As we enter 2026, the restaurant and hotel industries face a "perfect storm" of labor challenges. From aggressive immigration enforcement to record-high minimum wages, operators are navigating a landscape where every minute of labor and every retained employee directly impacts the survival of their bottom line. The Impact of Trump's 2026 Immigration Policies President Trump’s administration has intensified its stance on immigration, leading to significant disruptions in the h

The honeymoon phase of post-pandemic "revenge spending" has officially ended. As of January 2026, the restaurant industry has entered a period of intense recalibration. For owners and operators, the message is clear: the "autopilot" era of growth is over. To survive the next fiscal year, you must understand the psychological shifts driving your guests' wallets. In response to our recent briefings, we have received an overwhelming surge of feedback from industry leaders asking

January 16, 2026 — The American dining landscape has reached a critical inflection point. As of early 2026, the traditional definition of "value"—once synonymous with the lowest price point or the largest portion—has been completely rewritten. Today’s diners are no longer just looking for a cheap meal; they are looking for a justifiable experience. With 61% of Americans now categorizing dining out as a "special treat" rather than a routine necessity, the pressure on restaura

As of January 12, 2026, the hospitality industry faces a defining paradox: consumer demand for dining experiences is high, yet the affordability gap —the widening chasm between rising operational costs and consumer price sensitivity—is forcing a radical reinvention of the restaurant business model. For hospitality professionals, owners, and managers, surviving 2026 requires moving beyond simple price hikes toward strategic operational agility and "Value 3.0" thinking. The Cur

The shift in consumer drinking habits is clear: more people, especially Gen Z, are choosing to drink less alcohol. This change is reshaping the food and beverage industry, pushing restaurants and bars to rethink their drink menus. Non-alcoholic (NA) options, including mocktails and "dirty sodas," are no longer a niche offering. They have become essential for attracting customers, increasing average checks, and staying competitive in 2026. This article explores the latest data

Every January, millions of people promise themselves a fresh start. The phrase "A New Year, A New Me" echoes everywhere, from social media posts to gym memberships. But what if this idea is more harmful than helpful? What if waiting for a new year to change limits your potential and undermines your confidence? This article challenges the myth of the "New Year, New Me" and explores how true leadership and personal growth come from embracing who you are right now, learning from

The release of the 2025-2030 Dietary Guidelines for Americans under the Trump administration marks a significant shift in national nutrition policy. These guidelines influence not only what Americans eat today but also how future generations will approach food and health. Understanding the changes compared to previous guidelines reveals both promising advances and areas of concern. This article explores the key updates, their potential impact, and why this moment matters for

The restaurant industry reached an all-time high in revenue during 2025, signaling a strong consumer demand and a recovering economy. Yet, despite this impressive top-line growth, many restaurant owners face a troubling reality: shrinking net profits. This paradox stems from rising operational costs, particularly the impact of minimum wage increases across 22 states in 2026. For restaurant and hotel owners, this combination of record revenues and squeezed profits demands urge

The start of 2026 brings significant changes for the food and beverage (F&B) industry. Nineteen states have raised their minimum wages, with New York City leading the charge at $17 per hour. This shift creates both challenges and opportunities for restaurants and other F&B operations. Understanding how to manage these wage pressures is critical for survival and growth in this evolving landscape. This article explores the impact of these wage increases, practical strategies fo

The fight over taxing tips has taken a sharp turn in several states. While many have moved to ease the burden on tipped workers by adopting laws that exempt tips from state income tax, some states refuse to follow suit. This decision has serious consequences for the workers who rely on tips as a major part of their income and the restaurant owners who depend on a motivated, fairly compensated staff. This article explores which states are holding back on this change, the finan

The idea of eliminating pennies from everyday transactions might seem like a small change, but for restaurant owners and managers, it carries significant consequences. Beyond the simple act of rounding prices, this shift affects how restaurants handle taxes, refunds, and overall financial management. Understanding these impacts is crucial for restaurant groups navigating state and county tax rules and aiming to maintain smooth operations. A close-up of a restaurant cash regis

The hospitality industry faced a series of tough challenges in 2025 that tested the resilience and adaptability of restaurant and hotel owners worldwide. From rising costs and labor shortages to shifting customer expectations and technological demands, the year pushed many businesses to rethink their strategies. As we move into 2026, understanding these hurdles and preparing for what lies ahead is crucial for success. This article explores the key challenges restaurant and ho

New Year's Eve calls for celebrations that sparkle with flavor and style. Choosing the right cocktail and appetizer pairings can elevate your party, impress your guests, and create lasting memories. This article explores three standout pairings that balance taste, texture, and theme perfectly. Each pairing offers a unique experience, from elegant luxury to bold indulgence. Plus, discover expert tips from chefs and bartenders to help you master these combinations. Don’t forget

Keeping employees engaged and committed is one of the toughest challenges in the hospitality industry today. High turnover rates not only disrupt daily operations but also drain resources and morale. For owners, managers, and staff alike, finding effective ways to retain employees can transform the workplace into a thriving environment where everyone benefits. This article explores practical strategies that boost hotel employee retention, creating a win-win for all involved.

Vibe dining has moved beyond a fleeting trend to become a central strategy in the hospitality industry by December 2025. This new approach treats the atmosphere and social energy as equally important as the food, creating a dining experience that blends culinary excellence with nightlife and multisensory design. As diners seek more than just a meal, vibe dining offers an immersive environment that engages all senses and encourages social connection. This article explores the

The Christmas Eve feast known as the Feast of the Seven Fishes is a cherished tradition among many Italian American families. But where did this custom come from, and what does it really mean? This article explores the historical roots of the Seven Fishes tradition, its significance during Christmas time, and invites you to share your own culinary holiday stories. Plus, discover a perfect gift idea for the foodie in your life: Viral Bites and Sips From Around The World , a b

The restaurant industry faces constant shifts, but tax regulations are evolving faster than ever. For restaurant owners and managers, understanding the tax changes coming in 2025 is essential to avoid surprises and optimize financial outcomes. This article breaks down five major updates that will affect how restaurants prepare and file their tax returns next year. Knowing these changes early helps businesses plan better, reduce risks, and take advantage of new opportunities.

The U.S. restaurant industry is facing a puzzling challenge in 2025. While revenues are climbing to record highs, profits are shrinking. Sales are expected to hit $1.5 trillion in 2025, a 4% increase from the previous year, yet many restaurants are struggling to maintain healthy profit margins. This paradox highlights the complex pressures operators face today, from rising labor and food costs to changing consumer habits. Understanding this challenge is crucial for anyone inv

The food and beverage industry is entering one of its most transformative periods in years, and 2026 is poised to reward operators who adapt quickly. Guests are no longer satisfied with menus that simply taste good—they expect offerings that support wellness, tell a story, and feel both intentional and innovative. At the same time, restaurants are facing rising costs, tighter competition, and guests who are becoming more selective about where they spend their money. This crea

The restaurant industry in the United States faces a critical challenge as immigration enforcement intensifies in several cities, including New Orleans. This development has stirred anxiety among restaurant owners and workers alike, raising concerns about the future of labor availability and operational stability. Immigrant workers form a backbone of the restaurant workforce, and any disruption in their employment status can ripple through the entire sector. This article expl