Published February 19, 2018

DOL Proposes New Tip Pooling Rule

Although the Department of Labor has established a minimum wage by government for $7.25 and hour many in the service industry work for tips. The tips rule as it is today under the Obama administration guidelines stipulates that a front house guest facing worker can be paid $2.13 an hour plus tips as long as […]

Published February 15, 2018

Is Cash Dead in the Hospitality Sector? – By Sarah Clelland

Cash is king, or not. A recent opening of a restaurant in New York called the Shake Shack has brought attention to its unique style of payment method. The new business will only accept payment by phone or card but not cash. This move for many signifies the dying of currency based coffee shops and […]

Published February 12, 2018

Tillster’s Online and Mobile Ordering Index Reveals How Consumers Want to Order Food

Being able to order food online is something that many people enjoy. Ordering online makes things so much easier. Yes the younger generation enjoys ordering online but so do some of the older generation. When it comes to ordering you food, people like for that particular restaurant to deliver it themselves. While Uber Eats is […]

Published February 5, 2018

CaliBurger Unveils Self-Ordering Kiosks with Facial Recognition

The Pasadena location of restaurant chain Caliburger has recently become equipped with some exciting new technology. The restaurant now boasts a kiosk that allows customers to place orders with the assistance of artificial intelligence. Cali Group, the owners of the chain, will monitor customer reaction to the new kiosk at Pasadena, and, if feedback is […]

Published February 1, 2018

Inside the Rise of Eatertainment Dining

The rise of entertainment in dining is a fast growing trend. Many people in today’s world are not just seeking a casual dinner and conversation anymore. For most it is the entire experience. The ability to eat and be entertained as well as enjoying gatherings of social groups according to this article is adding to […]

Published January 29, 2018

Subway Franchise Owners Protest Return to $5 Footlong

In the ever competitive world of faster service and even faster food Subway has pledged to spend an additional $25 million in 2018 for new marketing campaigns to increase sales. While McDonalds at the same time is revitalizing their menu and business practices Subway has decided to bring back the $5 foot long special it […]

Published January 25, 2018

Why 2018 Will Be The Year of Drive-Thru Innovation

A Drive-thru apocalypse may be fast approaching in the near future. With the advent of food delivery services and curbside drop-offs many Drive-Thru chains are looking to be more innovative and appealing to the way consumers acquire their meals. Tim Cook and others have expressed the changes and innovations within this article about what consumers […]

Published January 22, 2018

Survey Finds New Way for Restaurants to Connect with Guests: Help Them Save the Planet

A recent countrywide survey of the United States found that a sizable majority of all Americans share in the belief that saving the planet is a top priority that must be addressed. Roughly forty percent view sustainability and ethical consumption as a major piece of their identities both as consumers and as people. Although much […]

Published January 18, 2018

9 Fast Food Trends for 2018

With 2018 quickly approaching many restaurant owners have noticed the ever increasing popularity for fast food services. Unlike a typical burger joint many consumers are searching for fast food but also healthy food. Healthy food with quality ingredients produces even more pressure on those trying to compete in this type of food market. Offered within […]

Published January 15, 2018

Advice to Millennials in the Foodservice Industry

Throughout the entirety of the restaurant industry, there are signs and symptoms of a generational clash between millennials and those from older generations. While many millennials in the industry feel undervalued at their place of work, their supervisors and employers often complain about what they perceive to be a poor or altogether absent work ethic […]