There could be a dark storm cloud on the horizon for the restaurant industry. A lot of financial indicators are pointed toward stability, but not pointed towards increased growth for the industry as a whole. The competition among increasing numbers of small franchises and independent restaurants may be leading us into a recession, according to some
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Sweet and Savory: 10 Filipino Dishes You Must Try
As with so many nations with long storied histories, Filipino cuisine is a major element of the culture of the Philippines, finding its origins on these Pacific Islands just adjacent to the South China Sea. Thanks to centuries of both trade and colonialism, the foods of the Philippines take on many of the flavor components
Indian Food Glossary: 32 Words to Demystify a Restaurant Menu
One of the great things about the American restaurant scene is that it attracts and incorporates so many foodie cultures from around the world. Depending on your local mix, you could go out and have Ethiopian food one evening, Columbian the next, Korean for lunch, and Indian for dinner. But getting acquainted with a foreign-sounding
Practical Magic: How to Navigate Your Restaurant’s Charitable Giving
Bell ringers. Kids going door to door. Countless envelopes arriving in the mail daily asking for your end of the year donations. Even customers and staff get in on the ask. They all want your charitable donation. They probably all represent excellent causes that deserve your support. But you can’t do it all, can you? With
10 Ways Restaurants Can Prepare for Hurricanes and Nor’easters
Planning out emergency procedures is not exactly one of the fun aspects of your responsibily as a restaurant owner. No one wants to imagine their business (and your staff, and your customers) being in severe danger due to a natural disaster. However, if you’re on or near one of the coasts, hurricane planning needs to
Pro Bonus: How Your Restaurant Can Handle Holiday Bonuses
Money, money, money. It’s part of what makes the holiday season so challenging and fraught with anxiety for so many people — small business owners and restaurateurs especially. Even if you’ve just had the best year of business yet, profit margins are small and the coming months are looking unpredictable. And then there’s bonuses. A
The Green Doggy Bag: Eco-Friendly Restaurant Take-Out Containers
Waste is a major problem for restaurants of all sizes across America. This doesn’t just hurt your bottom line — as every ounce of food thrown away is a combination of ingredients you paid for — it’s also a major issue for the environment. Modern consumers are looking for businesses that are thoughtful in how
The Why and How to Playing Music in Your Restaurant
You think it’s going to be great. Nothing to compete with conversation or to distract from the food. People will be able to hear each other and they’ll thank you for it. They might even leave you a glowing review. “Why can’t all restaurants be like this one? Hurrah!” Then, reality sets in. Silence, believe
Putting Your Best Grape Forward: Developing Your Restaurant Wine List
It’s no secret that a wine list can be both a significant revenue stream and a customer draw for a restaurant. How thoughtfully a restaurant compiles and presents their list can determine whether or not a customer orders a bottle, opts for other beverages, or even chooses another establishment. While there is no right or
Supersize Me: Should Your Restaurant Add a Drive Thru?
Whether thinking of renovating an existing building or moving into a new one, the topic of drive thrus often come up with restaurant owners looking for ways to change up their business. For restaurants that can make it work, drive thrus can bring in big profit, especially in communities that rely on driving for their
