Tabletop/Front Of House News

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…

In Canada, full-service restaurants now represent a significant share of the hospitality landscape. In May 2025 alone, full-service restaurant sales reached $8.5 billion, reinforcing that guests are still seeking out refined, sit-down dining experiences, according to Statistics Canada, However, this opportunity for growth also means competition. Operators aim to create value by enhancing the overall…

If you remember the smell of pan pizza baking under a Tiffany-style lamp, the squeak of a vinyl booth against the back of your knees and the ding of a Book It button pin, Pizza Hut is quietly rebuilding your childhood. Even as the restaurant prepares to shutter roughly 250 U.S. locations in 2026, a…

Today, restaurant tabletop is about more than simply serving a meal. Dinnerware, glassware, and serving pieces are becoming an important part of the dining experience, helping restaurants showcase their personality and complement the look and feel of their space. From natural textures and earthy finishes to oversized bowls and mixed glassware, today’s tabletop trends are…