Back of House Blog

What This Restaurant Owner Learned After Closing His Restaurant

Chef Ari Miller shares his top takeaways from closing Philadelphia restaurant Musi this past fall.

How This Restaurant Group is Using Google, Yelp, and Other Restaurant Scores to Incentivize Staff

Kelly Phillips, founder of Washington D.C.'s Destination Unknown Restaurants, shares why she overhauled her restaurant group's wage model and how it's paying off.

This Investment Group Is Helping Small Restaurants Operators Grow

Full Course is on a mission to make the restaurant industry more equitable and inclusive, starting with early-stage investment in independent restaurants.

This New Reusable Packaging Concept Wants to Help Reduce Restaurant Takeout Waste

DeliverZero is on a mission to make it easy for restaurants to cut down on carryout waste with reusable packaging.

Beyond Delivery: Are You Missing Out on These DoorDash Features?

DoorDash has expanded beyond an online ordering and delivery platform. We take a look at some of the platform's additional offerings for restaurant operators.

28 Concepts and $130mil in Net Sales: This Restaurant Group Shares Its Recipe for Growth and Success

Atlas Restaurant Group founder Alex Smith shares his lessons learned through the Baltimore group's growth and expansion.

Simple Tips For Keeping Your Restaurant's Facebook Page Fresh

Some foolproof tips for keeping your followers entertained, informed, and ready to engage.

A Professional Videographer's Best Tips for Shooting Great Food Videos

How to start shooting clear, crisp, engaging videos that tell your restaurant's story online.

8 Mental Health Tips for Anyone Managing Restaurant Staff

Actionable items that owners, operators, and managers can implement for a healthier workplace

How This Restaurant Operator Grew, Using Every Business Model Possible

Soul & Smoke co-founder D'Andre Carter shares his experiences and learnings from running a food truck operation, food hall kiosk, two ghost kitchen locations, and beyond.

How the Work Opportunity Tax Credit Can Save Restaurants Money

Learn more about WOTC, enabling employers to yield up to $9,600 per worker in tax credits, depending on who’s hired.

How This Restaurant’s Prioritizing Social Responsibility and Working Towards a B Corp Certification

We chat with Dallas operator Michelle Carpenter about her newest spot, Restaurant Beatrice, and the sustainability focused goals that are driving her operations.