With investment crowdfunding, customers get to become investors. "The interest rate we’re paying is a little higher...but the money goes directly to our supporters rather than a big bank, and that appealed to us 100%," says Bae Bae's Kitchen. backofhouse.io/stories/restau…

In a country where healthcare is often unaffordable, and an industry where employer health insurance often doesn't exist, this nonprofit is helping restaurant employees when faced with a family crisis.COREgives backofhouse.io/stories/core-n…

#Restaurants are tightening their menus in the wake of rising food costs. This week on Back of House News, we discuss the benefits of strategically trimming down a restaurant menu. Listen in hubs.li/Q01c8_ZP0 or wherever you get your pods.

Ask not what your president can do to bring down the price of gas. Ask what your mayor can do to make it possible to get around without a car.

In three-and-a-half years, Charisse McGill's French Toast Bites has grown from an annual pop-up to a six-figure enterprise called Lokal Artisan Foods. We chatted with McGill to learn about the backstory, building industry relationships, & more. hubs.li/Q01cY-Jy0

Delivery robots are increasingly everywhere these days, but what does their day-to-day actually look like? We take you inside a day in the life of one such robot: Kiwibot . hubs.li/Q01dWLS50

With a possible recession looming, it's a good idea to brush up on your financial planning. This week on Back of House News we discuss steps restaurant operators can take right now to prepare for a financial downturn. Listen in hubs.li/Q01gN4nB0 or where you get your pods.

How caffeine became the world’s favorite drug eater.com/23278169/caffe…

"If you talk to doctors who specialize in sports medicine, they’ll tell you that there are parallels between million-dollar athletes and minimum-wage workers in the kitchen: Both are pushing their bodies under extreme heat." washingtonpost.com/food/2022/08/0…

"They feel like it’s an assistant that they can call on to help with the hard functions of the job, like your own personal forklift at Home Depot, only it’s carrying plates," says Sergio's Restaurant's Carlos Gazitua, leasing 13 Bear Robotics robo-waiters. backofhouse.io/stories/how-do…

Wow. What an honest, inspiring, beautiful farewell. vogue.com/article/serena…

On this week's Back of House podcast, I sit down with Claudia Saric to chat about..robot waiters! 🤖🤖 pages.backofhouse.io/news-podcast

What's the secret sauce behind our growth? Our CEO Ben Kaplan sat down with Back of House to share some plant-based nuggets of wisdom on our expansion and the future of food 👀 Read the full interview below backofhouse.io/stories/plnt-b…

A French woman walks the streets of Paris France with her baguette and six bottles of wine, 1945. Photo by Branson Decou

“Music sounds better on vinyl, you know? It just is what it is,” says 13th Street Kitchens co-owner Michael Pasqaurello, on bringing back paper menus. A look at the future of QR codes, with some golden input from operators + menu management platforms: backofhouse.io/stories/future…

I love this The New York Times cooking series so much. youtube.com/watch?v=uPMgVX…

"I get more satisfaction out of seeing other people do well and knowing that I had a part to play in it, rather than just teaching them how to make one sauce." ANIMAE's Tara Monsod talks mentorship in the kitchen: backofhouse.io/stories/animae…

At East Harlem’s Contento, it’s not uncommon to find guests sitting side by side with their guide dogs, rolling up to a bar that’s been lowered to perfect wheelchair height, or scanning a braille version of the menu. backofhouse.io/stories/conten…

.Southern Smoke has distributed $10mil to F&B workers in crisis. “We started the emergency relief fund because we were worried about people not living paycheck to paycheck but living shift to shift,” says executive director Kathryn Lott. backofhouse.io/stories/southe…

Philadelphia: 2020 and 2023. Which looks like a more productive street?