Tabletop/Front Of House News

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…

Busting the myth that “Gen Z is killing bars and restaurants,” new data suggests they actually have a significantly higher incidence of going out to eat and drink across all on-premise segments when compared to other demographics. “Gen Z is driving important metrics that signal a return to growth for the restaurant industry, which is…

The “Kidult” trend presents a low-cost, but potentially high-impact opportunity for restaurants to drive traffic, encourage more frequent visits, and build emotional brand connection. The industry has recognized “Kidults,” identified as adults, led by Gen Z, who enjoy products and experiences typically associated with children or kids’ culture, to be a desired demographic, explained Jennifer…

Chicago’s City Council voted to permanently halt the 2028 phase-out of a lower minimum wage for tipped workers Chicago has become the latest city to reverse course on banning the tip credit for minimum wage workers. Less than two years after voting to phase out the lower minimum wage policy for tipped workers — a…

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,…