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Industry News

Tip Pooling Policies – Survey Results

Tip pooling policies are a controversial topic in the restaurant industry – we decided to learn more about tip pooling policies and the effect they have on workers and customers. With the need to raise wages for kitchen workers, plus recent changes to federal regulations and laws governing the distribution of tips, tip pooling policies are an issue everyone in the restaurant industry is familiar with. (Poached)

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9 Ways Restaurants Can Fight Harassment in the #MeToo World

(This article originally appeared on by Laura Zolman Kirk) After the shock and gut-wrenching details of #MeToo story after #MeToo story, the restaurant industry is left asking what it

Industry News

Amazon launches an Alexa system for hotels

Alexa is coming to your hotel room. Amazon this morning is announcing a new program called Alexa for Hospitality, designed to bring its voice assistant technology to everything from chain hotels to vacation rentals. (TechCrunch)

Industry News

Smoothie King launches ‘clean blending’ platform

Smoothie King Franchises Inc. over the past week has launched a 76-unit test of its new “cleaner blending” platform that removes added sugars and artificial ingredients, the brand owner says. (Nation’s Restaurant News)

Industry News

When it comes to tipping for service, millennials are cheapest

U.S. millennials are quick to whip out their wallets for pricey avocado toast and craft beer. But when it comes to rewarding the waiters and bartenders who serve them, those wallets often stay closed. (Sun Sentinel)

Industry News

Hotels are sick of Instagram “influencers” pestering for free stays

It’s no secret that hotels and other luxury brands will often give Instagram users with massive followings free swag or stays in exchange for promoting their products to their millions of followers. However, there’s a growing number of Instagram wannabe “influencers” that are inundating hotels around the world with requests–and it’s driving hotels crazy, reports the Atlantic. (Fast Company)

Industry News

Charting the evolution of today’s wine consumer

Today’s food and beverage consumers are evolving at an increasingly rapid pace. They want multiple choices, interesting flavors, excellent customer service and, above all else, convenience. (SmartBrief)

Industry News

Subway says most restaurants will keep breakfast despite new waiver option

Most Subway restaurants will keep breakfast menus in place despite a new waiver that allows them to opt out, said James Walker, vice president for North America. Only 10 of the 2,100 units overseen by development agent Bob Grewal have shown interest in doing away with the morning meal. (Nation’s Restaurant News)

Industry News

McDonald’s works to phase out plastic straws

McDonald’s will replaces plastic straws with paper at all its eateries in the UK and Ireland and start testing alternatives to plastic straws at some locations in the US and other countries this year. In Malaysia and some other markets, McDonald’s will give out straws only on request. (National Public Radio)

Industry News

Some hotels eyeing in-room health services to attract conscientious consumers

While some travelers never go to the hotel gym, some would prefer healthy extras in their room. “I travel fairly often and every time I walk into a hotel room I wish there was a yoga mat and a foam roller and just a space to stretch out,” said Nicole Woyak of Los Angeles. (KABC-TV)

Industry News

Rise of domestic caviar makes the luxury ingredient affordable again

After a long stint of being exclusively available in fine dining restaurants, caviar is making its way back to its humble origins as an everyday ingredient, writes Maggie Hennessy. More chefs are sourcing affordable roe from bowfin, trout and hackleback and putting them on the menu as toppings for simple dishes such as toast or scrambled eggs. (Taste)

Industry News

Spotlight On Menu Calorie Counts: Consumer Behavior Of Millennials Most Impacted

About one-third of 1,000 consumers surveyed pay attention to calorie counts on restaurant menus and 60% say calories play at least a slight role in their food choices, according to a poll by kNOW. Calorie counts are most likely to be ignored at the drive-thru and most likely to be noticed while dining in at quickserve eateries. (MediaPost)

Industry News

IHOP maps growth plan for urban areas

IHOP is planning to expand in Chicago and other cities to cater to its growing millennial and Gen Z fan base, President Darren Rebelez said. The chain has also invested in technology to appeal to younger consumers, including a mobile ordering app that launched last year. (Chicago Tribune)