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Expert Insights

Make Your Restaurant's Design Pop with Custom Features

Custom features within any restaurant space can become a brand trademark used to spark interest, entice guests and create brand recognition. Restaurant operators rely on their designers, and the partnerships they bring to the table, to create a successful finished product.

How Will Rising Food Prices in 2018 Affect Your Restaurant?

The sea level is rising and so are food prices in America.According to The National Restaurant Association, the 1 million-plus restaurants in The United States generated roughly $799 billion in sales last year, generating industry wide anticipation for yet another strong year in 2018.

POS vs. KDS: Which Tech Should Your Restaurant Turn To

An off-premise dining strategy is crucial to a modern restaurant's success. Multiple studies continually prove that as these options increase, more and more guests will order their food from an off-premise location for delivery or pickup than dine in-house.

Scaling Restaurant Sustainability: 3 Steps for Green Growth

In the restaurant industry, growing a business must go hand-in-hand with scaling sustainability. Most restaurants face a slim, 3 to 5 percent average profit margin, but sustainability efforts can lead to impactful cost savings that improve the bottom line.

How to Prepare Your Restaurant for Summer Pests

During the hot, summer months, going out and enjoying a nice meal with friends and family can be a relaxing experience. Just as guests pour into your restaurant to escape the blazing heat, other undesirable visitors, such as pests, do the same.

How Restaurants Can Save Costs by Repairing, Not Replacing

We’ve all been to restaurants where we sit down at a table or booth and notice there is something in dire need of a repair. It could be a ripped or cracked vinyl seat. Perhaps tables and counters showing damage with chipping or scratches.

How Blending Dayparts Benefits Restaurant Operators

It is the nightmare scenario: the breakfast crowd has left and the lunch crowd has yet to come. The fryers and grills are running. The staff is standing idle. Time is money and right now, both are going wasted.