The hidden costs of the juice and smoothie business — and how to manage them
Juice and smoothies are no longer just a trend — they are here to stay. In most cosmopolitan cities, juice bars are a dime a…
7 Lessons in running a successful restaurant company from Cameron Mitchell
Cameron Mitchell Restaurants, the group known for wide-reaching brands such as Ocean Prime, Marcella’s, and Molly Woo’s,…
How to open a restaurant: Building a brand identity
When it comes to opening a restaurant smoothly and running it successfully, Alison Arth is a pro. She held leadership positions…
8 Ways to Make a Commissary Kitchen Work for Your Restaurant
In a busy restaurant kitchen, efficiency is everything. As restaurant groups grow and one concept turns into five—and…
Why This Chef Opened a Restaurant with No Servers
When chef Phillip Frankland Lee and his wife and pastry chef Margarita Lee opened Scratch Bar & Kitchen in Encino, California,…
How to connect with diners during a pandemic: Your guide to personalized email marketing
The world is changing fast and restaurants are trying to adapt just as quickly. Now is the time to get creative, stay flexible,…
10 tips to start and expand your outdoor dining experience
Dining rooms are opening and closing across the country, but sitting outside is among the safest ways to eat out during the…
In it Together: taking care of the industry with Edward Lee & Jessica Koslow
OpenTable’s new weekly webinar series, In it Together, tackles key topics facing the industry during the COVID-19 crisis.…
Marketing through COVID-19 recovery
Times have changed for the restaurant industry. But while COVID-19 has shuttered countless businesses, made gathering…