Cantina

Bar & grill. Bistro & tavern. Mexican cuisine. Geographical location: California

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

The Friendly Confines

Pubs & sports pubs. Chicago Cubs logo / affiliation. Geographical location: 435 North Alafaya Trail, Orlando, Florida

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

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

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

The Impact of Employee Satisfaction on Profitability of Restaurants And Cafés: A Research in Surabaya, Indonesia

Currently the business sector of restaurants and cafés in Surabaya has been developing rapidly. In a relatively short time, many restaurants and cafés appear with unique and various offers. Restaurant and café are businesses that emphasize not only on the food served, but also on the service delivery of the employees. In other words, the business of restaurants and cafés not only sell the product but also sell the service. In this research, the data collection is done by distributing questionnaires to 794 employees and customers in 55 restaurants and cafés in Surabaya which adopt the table service concept. The Partial Least Square for Multivariate Analysis is employed for processing the data

Prioritising energy efficiency measures in Maltese restaurants

The 2018 Energy Performance of Buildings Directive (EU) 2018/844, focuses on building energy renovation. With the increase in tourists and working opportunities in Malta, the restaurants’ sector is experiencing a business boom. Despite this sector being a major energy consumer, the energy performance of restaurants in Malta has been given little attention. This paper investigates the energy performance of four representative restaurants in Malta. Refrigeration accounted for the highest share of 40% electricity consumption, followed by kitchen exhaust ventilation, domestic hot water and space cooling, which accounted for about 50%, while lighting consumed only 6%. Energy saving potential was primarily identified for refrigeration, water heating and air-conditioning. Although, the fuel sources used for cooking equipment accounted for more than 50% of the overall energy used in these restaurants, electricity is the fuel of primary concern as on average it contributes to 70% of total carbon emissions and results in the highest operational cost. The total potential of carbon emission savings was found to be 17%, when the recommended energy efficiency measures are applied. A benchmark of 14.51 kWh primary energy per person served was established for energy-efficient restaurants. This paper provides evidence-based results that are useful for policy makers to introduce fiscal incentives to support the transition of Maltese restaurants to nearly-zero energy status.peer-reviewe