The War Against Chinese Restaurants

Chinese restaurants are a cultural fixture—as American as cherry pie. Startlingly, however, there was once a national movement to eliminate Chinese restaurants, using innovative legal methods to drive them out. Chinese restaurants were objectionable for two reasons. First, Chinese restaurants competed with “American” restaurants, thus threatening the livelihoods of white owners, cooks, and servers and motivating unions to fight them. Second, Chinese restaurants threatened white women, who were subject to seduction by Chinese men taking advantage of intrinsic female weakness and nefarious techniques such as opium addiction. The efforts were creative. Chicago used anti-Chinese zoning, Los Angeles restricted restaurant jobs to citizens, Boston authorities denied Chinese restaurants licenses, and the New York Police Department simply ordered whites out of Chinatown. Perhaps the most interesting technique was a law, endorsed by the American Federation of Labor for adoption in all jurisdictions, prohibiting white women from working in Asian restaurants. Most measures failed or were struck down. The unions, of course, did not eliminate Chinese restaurants, but Asians still lost because unions achieved their more important goal by extending the federal immigration policy of excluding Chinese immigrants to all Asian immigrants. The campaign is of more than historical interest today. As current anti-immigration sentiments and efforts show, even now the idea that white Americans should have a privileged place in the economy, or that nonwhites are culturally incongruous, persists among some

Farm to Restaurant: Exploring the Availability of Locally Grown Food and Obstacles to Its Use in Seacoast New Hampshire Restaurants

The United States is among the top agricultural producers in the world in total revenue, behind onlyChina and India. As of recently there has been an important trend toward buying and using locally grown food in New England. This project focuses on local food use in restaurants in the Seacoast region of New Hampshire. The research takes into account theperspectives of all members of the marketing chain and seeks to identify what information these individuals are missing about the availability of local food products as well as the purchasing habits of restaurants. To carry out our research my research partner and I conducted an interview-based survey of local restaurants. The results showed a wide range of behavior across restaurants in regards to purchasing decisions. We hope our findings will facilitate better communication between all members of the marketing chain and make local food more available to consumers at restaurants

Putting Health on the Menu: A Toolkit for Creating Healthy Restaurant Programs

Outlines restaurants' impact on health, regulatory frameworks, and recommendations for creating and implementing a model healthy restaurant program, including setting standards and offering incentives for participating restaurants

Health and Nutrition in Vermont Children

Introduction. The AHA (American Heart Association) supports legislation in Ver- mont ensuring that restaurants’ children’s menu meals meet certain nutritional standards. This study investigated Vermont parents’ attitudes towards both dining at restaurants with their children and potential legislation to improve nutritional standards of restaurant food. Methods. An anonymous 21-question survey for parents with children under age 18 was distributed electronically to local organizations via Facebook groups and email, and as paper questionnaires at the Community Health Center of Burlington. Questions probed parents’ overall attitudes surrounding their children’s health, habits pertaining to eating at restaurants, and attitudes towards legislation to ensure healthier options for kids at restaurants. Results were analyzed to look for dominant themes and determine differences between subgroups. Results. 98% of survey participants agreed or strongly agreed that their children’s eating habits are important to them. When asked if they would support legislation to set nutrition standards on children’s menu meals in Vermont, 73% agreed or strongly agreed. Most survey participants eat at a restaurant once per week or less (95%). 53% of survey participants agreed or strongly agreed that there were enough restaurants with healthy kids’ meals in their area. Responses did not differ by county. Conclusion. Vermont parents are concerned about their children’s diets and acknowledge connections between nutrition, obesity, and overall health. Parents favor restaurants providing more nutritional items on children’s menus and support the AHA’s proposed standards. Next steps include investigating any financial impact on restaurants and studying nutritional standards in school cafeterias in Vermont.https://scholarworks.uvm.edu/comphp_gallery/1257/thumbnail.jp

Implementing measures of cost control (food & labour) for small restaurant businesses

In 2012, Auckland Region Restaurant Record estimated that there were 2000 restaurants in the Auckland area. Therefore, with fierce competition in the market, it is important for small restaurants to think how they can save costs and be more competitive. This research aims to identify feasible measurements for small restaurant businesses to control food and labour costs in order to possess advantages in the competitive environment. This research contains both quantitative and qualitative research by convenience-based sampling methods. The researched restaurants are located in Hamilton. To analyse the answers from the participants, the responses will be compared with results shown in the literature review and displayed as graphs. Due to limited time and resources, the sample selecting, size and location will be limited. The tentative results from the research illustrate that few of the researched restaurants take measures to deal with food waste and leftovers. They usually dispose of waste into the rubbish bin. Apart from participants who are unaware of inventory storage systems, they adopt FIFO as their storage inventory method. Moreover, employees are not happy if their wages/working hours are cut down, and some of them will decrease their working quality or efficiency. Consequently, restaurants need to balance between employee wages and work efficiency

Perceptions of Current Tipping Customs and Feasibility of a No-Tip Policy in a Micropolitan Area of Texas

The purpose of this research is to examine the issues surrounding the recent trend to establish a no-tipping policy in American full-service restaurants. Most businesses experimenting with alternative tipping policies are in metropolitan areas, so this research attempts to examine a micropolitan city’s perspective on tip and no-tip policies in full-service restaurants in the area

The Median Voter and the Median Consumer: Local Private Goods and Residential Sorting

When a product's product provision entails fixed costs, it will be made available only if a sufficient number of people want it. Some products are produced and consumed locally, so that provision requires not only a large group favoring the product but a large number nearby. Just as one has an incentive to sort into community whose median voter shares his preferences for local public goods, product markets may provide an analogous incentive to sort into a community whose consumers tend to share his preferences in private goods. Using zip code level data on chain restaurants and restaurants overall, this paper documents how the mix of locally available restaurants responds to the local mix of consumers, with three findings. First, based on survey data on chain restaurant patronage, restaurant preferences differ substantially by race and education. Second, there is a strong relationship between restaurants and population at the zip code level, suggesting that restaurants%u2019 geographic markets are small. Finally, the mix of locally available chain restaurants is sensitive to the zipcode demographic mix by race and by education. Hence, differentiated product markets provide a benefit -- proximity to preferred restaurants -- to persons in geographic markets whose customers tend to share their preferences.

Analysis of Sundanese Traditional Spatial Concepts on The Space and The Layout of Cibiuk Bandung Sundanese Restaurant

Cibiuk Sundanese Restaurants have several analyzes about the influence of Sundanese traditional house patterns as a function of traditional restaurants. These influences can be assessed with a spatial, circulation, and material selection approach used in the interior elements. In this study, the types of users are divided into focus, namely the main users (users who use restaurant facilities) who experience directly whether the traditional Sundanese atmosphere feels strong or not when they come as visitors, whether it\u27s just for eating (enjoying the available menu), or when doing other activities such as discussing, or meeting, or celebrating. The convenience of the user when performing various activities can be felt from the results of the achievement of the atmosphere of the formation of space, so that to obtain the results of the formation of spatial elements and traditional space organizational patterns, can provide comfort and friendliness to visitors. The aim of this research is to finally find out the standard Sundanese traditional spatial concepts that are applied to the spatial and layout design of Cibiuk Bandung Sundanese Restaurant, by also comparing it with several other Sundanese restaurants, such as Sunda Bancakan and Sambara Restaurant. The results of this study can determine to which extent Sundanese cultural elements and values are applied to modern ethnic restaurants, which in this study will focus on Sundanese restaurants, so that they can produce design guides and reviews/ evaluations for young designers and general public in designing and building a modern ethnic restaurant. Keywords restaurants, traditional, layou