Bertie A. Kinser

Read Time : 1 Minutes

Food from everywhere, and nowhere [restaurant review]

Bertie A. Kinser

 Added on October 7, 2020
 Richard Foss
 newsletter

Chin Chin offers an American vision of Asian flavors

Chin Chin manager George Armenta with his popular Chinese chicken salad. Photos by JP Codero

Before naming any business, you probably ought to investigate what it means in different languages. Chin Chin on Rosecrans is an example. In diplomatic English it’s slang for small talk at parties, in Italian it’s a toast celebrating health, in Nigeria it’s a kind of fried cookie, and in Japan it is a euphemism for “a personal part of the male anatomy.” Depending on the Chinese dialect and the way it is accented, it can be anything from “please” to a polite greeting to complete gibberish.

I have to assume that the restaurant was named after one of the Chinese meanings, though they refer to their style as “Asian,” and offer sushi as well as

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Taco Bell fans are extremely jealous after learning about the chain’s ‘wy’ Chinese version

Bertie A. Kinser

For many fast food lovers, the words “Taco Bell” and “fine dining” are basically antonyms. In China, things are a little different.

Taco Bell is a newcomer to the world’s most populous country. According to the New York Times, the chain’s current Chinese version began opening in major cities in 2017.

That explains why many in the U.S. are just now catching on. Thanks to video by TikToker Yusen Zhang, Americans are finding out just how different — and how “high end” — Taco Bell can get in China.

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In his viral clip, Zhang tours a location in Shanghai. Once inside, he finds modern decorations, a stylish seating area and an open kitchen where customers can watch their order come together.

He then proceeds to explore the menu, which features plenty of unique items. One notable

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Outdoor dining, heat lamps: Restaurants survive COVID-19

Bertie A. Kinser

Tamara Holmes, Special to USA TODAY
Published 5:00 a.m. ET Oct. 5, 2020 | Updated 10:27 a.m. ET Oct. 5, 2020

In a year when thousands of restaurants have closed and many more are struggling to hang on, Bar Bombón in Philadelphia currently is enjoying sales 5% to 10% above last year’s levels. 

It’s a far cry from March when the mayor said all restaurants had to close to slow the spread of COVID-19.

“It was like a gauntlet came down,” says Bar Bombón owner Nicole Marquis recalling the announcement. Her full-service vegan restaurant offers plant-based Latin American favorites such as tacos and empanadas.

With Bar Bombón restricted to takeout and delivery orders, sales fell by the end of March to 10% of normal revenue levels. Yet, remarkably the restaurant is currently exceeding last year’s revenue, despite the fact that indoor dining just began in Philadelphia at 25% capacity in

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Younger Demographics Help to Evolve Trends in the Food and Beverage Market

Bertie A. Kinser

The MarketWatch News Department was not involved in the creation of this content.

NEW YORK, Oct. 2, 2020 /PRNewswire via COMTEX/ —
NEW YORK, Oct. 2, 2020 /PRNewswire/ — The food & beverage industry is being profoundly impacted by the global pandemic. The duration of the viral outbreak remains a key factor in assessing the overall impact of the pandemic and the overall economy as well as this industry. Now, businesses have started to slowly open up and the rapidly transforming food service industry is of great importance to the adoption of technologies for better and more efficient operations. With the addition of scheduling software, digital inventory tracking, automated purchasing tools, and digital reservation table management, the food service industry has seen huge leaps in terms of revenue generation, inventory management, customer satisfaction, and operation efficiency.

Now, the food & beverage industry has become even more important for the fast-casual

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