Restaurant strategies that were on the downslope when COVID-19 hit, such as fine dining, got hit much harder, and those on the upslope, such as ghost kitchens, QSRs, and yes, some fast food, are going...
After personally going through 9/11, the 2008 financial crisis (that had lasting effects that have not completely dissipated to date), and Hurricane Sandy as a restaurant owner, I can attest that each...
Thankfully, the firemen did a great job and we reopened about two weeks later. Had it taken longer, we may have never opened. We had no more capital, nowhere else to turn and were out of time. The...
Average Check To understand the grand plan, you first must understand some general terms. Most (all) restaurants calculate their average check by adding the average price of a starter, entrée and...
In New York City, Eater reports that Sweetgreen will use the new Zuul Kitchens in Soho, while West Coast companies like Canter's Deli use Kitchen United near our campus in Pasadena, California. The...
I know, as I asked on an Instagram post: I got 53 “likes” but no real answers to my question, “Cashless Restaurants – pros and cons?” Out of 11 comments, none really stated an argument. One said,...
Day 1 We start at the beach in Santa Monica, getting in late afternoon and heading straight to the pool for Bloody Marys and salads. Shutters On the Beach is the place to stay. It’s right on the beach...
My suggestion is to plan 30 days out; you’ll usually get a fair flight price and enough available restaurant reservations. Always secure a great dinner; you can “wing” the rest. Here’s my process for...
Considering opening a kiosk, concession or food truck could be a great idea, depending on what your ultimate goals are, but it’s important that you understand the pros and cons of such an endeavor...
