I’ve walked into thousands of kitchens as a food & beverage consultant. The ones that struggle don’t always have a revenue problem—they have a residue problem. Grease film on the expo shelf, cloudy sanitizer buckets, a line cook “making it work” on a slick floor, a prep table doubling as a drop zone for everything. It feels minor in the moment. But the comped meals, staff injuries, slow ticket times, and 3-star reviews tell a different story.

1) Regulatory heat check: what’s changed—and what to do about it Color additives & ingredients. The FDA finalized the BVO (brominated...

In the fast-paced world of the restaurant industry, staying competitive is crucial for success. Changes in consumer habits, technology,...