Consulting

In the hospitality industry, hiring and retaining reliable staff has been a challenge. Many businesses are addressing this by making operational changes and incorporating robotics and artificial intelligence into their operations. I recently attended the National Restaurant Association restaurant show, which took place from May 18 through 21 in Chicago. The show was amazing and […]

Ice cream trucks have been a staple of American summers for decades, their jingly tunes and colorful exteriors beckoning children and adults alike to indulge in sweet, frozen treats. However, beneath the surface of this seemingly innocent tradition lies an eerie undertone that has turned these vehicles of joy into objects of unease for many.

2024 may be one of the hardest years of all time for the restaurant industry. We are faced with labor costs jumping by percentages we have never seen, fewer people wanting to work in restaurants, ingredient costs rising every month, and a customer base trying to deal with the effect inflation is having on their

Before COVID-19, restaurants catered to their customers’ needs by designing spaces and crafting menus that showcased their unique abilities. However, the pandemic forced restaurants to rethink their offerings and delivery systems to target a new audience, such as those who couldn’t dine indoors or could only do so in limited numbers. Some restaurants closed their

In an increasingly competitive market, creating a memorable dining experience requires more than good food and a pleasant atmosphere—it also demands an exceptional staff. In an environment where skilled individuals are coveted commodities, being the employer of choice sets you apart and creates a sustainable point of differentiation. This post will provide a comprehensive guide

For full-service restaurants, Mother’s Day can be the busiest day of the year. If you execute it flawlessly, it can also set you up to increase your sales for the rest of the year. Mother’s Day is a reputation maker for restaurants. Where most restauranteurs make their mistake is in focusing on making mothers happy.

Spring is definitely patio season. That means restaurants get to significantly increase their seating capacity…and therefore their ability to generate revenue. Imagine if a hotel in were able to go from 120 rooms to 190 rooms just as demand for those rooms spiked, say for graduation or a major sporting championship. Wall Street would call

By the time COVID struck in 2019, consumers were already drawing a black line between dining for experience and just eating. Full-service, chef-driven concepts were already losing favor as demand for convenience and speed continued to grow. Cooking meals through a recipe from raw ingredients had already taken third place as cost and quality were

Welcome to 2024. The year began with more minimum wage increases across the country and the elimination of tip credits in more states. With these wage increases we also see increases in payroll taxes. Overall labor costs that should be hovering in the mid thirty percent range are quickly moving to ten percentage points higher.

Once upon a time, you created and launched your new restaurant. Maybe it was 2005… or just 2015… or maybe you inherited your parent’s restaurant that they created in 1985. Maybe it was sexy or maybe you were the first ones serving fresh pasta…or maybe you were the first to offer health insurance to servers.