Amy Sung

Mass Messaging Employees

The restaurant industry is leveraging the proliferation of cell phones and mobile devices to its advantage through a communications model dubbed BYOD, or Bring Your Own Device. Because most restaurant employees aren’t sitting behind a desk and don’t have a company email address, restaurants have begun communicating key operational info, like the night’s menu specials or shift schedules, via the employee’s personal handhelds.

Tips for Gratuities

When it comes to tipping, everyone has their own standards. To keep diners and staff happy, restaurants should assess best tipping practices.To pool or not to pool?There are obvious advantages and disadvantages to pooling tips, and ultimately, each restaurant should figure out what works best for its environment.

What Millennials Want

While Millennials, who are currently between the ages of 20 and 35, may lack the discretionary income of the fine-dining Boomer set, they are dining out more frequently, making their wants and needs increasingly relevant to restaurants that want to capture a share of the Millennial dollar.

Meatless Mondays Go Mainstream

Vegetarian restaurants in Los Angeles are celebrating the recent resolution passed by the city council to stand behind Meatless Mondays, a non-profit initiative of The Monday Campaigns in association with the Johns Hopkins Bloomberg School of Public Health.