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Off The Menu: Reopening restaurants face staff shortages

The current restaurant employment crunch is thought by many in the industry as having multiple causes. ....

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Off The Menu: Lab-grown meats, seafood on the horizon

Off The Menu: Lab-grown meats, seafood on the horizon
Updated Mar 06, 2021;
Posted Mar 06, 2021
Memphis Meats shows chicken it produced in a laboratory from chicken cells in Emeryville, Calif. A growing number of startups worldwide are making cell-based or cultured meat that doesn t require slaughtering animals. (AP Photo/Terry Chea)AP
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The animal proteins meat, poultry, seafood, and eggs that have always been a focus of the restaurant dining experience have been undergoing a metamorphosis over the last several years, with plant-based substitutes and now lab-grown alternatives becoming increasingly available and, more importantly, competitive in terms of both eating quality and price. ....

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Table Hoppin': Thai Corner opens at June Street site

By Barbara M. Houle
Revadee (Ray) Chueawong is among the city’s newest restaurateurs, opening her first restaurant, Thai Corner, just before Thanksgiving 2020. Originally from Thailand, the friendly and enthusiastic 27-year-old breathes new life into the site at the corner of June and Chandler streets.
Thai Corner is the third restaurant to open at this spot that housed Dianna’s Neighborhood Bistro beginning in 2016 and Friends Café, which opened in 2019 and closed last year.
Chueawong of Whitinsville has been in the United States since she was 14 and for the past eight years has helped manage restaurants for Fawn Weydt, owner of Thai Time and Rice Violet, both in Worcester, and Brown Rice Thai Cuisine in West Boylston. ....

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Off The Menu: Robotics gains foothold in fast food

Off The Menu: Robotics gains foothold in fast food
Updated Jan 02, 2021;
It’s now become a cliche to label 2020 as a year that “accelerated the future,” and in the food service industry, as in other part of the economy, trends that were already manifesting themselves - digital ordering, ghost kitchens, and third-party delivery came to increasingly dominate the way the restaurant industry did business.
Though not as high profile, the roll out of robotics in food service settings also predated the events of the year past and, like other, more visible trends, promises to have lasting impacts on the industry. ....

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