Broken Arrow, Maine Street Steak & Oyster and Old Port Sea Grill take on a labor shortage and COVID surges during what’s always the slowest season with nothing to lean on but their will to survive.
restaurant industry
An NFT restaurant opening in New York will serve up status with a side of seafood
The purchase of NFTs essentially gives people membership to a yet-to-open establishment promising omakase – and exclusivity.
Portland Pie Co. employees walk out to protest working conditions
The workers cite being overworked and not believing management has their backs when it comes to the pandemic.
Maine Food A to Z: Our annual roundup in 2021
What a year! We adapted, we quit in droves, we begged for common courtesy, we mourned the loss of an iconic factory. And so much more.
Starbucks workers vote to unionize in Buffalo, New York
Starbucks has actively fought unionization at its stores for decades, saying its stores function best when it works directly with employees.
Summer hotel, restaurant spending smashed record in Maine
Nearly $2.5 billion was spent in hotels and restaurants in Maine between June and September, blowing past the mark set in 2019.
Aroma Joe’s coffee chain to buy parcel in Portland Technology Park
The coffee shop company will buy a 3-acre plot from the city for $595,000 and aims to build its new headquarters there.
Supplier shuts lid on custom pizza boxes for some Maine eateries
Higher minimum order requirements for branded boxes, a consequence of supply chain issues, have forced some pizza parlors in the state to resort to generic versions.
Selectmen hear about grease at meeting
BETHEL — Tom Shepherd from Le Mu Eats came before the Selectman of Bethel on Monday, October 5 to discuss the town approving the type and capacity grease interceptor for the restaurant. Le Mu Eats will be moving into the previous Di Cocoa building in the upcoming days. He said this grease interceptor was necessary, describing […]
Some Portland-area restaurants now requiring vaccinations for indoor diners
They are following a growing national trend as restaurants worry about new COVID variants and rising numbers of cases in their communities.