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The Unreasonable Lengths Restaurant Workers Have to Go to Take Time Off
From working doubles in advance to finding their own replacements, here’s how unsalaried shift workers manage when it comes to vacation
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Chef Serigne Mbaye Thinks There’s a Lot More to Learn About Senegalese Cuisine
For this young Senegalese-American chef, shaping his culinary voice means going home
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A Well-Intentioned Brunch
At Sol Sips, Eater Young Gun Francesca Chaney (’19) wants to change who gets to be a part of the wellness conversation — a mission her customers are happy to support
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The Natural
At Kismet in Los Angeles, Eater Young Gun Kae Whalen makes natural wine easy to enjoy
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Why It’s So Hard for Restaurants to Go Tip-Free
Changing a restaurant’s tipping model is challenging, but Eater Young Gun Andrea Borgen (’16) is trying to address the pay gap
The Restaurants Joining Forces for a Better Hospitality Company
Deciding they were stronger together, the women behind Detroit restaurants Folk and Marrow formed restaurant group Nest Egg LLC
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Annie and the Chocolate Factory
Eater Young Gun Annie Kamin (’19) built Dandelion Chocolate’s massive new factory — and in the process, its potential to go huge