Opinion: Page 2

The latest opinion pieces by industry thought leaders


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    How successful ghost kitchens are built

    Restaurant operators need to focus on location, menu development and consumer satisfaction KPIs when developing delivery-only concepts, writes Chris Adams, vice president of strategy at Oracle Food and Beverage.

    Chris Adams • July 16, 2021
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    Scott Olson via Getty Images
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    Success means embracing the past year, whether restaurants like it or not

    COVID-19 dealt the industry a major blow, but also taught operators valuable lessons that could influence operations for years to come, writes Maribeth Dela Cruz, president of Jollibee Foods North America.

    Maribeth Dela Cruz • July 6, 2021
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    Octavio Jones via Getty Images
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    The restaurant renaissance is coming. Here's what the industry should expect.

    The entire food supply chain is in recovery mode, and restaurants need to diversify their vendors and use back-of-house technology to keep up their supply, writes Chelsea van Hooven, global industry advisor at Choco. 

    Chelsea van Hooven • June 25, 2021
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    dapiki moto. (2020). "New Normal" [Photograph]. Retrieved from Unsplash.
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    How a more financially stable workforce can fuel restaurant industry recovery

    Forty-eight percent of restaurant workers said they'd be willing to leave their job for one that gives them their tips immediately at the end of their shift, writes Andrew Garner of Netspend.

    Andrew Garner • May 21, 2021
  • Why restaurants need to be digital now

    To thrive in an increasingly online marketplace, restaurants need to invest in technologies that help manage the customer relationship and manage delivery automation, says Hypertrack founder and CEO Kashyap Deorah.

    Kashyap Deorah • May 7, 2021
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    dapiki moto. (2020). "New Normal" [Photograph]. Retrieved from Unsplash.
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    Restaurant Revitalization Fund promises relief, but may require fast action

    Owners should take every step possible to prepare for the launch of the RRF application portal and to submit applications as soon as they are eligible, attorneys at Jones Walker LLP write.

    Emily M. Gauthier, Curtis R. Hearn, John W. Zimmer • April 30, 2021
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    Wennington, Jay. (2014). "Gourmet meal and white wine" [Photograph]. Retrieved from Unsplash.
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    3 priorities for a post-pandemic restaurant industry

    Restaurants should improve their energy optimization, save money by cutting down food waste and explore cost-effective service models like ghost kitchens, says Therma founder and CEO Manik Suri.

    Manik Suri • April 26, 2021
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    NRA: Why we oppose the Raise the Wage Act

    It's the wrong proposal at the wrong time for the restaurant industry, EVP of Public Affairs Sean Kennedy writes, arguing hiking labor costs and eliminating the tip credit would further destabilize operators and employees. 

    Sean Kennedy • Feb. 9, 2021
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    FG Trade via Getty Images
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    One Fair Wage: Why we support the Raise the Wage Act

    Saving restaurants has to include saving our workforce, and envisioning a future where the true cost of food and service is fair and just, Victor Love, co-owner of Josephine's Southern Cooking, writes. 

    Victor Love • Feb. 9, 2021
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    "Soothr" by Eden, Janine and Jim is licensed under CC BY 2.0
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    Strategies for restaurants to address financial distress in the UK and US

    Restaurants should identify cash shortfalls in their business models and share information with stakeholders to implement a comprehensive consensual restructuring, say attorneys at Goodwin's Financial Restructuring Group.

    Simon Thomas, Oonagh Steel, Michael Goldstein, Howard Steel • Nov. 30, 2020
  • Two restaurant employees at Pearl Dive Oyster Palace in Baltimore, Maryland
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    "The image" by Elvert Barnes is licensed under CC BY-SA 2.0
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    'The new better': Why restaurants can't go back to the way business was before the pandemic

    Expectations of businesses have greatly evolved over the past six months, and if restaurants want to lure diners back, they need to prioritize both customer innovation and the employee experience, writes Ben Rogers of Qualtrics. 

