Tabletop/Front Of House News

The restaurant industry is filled with tales of visionaries — people who created new gastronomic experiences, dining adventures, and global chains. Now, another kind of visionary is uniquely positioned to own the future: the restaurateur who uses AI to unify the customer experience. When an establishment operates through unified customer experience management (UCXM), it understands,…

A food service business such as a restaurant has a very fast-paced environment that the restaurant owner must properly manage. To do this, managers must be aware of the core responsibilities of the two main sections of any food business – the FOH and BOH. To provide excellent service, food managers must consistently monitor each…

Two powerful forces are reshaping how restaurants capture guest attention, create emotional resonance, and maintain operational sustainability. On one side is a cultural shift toward bold, immersive, and expressive experiences. On the other is a pragmatic push for efficiency, margin protection, and format evolution. Together, these dynamics reveal an industry that is getting braver and…

One thing never changes in the restaurant business—designs always evolve. New trends replace old ones—unless your venue is based on a classic theme. These changes create a need for furniture that fits modern design. Acting quickly is key to creating that perfect dining experience your guests are sure to love. Layout, flow, and sensory details…

The best leaders do not build teams that need them. They build teams that can thrive without them. Twenty years ago, I could break down a whole ribeye, strip, or filet loin better than anyone in my kitchen. I learned the skill as culinary manager at Tripp’s in Southern Pines, North Carolina. To this day…

Restaurant management tips often deal with ways to streamline the day-to-day operations of the restaurant itself. But what about you—the manager—who dictates those day-to-day operations? Could you use some tips to help you manage better? Of course you could. We all could. Working on yourself is as important as, if not more important than, working…

Running a restaurant today means managing razor-thin margins, unpredictable labor markets, and ever-changing compliance rules. Yet instead of relief, many operators are being overpromised that one-size-fits-all platforms will solve everything from payroll to inventory. The problem? When payroll mistakes happen, they don’t just frustrate staff – they trigger compliance fines, accelerate turnover, and cut directly…

Taste Tracker: Sweetgreen, Starbucks, El Pollo Loco, Gong Cha, Moe’s, Smoothie King, McAlister’s, Wayback, Qdoba and more headline restaurant menu news and trends. Chain restaurants are helping customers beat the winter doldrums with menu items sporting bold flavors and bright colors. Some of these are tinted red and pink to lure last-minute Valentine’s Day fans.…

Most of you reading this know how tough the hospitality business is, particularly over the past few years with economic pressures, labor issues, and shifting customer expectations. Many probably wonder at times if it’s worth it, so how can operators reignite their spark and rediscover their clarity, confidence, and purpose? Based on her 30 years…

Think of Parisian cafés, garden restaurants, rooftop bars and even beachside eateries. They all have one thing in common: their indoor-outdoor dining experience sets them apart from the rest and meet guest needs. Sixty-nine percent of adults like having the option to sit outside, according to the National Restaurant Association’s 2023 State of the Restaurant…