The Insider Restaurant Blog
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.
March 25, 2021
Remembering Kent Taylor
Paying tribute to a giant in the industry.
February 18, 2021
People, Revenue, Place, Profit:
Structuring Chain Restaurant Success
For me, creating a framework for success as a restaurant CEO meant focusing on people, revenue, place and profit, in that order.
January 14, 2021
Where And How To Cut Food Costs In Order To Maximize Restaurant Profitability
Keeping food costs down is critical to restaurant success, whether it's a pandemic or not. Check out my tips on cutting food costs.
December 22, 2020
Restaurant Industry Technology: Lessons from the Past to Pave the Way for the Post-COVID Future
Taking a look back at how far restaurant technology has come in the last 10 years and how it can be harnessed to move beyond COVID.
November 17, 2020
The Unknowns & Unknown Unknowns:
the Long Term Effects of COVID on the Restaurant Industry
We review the potential long term effects of COVID on the restaurant industry, including the influence of big tech the future of third party delivery.
October 14, 2020
Restaurant Response to COVID: the Current Stakes and Tips on Surviving COVID
We take a look at economic statistics and review operational changes to improve a restaurant's chances of coming through COVID.
December 12, 2019
A Night at the Restaurant
The restaurant business faces challenges passing on costs to reluctant customers.
November 12, 2019
Going Public
The road is littered with restaurants that went public. We consider which operators are ready to go public... and which aren't.
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