Why Restaurants are Having a Data Wake-Up Call
With over 25 years on the Internet creating an industry full of innovative technology tools and platforms, restaurants are now faced with a very important question: Who is entitled to their custome
Expert Takes
Why Your Restaurant Needs Employee Management Software
The hospitality industry faces some of the greatest challenges when it comes to time and attendance management for their employees.
Restaurant Profitability and Failure Rates: What You Need to Know
Success in the restaurant industry isn’t easy.
How to Price a Profitable Catering Proposal
Editor's note: A universal truth about Italian food is that it travels well. Also, you can make a whole lot of it and it won’t lose flavor or integrity.
Moving Into an Existing Restaurant Versus Building Your Own
When one decides to start (or move) a restaurant, a logical next step might be to consider where
Editor's Letter: The Magicians
From cover to cover, this magazine is often filled with people performing extraordinary magic within the restaurant industry and occasionally beyond.
Too Many Chefs—And Not at Least One Lawyer in the Kitchen
If there is a food for every feeling and an ideal way for chefs to feed our feelings, where vengeance is cold and love is rich and sensuous, then celebrity is a separate—and more difficult—meal to
Why AI Can Be a Traditional Restaurant’s Secret Sauce
As everyone in the restaurant business knows, the competition for guest dollars is intense.
New Salary Requirements Ahead for Exempt Managers?
The Fair Labor Standards Act places important limits on how restaurant operators set the compensation of their store managers and assistants.
Your Bar's Secret to Attracting Millennials: Self-Serve Beverages
Millennials are a sought-after target market in the hospitality industry, thanks to their estimated spending power of $200 billion per year and tendency to eat out five times a week, on average.
