Enterprise Risk Management Best Practices for Restaurant Operations
Enterprise Risk Management (ERM) is gaining traction among restaurant owners as a systematic way to identify and mitigate threats ranging from food‑safety violations to POS cyber‑attacks. By mapping operational, financial and reputational exposures, operators can move from reactive firefighting to proactive resilience. The article outlines a five‑step framework—culture, assessments, planning, technology, and continuous review—to embed risk controls without a dedicated risk department. It also stresses aligning insurance coverage with the specific gaps uncovered by the ERM process.
Vollrath Rolling Out New Products at NRA 2026
The Vollrath Company showcased a fresh suite of food‑service equipment at the National Restaurant Association Show in Chicago, May 16‑19. Highlights include a vertical contact bun toaster, a three‑well rethermalizer, a compact half‑size warmer, and extended‑length dishers in new sizes....
Dialing in Uptime: A Practical Guide to Preventive Maintenance for Commercial Combi Ovens
Labor shortages, rising wages and volatile food costs are squeezing restaurant margins, prompting operators to adopt Rational's combination ovens that merge steam, convection and humidity control into a single, intelligent platform. The ovens boost productivity and consistency while reducing reliance...
Hospitality Meets Opportunity As New Platform HeadBox Powers Event-Driven Revenue
HeadBox, a new SaaS marketplace, links restaurants, bars and event venues with corporate planners to monetize underused space. The platform aggregates listings, adds 3‑D immersive tours and funnels "mandated inquiries"—pre‑qualified corporate demand—into a single sales dashboard. By automating lead capture,...
Toast Launches Unified Drive-Thru Solution to Modernize Enterprise Quick-Service Restaurant Operations
Toast announced Toast Drive‑Thru, an enterprise‑grade platform that unifies point‑of‑sale, kitchen display, digital menu boards, and AI voice‑ordering for quick‑service restaurants. The solution replaces fragmented hardware and software with a single ecosystem built on Delphi’s trusted drive‑thru hardware. It adds...
Sacramento Bakery Targets School Nutrition Shift with Whole Grain Gluten-Free Smart Snack Cookies
Sun Flour Baking Company, a Sacramento‑based bakery, is rolling out a line of whole‑grain, gluten‑free “Smart Snack” cookies for K‑12 schools. The cookies meet USDA Smart Snacks in School requirements and are vegan, targeting districts that must balance nutrition standards...
May 2026 – Total Food Service Digital Issue
The May 2026 digital issue of Total Food Service delivers a curated mix of industry news, trend analysis, and exclusive interviews. Highlights include a deep‑dive Q&A with Tom Barney, President of Sportservice at Delaware North, a projected 30% price increase for Utah college...
Beefing Up the Bottom Line: Smarter Protein Strategies for 2026 Menus
Restaurant operators facing labor shortages and rising food costs are rethinking beef as a profit driver for 2026 menus. Experts from Butchers of America advise purchasing whole subprimals and performing in‑house butchery to capture trim, bones and secondary muscles, turning...
The Sustainability Shift: Packaging, Chemicals, and Equipment That Reduce Waste Without Raising Costs
Foodservice operators face mounting pressure to meet sustainability expectations while protecting thin margins. The article outlines practical sourcing strategies—right‑sized packaging, concentrated chemicals, and high‑efficiency equipment—that cut waste and lower utility, labor and disposal costs. By focusing on total cost of...
Breadfruit: An Emerging Ingredient for Professional Kitchens
Breadfruit is moving from Caribbean home kitchens to U.S. professional kitchens as Amasar launches a gluten‑free breadfruit flour. The flour replicates potato‑like texture and mild sweetness, letting chefs swap it into baked goods, batters, coatings and savory dishes without major...
Dining Out NYC Roadway Program Returns With 1,800 Outdoor Setups Citywide
New York City’s Dining Out NYC roadway program reopened for the 2026 season, authorizing roughly 1,800 outdoor dining setups across all five boroughs. About 700 restaurants have full licenses for both roadway and sidewalk seating, while another 1,100 operate under...
How to Avoid Overspending on Restaurant Furniture Without Sacrificing Design
Restaurant owners often overspend on furniture by prioritizing aesthetics over cost efficiency. Modern Line Furniture proposes a modular approach that replaces traditional booths with wall benches and upholstered panels, delivering a high‑end look at a fraction of the price. An...
5 Mindset Shifts Every Restaurant Owner Must Make
The piece argues that a restaurant owner’s biggest obstacle is mindset, not staff. It outlines five shifts: move from hands‑on work to leading, prioritize consistency over perfection, coach instead of task‑manage, confront conflict directly, and think like an owner rather...
Smart Operators Are Rethinking the Children’s Dining Experience By Engaging Young Guests
Restaurant operators are increasingly prioritizing child-friendly experiences to boost family loyalty and revenue. Kem Clark’s Wikki Stix, a mess‑free, bendable yarn toy, is replacing traditional crayons and screen distractions in dining rooms across the U.S. By giving kids a hands‑on...
The Technology Edge: Strategic Insights From a National 3PL Leader
Smart Warehousing argues that food‑brand logistics must be technology‑first, warning that 3PLs chosen solely on price and location will hit a tech ceiling within two to three years. The company’s proprietary platforms—SWIMS (a warehouse‑management system) and Smart Visibility—deliver integrated inventory...