New York Times 5/15
Here’s a familiar restaurant scene: Dinner is over, the plates have been cleared and the server discreetly drops the bill on the table.
San Diego Voice & Viewpoint 5/15
Nathan Carter wore numerous hats while working at McDonald’s restaurants. Eventually, he became the owner of several locations of the fast-food business in Los Angeles.
Food Industry Policy
Restaurant Business 5/16
Any entity providing loans to franchisees—including franchisors themselves—is subject to federal rules protecting borrowers from discrimination in credit decisions, the Consumer Financial Protection Bureau said in a three-page report this week.
In an effort to reduce waste, Mayor London Breed and city environment officials launched a program on Friday that incentivizes restaurants to invest in reusable foodware and utensils.
On the Side
The Takeout 5/15
Given the sheer size of its menu, The Cheesecake Factory easily has enough dishes to split into three separate restaurants.
The Mercury News 5/15
On May 15, 1948, the McDonald brothers opened their revamped restaurant in San Bernardino. Over the past 75 years, McDonald’s has become the largest fast-food chain in the world.