No Tipping Restaurants: Weighing The Pros and Cons During COVID-19


In light of COVID-19, some restaurants (like this one) are wholeheartedly embracing the no-tipping movement in an effort improve paychecks for their workers. Yet at the same time, other restaurants (like this one) have abandoned the idea, citing the same concern for employee pay. So how does a restaurant decide if adopting a no-tipping policy… Read more »

Create Team Goals and Individual Goals for Your Hospitality Staff


  Communicating company goals to your team is critical to the success of your business. But teams or individual employees cannot be expected to break those goals down into achievable tasks on their own. It’s up to you determine how each employee can contribute to company objectives by analyzing their strengths and motivating them to… Read more »

Should You Be Focusing on Sustainable Food Procurement?

Sustainable food procurement is one of the latest trends in restaurant management. But how do we define sustainable? Sustainability is about focusing not just on today’s needs, but also those of future generations. Purchasing from vendors committed to sustainability can enhance your reputation in the community and minimize your restaurant’s carbon footprint. Is sustainable food… Read more »