Is French cuisine forever changed?
Maryann Tebben, author of Savoir-Faire: A History of Food in France, expands on the notion of a changing consumer, reflecting on how “they hear about it, they’re reading about it, they’re careful about the ecological footprint that they have, and they’re more savvy than their parents...
Amid the Labor Shortage, Robots Step in to Make the French Fries
In a White Castle just southeast of Chicago, the 100-year-old purveyor of fast food has played host for the past year to an unusual, and unusually hardworking, employee: a robotic fry cook.
Flippy, as the robot is known, is no gimmick, says Jamie Richardson, a White Castle vice president. It...