Before entering the restaurant industry five years ago, Ricky Scott was a general contractor. One day, he drove by a vacant storefront and decided—“a spontaneous decision”—to open a cafe.
Restaurant owners know start-up costs are just the first of many expenses they will face.
Creating—and maintaining—a profitable menu is perhaps one of the biggest challenges for a full-service restaurant operator.
Delivery is now a fact of life no longer relegated to pizza joints and Chinese food, but covering the breadth of industry segments from fast casual to fine dining and everything between.
Off-premises dining—especially delivery, take-out, and catering—makes up a rapidly-growing portion of all restaurant purchases.
Driven by the combined momentum of the global cuisine, comfort foods, and convenience trends, consumer demand for handheld foods is at an all-time high.
With food trends changing constantly, it can be difficult for chefs and operators to know which ones have staying power.