Reviews, Social Media + Data-Driven Change: Takeaways from the 2019 GGRA Industry Conference
From robots to tip sharing to work-life balance, some of the hottest topics facing the restaurant industry were on the...
Chef Victor Albisu’s Metamorphosis: Transforming an Underperforming Restaurant into Two Hit Concepts
When chef Victor Albisu opened Del Campo in the spring of 2013, it was lit. The South American-inspired grill fascinated...
How Central Michel Richard Continues to Soar in Washington, D.C.
James Beard Award-winning chef Michel Richard was always larger than life – a visionary culinary innovator with an infectious joviality....
Off the Beaten Path: How Off-Street Restaurants Thrive
When plotting your restaurant’s location, a prime consideration is visibility. Where will get me the most eyeballs on my dining...
Chef Edward Lee of Succotash on How to Expand Your Restaurant Brand Without Diluting It
When you ask chef Edward Lee what kind of food he cooks, he simply says, “Southern food.” But then the...
Going Greek: How Nicholas and George Pagonis of Kapnos Are Building a Dining Empire
Brothers Nicholas and George Pagonis have been working together since they were in elementary school. Their father, Tony, owned The...
Succession Planning for Family Restaurants: How to Ensure Your Relations Preserve Your Legacy
Your restaurant has been your career and your passion for more years than you care to count, but it has...
Social Media: The Established Restaurant’s Guide to Staying Relevant
Social media is a powerful tool for restaurants, whether you're in your first year or your hundredth. Here's how to use Stories and live-streaming to stay relevant.
Restaurant Evolution: When to Change & When to Expand
OpenTable partnered with Kristen Hawley, founder of the popular Chefs + Tech newsletter, to create How to Grow & Thrive...