Back of House Blog

Franchise Fees For Popular Fast-Food Restaurants In 2020

It’s important to understand not only the upfront costs, but also every fee that comes with owning a franchise.

How to Write a Restaurant Business Plan

Restaurants can be deceptively complex operations, and require a lot of different systems in place. A good business plan will help you think things through before you take the leap.

Reopening Your Restaurant During The Pandemic? These Technologies Can Help

A guide to technology tools available to help reopen your restaurant safely after Covid-19.

How to future-proof your restaurant for the next downturn

How to future-proof your restaurant for the next downturn

How Restaurants Are Using Reservation & Waitlist Platforms to Improve Safety During the Pandemic

Reservation and waitlist systems were always important, but they’ve scaled new heights thanks to the many protocols in place during the pandemic.

Ben's Friends' Mission to Fight Substance Abuse and Create More Supportive Restaurants

Steve Palmer and Mickey Bakst share the mission behind Ben's Friends, a national support group for people in the hospitality industry struggling with substance abuse addiction, plus advice on how to create a more supportive restaurant environment.

The 4 most important types of marketing first-time restaurant operators overlook

The top 4 essential types of marketing that first-time operators overlook when opening a new restaurant.

How This Fast Casual Indian Concept Is Positioning Itself for Growth

We sat down with the owner of RASA to learn more about the concept, how they’re differentiating themselves in a competitive fast-casual bowl market, and their plans for the future.

A Day in the Life of a Food Delivery Robot

We take a look at what an average day looks like for food delivery robot Kiwibot.

How This Restaurant is Changing Up Operations with a Group-Run Kitchen

Heirloom owner Meghan Lee shares why she chose to transition her operations from one executive chef to a kitchen run by seven kitchen staff.

Behind the Hybrid Ghost Kitchen and Food Hall Coming to Dallas

Merging the concepts of a food hall and a ghost kitchen, Dallas restaurateur Markus Pineyro is set to open Krave this June.

Why This Restaurant Group Hired a Full-Time Therapist, and Her Advice on Creating a Culture That Prioritizes Mental Health

Qiana Torres Flores, wellness director for Bonanno Concepts, shares advice on creating a more supportive environment.