Tabletop/Front Of House News

The cleanliness of facilities is doing far more work than most businesses realize. It is not just a maintenance standard or an operational detail, it is a signal. And increasingly, it is a defining element of brand reputation. Cleanliness consistently ranks at the top of what shapes customer satisfaction, influencing how people perceive and remember…

Seeing the the salad bars, Tiffany lamps, and red plastic cups at a number of Pizza Hut restaurants evokes a sense of nostalgia for diners. In this CBS News piece, Tim Sparks, president of Daland Corporation, notes that these Pizza Hut Classic locations are now among their top-performers with some customers travelling for hours just…

As a restaurant owner, I know success hinges on creating a full, memorable experience that goes beyond the menu In a city like Charlotte, which is seeing its food and beverage scene grow rapidly. Of course, the food has to be consistent and craveable, but it’s really about building connections with guests and creating intentional…

Few days carry as much pressure for restaurants as Mother’s Day. Tickets start rolling in quickly, but what matters more is what’s behind each order, because people are celebrating, and even small issues can leave a lasting impression. Orders on Mother’s Day behave differently from a typical rush because many are tied to group decisions,…

Three operators share their strategies for maximizing margins as costs continue to rise and consumers grow wary of menu price hikes. Consumers seek affordability and operators want profitability. Can the two co-exist in today’s restaurant economy? Three chain restaurant CMOs showed how they’re finding the right balance during a panel on Monday at Informa’s Restaurant…

A new report by the National Restaurant Association details how lack of staff is not just an inconvenience. It can materially impact growth, service and sales. Restaurants should not underestimate the costly impact of understaffing. So argues a report out Thursday from the National Restaurant Association and Workday, which found that understaffing is not just…

While there’s no one-size-fits-all hiring strategy, one thing remains true whether you’re at the local bar and grill or at an upscale Michelin star restaurant: hiring is always a bit of a leap of faith, said Derek Clayton, corporate chef at Vitamix. “Work history, experience and skill set matter, of course, but I’d argue attitude…

The restaurant industry is at a crossroads. While AI and automation are key factors pushing order accuracy to new heights, the hospitality factor is declining, creating a transactional gap, according to Intouch Insight’s 2026 On-Premises Study. “As automation and the use of AI increases, the human interactions are becoming a premium competitive advantage,” said Sarah…

The hospitality industry is facing unprecedented challenges. Having survived the upheaval of COVID through innovative thinking and a rapid adoption of new tech, including apps and QR codes, the latest hikes in wage costs and business rates are pushing many to the edge. Cutting hours, shrinking menus, even reducing locations is one response but where…

Financial incentives, better training and unified company culture are among the tools companies are using to enhance the employee experience. Major companies, from Starbucks to Target, are bolstering their CX by investing in culture, benefits and incentives for their employees. Satisfied, tenured employees are well-positioned to offer superior customer service, but turnover rates across industries…