RRI Staff insights
For decades, the word "sustainability" in the restaurant industry was treated like a luxury item: something you did if you had a Michelin star, a garden on the…
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Let’s be honest: when most restaurant owners hear the word “sustainability,” they don't think about a fatter bank account. They think about expensive compostable straws that turn into…
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It is Monday, May 11, 2026, and the "Green Wave" isn't just a ripple anymore: it’s a goddamn tsunami. If you’re still operating your restaurant like it’s 2015,…
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It’s Sunday, May 10, 2026. If you’re a restaurant owner or operator, you’ve likely spent your morning staring at a spreadsheet that looks more like a horror novel…
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Let’s be honest: for a long time, the word "sustainability" in the restaurant industry felt like a luxury. It conjured up images of $40 organic radishes, expensive composting…
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If you’re running a restaurant in 2026, you already know that margins are thinner than a properly sliced beef carpaccio. Between rising labor costs, fluctuating ingredient prices, and…
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Let’s address the elephant in the walk-in: most restaurant owners think “going green” is a luxury they can only afford once they’ve hit the seven-figure revenue mark. They…
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For a long time, the restaurant industry has operated on a pretty simple (and brutal) binary: You either make money, or you’re a charity. If you wanted to…
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It’s May 2026, and if you walk into any restaurant in America, you’ll likely see more tablets than prep cooks. We were promised that technology would be the…
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If you’ve ever sat through a high-priced restaurant consultancy meeting, you’ve probably heard the same tired tropes: "You need more locations," "You need to cut labor to the…
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