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Dynamic pricing has been done in many other hospitality-focused industries for years. Major airlines do it. Hotels have revenue managers whose primary job function is to figure out what to charge for

Success is about pitching a concept that sets you apart from the rest, and there’s a lot that goes into taking that initial idea to become a lasting brand. Here's how to perfect your pitch. Executive

When you begin to think about your first concept, it’s also the right time to consider your exit strategy. That may seem odd at first, but what you want down the road has a lot to do with how you

It’s odd that we often overlook the obvious when drafting a job requirement or description when we are ready to hire new employees. Based on those requirements, we often create a checklist to follow

While the number is impressive ($28.6 billion), we’ve got quite a deep hole to climb out of as an industry. Is this the government’s way of making it up to us? Is it too late? The details of each

It’s hard to be a leader in any business without being able to speak well in groups. Better public speakers tend to become leaders more easily and rise through the ranks of organizations quicker. It’s

Restaurant strategies that were on the downslope when COVID-19 hit, such as fine dining, got hit much harder, and those on the upslope, such as ghost kitchens, QSRs, and yes, some fast food, are going

After personally going through 9/11, the 2008 financial crisis (that had lasting effects that have not completely dissipated to date), and Hurricane Sandy as a restaurant owner, I can attest that each

Thankfully, the firemen did a great job and we reopened about two weeks later. Had it taken longer, we may have never opened. We had no more capital, nowhere else to turn and were out of time. The

Average Check To understand the grand plan, you first must understand some general terms. Most (all) restaurants calculate their average check by adding the average price of a starter, entrée and

In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The

I know, as I asked on an Instagram post: I got 53 “likes” but no real answers to my question, “Cashless Restaurants – pros and cons?” Out of 11 comments, none really stated an argument. One said,