In restaurants, food consistency isn’t a nice-to-have; it’s the foundation of repeat business. Guests expect the same taste, texture, and presentation every time they order a dish. If they don’t get it, they don’t come back. This isn’t just about making food good. It’s about making food predictable. And unpredictable Read more…
In the food and beverage industry, tipping plays a central role in how frontline staff are paid. One widely used approach to manage compensation is the tip credit model, where employers count a portion of a tipped employee’s tips received toward their hourly wage. This structure allows businesses to control Read more…
In a restaurant, the guest experience begins and ends in the front of house (FOH). From the moment someone walks through the door to the final thank-you at the end of the meal, FOH operations set the tone, shape guest impressions, and determine whether a customer returns. Yet while kitchens Read more…
In the restaurant business, even small losses add up fast. Spoilage, over-ordering, portioning errors, cash mishandling, void abuse, and employee theft all chip away at profitability. That’s why a well-structured loss prevention strategy isn’t a nice-to-have—it’s essential. Whether you manage one location or a growing multi-unit brand, unmanaged loss impacts Read more…
Tipping has long been a cornerstone of hospitality culture for consumers in the food service industry, a way for guests to show appreciation and for teams to earn beyond the base wage. But something’s changed. Guests are now navigating tip screens in coffee shops, kiosks, food trucks, and fast-casual counters, Read more…
Fine dining is one of the most misunderstood formats in the restaurant industry. Most descriptions focus on aesthetics but miss the operational mechanics that make these restaurants profitable, consistent, and memorable. This isn’t just about surface-level elegance but about how every system, staff role, and design choice is calibrated to Read more…
The virtual restaurant concept is transforming how food businesses scale, experiment, and serve customers. Unlike traditional restaurants with storefronts and dining rooms, virtual concepts operate entirely online—preparing food in existing kitchens and selling exclusively through delivery apps. For restaurant operators, this model offers a way to launch new brands, improve Read more…
A well-run restaurant kitchen depends on clarity — clear roles, clear responsibilities, and a clear chain of command. This structure revolves around distinct chef titles, each assigned to specific tasks, stations, and areas of expertise. Whether you’re launching a new concept or reviewing your kitchen workflow, understanding the hierarchy and Read more…
Running a restaurant today isn’t just about food quality or fast service; it’s about building a team that shows up, performs consistently, and genuinely wants to be there. And that all starts with smart, scalable restaurant HR policies. If you’re already operating a restaurant business, you’ve likely felt the real Read more…
The sous chef is second in command in the culinary world, but first in ensuring things run smoothly when the pressure’s on. While the executive chef sets the big-picture vision, the sous chef makes sure that vision is delivered—every shift, every plate, every team member. From managing the brigade to Read more…