Rachel Pittman

Improving Access to Earned Wages Is a Simple Way Restaurants Can Reduce Turnover

Want to Reduce Turnover? Pay Your Employees When They Want to be Paid.

When we talk about labor in the restaurant industry, wages are an inevitable part of the conversation.

Baking In a JIFFY

Operators know all too well that magic solutions to restaurant crises don’t exist. But JIFFY’s simple, stable mixes might be the closest thing to magic for kitchen success.

One Simple Solution Solves Five Restaurant Challenges

Today’s operators are facing a challenging industry. The difficulties that confront restaurants in a typical year have been exacerbated by the COVID-19 pandemic.

In miami, Bakan’s existing indoor-outdoor bar proved a winning design element during the pandemic.

Restaurant Design Will Be Forever Changed by COVID

When one of Rosy’s Taco Bar’s windows was broken during Philadelphia protests against police brutality in June, the taco bar’s team made lemonade from lemons.

Unlike restaurants in other parts of the country, Bakan can utilize its outdoor dining space year-round.

How Three Restaurants are Making the Most of Outdoor Dining

Since late spring, the on-again, off-again nature of dine-in restrictions has left many operators scrambling to adhere to local mandates and, when possible, revive on-site business. ...

To safely reopen Elvie’s, chef Hunter Evans relied on an upscale tasting menu featuring six to seven courses and locally sourced ingredients.

One Reopening Answer: Ticketed or Reservations-Only Prix Fixe Meals

Restaurateurs have been on a rollercoaster of closing and reopening over the last few months, playing musical chairs in dining rooms as circumstances continue to shift.

Wagyu beef tongue atop a johnnycake with saurkraut kimchi at 610 Magnolia.

Chef Edward Lee Puts Restaurant Workers First in COVID Response

Chef Edward Lee is used to spinning a lot of plates. He is the chef and owner of 610 Magnolia, MilkWood, and Whiskey Dry, all in Louisville, Kentucky.

The Seafood for Heroes program has already served more than 13,000 meals to healthcare workers.

Red Lobster Feeds the Frontlines in Crisis Times

When the coronavirus hit the U.S., the Napa Seafood Foundation mobilized its resources and partners to serve those on the front lines in a matter of days.

Chili's employee cleans a table inside the restaurant.

To Reopen or Not? Restaurants Face a Make-or-Break Moment

Philadelphia’s GLU Hospitality Group opened its fourth nightclub concept, the intimate cocktail lounge Leda & the Swan, a mere six weeks before coronavirus-related bar and dining room shutdown ...