In today’s competitive restaurant landscape, maintaining profitability without compromising quality is one of the toughest challenges...

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...

The U.S. restaurant industry continues to demonstrate remarkable resilience in 2025, bouncing back with projected revenues of $1.5...

The restaurant and hotel industries are facing one of the most volatile and challenging economic environments in decades. ✅ Food costs...

The latest Consumer Outlook Report from the National Restaurant Association just dropped — and it’s loaded with eye-opening insights...

Creating a successful restaurant or hotel goes beyond offering delicious food and outstanding service. While these elements are...