Ghost Kitchens Explained

Ghost kitchen: It’s the buzzword on everyone’s lips in the restaurant industry lately. But what exactly is it? Basically, it’s a commercial cooking space rented by either virtual restaurants or traditional restaurants. They exclusively focus on creating food to be delivered to customers. Unsurprisingly, interest in them has surged since the onset of COVID-19. However,… Read more »

5 Myths About the Hospitality Job Market During the Pandemic

With record unemployment, it’s natural to assume that hiring for hospitality positions is a cakewalk right now. But COVID-19 presents so many unique challenges that make the hospitality job market tricky to navigate. There’s no precedent to guide the strategies of both job seekers and employers, leaving many to rely on broad assumptions. Here are… Read more »

4 Simple Ways to Winterize Your Restaurant’s Outdoor Dining Experience

Warm soups, space heaters, and comfortable furnishings make outdoor dining cozy in the winter

Safely re-opening restaurants has been difficult for many owners this past summer but having the ability to seat guests outside has helped immensely. So as winter approaches and temperatures drop, many restaurant owners are dreading the loss of useable outdoor seating. But there are ways to make outdoor dining spaces comfortable, even inviting, to diners… Read more »

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

no-tipping-restaurants

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 »

How Can You Make Money on the Non-Alcoholic Happy Hour?

revenue-non-alcoholic-happy-hour

The market for non-alcoholic drinks is growing. Reasons for sobriety are wide-ranging and can include health, religion, addiction recovery or just a commitment to being the designated driver for the evening. If you want to attract non-drinkers to your bar or restaurant, it’s important to give them options. Sure, you can offer soda, water, or… Read more »

Fewer Teenagers Are Entering the Workforce – How Can Your Restaurant Adapt?

According to a study by The Brookings Institution, “The teen labor force participation rate reached an all-time peak in 1979 (57.9 percent) and gradually declined until about 2000 when it then dropped precipitously to a 2010–18 plateau of about 35 percent.” Why is that the case and what can you do about it? More is Expected… Read more »