Eight draft handles dispense, not beer, but cold-brewed coffee. For a second, the bar and stools might make you think you’re in a bar, but the rich coffee smell that wafts through the location quickly reminds you that is not the case.
If you have to pass along surcharges, be aware of the risks and ensure the surcharge is listed in every possible location.
Pies, a long-time staple of diners and Marie Callender’s everywhere, have seen a resurgence fueled by millennial nostalgia and pop culture.
For hard-working restaurateurs it can be disappointing and disheartening when customers leave negative feedback on their social media platforms.
Success comes down to a few basic things: service, food quality and cleanliness. As a manager or owner, your top priority is making sure your restaurant scores well when the Health Department visits.
Many restaurants and service providers have been scrambling in the last few years to reposition themselves for millennials. But in the process, some businesses have been passing over older diners, who have more disposable income (and eat out more frequently). A new consumer study finds that baby boomers make up
Jimmy Buffett has built an empire on a beverage. So when it comes to a recipe for a good margarita, there’s no one better to get advice from than the himself.
Doing business today takes more than just opening your door and hanging an “OPEN” sign. There are more choices for customers than ever before and those same customers expect more.
Asking the right questions in an employee interview, especially for a restaurant manager, are incredibly important to finding the right job candidate.
Restaurants are enjoying a renaissance, service offerings are more unique (thanks in part to millennials) and more health and environmentally concise customers are driving not only change but innovation in the industry.
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