Tabletop/Front Of House News

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,…

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…