Service Area in a Restaurant: What It Is and Why It Matters
Most service bottlenecks aren’t staffing issues; they’re design issues you haven’t fixed yet. Whencustomers pile up at the entrance, stand too long...
Restaurant Share: What Market Share Means and How to Grow It
The term “restaurant share” has more than one meaning. In the restaurant industry, it can refer to market share, share of wallet, or publicly traded...
Food Service Restaurant: Types, Business Models, and What's Changing
A quick brew from a fast food spot costs $1, while a $300 five-course meal at a fine dining restaurant can cost $300+, and both fall under the same...
Q&A with Karissa Threadgill, Loyaltees Guest Engagement Leader of the Year
This year’s Paytronix Loyaltees winner for Guest Engagement Leader of the Year is Original ChopShop's, As the Director of Marketing at Original...
Menu Making for Restaurants: How to Build a Menu That Sells
TL;DR: A restaurant menu should do more than list dishes, it should help guests decide what to order while protecting your margins. Effective menu...
Menu Design Software: The Best Options for Restaurant Operators in 2026
TL;DR: Restaurant menu design software helps operators create, update, and publish professional menus across print, digital menu boards, QR codes,...
Restaurant Group: What It Is, How They Operate, and How They Scale
A restaurant group is a single business entity that owns and operates multiple restaurants, often across several distinct concepts.
Large Restaurant Groups: How Multi-Unit Operators Scale Successfully
Large restaurant groups are the operators who have solved a problem most restaurants never get past: growing beyond the point where the founder can...
Q&A with Marlow’s Tavern, Paytronix Loyaltees Restaurant Loyalty Program of the Year
This year’s Paytronix Loyaltees winner for Restaurant and Convenience Loyalty Program of the Year is Marlow's Tavern. Paytronix recognized the...