The EU's highest court ruled that Uber isn’t just an app—it's a transportation company.
Big tech firms have gone from pushing for open-internet protections to being powerful enough not to need them.
“Tuna in a pouch was a huge disrupter,” and other observations from the editor of the trade publication Packaging Digest
Brands are aware that in a hyper-partisan climate, it can be conspicuous not to weigh in on heated debates.
One reason has to do with the economics of health care. The other has to do with the economics of brick-and-mortar retail in 2017.
After each big financial leak, individuals suffer the brunt of the consequences, but the system remains intact.
On a day when fans are grasping for explanations, there’s a hunt for some economic ones.
Following the massacre in Las Vegas, firearm manufacturers saw their stock prices edge up.
The ethos of togetherness promoted by companies such as WeWork is essentially a bet on explosive population growth in the world’s metropolises.
A letter from a Netflix lawyer proves that even the coldest of writing forms is not immune to the imperative of having a corporate “voice.”
A conversation with the editor of Hotels, a trade publication covering full-service and luxury lodging
“Honey, I’m about to run to the town square—you need anything?”
A conversation with the editor of Meatingplace, a trade publication covering the business of turning live animals into food
How could a price drop at a chain with fewer than 500 stores scare a market with 38,000 of them?
“I think I can speak for the rest of the city staff in that we wish there were a way we could host one of these once a year.”
His big-talking, livestreaming persona underlines not how much American fraudsters have changed in the last century, but how little.
It doesn’t directly bring in much revenue now. But thanks to its silly-seeming social feed, that might soon change.
In a new book, the author Michael Ruhlman ponders the “extraordinary bounty” that’s available at relatively low prices, seven days a week.
In the past century and a half, marketers have helped shape ideas about what’s “natural” and what isn’t.
What’s the most efficient path to kitchen wisdom?