How to run a sushi bar in a remote location

Tariffs on steel, aluminum and related imports could drive up costs for restaurant operators, especially when it comes to equipment and build-outs. Over in Seattle, one restaurant’s pivot from white tablecloths to counter service is paying off in a big way. Plus, restaurants are losing mealtime market share to grocery and convenience stores. We break down what’s behind the shift—and how to win those customers back.

Smooth operators: Is AI the future of staff training? It’s already transforming the way teams are onboarded, upskilled and retained. For operators, this means faster ramp-up times, stronger brand consistency and a measurable reduction in turnover.

Back on the chain gang: Chain restaurants are becoming cool again, thanks to Gen Z and their love of nostalgia.

Shady business: A federal immigration raid at a beloved San Diego Italian restaurant turned a quiet afternoon into chaos and reignited debate over the government’s crackdown tactics.

Feeling taxed: Ongoing tariffs—particularly on steel, aluminum and related products—could moderately impact costs for many restaurant operators, especially when it comes to equipment purchases and new location buildouts.

Package deal:  Washington state has enacted an extended producer responsibility (EPR) law targeting packaging waste, making it the seventh U.S. state to adopt such legislation. Restaurant operators and groups sourcing packaged goods into Washington should prepare now for upcoming financial and compliance requirements. 

'Capturing the blooming moment of each item is our main goal'

Perched high above the dramatic cliffs of Big Sur, Treebones Resort offers a rare blend of off-the-grid serenity and elevated eco-luxury. Known for its iconic yurts, ocean-view accommodations, and deep commitment to sustainability, this family-run retreat invites guests to disconnect from daily life and reconnect with nature.

Here, Chef Yancy Knapp, who has helmed the property's Wild Coast Sushi Bar for ten years, opens up about running the highly coveted dining experience, which accommodates only eight people per seating.

What advice would you give other restaurateurs considering a limited-capacity, high-touch service model?

In this specific setting, your interactions with the guest are an important part of the experience. Remember that at the end of the day, the patronage of each guest that you serve is the reason that you are able to do something that you love day in and day out.

What does your ingredient-sourcing process look like, and how can small restaurants build more sustainable, local supply chains?

In this day and age, supporting local fishermen and farmers is not necessarily the easiest route. Sometimes sourcing locally can be more work on your end than going through a larger purveyor, but for me personally the quality and relationships that grow from it make it a no-brainer. We are always supporting local aquaculture as much as possible, so Grassy Bar oysters, and abalone and seaweed from Monterey Bay are always on the menu. We have the benefit of our on-site garden, and we are able to utilize fresh produce as well as preserving and utilizing the flavors of the garden throughout the year. 

Your omakase menu offers no substitutions and requires reservations well in advance. How did you develop the confidence to set those boundaries, and what has been the guest response?

Gaining the confidence to switch to a set meal with no substitutions came slowly but surely for me. I would not have been comfortable to offer this meal earlier in my career, but with time comes confidence and I have been working to be the best chef that I can be for the better part of two decades. The guest response seems to grow more positively as we grow in our craft. 

With only two dinner seatings per night, every service must run with precision. What systems or rituals do you rely on behind the scenes to maintain consistency and flow?

I have found a lot of comfort and inspiration in tasks that some could easily look at as mundane. We butcher fish, cook rice and prepare everything each day. Capturing the blooming moment of each item is our main goal, so we have built our prep routine around that. I take my sons down to the tide pools in the mornings several days a week to gather seaweed and ocean water, which is incorporated into the meal. 

Big Sur is a remote location. How do you navigate staffing, sourcing, and logistics challenges that come with running a fine-dining operation so far from urban centers?

I am lucky to have been working with my fellow chef DJ Underwood for the last nine years. In addition to working with him so consistently, I have had three of my colleagues from San Diego come up and work with me over the years.  Navigating the sourcing can be tricky in a remote place but teamwork makes the dreamwork. 

Above: Grassy Bar oysters with caviar. (Courtesy of Two Feathers Collaboration)

Why the grocery store might be your biggest competitor 

The lines between restaurants and retailers are blurring fast—and grocery and convenience stores are gaining ground. According to a recent report, 24% of consumers say they’re buying more meals from grocery stores than they did a year ago, outpacing the growth seen at fast-casual and full-service restaurants. Meanwhile, convenience stores saw a 15% jump in meal traffic.

Why? Two reasons: value and convenience.

Retailers are evolving: Buc-ee’s has built a big fan base by offering a high-quality, popular food selection. And Sheetz and 7-Eleven are scaling food-first formats; prepackaged, made-to-order and hot bar meals aren’t side offerings—they’re core strategies.

What’s at stake for restaurants? 

• Nearly 40% of diners say they’re spending less at restaurants. Even if traffic hasn’t dropped, wallets have tightened.
• The shift is most pronounced among frequent diners (5+ visits per week)—a direct hit to loyalty and revenue.
• Restaurant pricing is outpacing grocery inflation, further skewing perceptions of value.

