Restaurants | Page 6

This is becoming a non-negotiable asset in the modern restaurant landscape.

Viet Nguyen, CEO and executive chef of Kei Concepts, is building a legacy. Although his business encountered several challenges, his loyalty to his personal mission, supportive staff, and hospitality-centered business model is making an impact on his customers, community, and industry.

The founder and CEO of Crafty Cow Devin Eichler discusses streamlining operations with Toast, connecting with customers through personal branding, and never being afraid to ask for help.

On this episode of "Restaurant Influencers," Tony Smith, CEO of Restaurant365, explains using software to steer decision-making, the value of in-person events, and how to avoid burnout.

Edley's Restaurant Group's Chief of Staff Sara Finnegan discusses the power of giving back, the value of user-generated content, and her passion for advocating for women in the hospitality industry.

Interview with Ovation's Zack Oates about real-time guest feedback, creating loyalty through relationships, and digital storytelling that connects.

The U.S. restaurant chain allegedly used a tactic that's proliferating in the restaurant industry and beyond.

Interview with founder CEO of Craveworthy Brands Gregg Majewski about the power of being second, prioritizing hospitality, and the ongoing need for human service workers.

Subway was put up for sale in February.

Interview with BIRD Bakery founder Elizabeth Chambers about expanding internationally, social media storytelling, and embracing hospitality in every moment.

Interview with Bar Rescue Star and Executive Producer Jon Taffer about defeating self doubt, keeping authenticity intact, and being in the reaction business.

Interview with Condado Tacos' Chief Marketing Officer Sara Kear about how to use social media for business and being forced to pivot.

Interview with Uzi Wizman, founder of Borekas and PSY Street Kitchen, about growing a brand from an Instagram Story and sharing culture with the world.

Interview with Dirty Dough Founder Bennett Maxwell about his inspirational mission, creating balanced social media content, and podcasting with purpose.

Five o'clock is the hot new social dining time.

Toast Inc. revealed the news in an email to customers on Wednesday.

Interview with Pepper Lunch executive team Troy Hooper, Yuto Tago, and Sumio Matsumoto about Japanese hospitality and the "DIY Teppanyaki" brand story.

From green miso sea bass in an Adobe house built in 1756 to the best pancakes in Arizona, these local restaurants are must-taste stops.

Longo discusses his unique dining concept created out of providing access to food items that are not on the menu at popular restaurants.

Many customers feel over-charged as digital tipping becomes the norm at restaurants. Danny Meyer thinks to-go orders such as coffee are not tip worthy.

The decision to slice deli meats on location is part of Subway's "ongoing transformation journey."