Seasoned Staff: 15 Tips for Recruiting and Retaining a Great Summer Crew
Recruiting a high-energy summer crew requires a blend of fast-acting digital onboarding and a focus on “soft skills” like empathy and curiosity. By offering flexible scheduling and clear incentives for returning next season, restaurants can turn temporary student workers into a reliable, high-performing annual resource.
11 Ways to Improve Restaurant Delivery Efficiency
Delivery efficiency starts in the kitchen, where a well-oiled operation prevents cold food and soggy reputations. By implementing specialized workflows—such as secondary kitchen passes and delivery-optimized menus—restaurants can balance high off-premise demand without sacrificing the quality of the dine-in experience.
Price of Doing Business: Recipe Costing for Restaurant Profitability
Recipe costing is the foundational tool for protecting restaurant profit margins against inflation and economic shifts. By calculating the precise cost per serving and dividing it by an ideal food cost percentage, operators can engineer a “Minimum Viable Menu” that prioritizes high-margin, popular items for both dine-in and digital sales.
National Restaurant Association Show 2024: Food’s Premiere Event
The National Restaurant Association Show 2026 is the premier global gathering for the foodservice industry, taking place at Chicago’s McCormick Place from May 16–19, 2026. This year’s “Deep Technology” theme moves beyond simple POS systems into predictive AI and labor-saving robotics, offering over 50,000 attendees a front-row seat to the innovations solving today’s most pressing operational challenges.
Capital Choices: Buying vs. Leasing Restaurant Equipment
Choosing between buying and leasing restaurant equipment is a pivotal financial decision that balances immediate cash flow against long-term asset value. While leasing lowers the barrier to entry for new restaurateurs, buying provides equity and lower total costs over time, making it essential to weigh equipment longevity and growth projections before signing a contract.
Mastering the Art of Restaurant Employee Scheduling
Restaurant employee scheduling is a high-stakes balancing act between operational needs and staff well-being. By leveraging POS-integrated software and adopting a consistent two-week posting cycle, managers can reduce “no-show” chaos, prevent burnout, and ensure the right talent is on the floor during peak hours.
Delivering a Profitable Mother’s Day with Restaurant Delivery
Mother’s Day is the “Super Bowl” of the restaurant industry, and in 2026, the shift toward premium at-home dining is stronger than ever. With Mother’s Day falling on Sunday, May 10, 2026, restaurants can capture a massive market by offering “camera-ready” delivery bundles, inclusive multi-generational meal kits, and alcohol-free “mocktail” pairings that cater to the 51% of consumers seeking special add-ins for Mom.
Five Ways to Celebrate Cinco de Mayo at Your Restaurant
Cinco de Mayo is the ultimate springtime opportunity for restaurants to drive engagement through vibrant Latin-Asian fusions and clever “Power of Five” promotions. By transforming your patio into a festive Mexican plaza and offering unique “Michelada” beer cocktails, you can capture the high energy of the May 5th crowds, regardless of your restaurant’s primary cuisine.
In the Bag: Leveraging Restaurant Delivery Inserts to Boost Customer Loyalty and Revenue
Your delivery bag is a captive marketing channel that extends the dining experience into the customer’s home. By strategically using “bag inserts”—from QR-coded loyalty invites to personalized recipe cards—restaurants can drive repeat orders, increase the average check size through upselling, and build a community-focused brand identity.
Earth Day 2024 Restaurant Promotions and Practices to Support a Sustainable Planet
Earth Day 2026 is a prime opportunity for restaurants to move beyond “greenwashing” and implement transparent, sustainable practices that resonate with eco-conscious diners. From “ugly” produce specials that reduce food waste to BYO-container incentives, these initiatives not only protect the planet but also strengthen local community ties and improve your restaurant’s bottom line.