What employers need to know now that the 80/20 tip credit rule has been overturned
How two law firms think that businesses should prepare for returning to the old tip credit laws and if the rules could change again one day.
How self-service tech is saving jobs in California’s $20 minimum wage era
The wage requirements are accelerating a technological shift.
How restaurants can protect guests from car injuries in parking lots
Operators have a duty to protect their patrons. Here’s what you need to know.
Why dynamic pricing just needs a rebrand
Even after discontinuing its dynamic pricing tool, Juicer and other tech vendors continue to tout smart variable pricing tools for today’s economic climate.
Four strategies to manage a weird restaurant consumer environment
A new white paper from consulting firm AlixPartners underscores the criticality in evolving menu offerings, enhancing the consumer experience, and implementing balanced prices.
How QSRs are leveraging emotion to reach customers on the big screen
This tool is proving to be a key marketing channel for QSRs to reach new customers and re-engage existing ones.
OzHarvest: converting food waste into meals for the hungry
OzHarvest is Australia’s leading food rescue organisation, saving 250 tonnes of food a week from landfill and producing 250 million meals for the vulnerable.
Chef Tam’s Seasons at the Wynn Palace, Macau — Exquisite Cantonese, Seasonal Perfection
Nestled within a luxurious integrated resort is the award-winning restaurant marrying rich cantonese heritage with innovative flair.
Cocktail Bar Zest In Seoul Is Setting New Standards For Sustainable Mixology
A champion of sustainability, Zest, led by industry stalwarts Dohyung ‘Demie’ Kim, Sean Woo, Jisu Park and Noah Kwon, embodies what it means to enjoy drinks responsibly, where environment, community and people exist together in harmony.
A delicious chocolate alternative that’s kind to the planet
Hailing from Denmark, THIC (This Isn’t Chocolate) promises a sweet future for us all.
