If you run a restaurant, this is your gentle but very real reminder: not everyone on your team plays at the same level. That does not make anyone “bad.” It just means leadership actually matters. After 30 years inside restaurants of every size and style, we keep this framework simple
Rodent-proofing, health inspections, and why your Yelp page cares about ceiling tiles.
SB 294, often called the Workplace Know Your Rights Act, requires California employers to provide a stand-alone workplace rights notice to employees. It also creates a specific emergency contact process tied to arrests or detentions. If you employ people in California, you are expected to provide the notice to current
Guests are eating lighter, ordering smaller dishes, and looking for higher-protein options that still feel like a treat. Many restaurants are adjusting service windows, running fewer dayparts, or pausing between lunch and dinner. These shifts are about what earns the most per hour, with the team you actually have. Menu
Shareables are popular right now, and we wanted to create some inspiration for adding more to your menu. 1) Dip and Drag A bold dip or spread plus the right vehicle, but make it feel like an event. Think hummus with charred lemon, herb oil, and toasted seeds, served with
Here are the 2026 consumer trends we’re seeing, and how to navigate them without making your operation complicated.
Compliance is complex and annoying. We’ve created this checklist to help you get it off your plate. If you need support, we have a fully customizable compliance course available for your managers. Food safety Need help? Learn more about our service Food Safety Audit Logs and Documentation Need help? Learn
Notes from CEO Mistie’s recent trip to the land where hospitality is a craft Have you ever wondered why chefs yell “Irasshaimase!” when you walk into a sushi restaurant? It means Welcome! and it is based in the Japanese art of Omotenashi. Omotenashi is the Japanese art of selfless hospitality.
When it comes to finding the right space for a restaurant, few decisions matter more than the lease. To help demystify the process, we sat down with Steve Maxson of Synergy Real Estate Group Corporate Advisory, a tenant representation broker with two decades of experience and nearly a decade focused
Every winter, restaurants fight the same battle: a gorgeous patio that becomes a chilly liability the moment temperatures dip. Propane towers roar and run out, prompting a refill mid-rush. Overhead units heat the air instead of the guest. Your team ends up doing the heater shuffle while trying to serve
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