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Articles by Nick Florek
Managing Restaurant Staff Stress Levels During the Holiday Rush
The holiday season is a great opportunity for your restaurant to end the year with a bang. If you play your cards right, you could see a real burst of customer traffic and sales over the holidays. And that’s because a growing number of consumers are turning to restaurants for help celebrating special occasions. The holidays can be kind of a mixed bag for restaurants, though. Your business can boom or bust depending on your location, niche, and the day of the week.
The Global Food Trends I’m Watching, and What Will Make Them Stick
Global food is no longer a niche interest for American diners. According to Datassential, 61% of consumers want to see more global foods and beverages at restaurants near them, while 58% expect to find at least some globally inspired items on most restaurant menus. And consumers aren't necessarily viewing the blending of cuisines as a compromise — 67% say fusion is a creative expression and a natural evolution of food in America. That's a lot of opportunity for restaurants.
Could Laid-Off Tech Workers Help Solve Hospitality’s Hiring Challenges?
Tech layoffs have dominated headlines over the past few years, leaving many skilled professionals exploring new career paths. At the same time, the restaurant industry continues to grapple with persistent labor shortages, even as restaurant staffing trends show hiring has improved from its post-pandemic peak.
Data-Driven Demand Forecasting: What It Is & Why You Should Be Doing It
As a restaurant owner, you can’t predict the future, but you can come pretty close with the right tools. OK, maybe “predicting the future” is a bit of an exaggeration. But thanks to rapidly evolving technology, you can forecast future foot traffic and sales with a fair amount of accuracy. But why does that matter? Well, for one thing, your operational growth may depend on it. You may be able to get by on guesswork and good luck when you first open your doors.
Your Restaurant Must Be Ready for Changing Immigration Enforcement Rules
Nearly one in every four restaurant workers was born outside of the United States, according to the National Restaurant Association (NRA). So when immigration rules and enforcement priorities change, it can have a profound impact on restaurants and their employees. Based on recent and upcoming changes, restaurants are more likely than in the past to experience immigration raids and audits. So how can your restaurant be prepared?
Catering to Older Diners: How Restaurants Can Keep Hospitality Human
The restaurant industry is preparing for an aging customer base, which could create new opportunities for operators willing to rethink their approach to hospitality. People aged 65 and older are projected to account for 18% of U.S. restaurant spending by 2030, up from 10% in 2025, according to Technomic data cited by Restaurant Dive. At the same time, experts caution that restaurants shouldn't think about older guests solely as a separate demographic.
How Restaurants Are Losing Money From Food Cost Inefficiencies
We all know that food costs are high right now. Inflation is happening right before our eyes. But could you also be losing money behind your back? If you aren’t using the right restaurant cost management and inventory management strategies, the answer is probably yes. Obviously, you can’t control rising food prices, but you can control things like waste reduction, labor optimization, and menu presentation.
Overview of Regulations, Laws, and Licenses When You Open a Restaurant
You’ve got a location, a concept, and the perfect name for your new restaurant. Now you just need to get your paperwork in order. But it turns out that there’s a lot of paperwork! There are regulations to follow, restaurant licensing requirements to meet, and inspections to prepare for. But which rules apply to your business? What restaurant licenses and permits do you need to get your new operation off the ground? And where should you start?
Food Safety: The Summer of Cyclospora
As foodborne illness investigations and food recalls put renewed attention on the food supply chain, restaurants face a critical question — Can they trace an affected ingredient, act quickly, and reassure their guests? It has been a busy summer for food safety. Cyclospora, a microscopic parasite that causes gastrointestinal illness, has emerged as one of the year's biggest foodborne illness stories.
Does My Restaurant Need Chat GPT?: Getting Started With AI
Sure, ChatGPT is useful for writing a quick email. It’s great if you need software coding done in seconds flat. And it’s sort of passable if you have to give the speech at a wedding and you have no idea what to write. But is it useful for your restaurant? Can ChatGPT help ease the workload for your employees, improve the customer experience, and perhaps even infuse your team with a little more creative juice? It can, if you know how to use it.
On-Premises and Off-Premises Ways to Increase Restaurant Revenue
Restaurant revenue growth today is no longer about choosing between on-premises and off-premises strategies. On-premises revenue comes from guests dining in your restaurant, while off-premises revenue includes restaurant takeout and delivery sales, curbside pickup, and other ways customers enjoy your food beyond your four walls. The real opportunity lies in how effectively operators integrate both into a single, connected system.
The FTC Is Investigating Hidden Delivery Fees: What It Could Mean for You
Third-party delivery commissions are rising. If you run a restaurant, you already know this. But how well do you understand the numbers underneath these rising prices? And do your customers understand exactly why they’re paying such inflated prices for your food every time they order with a third-party delivery service like DoorDash, Grubhub, or Uber Eats? A recent proposal from the Federal Trade Commission (FTC) suggests there may be a lot we don’t know about these rising delivery fees.
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