    Ben Rogers • Oct. 1, 2020
  • A masked employee at Pearl Dive Oyster Palace in Washington, D.C. on July 10, 2020.
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    "The image" by Elvert Barnes is licensed under CC BY-SA 2.0
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    Reopening lessons the US can learn from Europe

    Restaurants and governments need to formulate recovery strategies based on new consumer preferences, traffic patterns and revenue channels, says Chelsea van Hooven, global industry advisor at Choco.

    Chelsea van Hooven • Sept. 14, 2020
  • Do we need to shut down again? What to do when employees get COVID-19

    Restaurants need to establish systems to inform staff and guests if a worker contracts the virus and ensure health screening compliance to avoid outbreaks, attorney Arif Virji writes.

    Arif Virji • July 16, 2020
  • Why video needs to be a New Year priority for restaurant marketing

    Using video can increase engagement and diner interaction, providing person-based marketing customers have come to expect, says Hannah Hambleton, content manager at Beambox. 

    Hannah Hambleton • Dec. 16, 2019
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    Ramiro Mendes on Unsplash
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    Reduce restaurant theft with better onboarding and reporting practices

    Businesses need to review training materials and offer a clear way to address issues swiftly to prevent serial theft, says Ethics Suite president and co-founder Juliette Gust. 

    Juliette Gust • Nov. 8, 2019
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    Walk-On's
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    Strengthening a restaurant's identity maximizes potential and profits

    Restaurants need to stick to an actionable plan with a strict timeline when rolling out brand changes, says Walk-On's Bistreaux and Bar President and COO Scott Taylor. 

    Scott Taylor • Sept. 3, 2019
  • 4 ways to achieve profitability without disrupting quality of service

    The key to reaching big goals is setting bite-sized benchmarks and ensuring employees understand how their actions impact the entire business, says Compeat's SVP of Operations Dori Salisbury.

    Dori Salisbury • Aug. 12, 2019
  • What the dine-in sector can learn from the Just Eat merger

    In-restaurant mobile ordering hasn't yet reached the ubiquity of delivery, says Wi5 Chief Strategy Officer Gavin Peters, but restaurants who don't anticipate this shift will lose out to digital-first brands.

    Gavin Peters • Aug. 6, 2019
  • Navigating customer ratings and employment discrimination in restaurants

    Businesses that rely on diner feedback to make personnel decisions need to ensure those reviews are not tainted by prejudice, says labor and employment litigator Kyle Winnick. 

    Kyle Winnick • July 31, 2019
  • Beyond Meat and Impossible Foods: First mover advantage in a rapidly growing market

    Since its IPO in May, the price for shares in the company known for its plant-based burgers have taken off. Jeff Robards of Alantra looks at the two giants in the space and their potential future performance.

    Jeff Robards • July 2, 2019
  • Valuing a restaurant's 'vibe' protects its IP for sale or franchise

    It's critical for eateries to not only maximize proceeds in a transaction, but also to protect its brand uniqueness and potentially even monetize it.

    Brian Buss and Doug Bania • June 10, 2019
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    Why restaurants should implement the Internet of Things

    Connected sensors can monitor, detect and alert restaurant operators to potential kitchen disasters, says Dan Jamieson, the general manager of Particle.

    Dan Jamieson • June 5, 2019
  • 6 questions you need to ask about AI for restaurants

    Restaurants need to know how they can gather data, if its clean and if an AI platform is the right model for their brand to reap significant rewards, says Sastry Penumarthy, co-founder of Punchh.

    Sastry Penumarthy • May 30, 2019
  • Why restaurants need big data to succeed

    As consumer restaurant spending grows, operators should build loyalty by leveraging key information about diner behavior, location and order preferences, says IgnitionOne COO Christopher Hansen.

    Chris Hansen • May 8, 2019
  • How do you create an air of authenticity when your brand is virtual?

    With online ordering revolutionizing the takeaway food industry, "virtual restaurants" still need a physical presence to put a human face to their brand, argues James Rix, CEO of Crowdify Global.

    James Rix • April 22, 2019