What happens in Vegas doesn’t always stay in Vegas—especially when it’s packed with fresh ideas, new tech, and real solutions for the upcoming season. We walked the floor of the Bar & Restaurant Expo with one goal: find tools, partners, and inspiration to help our clients thrive this spring and summer. Here’s what caught our eye (and what should be on your radar too).
In the restaurant world, every ounce counts—especially when we’re talking about food waste. This Earth Day, we’re shining a light on zero-waste cooking, not just as a sustainability initiative, but as a smart business strategy. Reducing waste helps the planet, boosts your bottom line, and showcases your commitment to thoughtful, responsible hospitality. Let’s dig into strategies that help kitchens minimize food waste while maximizing flavor and creativity.
Seafood is light, bright, and endlessly versatile. But it also comes with a responsibility: sourcing and serving it in a way that supports healthy oceans and ecosystems. Here’s how to make seafood shine on your spring menu—while doing right by the planet.
Easter brunch is a golden ticket. It’s a reason for families, friends, and Instagram-happy foodies to gather. But if you want those tables full, you need more than a sign in the window. You need a strategy.
A thoughtful, allergy-friendly menu isn’t just good hospitality—it’s smart business. Guests with dietary restrictions? They bring friends, family, and loyal repeat business. They remember where they felt safe, where they didn’t have to play 20 questions with the server, and where they weren’t treated like a problem. So, how do you create a menu that’s delicious, inclusive, and keeps everyone breathing easy? Let’s break it down.
The new California law SB 553, effective July 1st 2024, mandates that all employers implement a Workplace Violence Prevention Program (WVPP). We’ve developed a variety of resources to help get you compliant.
If you’re a restaurateur with precious outdoor space, the challenge is to charm as many diners as possible into those seats without sacrificing the oh-so-crucial ambiance. Here are some tips for maximizing your outdoor seating arrangements. Know Your Kingdom First, size up your space like a seasoned interior designer
Opening a restaurant is an exciting venture, but without the right team in place, it can quickly become overwhelming. One of the most critical hires? A General Contractor (GC). Our CEO, Mistie Boulton, sat down with Sam Carlson, owner and founder of Carlson Construction, to discuss how restaurant owners can choose the best GC for their project. With years of experience handling commercial tenant improvements and restaurant build-outs, Sam shares valuable insights on what to look for, what to avoid, and how to set your project up for success.
When dining out, our first taste is with the eyes. Every restaurant knows that the secret to a diner’s heart often begins with visually stunning plates. EyeSpy restaurant consulting uncovers how the art of plating can elevate a meal’s appeal and, yes, boost those sales.
Opening a restaurant is a thrilling journey, but it’s also one filled with unexpected challenges—many of which can be mitigated with the right architect on board. Our CEO Mistie Boulton sat down with Jimmy Turner, founder of Studio Turn Architecture, to discuss the ins and outs of restaurant design.
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