Ingredient prices are up. Your food cost math isn't.

Plus: How system silos cost your team hours daily | Wonder's autonomous food platform

More workers are becoming owners at restaurant co-ops

Plus: The hiring trap most restaurants fall into | New opportunities in the alcohol reset

Outdated restaurant hours

Plus: Strategic summer closures that actually help retention | Creating experiences worth the price

Some restaurants are dropping tips

Plus: Capturing data on 'invisible' diners | Pickleball courts + dining

Does your restaurant have a food recall plan?

Plus: Candy-inspired dishes are trending | The case for side-by-side seating

Balancing automation with human-touch

Plus: How gas prices are impacting your bottom line | Protein as a marketing angle

The guest experience starts with how you treat your staff

Plus: Customers don't want AI food photos | Penny rounding at the register

One follow-up email can turn a first-time diner into a regular

Plus: Pennies are going away — here's what changes at your register | A lettuce recall's five food safety lessons

The restaurant gimmicks guests and employees both hate

Plus: AI is changing how guests discover restaurants | The loyalty program mistake that erodes your margins

Your restaurant TVs are an untapped marketing channel

Plus: Are they customers or guests? | Four leadership habits for operational success

The labor clock is ticking for restaurants

Plus: Why big chains are walking back their AI bets | Guests want spectacle back on the menu

Your kitchen layout might be why staff quit

Plus: Wonder just bought Mighty Quinn's BBQ | Why museum restaurants are booming

The best restaurant AI is the kind nobody talks about

Plus: Turn catering into a profit center | CPG brands are coming to restaurants

Turning summer's rush into year-round loyalty

ICYMI: Four reads on building a restaurant on your own terms

Restaurant memberships? Yay or nay?

Capturing hidden restaurant revenue

The case for a shorter menu

ICYMI: Clarity is the strategy every restaurateur keeps coming back to

More revenue without a single new customer

How restaurants are turning online followers into regulars

Your restaurant needs fans, not just customers

Diners: A table for one, please

Every detail in your restaurant is now a profit lever

Tariff refund status: Unlikely