How data reporting powers Southern hospitality for a growing restaurant group
How Tupelo Honey restaurant group leveraged OpenTable reporting and customer service to increase covers, boost revenue, and offer personalized service.
Restaurants give credit where credit is due … on the menu
Some restaurants are crediting menu items to the cooks who created them. Try it to boost morale, retain workers, and make a good impression on guests.
Inflation by the numbers
We asked diners across the U.S. and Canada about how rising prices is changing their restaurant dining habits. Dive into the data.
How to attract and retain Gen Z talent in the restaurant industry
Whether you’re looking to increase staff members or need new talent on the team, learn what Gen Z looks for an employer and the key to staff retention.
How to design a successful new restaurant
Check out the need-to-knows on structuring, developing, and opening a new restaurant
How to choose a business structure for a new restaurant
Discover the most common restaurant business structures, how much funding is needed, and how to succeed in opening a restaurant
Why should a restaurant become a B corp?
For mission-driven restaurants, becoming a certified B Corp changes the game. Here’s why some restaurants have done it and why you might want to get certified, too.
What independent restaurants can learn from chains (and vice versa)
Restaurants of all sizes offer lessons for how to sustain a successful business. Here’s what mom-and-pop restaurants and national chains can teach each other.
How to build a cocktail program
Whether you're starting a new restaurant or refreshing your beverage menu, here’s what you need to know about how to stand out with your cocktail list.
