RRI Staff insights
The restaurant industry is not for the faint of heart. Operating margins are razor-thin, labor costs fluctuate wildly, supply chains can fracture overnight, and consumer loyalty is fickle.…
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There is a familiar psychological trap that catches ambitious restaurateurs right around unit number three. Location one is your masterpiece: the baby you sweat over, stayed up until…
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Let’s be honest for a second. When you hear the word "sustainability" in the restaurant business, what’s your immediate reaction? Do you picture a guy in linen trousers…
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If you walk into any restaurant industry conference this year, you will hear the exact same buzzwords echoing through the halls: artificial intelligence, predictive ordering, automated inventory, and…
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If you walked into a restaurant kitchen in 2020 and started talking about machine learning, predictive analytics, and algorithmic labor scheduling, you would have likely been handed a…
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If running a restaurant sometimes feels like trying to juggle hot soup while riding a unicycle on a tightrope, welcome to 2026. According to the National Restaurant Association’s…
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Welcome to 2026, where the restaurant industry is equal parts exhilarating and exhausting. According to the National Restaurant Association’s latest reports, the U.S. foodservice industry is projected to…
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It is a strange time to be in the restaurant business. On one hand, diners are hungrier than ever, and digital tools have made reaching them easier than…
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Walking into a restaurant kitchen in 2026 feels a bit like stepping onto the bridge of the Starship Enterprise. There are tablets for delivery, screens for the kitchen,…
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In the high-stakes world of restaurant operations, "sustainability" used to be a word that lived in the marketing department, usually right next to a picture of a wilting…
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