Trends & Innovation

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.

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.

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.

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.

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 Dynamic Pricing Could Change the Restaurant Industry

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

What This Restaurant Owner Learned After Closing His Restaurant

Chef Ari Miller shares his top takeaways from closing Philadelphia restaurant Musi this past fall.

How This Restaurant Group is Using Google, Yelp, and Other Restaurant Scores to Incentivize Staff

Kelly Phillips, founder of Washington D.C.'s Destination Unknown Restaurants, shares why she overhauled her restaurant group's wage model and how it's paying off.

This Investment Group Is Helping Small Restaurants Operators Grow

Full Course is on a mission to make the restaurant industry more equitable and inclusive, starting with early-stage investment in independent restaurants.

This New Reusable Packaging Concept Wants to Help Reduce Restaurant Takeout Waste

DeliverZero is on a mission to make it easy for restaurants to cut down on carryout waste with reusable packaging.

8 Mental Health Tips for Anyone Managing Restaurant Staff

Actionable items that owners, operators, and managers can implement for a healthier workplace

How This Restaurant Operator Grew, Using Every Business Model Possible

Soul & Smoke co-founder D'Andre Carter shares his experiences and learnings from running a food truck operation, food hall kiosk, two ghost kitchen locations, and beyond.

How This Restaurant’s Prioritizing Social Responsibility and Working Towards a B Corp Certification

We chat with Dallas operator Michelle Carpenter about her newest spot, Restaurant Beatrice, and the sustainability focused goals that are driving her operations.

6 Ideas to Improve Returns on Restaurant Loyalty Program Giveaways and Rewards

When and where freebies make the most sense in a restaurant loyalty program and how to maximize the returns

This Organization Helps Restaurants Explore Alternative Wage Models

Community organization RAISE: High Road Restaurants is on a mission to help operators increase wages and improve working conditions and racial and gender justice across the industry.

From Surviving to Thriving: How This Restaurant Owner’s Pandemic Pivots Are Paying Off

Daisies owner Joe Frillman shares how his restaurant's pandemic pivots have become an essential part of the business model.

D.C. Voters Eliminate Tipped Minimum Wage. Here’s What’s Next.

Following D.C. voters' approval of Initiative 82, here's a look at how eliminating the tipped minimum wage could impact the restaurant industry.

“The 30-30-30 Model is Outdated”: How This Restaurant Prioritizes Higher Wages

We sat down with Dennig to talk about how their unique approach to staff compensation and how older models don't work in practice for today's industry.