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50 Great Ideas

The top industry ideas we've spotted in the last year

50 Great Ideas

28. Straw education

More and more restaurants are eliminating plastic straws. To educate its customers about sustainability, Mountain Brauhaus in Gardiner, N.Y., puts a flyer on every table saying “Skip the straw and sav...

50 Great Ideas

31. Getting in front of on-the-go consumers

As an alternative to food trucks, Dunkin’ Donuts is rolling out motorized food carts—putting coffee in the hands of mobile customers. 

When new steakhouse Boston Chops designed its layout, it included an Instagrammers table. The table, which cost $10,000 to build and outfit, includes customizable features that are controlled by the g...

At the Citibank corporate cafeteria in New York City, desserts are 50% off in the late afternoon.

To be a more appealing employer, the HR team for convenience chain RaceTrac went through its rules with one question in mind: If a policy is not there to keep customers or employees safe, question it....

Punch Bowl Social has found its guests are drinking differently than in the past, often imbibing less frequently or at different occasions. In response, the chain’s beverage director, Patrick Williams...

Jason’s Deli has a booming catering business, and at the same time prides itself on delivering on its customers’ same-day needs. The chain can feed a group of any size in as little as 90 minutes. Its ...

To allow staff members to expand their capabilities in order to promote excitement and retention, Daniel del Olmo, CEO of Disruptive Restaurant Group, parent of Umami Burger, reassigns staffers to oth...

Desserts are on the menu at Xoco, Rick Bayless’ counter-service spot in Chicago, but customers don’t always think to order them when they order meals. Once they sit down, there’s no way to know they c...

Chefs are repurposing compost into menu items and playing off the word in the item’s name. Compesto—a pesto made from vegetable trimmings that would end up in a compost bucket, such as carrot tops and...

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