RRI Staff insights
Let’s be real: when most restaurant owners hear the word “sustainability,” they hear the sound of a cash register: but it’s the sound of money leaving their bank…
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Let’s be honest: running a restaurant often feels like trying to fill a bucket that has ten different holes in the bottom. You’re doing $100k a month, but…
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If you’re still running your restaurant like it’s 2019, you’re not just behind the times: you’re likely leaving a massive pile of cash in your dumpster every single…
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If you’ve spent more than five minutes in a modern boardroom: or a trendy bistro in Brooklyn: you’ve heard the term "Triple Bottom Line" (TBL). It sounds like…
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Let’s be honest: when most restaurant owners hear the word “sustainability,” they don’t think about saving the polar bears. They think about their bank accounts bleeding out. They…
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Let’s be honest: when most restaurant owners hear the word “sustainability,” they don’t think about saving the planet: they think about spending money they don’t have on paper…
Read article →The AI Frontier: Why Your App Needs to Be Smarter Than a Human As we look toward the end of 2026, the branded app strategy is getting an…
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The Tech Strategy You Should Steal: "Modular Automation" So, you don’t have $100 million for an "Autocado" or a "Deep Brew." What should you steal? The winner of…
Read article →Let’s be honest: in the restaurant business, the word "sustainability" used to be code for "expensive hobby." For years, operators looked at green initiatives as something they’d do…
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If you’ve spent more than five minutes in the restaurant industry, you know the drill. You stare at your P&L statement until the numbers start to blur, wondering…
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