Family Dining

Millennials don’t feel the love this Super Bowl for pizza and wings

By Sara Rush Wirth on Feb. 02, 2015

Classic Super Bowl accompaniments may be losing their cachet among younger female patrons.

A test for no-tip policies

By Sara Rush Wirth on Feb. 25, 2015

Asked to name the restaurant trend of 2015 by Tasting Table, chefs Nick Balla and Cortney Burns of Bar Tartine in San Francisco predicted a move away from tipping. But instead of pointing out unfairness or discrimination as the catalyst, they cited a different motivation: restaurateurs’ desire to find alternative methods of compensation.

Millennial staffers won’t pick up the phone

By Sara Rush Wirth on Mar. 17, 2015

The talk of the WFF this year was dealing with millennial employees, a generation raised on cell phones. But you may want to rethink that method of communicating.

The flaw in ‘frictionless’

By Kelly Killian on Apr. 16, 2015

As a consumer, and more specifically as a busy working mom, I don’t dislike the idea of being able to order food ahead, run in, grab it and be on my way.

10 takeaways from RLC

By Restaurant Business Staff on May 04, 2015

Over four days and almost three dozen general and breakout sessions, attendees of the Restaurant Leadership Conference were treated to experiences and insights that extended far beyond business.

3 trendlettes we’re watching in June

By Sara Rush Wirth on Jun. 02, 2015

Consumers want restaurants to dig deeper on health, “natural” and local sourcing. Here’s how the industry is responding.

Charging for employee mistakes

By Jonathan Deutsch, Ph.D. on Dec. 17, 2015

Is it legal to charge restaurant staff for their mistakes? Is it the same in every state? Advice guy fills us in on when and where charges stack up.

Cracker Barrel reveals its fast-casual concept

By Peter Romeo on Feb. 19, 2016

The venture will feature Southern foods and specialize in biscuits.

Mary’s Pizza Shack takes ‘sensory-friendly’ steps

By Restaurant Business Staff on Jul. 05, 2016

Some outposts of the chain have teamed up with a nonprofit to offer kits that help kids with autism and other sensory sensitivities enjoy dining out.

How many commissaries does a small chain need?

By Jonathan Deutsch, Ph.D. on Sep. 22, 2016

Commissary kitchens are a useful tool for operators, especially for those with multiple concepts. Advice Guy explains why using a central commissary rather than opening several is beneficial for many operators.

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