Peggy Carouthers

The Hot Restaurant Trend of 2021: Immunity

Amid the COVID-19 pandemic, 2020 was a tumultuous year for restaurants.

The exterior of a Texas Roadhouse restaurant.

Texas Roadhouse’s Pandemic Response Was Always About its People

In any other year, a casual-dining brand reporting third-quarter losses of 6.3 percen

Customers Fought to Keep This Watermelon Dish on the Menu Year-Round

Many full-service restaurants plan their menus seasonally, featuring whichever ingredients that are at peak ripeness.

Here’s How to Boost Efficiency and Menu Variety Without Increasing Inventory

Running a restaurant has always been a balancing act, but never before has managing all the myriad priorities been so difficult for culinary leaders as it is now amid the COVID-19 pandemic. ...

6 Useful Tips from This Back-of-House Training Program

New health and safety guidelines are driving the need for back-of-house efficiencies.

Wages and immigration are two of the most important issues for restaurant leaders and workers.

No Matter What Side You’re On, the 2020 Presidential Election Matters for Restaurants

After a contentious battle in 2016, the 2020 presidential election was already set to be a tense affair.

Now Is the Best Time to Remove Employee Roadblocks and Boost Operational Efficiency. Here’s Why.

Few industries have felt the impacts of COVID-19 like full-service restaurants.

How One Brand Simplified Cash Management and Tipping

Until a few years ago, cash management was a challenge for Lulu’s, a three-unit coastal restaurant chain in the Southeastern U.S. owned by Lucy Buffet, sister of famed musician Jimmy Buffet. ...