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The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.
I was thinking the other day about those individuals (chefs, restaurateurs, mentors, teachers, parents, friends) who have offered or lived advice that helped to mold the person I am. I may not always live up to their words of wisdom, but after all, I am still a work in progress. Each of us can look back and reflect on those who have and who continue to provide us with some guiding light.
Menu pricing isnt just about covering costsits about finding that sweet spot where profitability, customer perception, and operational reality meet. Set prices too low, and youre leaving money on the table. Too high, and youll drive customers away. Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position.
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This pasta recipe only uses three ingredients and a little elbow grease Fresh pasta is quite fun to make, especially if you have a few extra hands to help manage the long sheets as you are rolling and cutting them. Since flour and eggs both vary widely, youll need to adjust the recipe to arrive at a smooth, moist but not-too-sticky dough, adding flour if the dough is too sticky and dampening it with a sprinkle of water if its too dry.
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