Takashi Ito, owner of a restaurant in Shanghai, had been looking forward to China's lifting of a ban on imports of Japanese seafood — only to have his hopes dashed this week amid an increasingly heated diplomatic spat. https://www.japantimes.co.jp/news/2025/11/20/japan/japanese-restaurant-owners-china-tensions/?utm_medium=Social&utm_source=mastodon #japan #chinajapanrelations #restaurants
After redesigning menus, offering items with vegetable toppings and expanding combo sets to enhance value without sacrificing margins, Yoshinoya’s China business is now on track to report a record profit. https://www.japantimes.co.jp/business/2025/11/13/companies/yoshinoya-china-strategy/?utm_medium=Social&utm_source=mastodon #business #companies #yoshinoya #restaurants #china #tetsuyanaruse
Joachim
boosted
An interesting piece on how London restaurants are changing, from #Ottolenghi.
Cost is one aspect.
"utility costs are up more than 50% since 2019; chocolate prices have doubled; olive oil is up 121%; even spring onions are up 55% – spring onions! Meanwhile, customers are feeling the squeeze just as hard: 52% of UK consumers have cut non-essential spending, with 72% of those naming “eating out” as one of their cuts. "
Places are simplifying to cut costs, and he talks about the rise in rotisserie chicken shops.
Also, people's habits are changing.
"people’s working patterns, health obsessions, the falling out of love with alcohol and the falling in love with pastries and bread, but, predominantly, the affordability of it all."
The response from restaurants has varied from minimalisation to extreme exclusivity.
And many community-based, immigrant-led eating/feeding places hold the key....
An interesting piece on how London restaurants are changing, from #Ottolenghi.
Cost is one aspect.
"utility costs are up more than 50% since 2019; chocolate prices have doubled; olive oil is up 121%; even spring onions are up 55% – spring onions! Meanwhile, customers are feeling the squeeze just as hard: 52% of UK consumers have cut non-essential spending, with 72% of those naming “eating out” as one of their cuts. "
Places are simplifying to cut costs, and he talks about the rise in rotisserie chicken shops.
Also, people's habits are changing.
"people’s working patterns, health obsessions, the falling out of love with alcohol and the falling in love with pastries and bread, but, predominantly, the affordability of it all."
The response from restaurants has varied from minimalisation to extreme exclusivity.
And many community-based, immigrant-led eating/feeding places hold the key....
maco
and 1 other
boosted
> Shake Shack wants you to shit yourself to death
https://pluralistic.net/2025/10/27/shit-shack/#binding-arbitration by @pluralistic
Not just Shake Shack. This is on the trend of companies, including #FastFood, to force app users into arbitration if shit happens, depriving you of your rights to seek redress in courts. It is #corruption and #fuckery pure and simple.
> Shake Shack wants you to shit yourself to death
https://pluralistic.net/2025/10/27/shit-shack/#binding-arbitration by @pluralistic
Not just Shake Shack. This is on the trend of companies, including #FastFood, to force app users into arbitration if shit happens, depriving you of your rights to seek redress in courts. It is #corruption and #fuckery pure and simple.
Japan will be the most impacted by a global tourist-service labor shortfall, according to a new report, with a 29% gap forecast in the country in 2035. https://www.japantimes.co.jp/business/2025/10/10/toursim-labor-shortage/?utm_medium=Social&utm_source=mastodon #business #tourism #foreignworkers #hotels #restaurants
Ever eaten a helium balloon? Grant Achatz’s Tokyo residency promises edible surprises and immersive culinary theater. https://www.japantimes.co.jp/life/2025/10/04/food-drink/achatz-tokyo-alinea-modernist/?utm_medium=Social&utm_source=mastodon #life #fooddrink #finedining #chefs #tokyo #restaurants #meat #vegetables
In announcing its 2026 lineup of Michelin-starred Tokyo restaurants, the organization made special note of 97-year-old chef Kenjiro Kanemoto, the world’s oldest, active Michelin-recognized chef. https://www.japantimes.co.jp/life/2025/09/27/food-drink/tokyo-michelin-three-stars/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #michelin #japanesecuisine #frenchcuisine #awards #tokyo #restaurants
Japanese eatery chain operator Toridoll Holdings said it will raise the annual income of managers at Marugame Seimen noodle restaurants to up to ¥20 million to attract talent amid a declining labor force. https://www.japantimes.co.jp/business/2025/09/18/companies/marugame-seimen-pay-hike/?utm_medium=Social&utm_source=mastodon #business #companies #marugameseimen #food #restaurants
The government of South Australia has banned the use of fish-shaped small soy sauce containers, commonly provided with takeaway sushi and bento boxed meals, as part of efforts to reduce plastic waste. https://www.japantimes.co.jp/news/2025/09/03/japan/australian-state-bans-plastic-soy-sauce-bottles/?utm_medium=Social&utm_source=mastodon #japan #australia #plastic #shoyu #recycling #environment #restaurants
Japan’s top conveyor-belt sushi chain, Sushiro, is leaning on profits from its rapid overseas expansion to take a bite out of surging rice costs at home. https://www.japantimes.co.jp/business/2025/09/01/companies/japan-suhi-chain-overseas-expansion/?utm_medium=Social&utm_source=mastodon #business #companies #inflation #sushi #restaurants #rice #sushiro
From using leftover food to generate electricity to selling rice balls and bread that were frozen, restaurants, manufacturers and retailers in Japan are taking new approaches to reducing food waste. https://www.japantimes.co.jp/news/2025/07/29/japan/japan-firms-food-waste-reduction-measures/?utm_medium=Social&utm_source=mastodon #japan #food #waste #retailers #restaurants #conveniencestores