Learn restaurant operations and investment tips, restaurant trends and more from an established industry pro.
April 15, 2021
Tipping: The Dirty is in the Details
Tipping has always been problematic, and falling tip rates seem to be contributing to the restaurant labor shortage.
March 15, 2021
Flexitarians on the Rise: Plant-Based Foods & Sustainability
More people are reducing their animal product intake and eating a largely plant-based diet. Learn more about this trend and its effects on the restaurant industry.
November 16, 2021
Bubba Gump: Creating a Restaurant Concept Based on a Movie
Scott looks back on the most important decisions during the inception of Bubba Gump - a restaurant concept based on a movie - an international success.
OCTOBER 5, 2021
COVID, People and Restaurants
Despite the widespread availability of a vaccine, COVID continues to spread, wreaking havoc on all businesses - especially the restaurant industry. Scott takes a look at ongoing labor shortages, supply chain disruptions and international COVID fatigue.
August 23, 2021
The Fight for Fifteen
COVID has worsened what was already a labor shortage in the restaurant business. Consider the "Fight for Fifteen" - a movement to increase restaurant workers' wages to at least $15 a hour - already won. But there may be light at the end of the COVID labor shortage tunnel.
June 7, 2021
Think Speed and Simplicity to Profit in the Post-COVID Restaurant Industry
The big idea is: quick table turnover, short menus and easily-executed items are critical to profits in the post-COVID restaurant industry.
May 3, 2021
Leadership vs. Management
At its most basic, to quote Admiral Grace Hopper, "You manage things but you lead people."
March 30, 2021
Chain Restaurants: Identifying Talent for Success
One of my keys to success as a CEO was making identifying talent as my number one priority.