Tipping has always been problematic, and falling tip rates seem to be contributing to the restaurant labor shortage.

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.

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.