Tabletop/Front Of House News
The Hidden Restaurant Staffing Crisis
Restaurants are known to be physically and emotionally taxing environments with staff under constant pressure to produce. This atmosphere is one of the reasons staffing is reported to be a continual struggle for operators. Dan Simons, co-owner of Farmers Restaurant Group, implemented policy-level mental health support, including free online therapy for all employees and their…
Read MoreDigital PR for Restaurants: Trends, Tips, and Strategies for 2026
If you’re in the marketing world and know what SEO is, you may have heard of digital PR. Digital PR has picked up in popularity over time, especially with the introduction of AI tools like ChatGPT, Perplexity, and Gemini. This is because search engines have gotten much smarter about how they analyze backlinks and brand…
Read MoreQSRs Can Turn Downtime Into Training Time
In quick-service restaurants, time is everything, especially when it comes to training new employees in high-turnover, leanly staffed environments. The old industry saying goes: “If you’ve got time to lean, you’ve got time to clean.” But today, more brands are giving that motto a modern twist: “If you’ve got time to lean, you’ve got time…
Read More6 restaurant trends to watch in 2026
In 2026, restaurants may be backed into a financial corner. Turbulent trade policies could raise food costs when many diners are already tightening their discretionary spending, forcing operators to get creative to keep sales healthy. “Restaurants are set for a humbling year,” BTIG analyst Peter Saleh wrote in the analyst firm’s December 2025 forecast for…
Read MoreReimagining the Pizza Parlor for New Generations
The challenge facing the Shakey’s Pizza Parlor team was to refresh their look while staying true to the brand’s roots. “The redesign reflects our effort to recapture the classic ‘parlor’ atmosphere that defines Shakey’s,” said John Tilley, Creative Visionary and head of Jacmar Companies, owner of Shakey’s USA. “It is a one-of-a-kind brand for which…
Read MoreFrom Takeout to Tasting Menus, What 2026 Will Mean for Restaurant Design
What will dining look like in 2026? For some, it’s stepping into an immersive atmosphere that feels like a world of its own. For others, it’s picking up takeout from their favorite restaurant in record time––a habit that has become the norm, with 46 percent of U.S. consumers preferring to ordering online, according to DoorDash’s…
Read MoreWelcome Tom Collingbourne
WELCOME: TOM COLLINGBOURNE Tom Collingbourne to our American Recruiters TEAM! Tom is a seasoned professional and a true change agent in the Foodservice industry. He specializes in sales positions in paper and disposables, Jan/san, and packaging solutions. Tom has consistently demonstrated his expertise and dedication in this dynamic field. With a career spanning over two…
Read MoreCraig Wilson Reflects on 20 Years as American Recruiters Franchise
– Craig Wilson, CFSP, American Recruiters Franchise Owner – CHICAGO It was May, 1999, and I was finishing up a consulting project for Carl Carieri, who was at the time, the co-owner with Gino Scialdone, of American Recruiters. Their successful Executive Search Firm was positioning itself to roll out a franchising model for recruiters who…
Read More3 Brands Discuss the Bumps Along the Road to Sustainability
Recycled furnishings, solar-powered utilities and waste reduction measures all count as ways QSRs are practicing more sustainable operations. But as keen as customers are for brands that adhere to such earth-friendly practices, the folks at the helm of these restaurants say there’s nothing easy or cheap about incorporating sustainability into everyday operations. In fact, at a…
Read MoreLabor and Employment Guidelines for New Restaurants
Opening a new restaurant means navigating a maze of creative, logistical, and legal challenges that would make American film producer M. Night Shyamalan blush. From tricky wage and hour laws to devilishly short immigration forms, there are employment law hurdles lurking around every turn. With a little forethought, new restaurants can avoid being stuck in…
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