New Such Thing as Free Lunch: Profiting From Corporate Catering
Corporate catering has emerged as a strategic “bribe” to lure remote and hybrid workers back to the office. As employees weigh the high costs of commuting and daily $20 lunches, savvy restaurants are diversifying their revenue by offering healthy, eco-conscious boxed lunches and group platters that cater to a new generation of office staffers.
Artificial Intelligence Rebooting the Restaurant Industry, One Byte at a Time
AI has moved from “sci-fi” to essential tech for restaurants in 2026. Vertical AI—tools built specifically for food service—now manages hyper-personalized menus, predictive inventory, and automated staffing to cut costs and combat labor shortages.
10 Ways to Celebrate Pride Month at Your Restaurant
Pride Month is a chance for restaurants to show support through rainbow-themed menus, staff training, and local fundraisers, turning a marketing moment into authentic community building.
New Streams of Revenue: Starting a Meal Prep Delivery Business
Meal prep delivery has evolved from a pandemic pivot into a permanent, high-margin revenue stream for 2026. Restaurants are uniquely positioned to launch these services using existing kitchens, staff, and inventory to offer DIY meal kits or “heat-and-eat” options, bypassing the heavy overhead of traditional expansion.
12 Ways to Make Your Restaurant Disability-Friendly
Beyond legal ADA compliance, creating a truly disability-friendly restaurant involves thoughtful design and staff empathy. By prioritizing clear pathways, accessible communication (like Braille or digital menus), and specialized staff training, operators ensure that guests with physical or cognitive challenges feel genuinely welcomed rather than just “accommodated.”
Sky’s the Limit: How Rooftop Restaurants are Raising the Roof on Revenue
Rooftop dining allows restaurants to expand vertically when floor space is maxed out. While these spaces offer high aesthetic appeal and increased revenue, success depends on structural reinforcement, weather-proofing, and navigating complex zoning and liquor licensing requirements.
The New York Deli: Woven into the Culinary Fabric of the Nation’s Largest City
New York City delis are cultural landmarks, surviving over a century of urban change. From the 1888 opening of Katz’s to modern “revitalized” spots, these eateries blend Jewish heritage with iconic overstuffed pastrami sandwiches, proving that tradition remains a powerful draw for locals and tourists alike.
The Mother of All Restaurant Holidays: 14 Ways to Maximize Profits on Mother’s Day in 2023
Mother’s Day is the single biggest day for the restaurant industry, with 47% of moms wanting a family meal as their primary gift. To maximize 2026 profits, operators should expand into “Mother’s Day Eve,” offer “Breakfast in Bed” delivery kits, and utilize high-margin mocktail menus to capture every demographic.
Turning the Tables: How to Attract, Hire, and Retain the Best Servers for Your Restaurant
Servers are the “face” of your brand, where soft skills like multitasking and empathy often outweigh formal education. In 2026, attracting top talent requires shifting from simple wages to holistic “compensation packages” including health benefits, positive work culture, and clear paths for professional advancement.
Sommeliers and Restaurants, a Complimentary Pairing
A sommelier is a trained wine professional who bridges the gap between the kitchen and the guest. By collaborating with the chef on pairings and educating the staff, they elevate a restaurant’s sophistication, enhance the guest’s taste perception, and drive higher revenue through expert upselling.