Building a strong restaurant brand goes beyond the logo. It also includes how your staff interacts with guests, your value and mission, and more.
The rise of urban dining and small-format restaurants means operators have less space to utilize. Here are tips for building a world-class compact kitchen are your restaurant.
Learn all about leveraging local partnerships to expand your reach and grow your business through collaboration and community impact.
In President Trump’s “One Big Beautiful Bill Act” is a “no tax on tips” provision. However, the rule isn’t as clear cut as the restaurant industry would like. Here’s what counts and what doesn’t.
Pop-up restaurants & bars know how to win at the guest experience. Here are three things operators can learn about the customer experience, marketing to guests, and hosting amazing events.
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Improve the guest experience by offering them individual checks or check splitting from the get-go. On top of that, follow this other advice to make sure the check splitting experience goes smoothly.
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Two-third of Americans think marijuana should be legal, and intrepid restaurant operators are starting to run cannabis restaurants to provide guests a place to eat and smoke. Here’s a look inside America’s first cannabis cafe.
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90% of independent restaurants fail in the first year and the rest barely make it five years. That’s why what Trina’s Starlite Lounge has been able to accomplish is so remarkable. Here’s what you can learn from them.
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Mismanaging is a surefire way of making sure your restaurant fails fast. Here are six tips for managing your restaurant’s financial strategy, how to improve your restaurant’s finances, and more.
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If you want to avoid costly restaurant & bar equipment repairs, you need to create a preventive maintenance schedule. For bars, this includes cleaning keg lines, sanitizing gear, and cleaning restaurant wash systems, among other things.
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Building your restaurant’s late-night menu is a great way to boost your business. Here are tips for scaling your restaurant’s menu for your late nightlife guest, staffing your late-night restaurant shift properly, and marketing your new menu.
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Online delivery is the future of restaurant’s business, but operators should choose their third-party delivery service partner wisely. If your delivery partner can’t do it’s job, it’ll hurt your restaurant’s reputation.
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The American diet is changing to include less meat and more environmental-friendly food options. How will cultured meat and lab-grown meat alter consumer preferences and restaurant menus?
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NYC is suing Chipotle for violating it's Fair Workweek Laws over two years. Why restaurant staff scheduling is a big restaurant issue for employees and managers, how NYC is handing the dispute seems highly political.
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![Save Guest & Staff Headaches and Offer Check Splitting [Hack #113]](https://images.squarespace-cdn.com/content/v1/56a2785c69a91af45e06a188/1570821242191-S0M1OF2A0QYJ6MLCQ3RM/Restaurant-Check-Split.jpg)
