Small restaurants offer unique advantages in the competitive dining landscape. Usually seating less than 50 people, these compact venues provide unique experiences that more general settings sometimes cannot match. This guide explores innovative small restaurant concepts that maximize both profitability and guest satisfaction. Small Restaurant Concepts in Today's Market Small...
Have you ever stared at your restaurant receipt, wondering why it says "gratuity added" when you were planning to leave a tip? You're not alone. These terms float around interchangeably on bills and payment screens, yet they represent completely different concepts with real-world consequences for your wallet and the people...
Have you ever spotted that curious line item—"corkage fee"—tucked away on menus or mentioned by waitstaff as you arrive with your prized bottle? This frequently misunderstood charge deserves closer examination. Restaurants charge a corkage fee when customers bring their own wine or spirits. "BYOB" (Bring Your Own Bottle) lets guests...
