Trending this week: Operators plan 2017 expansion & engagement, more

9. Sausage of the sea: An alternative take on charcuterie

Three Degrees

Chefs make “seacuterie’ from salmon, octopus, mackerel and more.

8. Restaurants having trouble keeping chefs in the kitchen

Fox News

Fox News reports that nearly 200,000 chefs are needed in the next eight years, according to The U.S. Bureau of Labor Statistics.

7. Business outlook for 2017: Challenging at best

Thinkstock

Standing out from the competitive crowd remains key.

6. Thomas Keller to open restaurant in The Surf Club in Miami

The restaurant will recapture the beach playground’s former glamor.

5. Chef Roy Choi reflects on zero-star review of LocoL

Lisa Jennings

The New York Times review shows “no one is indifferent” to the socially-minded concept, Choi writes.

4. Amanda Freitag shares advice for reviving your restaurant

David Malosh

The TV host says baby steps can make a big difference.

3. Asking Alexa: What’s for dinner?

Amazon

Amazon Echo and Google Home become the marketing voice for restaurants.

2. The key to hiring talented employees

Deklofenak/iStock/Thinkstock

Restaurant and bar managers share the qualities they seek out when interviewing potential staff.

1. Thinking big: Operators plan expansion and engagement in 2017

Ten restaurant operators share their goals for the year ahead.