The risks of nixing tips
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Some restaurant operators have chosen to eliminate tips, partly to level the pay playing field for employees. But a recent study finds that restaurants that ban tipping see online ratings decline, which correlates to a decrease in revenue. (The Wall Street Journal)
Restaurant design lightens up
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For the past decade, restaurant and bar design has leaned into the dark and masculine: spaces dimly lit by Edison lightbulbs, rough woods and leather seating. But a new movement around the globe is more feminine, favoring light and airy spaces, the color pink and lots of flowers. (Washington Post)
Jose Garces declares bankruptcy and sells company
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Sweetgreen helps mom-and-pop store transform into healthy food market
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Hank’s Mini Market is a family-owned corner store with 20 years of history in Los Angeles’ Hyde Park neighborhood. When Kelli Jackson took over her parents’ business, she began working with the Los Angeles Food Policy Council and Sweetgreen. The fast-casual chain helped with everything from tracking down suppliers to design, branding, logistics — even picking a POS system. (Fast Company)
Will Instant Pot take over restaurant kitchens next?
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Instant Pot — like a pressure-cooker for home cooks — became a phenomenon after a prominent role during Amazon’s Prime Day in 2016. Does the device also have a place in professional kitchens? While Instant Pot is not approved for commercial use in its current iteration, a company spokesperson doesn’t rule it out. Also, hear from a handful of chefs who are using Instant Pot. (Bloomberg)