The concept of “eatertainment” isn’t new, especially for today’s adult generation. Even before Dave & Buster’s, there were McDonald’s PlayPlaces and Chuck E. Cheese, venues that combine dining with entertainment or activities. There isn’t a date night more classic than dinner and a movie, nor one as wholesome as a light bite followed by mini golf. Food and activities … [Read more...] about Finding the Balance Between Dining and Activity at “Eatertainment” Venues
Management
The Past is Always Present
As Gen Z embraces nostalgia for past decades, when life was analogue and connections were personal, restaurants in Georgia are offering chances to embrace the past through food and drink. From throwback pricing to classic menu items, Georgia restaurants are leaning into the nostalgia they generate to not only reconnect with long-time fans, but also to engage with new … [Read more...] about The Past is Always Present
No Tax on Tips Is Now a Reality
Starting January 1, 2025, tipped employees across the U.S. saw a major shift in how their income is being taxed. The new “No Tax on Tips” policy eliminates federal income tax on tips, creating the potential for larger tax refunds and, as of 2026, bigger paychecks. While the headline seems straightforward, the details of how the policy works and what it means for workers, … [Read more...] about No Tax on Tips Is Now a Reality
The Hidden Risk in Franchise Growth: People Problems That Undermine Brands
Franchising is often celebrated as a growth engine that, once backed by investors, focuses on more: more units, more revenue, more market share. But when your strategy focuses solely on expansion, you risk missing a quieter threat with outsized consequences—people risk. Hiring shortcuts, unclear discipline policies, and blurred operational boundaries don’t just affect … [Read more...] about The Hidden Risk in Franchise Growth: People Problems That Undermine Brands
Holidays: To Open or to Close?
As the next holiday approaches, your friends who are not in the hospitality business excitedly tell you where they are going on their vacation. As a restaurateur, however, you toss and turn at night thinking about whether you should open your restaurant on the upcoming holiday. What should you consider as you decide? For our DASH Hospitality Group clients and my … [Read more...] about Holidays: To Open or to Close?
The Super Bowl of Tex Mex
A successful Cinco de Mayo requires upping pars for product and staff By Lara Creasy Cinco de Mayo is just around the corner, but there is still time for Georgia restaurants and bars to make sure they are ready for the onslaught of patrons thirsty for margaritas. For Tex Mex restaurants like Superica, where I work, Cinco de Mayo is the busiest day of the year, and with … [Read more...] about The Super Bowl of Tex Mex
Upskilling and Reskilling: Investing in Employee Development for a Competitive Edge
By Daniel McCoy, MBA, SHRM-CP, VAW Certified In the fast-paced and ever-evolving restaurant industry, staying ahead of the competition requires constant adaptation and innovation. With high turnover rates and a competitive job market, retaining skilled employees is a significant challenge for food businesses. Upskilling and reskilling strategies can be powerful tools to … [Read more...] about Upskilling and Reskilling: Investing in Employee Development for a Competitive Edge
Can AI Help Resolve Restaurant Conflicts?
New Software May Help Managers Navigate Sticky Situations By Daniel McCoy, MBA, SHRM-CP, VAW Certified Conflict resolution is a critical aspect of managing any business. If there are people involved, inevitably there will be conflict. This is particularly true in the food service industry where the fast-paced environment often leads to disputes among staff and between … [Read more...] about Can AI Help Resolve Restaurant Conflicts?
