The Federal Reserve is still working out the final details of reduced swipe fees restaurant operators will soon be paying to banks. But experts have already begun to estimate the effect. Their verdict: Expect a small-yet-meaningful boost to your bottom line once the new rates are in place.

FULL ARTICLE

“All furniture and fixtures can easily be removed for museum events.” That’s the key line in legendary designer David Rockwell’s description of his firm’s work for Untitled, the new Danny Meyer/Union Square Hospitality Group restaurant inside New York City’s Whitney Museum of American Art. How did guys of this caliber get involved with a de facto pop-up restaurant?

FULL ARTICLE

There’s been plenty of speculation about what Spanish chef Ferran Adrià would do after he closes his flagship El Bulli, widely acknowledged as the best restaurant in the world. But nobody guessed he’d be taking his talents to Purchase, NY, world headquarters of soft drink/snack maker PepsiCo. Let’s hope he’s just the first of many full-service chefs to get a lucrative consulting gig with a food manufacturer.

FULL ARTICLE