VOL 8 - ISSUE 1 • WINTER 2020
Education, flexible management ease the challenges of Generation Y
A selection of tools millennial hospitality workers can’t live without
Is opening a stall inside a food hall a good business decision?
A labor and employment practice attorney offers valuable tips on tipping guidelines and more.
A look at the latest in dishes, glassware & beyond from two leading producers
Operators can amplify reach with in-niche, social media influencers
Create an atmosphere—and menu—that appeals to families wanting more than chicken fingers and cheese pizza.
Operators feel the squeeze as ICE cracks down on undocumented immigrant workers.
What matters most to millennials
Creating meat-free menu items to reach a new generation of diners.