RRI Staff insights
Let’s be honest: running a restaurant in 2026 feels a bit like trying to solve a Rubik’s Cube while riding a unicycle on a tightrope. The margins are…
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Let’s be honest: the traditional restaurant model is a bit of a nightmare. You’re working on margins thinner than a single-ply napkin, your staff turnover looks like a…
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Let’s be honest: in the restaurant business, "sustainability" often feels like that one piece of expensive kitchen equipment you bought three years ago that’s currently gathering dust in…
Read article →For a long time, the restaurant industry treated "sustainability" like that one weird fermented dish on the menu: everyone says they like the idea of it, but nobody…
Read article →For the average restaurant owner, the words "Triple Bottom Line" often sound like a luxury they can't afford. You’re already battling 4% margins, a labor market that feels…
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If you’ve been in the restaurant business for more than five minutes, you know the drill: your margins are thinner than a sheet of phyllo dough. Between rising…
Read article →Let’s be honest: in the restaurant world, "green" usually refers to the garnishes on a plate or the stacks of cash we hope to see at the end…
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For a long time, the phrase "sustainable restaurant" was often whispered in the same breath as "expensive overhead" and "thin margins." Operators looked at compostable packaging and solar-powered…
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Let’s be honest: in the restaurant world, "sustainability" used to be a dirty word for many operators. It sounded like an expensive hobby, something you did if you…
Read article →In the restaurant industry, the word "sustainability" often gets a bad rap. For many operators, it sounds like an expensive luxury: something you do once you’ve finally cleared…
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