Nov
07
Staff Evolution
Restaurants are living things. They breathe. They age. They shed skin and grow it back. Menus change because the world
4 min read
Latest
Nov
05
When Employees Steal
Restaurants don’t unravel all at once. They fray. A loose thread here, a quiet habit there. You notice it
5 min read
Nov
03
Self-Serve: The Invisible Cost of Convenience, Part 2
Walk into almost any modern fast casual restaurant and you’ll see it: a line of beverage dispensers, neatly stacked
5 min read
Oct
31
QR Codes: The Invisible Cost of Convenience, Part 1
It was supposed to be seamless.
A guest walks in, scans the code on the table, and suddenly the menu
3 min read
Oct
29
Taking Inventory
Inventory Night Isn’t About Counting
Inventory night has a reputation problem.
To most managers, it’s a chore. A
4 min read
Oct
27
The Hipster Factor
Every operator knows the look.
The waxed mustache. The cuffed denim. The leather apron that costs more than a case
4 min read
Oct
24
Close Properly or Close Permanently
The Manager Who Closes Too Soft
There’s a particular kind of fatigue that settles in at the end of
4 min read
Oct
22
The Shift Meal
There was a time when the shift meal was sacred. Not fancy. Not Instagrammable. But real. A plate of food
4 min read
Oct
20
The (Ir)Regular
You don’t notice it all at once. That’s the cruel part.
There’s no alert on the POS,
4 min read
Oct
17
The Call Out
There’s a moment every fast casual operator knows too well. It’s early—too early—and the phone vibrates
4 min read