Aneurin Canham-Clyne is a journalist who writes for Restaurant Dive, focusing on the restaurant industry and related topics. His work has also been featured in Global Supply Chain News. Aneurin covers a wide range of issues in the restaurant industry, including trends, business strategies, labor practices, and legal matters.
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United States (National)
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Aneurin's coverage predominantly focuses on the restaurant and fast-food industry, particularly related to legal policy regulations, government announcements, and press releases. Pitches should focus on providing insights into sales & marketing strategies, labor practices in the restaurant industry, wage-related developments or innovative business models such as ghost kitchens.
As Aneurin does not have a specific geographic focus mentioned but covers topics that are often influenced by local or national policies (such as wages), consider offering insights that could be relevant at both regional and national levels within the United States.
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A steady rise in base wages has shrunk tips as a proportion of restaurant worker income, but the median tipped worker still gets $14.48 an hour in tips, per ADP.
By: Aneurin Canham-Clyne, Michael Loccisano
Chris Morris’ resignation follows several quarters of falling same-store sales as consumers pulled back from restaurant spending.
Menu innovation may drive customer trial, but that doesn’t strengthen the brand’s core appeal, Penegor said
The delivery platform framed the more stringent verification policies as a way to improve consumer and merchant peace of mind.
Improving its benefits and reputation as an employer is key to the brand’s long-term turnaround, CEO Brian Niccol said.
The delivery platform framed the more stringent verification policies as a way to improve consumer and merchant peace of mind.
By: Julie Littman, Aneurin Canham-Clyne
Sales and traffic fell for many brands, like Starbucks and McDonald's, but fast casuals like Chipotle and Cava had a good year.
Improving its benefits and reputation as an employer are key to the brand’s long-term turnaround, CEO Brian Niccol said.
While bargaining has progressed, the union said the company hasn’t presented a comprehensive economic framework.
In another regulatory victory for restaurants, the Federal Trade Commission backtracked on including restaurant fees in its price transparency rule.
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