emotional health. Dr/Chef Rob Graham, Co-Founder and Chief Medical Officer of FRESH Medicine and Peggy Neu, President of The Monday Campaigns, will share advice for staying healthy and managing stress during these challenging times.
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