Aneurin Canham-Clyne is an associate editor for Restaurant Dive. A New England native, Canham-Clyne worked for the New Haven Independent, reporting on everything from municipal auctions to police brutality. Before covering restaurants, he received a Master’s in Journalism from the University of Maryland, where he worked for the Howard Center for Investigative Journalism. He also worked as a line cook, dishwasher, barista and cashier at various foodservice establishments in various New England college towns. He has a BA in history from Tufts University.
12 articles by Aneurin Canham-Clyne
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NRA: Declining disposable income dampens demand for on-premise eating
Oct. 14, 2021 -
Reef Technology acquires logistics partner Bond
Oct. 7, 2021 -
Dickey's Barbecue teams with Franklin Junction to expand via host kitchens
Oct. 6, 2021 -
McDonald's targets net zero emissions by 2050
Oct. 5, 2021 -
Kitchen United buys Zuul, entering New York City market
Oct. 4, 2021 -
Survey: 36% of TikTok users order from restaurants after seeing them on the app
Oct. 1, 2021 -
Reef Technology to open 500 ghost kitchens with 800 Degrees Pizza
Sept. 30, 2021 -
Grubhub to give $2M in grants to LGBT restaurant owners
Sept. 27, 2021 -
7shifts debuts software to streamline tip pooling
Sept. 23, 2021 -
Coalition launches ballot initiative to end the tipped minimum wage in DC
Sept. 22, 2021 -
34% of restaurant workers experienced more wage theft in 2021, OFW reports
Sept. 21, 2021 -
IRC: 82% of restaurants fear they will shutter without Restaurant Revitalization Fund refill
Sept. 14, 2021