Shark fin soup is a traditional Chinese dish frequently served as a luxury item at special occasions such as weddings. It’s a controversial menu item because some fishermen harvest the fins by catching sharks, slicing off the fins, then tossing the shark back in the ocean. Continue reading California Shark Fin Soup Ban Upheld
We’ve all noticed it: why do many ethnic restaurants seem to have servers and wait staff matching that ethnicity? Why do some customers feel that ethnic food served by staff of a different ethnicity is less “authentic”? Does it bother you when you peek behind the kitchen door at, say, a Chinese restaurant, and see that the people making the food are clearly not Asian?
Although it’s not clear whether customers actually do prefer food served by people of matching ethnicity, it does seem, at least anecdotally, to be a real social phenomenon. But what does the law have to say?
With news last week that New York burger restaurant Shake Shack will open its first California location in 2016, excitement rippled throughout the state – not just among East Coast transplants, but also West Coast foodies who right now have to leave the state to try a ShackBurger®.
Started in New York, Shake Shack has developed a loyal following across the country. Eager to take advantage of this market potential, Shake Shack has expanded along the Eastern seaboard, and is now working its way slowly but steadily westward, opening a location in Chicago last November, and in Las Vegas in late December.
What challenges face restaurant chains with such visions of manifest destiny? Shake Shack’s West Coast rival might provide some insight.