Kim Severson
Posts
Diners Are Fed Up With Minimal Service. Will a Little Warmth Win Them Back?
As prices rise and seasoned help is harder to find, some restaurants are trying to provide a more welcoming experience for their underwhelmed guests.
The Coronation of King Charles III and the Food That Comes With It
A careful eater and a champion of organic farming, King Charles III has a potent pulpit for changing the national diet — though that royal...
Milk Is Going After the Not-Dairy Crowd: Gen Z
Alarmed by dwindling sales to Gen Z, the dairy industry is going all out to get younger Americans on the milk train.
How the Corporate Cafeteria Is Changing
Even as the sprawling dining halls of old struggle with emptier workplaces, food is still important to employees, particularly the young. Many companies are reinventing...
11 Restaurant and Food Predictions for 2023
Briny flavors, high-end Jell-O shots, a fascination with outer space and a concern for Earth will guide our choices. At least that’s what the food...
Jeni Britton Bauer and Pooja Bavishi on ‘Telling Stories Through Ice Cream’
Jeni Britton Bauer and Pooja Bavishi are both redefining the market by making their own rules.
Why Thanksgiving Turkeys Will Cost More This Year
With avian flu, inflation and supply-chain challenges, this could be a rough year for getting just the bird you want.
From Red Lobster to Running Some of New York’s Marquee Restaurants
Chip Wade takes over Danny Meyer’s role in running Union Square Hospitality Group, a move that signals a growing conversation between two sides of the...
At Salvage Stores, the Fan Base for Food Deals Grows
Salvage food stores have long been a lure for the frugal and the intrepid. But inflation, environmentalism and some clever rebranding are expanding the fan...
Will We Soon Be Eating Chicken Grown From Animal Cells?
Here’s an early taste of the laboratory-grown meat that companies are racing to bring to market, and a look at the questions it raises about...