Tabletop/Front Of House News

Restaurant seating has to work hard. It’s exposed to spills, frequent turnover, repeated cleaning, and near-constant use, all while needing to support the ambiance and brand identity that keeps guests coming back. Choosing the right upholstery means balancing cleanability and durability with comfort and style. Guests may not consciously notice upholstery performing well, but they…

The holiday rush puts every part of the restaurant under pressure at once. More reservations and larger parties leave less room to recover when something goes wrong. After more than a decade working with restaurant operators, I’ve learned that the busiest services are rarely won by asking teams to move faster. They’re won by making…

Our coffeehouse uplifts are bringing softer seating, textures, beautiful artwork, greenery and local design touches. As part of our Back to Starbucks plan, we began piloting new coffeehouse designs in Southern California and New York before expanding that approach to other cities, including Chicago. Our coffeehouse uplifts are bringing softer seating, textures, beautiful artwork, greenery…

Restaurant operators might be surprised to learn the face behind those who ask to speak with the manager is probably not the one they expect. A five-year study from the Edge Hotel School at the University of Essex identified personality traits that drive customer complaints challenging commonly-held assumptions about the “Karen” stereotype. After tracking nearly…

I’ve seen restaurant interiors look almost finished before they’ve really been tested. The lighting feels right, the furniture sits neatly in place and the room seems to have plenty of breathing space. On opening night, though, the picture changes quickly. Guests naturally start moving chairs, coats appear on seat backs, and servers come out of…

Gather details on cleaning and maintaining equipment and tracking warranties following a serving area remodel After months of planning and preparation for a busy install day, your new serving area is finally complete and ready for action. Now’s the time to get a handle on training, cleaning and maintenance. From stocking the proper supplies to…

To better respond to diner’s changing needs, operators can offer flexibility on portion sizes, portability, and price points that empower consumers to craft solutions that fit their needs in the moment including expanding the traditional notions of what types of food should be offered at specific day parts, according to Circana’s 41st annual Eating Patterns…

Competitive socializing venues offer QSR chains a playbook for making in-person visits more memorable—and giving guests a reason to return. It’s been a tough few years for QSR chains. Traffic to venues is declining (for example, nearly 40 percent of Americans spend less at restaurants than a year ago), while operational pressures are multiplying. Spikes…

The restaurant, located outside of Dallas, will serve as a learning lab to fuel the chain’s U.S. comeback plan. KFC’s new Open House prototype opened outside of Dallas this week to serve as a learning lab for the chain’s U.S. comeback plan, put into place last year after President Catherine Tan-Gillespie came on board. Conceived…

In a competitive labor market, restaurants that respond quickly to applicants can gain an edge in securing top hourly talent before it disappears. For years, restaurant hiring has been treated like a numbers game. Post a job, collect applications, review resumes, schedule interviews, and hope the best candidate is still available when you’re ready to…