Summer can be great for restaurant business, but it is not always kind to the kitchen. With higher temperatures, patio service, seasonal staff, and equipment working overtime, your back-of-house operation can heat up quickly, and not just because of the sauté station.
Two restaurants on the same block, buying from the same distributor, can be paying very different prices for the exact same products. It isn't a mistake; it's just how food distribution works, and it pays to understand it.
As marijuana laws continue to evolve, restaurant owners are balancing a new reality: tight labor markets, customer experience expectations, and workplace safety.
As the weather warms up, outdoor dining is a great way to attract more guests and boost business. It also brings a few unique risks worth planning for.
