[Boston 25 News] Mass. restaurant woes: Will economic challenges force your favorite spot out of business?
Rising food prices and higher labor costs are posing challenges to restaurants as they strive to maintain reasonable prices and remain in business. As restaurants grapple with economic pressures, consumers are adapting their dining habits, leading to mixed expectations for the industry’s future. An industry survey conducted by KPMG found that 62 percent of restaurant […]
[Boston 25 News] ‘Rising costs of food, labor’- Restaurants looking at alternatives to make dining out affordable
By Bob Dumas, Boston 25 News and Rachel Keller, Boston 25 News Seth Gerber, Managing Partner of MIDA Hospitality Group and Adjunct Professor at BU School of Hospitality Administration, spoke with Boston 25 News about a pressing issue in the restaurant industry: balancing portion sizes, pricing, and sustainability in the face of rising costs. Gerber highlighted the […]
[BU Today] What BU Foodies Have to Say about The Bear
Excerpt from BU Today: The long-awaited third season of FX’s hit comedy/drama The Bear premieres June 26. In last season’s finale, a stressed-out Carmen “Carmy” Berzatto (2023 Emmy winner Jeremy Allen White) is a colossal jerk to his staff and family and subsequently gets locked in the walk-in fridge during the biggest night of his career. His […]
[NPR Marketplace] Restaurant dinners are eating earlier than ever
What time are you sitting down for dinner these days? Thursday, restaurateur Danny Meyer, the brains behind Shake Shack and Union Square Hospitality Group, which operates a bunch of restaurants in New York City, tweeted an observation. He said: “When did a six o’clock dinner reservation become the new eight?“ Yes, New York City has […]
[Food & Wine] The Fine Art of Telling a Customer to F Off
By Seth Gerber Seth Gerber, an adjunct professor at Boston University’s School of Hospitality Administration and managing partner of the MIDA restaurant group in Boston, offers a candid and thought-provoking perspective on redefining service in the post-pandemic restaurant industry. Gerber challenges the conventional approach to hospitality, advocating for a balanced relationship between staff and guests […]