Workforce
How a three-day week and raising pay resulted in a more successful restaurant
"We were being greedy" before the pandemic, says the chef-owner of Southern Belle in Atlanta. Reworking the model has resulted in a happier, healthier and more stable workforce.
Food
Famed Mexico City chef creates an ant burger for Shake Shack’s 3-course $75 dinner
Fast-casual Shake Shack partnered with Enrique Olvera of award-winning Pujol restaurant for the menu, which is being served in New York and LA for two nights only.
From morning to night, potatoes are the perfect canvas for making craveable entrees, sides and more. What’s more, when they’re made into full dishes rather than just being sold as standalone sides, they offer higher margins for operators—what’s not to love about potatoes? Here are a few ways operators can make unique potato dishes that are sure to become instant classics