Brett Anderson
@bretteats.bsky.social
The New York Times, formerly The Times-Picayune, still living in New Orleans. Dad, husband, Nieman Fellow, Minnesotan, other stuff.
Reposted by Brett Anderson
Powerful, thoroughly reported @bretteats.bsky.social piece on the hazards (hard to avoid "pitfalls") or opening a franchise. Makes you want to find stories of scrupulous franchisers who honor their franchisees' financial well-being.
www.nytimes.com/2025/06/03/d...
www.nytimes.com/2025/06/03/d...
They Bet Their Future on Barbecue Dreams. Many Lost Everything.
www.nytimes.com
June 5, 2025 at 11:56 AM
Powerful, thoroughly reported @bretteats.bsky.social piece on the hazards (hard to avoid "pitfalls") or opening a franchise. Makes you want to find stories of scrupulous franchisers who honor their franchisees' financial well-being.
www.nytimes.com/2025/06/03/d...
www.nytimes.com/2025/06/03/d...
Reposted by Brett Anderson
They bought a Dickey's franchise looking for the American dream. They got smoked. A great story from @bretteats.bsky.social
www.nytimes.com/2025/06/03/d...
www.nytimes.com/2025/06/03/d...
They Bet Their Future on Barbecue Dreams. Many Lost Everything.
www.nytimes.com
June 3, 2025 at 7:16 PM
They bought a Dickey's franchise looking for the American dream. They got smoked. A great story from @bretteats.bsky.social
www.nytimes.com/2025/06/03/d...
www.nytimes.com/2025/06/03/d...
Wild Gulf shrimp - a true delicacy - is harder to find than ever, because of a flood of imports too many restaurants pass off as locally caught, pushing shrimpers to the edge of extinction. My story about the tough-talking scientist trying to stop all that www.nytimes.com/2025/04/30/d...
Investigating Shrimp Fraud Is an Urgent Matter on the Gulf Coast
With a flood of imported seafood driving the U.S. shrimp industry to the edge of ruin, a consulting company out of Houston is testing truth in menu labeling.
www.nytimes.com
April 30, 2025 at 6:58 PM
Wild Gulf shrimp - a true delicacy - is harder to find than ever, because of a flood of imports too many restaurants pass off as locally caught, pushing shrimpers to the edge of extinction. My story about the tough-talking scientist trying to stop all that www.nytimes.com/2025/04/30/d...
It's hard to overstate the level of fear in the restaurant profession. This is particularly true in Chicago, where I focused most of my reporting for this deadline story.
www.nytimes.com/2025/01/25/d...
www.nytimes.com/2025/01/25/d...
As Trump’s Immigration Crackdown Looms, Restaurants’ Undocumented Workers Fear the Worst
In Los Angeles, Chicago, Washington and other cities, chefs and owners are worried for their workers and their businesses.
www.nytimes.com
January 26, 2025 at 3:19 PM
It's hard to overstate the level of fear in the restaurant profession. This is particularly true in Chicago, where I focused most of my reporting for this deadline story.
www.nytimes.com/2025/01/25/d...
www.nytimes.com/2025/01/25/d...