Back of House Articles

3 Keys to Running a Successful Ghost Kitchen, According to GhostU

John Meyer of GhostU, a Masterclass-style ghost kitchen learning program, shares how to build a profitable virtual restaurant.

How to Leverage Pop-ups to Build a Successful Restaurant Brand

Bart Sasso of Atlanta's How Crispy Express shares how pop-ups can help lay the foundation for success.

This Company is Helping Restaurants Offer Healthcare Benefits at Just $3 per Month

Oyster Sunday's benefits program gives foodservice professionals access to preventive care, mental health, family planning services, and more at discounted rates.

How Do Robotic Waiters Work & Are They Right for Your Restaurant?

A look at how a robo-waiter works, average pricing, pros and cons of using one, and more.

How Bite Ninja is Helping Restaurants Leverage Remote Workers to Ease Staffing Challenges

The new technology platform is helping restaurants connect with remote workers to fill drive-through and counter service shifts.

This App is Helping Restaurants Monetize Food Surplus and Curb Food Waste

Global app Too Good to Go is helping restaurants profit from surplus and fight food waste in the process. Here’s how it works.

8 Restaurants Share Their Top Technology Game Changers

Restaurant operators and managers nationwide share their favorite technology solutions.

The Best Editing Apps to Make Terrific Videos on Your Phone

Tips and app selections from a professional videographer to help you make killer videos at top speed, for low cost, right on your phone.

How to Use a Mobile Communication Platform to Increase Efficiency at Your Restaurant

We break down how adopting a mobile communication platform can enhance communications restaurant-wide and some of the top ways restaurants are using current platforms.

A Guide to the Latest Restaurant Technology Changing the Industry

Stay up-to-date on the constantly changing world of restaurant technology.

How to Use Lists (and Strong Management) to Get Sidework Done at Your Restaurant

Every task has to be accounted for, and every task needs to be assigned, because sidework feels to everyone like the chores they do at work.

The Best Restaurant Websites (& What Makes Them Great)

The top websites in the restaurant world, plus the key features that set them apart from the rest.

Off-Premise Optimized: How Restaurants Can Use Tech to Improve Sales

A pandemic-focused guide to creating and optimizing off-premise revenue for independent restaurant operators.

How Should You Respond to Bad Reviews of Your Restaurant on Google or Yelp?

A guide to addressing customer critics on Google and Yelp.

Tips for Building Restaurant Websites

Learn how to build a restaurant website that wows both new and returning customers with tips from a restaurant marketing specialist.

How This Roving Restaurant Concept Is Striving for Zero Waste

Slow Burn founders Tiffani Ortiz and Andy Doubrava share how they're cutting down on food waste while boosting margins through sustainable menu strategies and beyond.

Tap Into One of This Year’s Biggest Trends – Experiential Dining – With These 14 Creative Restaurant Ideas

We break down exactly what “experiential dining” encompasses, plus share a few ideas any restaurant can implement without transforming their entire concept. Use it as inspiration to find strategies that match your own brand and audience. 

Why This National Restaurant Concept Started Offering Therapy to Guests

We chat with Noodle & Company about its newest value-based promotion.

9 Tax Tips Every Restaurant Operator Should Know

We spoke with accounting professionals to get advice for getting the most out your restaurant's tax returns.

What Is a Restaurant Tech Stack, and What Should Be in Yours?

Building a robust tech stack has become increasingly valuable. We break down the essential components nearly every restaurant should have.

How and Why to Document SOPs for Your Restaurant

Writing out the standard operating procedures you want followed in your establishment has a range of benefits to your workers and customers.

How to Calculate Restaurant Prime Cost, an Essential Number You Should Know

Your RPC won't solve all your problems, but knowing it week in and week out will help you identify and address them in real time.

Does Your Restaurant Need a Beverage Director, or Just a Beverage Consultant?

It's probably one or the other. For smaller operators, the ROI on a consultant may make the decision easy.

How Dynamic Pricing Could Change the Restaurant Industry

A look at how dynamic pricing works for restaurants and how the strategy could impact the industry