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operations

Operations

Why the human touch is more important than ever

 By Bret Thorn on Jul. 27, 2026

Food Writer’s Diary: Busy lives and a feeling of disconnect from each other means more people crave the attention that good operators provide.

Operations

3 industry pros share lessons learned at CREATE: The Event for Emerging Restaurateurs

 By Patricia Cobe on Jul. 22, 2026

CreateTED Talks offer growing restaurant brands tips for success.

Workforce

How P. Terry's Burger Stand is protecting its legacy, and preventing a private-equity buyout

By Lisa Jennings on Jul. 17, 2026

The 38-unit family owned chain is transitioning to an employee-ownership trust model that its founders believe will keep its people-first culture in place long after they are gone.

Operations

An engineer turned chef puts his former skills to work in the kitchen

By Patricia Cobe on Jul. 13, 2026

Ankish Shetty applies his professional training to expedite tasks like batch cooking, team training, and waste reduction at the high-volume operation he runs for Restaurant Associates.

Leadership

Elizabeth Blau raises the bar on what it means to be a restaurateur

By Patricia Cobe on Jul. 02, 2026

She’s been a leader in transforming Las Vegas into a dining destination, but along the way, she never forgot to pay it forward and harness the power of connection.

Technology

The Phone Is the Front Door: Why Multi-Location Restaurant Brands Are Turning Calls Into a Loyalty Engine

Sponsored content from our partner Revmo AI on Jul. 01, 2026

Voice AI turns restaurant phones into data channels, enabling personalized recognition at scale. Missed calls mean lost revenue—brands capturing phone data build loyalty moats competitors can't match.

Operations

Chefs Joe Giacomino and John Vermiglio reflect on Detroit’s culinary renaissance

By Bret Thorn on Jun. 25, 2026

The chefs and partners of Grey Ghost, Basan, and other Motor City restaurants see an energized city and enthusiastic customer base.

Financing

With fuel prices high, distributors ask restaurants to help pay

By Jonathan Maze on Jun. 12, 2026

Fuel surcharges have become more common in recent months with the price of a gallon of diesel now over $5. Restaurants do not always want to pay.

Financing

Court OKs a $38B credit card swipe fee settlement, but restaurants aren’t impressed

By Jonathan Maze on Jun. 11, 2026

A federal court judge gave preliminary approval to a settlement in a long-running lawsuit over the interchange fees charged by credit card companies, but merchants say it doesn’t go far enough.

Workforce

Why the Michigan State School of Hospitality broadened its curriculum

By Alicia Kelso on Jun. 11, 2026

The program, which marks its 100th anniversary next year, has placed a bigger emphasis on business topics like real estate.

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