5 lessons for restaurants from the world’s most innovative company

Eyewear retailer Warby Parker tops Fast Company’s list of groundbreaking brands as much for its approach to customer service as its inventive ideas. Here’s what restaurateurs need to know.


5 hot ways rooftop bars are warming up for winter

Here’s how operators in cold climates ensure their rooftops reel in off-season sales.

Simmzy’s restaurant prides itself on being a neighborhood joint with a large following of regulars who come in multiple times a week—the goal of every operator outside the white-tablecloth sector. Here's how this “Cheers” of southern California attains high-frequency traffic.

Announcements of diversification have picked up fast and furiously of late, be it a new product, new prototype or new concept entirely.

Flipping tables and seating guests is a dance, requiring a mix of attention and tech to keep the pace.

When it comes to buzz specifically, it’s about innovation and differentiation, says Chris Tomasso, chief marketing officer of First Watch Restaurants and a board member of the National Restaurant Association’s Marketing Executives Group (MEG).

K10 was honored for its high-tech, high-volume operations, as well as the spinoff of a secondary concept featuring beer, buns and wings.

Operators are winning over millennials, among others, with trend-forward dishes and menu presentations.

We found so many great ideas on a recent restaurant tour in Los Angeles that we had to split them into two installments. While the first batch covered menu innovations, this batch takes a look at stealable operations ideas.

With a combined 110 years of restaurant experience, these industry vets share how to weather tough times and emerge with a strong culture and even stronger team members.

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