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

Who finds your restaurant? AI decides

Who controls your supply costs may be about to change

The OpenTable move others may follow

The leaks draining your restaurant margins

Restaurant sales expected to top $1.55 trillion in 2026

Restaurants are getting sued over this marketing mistake