Alex Zochert

Now, nearly two years into the COVID-19 pandemic, supply chain disruptions have taken a number of forms, spanning all industries — including restaurants. At the top of their list of challenges are food, supply and labor shortages that weigh on consumer prices, the dining experience and talent retention. Despite these headwinds, outlooks for the financial […]

The food and hospitality industry continues to be an important economic driver for the US economy, comprising about 9.5% of GDP. Supply chain disruptions are weighing on restaurants’ ability to stock their shelves with inventory. The emergence and persistence of supply chain disruptions continue to weigh on the restaurants’ ability to stock their shelves and maintain

Between operational disruptions, government restrictions, labor shortages and other challenges, restaurants have been one of the hardest-hit industries during the COVID-19 pandemic. The rise of digitally enabled ghost kitchens — typified by lean operations without any on-site dining option — is a testament to the restaurant industry’s ability to pivot. As COVID-19 vaccination rates rise

From the drive through speaker to the QR code menu, restaurant patrons are familiar with the evolution of technology that streamlines front of house operations. Recent years have seen increased focus on innovation at the back of house. Though they might not be visible to the average customer, changes underway will have a profound impact

A patron speaks with the restaurant host, either to confirm a reservation or ask if there’s a table available. Ideally, the host calls upon a server who then leads the patron to a table and takes their order. It’s a system that worked since the dawn of the U.S. restaurant industry — accounting for 90%