How can restaurants respond?

• Streamline service: Remove friction in ordering and pickup; take note of the speed and simplicity of convenience stores.
• Reframe the value equation: Showcase portion size, ingredient quality, and loyalty perks, as well as discounts.
• Reimagine takeout: Compete with frozen and ready-to-eat aisles through portable, take-home or chilled versions of signature dishes.
• Focus on your flight risks: Frequent diners and younger demographics are shifting. Use targeted offers and data-driven loyalty programs to re-engage them.

Why it matters: The competition isn’t just across the street anymore—it’s down the grocery aisle. Restaurants must adapt fast to stay relevant in a reshaped mealtime market. What can you offer that retail can’t? And how clearly are you communicating that to today’s cost-conscious, convenience-first customer? (Modern Restaurant Management) 

How a Seattle restaurant grew 31% by ditching fine dining

When COVID-19 hit in March 2020, James Weimann and Deming Maclise of Yes Parade Restaurant Group in Seattle made a decisive move: they closed their 11-year-old French bistro, Bastille, and reimagined it as Sabine, a counter-service cafe and bakery. By that October, the new concept launched, eventually expanding to include a full bar and evening table service five nights a week. Now, a second location is on the way.

The result? Daily guest count and revenue are both up 31% compared to 2019.

Bastille wasn’t built for takeout or outdoor service and the team had already sensed it was nearing its end. “Changing the concept during [the pandemic] was easier than it would have been previously,” says operating partner Rich Fox.

Sabine shed 24 interior seats to make room for a coffee counter, but added outdoor space via a city-approved “streetery.” A permanent sidewalk cafe will keep the final seat count about the same.

Sabine’s is also open longer hours and more days during the week, offsetting smaller check averages. And counter service made operations nimbler; with fewer staff and clearer roles, the restaurant can focus more on relationships and consistency. It also made hiring easier, a major advantage post-COVID.

Still, the model isn’t one-size-fits-all. Other Yes Parade concepts tried counter service and reverted to full service. “It’s very subjective,” says Fox, “but for Sabine, it’s been wonderful.

Why it matters: Reinvention doesn’t have to mean starting from scratch. With thoughtful changes to format, operations and service, a restaurant doesn’t just have to survive a crisis, it can emerge stronger. (Eater) 

Hiring and retention in hospitality: A new playbook

The hospitality industry is no stranger to labor challenges, but today’s hiring landscape is more complex than ever. Rising costs, fewer experienced candidates and a competitive job market mean restaurant operators must evolve their approach.

The good news? There’s powerful new tech available to help. Tina Lum, CEO of Push Operations, shares seven strategies for how restaurants can build stronger teams.

1. Automate Job OffersSpeed is critical in today’s job market. Good candidates have more options than ever, and delays in communication can cost you top talent. “Once you have a candidate,” Lum explains, “you have to keep going and moving.”

2. Streamline OnboardingA smooth onboarding process signals a well-run operation and helps new hires commit from day one. With digital onboarding, candidates can sign forms, complete training and get to work faster—setting the tone for a better employee experience.

3. Use AI to Find the Right FitSorting through hundreds of applicants is time-consuming, but AI can help by filtering large candidate pools effectively, increasing both speed and accuracy.

4. Remove Emotion from Hiring DecisionsTraditional hiring often relies on gut instinct, which can introduce bias and lead to inconsistent results. Lum recommends using a scorecard system tied to specific goals and KPIs.

5. Be Transparent About the RoleHigh turnover often stems from mismatched expectations. That’s why clear, honest communication is key during recruitment. When candidates know what to expect, they’re more likely to stay.

6. Prioritize Positive CultureWages matter, but they’re not everything; culture is a major driver of retention. Invest in team dynamics, recognition, and supportive leadership to build a workplace people want to stay in.

7. Invest in Career GrowthYounger workers, in particular, value growth. To stand out, restaurants need to show clear paths for advancement—from server to GM and even into corporate roles.

Why it matters: Today’s hiring environment requires more than job postings and pay bumps. To build lasting teams, restaurants need speed, transparency, positive culture and real development opportunities. With the right tech and mindset, operators can meet the moment and land a dedicated staff that’s just as committed to a restaurant’s success. (Back of House)

24%

U.S. adults who say they don’t plan to cut back on dining out even with tariff-induced price hikes.
(CivicScience)

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"It's really hard, it's really the hardest thing... Everyone assumes it's staffing, which is hard, but once you get good people, I think they stay because they want to be part of a good team and they want to make good money. It's the consistency that is number one by far for me and the thing that will keep me up the most at night."

–Chef and restaurateur Mario Carbone on maintaining consistency throughout his restaurants. (🎧 Flagrant)

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