Las Vegas's rising prices are turning into falling traffic.

Developing the Mai Tai Bar concept into the most successful bar in the islands, was a case of necessity is the mother of invention. Here is the story.

To raise your customer's value perception, you must either improve the experience and/or lower the price.

Scott recalls conversations with the legendary coach and how his example and insights molded Scott's leadership abilities.

The Red Lobster saga contains all the elements- peak accomplishments, lots of missed danger signs and some disastrous mistakes.

Scott recalls putting together a deal for a Bubba Gump restaurant in the Hong Kong landmark, a major feat and one of the highlights of his career.

Menu prices have increased dramatically in the last four year and consumer behavior metrics are not properly capturing this - nor consumer fatigue.

Scott remembers his friend and former partner, a master negotiator.

Backed with decades of experience, Scott offers insights into international franchising.

A local mom and pop restaurant is run outstandingly well. There are plenty of lessons here for all restaurant operators, including chains.

The most recent hot restaurant IPO is CAVA. Will it meet the hype?

Scott recalls a talented chef, a woman in Mexico who had the "best feel for food."

Technology can transform a restaurant business for the better, but that depends on how it is harnessed.

Scott learned four important lessons on negotiating early in life... through dealing used cars.

Scott analyzes the current economic situation and what it may spell for the restaurant industry.

Scott offers his analysis on the historical and current problems with tipping.

Scott Barnett takes a look at how the market is moving towards plant-based foods and sustainability.

Scott looks back on the most important decisions during the inception of Bubba Gump - a restaurant concept based on a movie - an international success.

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.

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.

The big idea is: quick table turnover, short menus and easily-executed items are critical to profits in the post-COVID restaurant industry.

At its most basic, to quote Admiral Grace Hopper, "You manage things but you lead people."

One of my keys to success as a CEO was making identifying talent as my number one priority.

Paying tribute to a giant in the industry.

For me, creating a framework for success as a restaurant CEO meant focusing on people, revenue, place and profit, in that order.

Keeping food costs down is critical to restaurant success, whether it's a pandemic or not. Check out my tips on cutting food costs.

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.

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.

We take a look at economic statistics and review operational changes to improve a restaurant's chances of coming through COVID.

The restaurant business faces challenges passing on costs to reluctant customers.

The road is littered with restaurants that went public. We consider which operators are ready to go public... and which aren't.