Industry Insights

I recently read a number of articles dealing with the tipping habits of Millennials. Most were in agreement that they are “stingy,” to say the least.

Here’s a truism if you want systems to be successful in your restaurant: You must have an implementor. You need someone who gets work done.

Entertainment centers are the new hot spots, fully equipped to provide the most fun possible for people of all ages. A strong food program is a great way to keep patrons coming back not just for non-stop fun, but for delicious grub too!

For people that love turkey and wine, Thanksgiving just might be the perfect holiday. It is the one time of year we assemble where it’s about dining and thankfully no major gift giving is involved.

Businesses, including restaurants and other hospitality venues, are subjected to a widening collection of federal, state and local workplace laws, such as the Americans with Disabilities Act, the Civil Rights Act, and Title VII of the Civil Rights Act - just to name a few.

All eyes are currently on AI (artificial intelligence) because of its massive potential to disrupt various sectors including foodservice. A recent report predicts that AI may reach $3.9 trillion globally by 2022.

I have always trained my staff on the fine art of noticing the guest contact points, putting themselves in the guest’s shoes as they enter the restaurant for their shifts. We can never underestimate the importance of this.

Food trucks offer globe-trotting bites on four wheels, creating their own unique restaurant category, with a combination of quality, creativity, and value with speed and convenience. Grab some street-side cuisine from all the best mobile eateries in NYC!

Strictly Restaurants President Jeff Lavelle discusses how cash is king--- knowing the importance of your Prime Cost, and prioritizing cash management now before the slow season.

With fine casual restaurants showing some of the strongest growth in the industry, we’re using more eco-friendly disposables for containers than ever before. We’re all aware of food waste, but how often do we consider what happens to the containers we use for dining-in, takeout, and delivery?

Certain patterns of behavior repeat themselves particularly as younger generations move into the mainstream economy.  The big one in America is that most people confuse positive economic growth as sustainable without considering a downslide.

With these seemingly simple mandates come some important distinctions and pitfalls that can lead to big liability. Detailed below are some common wage/hour pitfalls hospitality industry clients regularly encounter.

The truth is, no matter how you get there, compliance should be celebrated. For us patrons, knowing that a restaurant, café or bar goes above the requirements when it comes to food safety, cleanliness, and sanitation, should make us want to eat there.

Last month, the state took an important step when The New York State Department of Labor (DOL) posted foreign language workplace materials online for employers and employees.

Restaurants are looking for ways to allow them to incorporate intelligent technology to automate the process of calculating wages to ensure that they are meeting the minimum wage standard, but also keeping ahead of their costs.

If there are cocktails in your bar that are known as the workhorses of the industry, they are most certainly the cocktail classics. You know, the Cape-Codder or perhaps a Rum Punch if it's time to make punch day!

If I were to define cultivation in our industry, it would be: to lead by example, which the Chef’s Garden has proven to do expertly for three generations. It’s also what we seek to do at LMT, by sourcing sustainably, responsibly and creatively.

As cannabis is legalized in states like California and Colorado, consumption has gone mainstream. Coca-Cola has even bought into the industry, ready to capitalize on the growing trend of edibles, or cannabis consumed through eating or drinking.

If you are a restaurant owner and have invested in social media marketing programs in the past, these phrases from “experts” might sound familiar...

The Inn had been operating with a kitchen that appeared to have been sleeping for 100 years! But now, they really needed ventless cooking equipment, but how would they implement?

Your restaurant decor isn’t just a simple tools for adorning your restaurant, but it's an instrument for having an impact on many levels. The properly chosen restaurant decor can help you to attract more customers to your business, influence their appetite and, as a result, increase your profits.

When it comes to deciding whether to use servers or cashiers for collecting payment, there really is only one way to go: server banking. It’s a more guest friendly approach, it will more than likely allow you to cut your labor cost a smidge and it helps you turn tables more efficiently.

Fall is a time for fresh starts, and a slate of new restaurants is set to rev up New York City’s dining scene this season... venture out, get cozy and let’s see what’s new.

Restaurants with small kitchen spaces are sprouting up all over the US and it’s due to ever-rising rent and construction costs, as well as dwindling labor pools...

An advantage of working with a design/build firm is the ability to discuss budget during the design phase. By not waiting until the bid phase of a project to tackle this, projects can be kept within a realistic budget.

LEED is an acronym for Leadership in Energy and Environmental Design. What it means in its original form is a green building design system that is used worldwide. As LEED has evolved, so too have the LEED specifications for green buildings based on the type of facility and other criteria.

With the exception of preparation, I can think of no other food service activity that receives as much scrutiny and examination as service. There is no question that its execution—good or bad—can affect an operation almost to the same degree as the quality of the preparation...

Teaching and enforcing proper handwashing in restaurants is a vital step towards preventing illness. Improper handwashing isn’t just gross, it’s also dangerous.

While restaurant owners spend a lot of time thinking about equipment purchases, the monthly maintenance needs of that equipment are often an afterthought — until that piece of equipment goes down.

In today’s society, data breaches are inevitable for all businesses in all industries. If you've been hacked, even with a cyber insurance policy, you will want to engage a trusted insurance advisor as quickly as possible, to address the attack in its entirety.

The story you are about to read is true. The names have been changed to project the innovative. My name’s Fry-Day. Grill Sergeant Joe Fry-Day.

A large food company recently inquired about the profitability of each of its distribution channels. It was considering expanding further into food service versus its club store business and wanted to know if it was a wise decision.

Everyone seems happy about the economic boom, so when will the big drop come? Most financial types agree that we are overdue for a “correction”, so what do you see in your crystal ball?

The best commercial dishwasher will become the heart of your kitchen, giving life to all of the other functions of your restaurant or business. Not only does it ensure that you have a steady supply of clean utensils and dishes to use, it is important for food hygiene...

Nicole Langone Scarangello was one of those young people struggling to identify their post-high school graduation path until she took a culinary class at Tottenville High School on Staten Island and was introduced to Careers through Culinary Arts Program (C-CAP).

We've been spending a lot more time in hotel restaurants. But it isn’t an uptick in travel or a convenient meal that draws us there—rather, it’s the excellence with which progressive hotel brands are approaching their food and beverage programs.