Sublime
An inspiration engine for ideas
‘From my side of the [advertising/editorial] wall, we know restaurant margins aren’t great.
Kristen Hawley • Eater launched an app today
Goldilocks | Quality Kitchenware for All of Us
cookpotluck.com
The DIY food movement that swept America, à la Brooklyn and Portland, never made it to Paris, because Parisians are content to leave making sausages, cheese, and beer; raising chickens; and even baking macarons to the pros. Traditionally in France, people who became bread bakers or worked in butcher shops started working in their trades when they w
... See moreDavid Lebovitz • L'Appart: The Delights and Disasters of Making My Paris Home
For 'en vinaigrette' on the menu, read 'preserved' or 'disguised'. While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise,
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
In a world of scarcity, we treasure tools. In a world of abundance, we treasure taste.
Anu Atluru • Taste Is Eating Silicon Valley.
Taste is some combination of design, user experience, and emotional resonance that defines how a product connects with people and aligns with their values and identity.
Anu Atluru • Taste Is Eating Silicon Valley.
There’s work involved in making the shift to delivery and takeaway — time and money that a restaurant likely does not have to spend. In the best-case scenario, the model effectively turns restaurants into so-called “ghost kitchens,” eliminating the need for nearly all front-of-house staff. David Chang has called the pivot to delivery “fools gold.”
Eater • Restaurants are fucked - unless they get a bailout
F. Dick makes a good one for about twenty-five bucks.