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Your website is the place guests go to find important information like your location, phone number, menu, and
Even though more than 97 percent of all U.S. credit cards are now issued with chips, many restaurant owners continue to struggle to implement and maintain EMV technology due to cost and complexity. In fact, more than 60 percent of U.S. merchants still aren’t ready, even though the “liability shift” went into effect more than two years ago.   
Not sure if your restaurant should be offering catering?
Chances are,
Christine Gibson is 27 years old and the General Manager of Iron Gate Restaurant in Washington DC. She's spent essentially her entire working career in hospitality in some form or another. Motivated and passionate for everything restaurant related and completely devoted to the life goal of making others happy.
Check out these easy dessert recipes from RAMMY Nominated Pastry Chef of the Year Finalists!
Ask any restaurant owner, kitchen manager, or head chef about the pains of fo
With the passage of the PATH Act of 2015 (“The Act”) on December 18, 2015, Congress’ past inability to finalize tax legislation is not an issue this year. Business owners have had a full year to utilize many of the benefits created or extended by the PATH Act, and there still is time to make sure you have considered these beneficial provisions.
Veteran restaurateurs will tell you that making great food isn’t the biggest challenge of running a good restaurant. Making food profitably is the real beast.
In the Toast POS Restaurant Success in 2017 Industry Report, it was found that 92% of restaurant owners, managers, and executives are optimistic for their sales in 2017. Additionally, 86% believe the success (or failure) of their business is in their control. Below are some of the key findings from the report released by Toast.
Ready to chow down? The DowntownDC Business Improvement District (BID) team recently checked out Penn Commons (700 6th Street NW) for lunch as part of their ChowtownDC restaurant video series (#chowtowndc), and their tastebuds were not disappointed!
If you're an operator serious about making more money, you and your managers need to know how your biggest, most volatile costs, are running as frequently as possible, to prevent any loss of profit.
Restaurant automation is nothing new.
Pizza Siciliana Makes 1, 12” pie Ruth Gresser, Chef & Owner, Pizzeria Paradiso   Pizzeria Paradiso   Ingredients: 2 ounces fresh cow’s milk mozzarella