Restaurant365

Anaheim, we're coming for you 🌴 The California Restaurant Show is almost here and the #R365 team will be at Booth 546 ready to talk shop, show you what we've been building, and send you home with some seriously good swag. The best part? Restaurant operators get in free. Register with code 10179 and come find us! If you can't make it, don't worry—we'll still show you around. You can request a free demo anytime: https://r365.info/4i90wKD

Restaurant labor trends are flashing another warning sign 📉 The latest Bureau of Labor Statistics report shows the restaurant industry lost 26,100 jobs in July, marking the second consecutive month of employment declines. Steve Demchuk, our Chief Product Officer, shared with Nation's Restaurant News why these shifts matter for operators: #restaurants often feel labor market pressure before other industries, and today’s challenges extend beyond hiring to consumer uncertainty and changing spending habits. Read the full analysis: https://r365.info/464k3Vi

Something shifted in restaurants this year, and it wasn't costs. It was traffic 🚦 At the start of 2026, more operators were losing guests than gaining them. By mid-year, that flipped entirely, and most expect the growth to continue. Have you checked out our 2026 Mid-Year Report yet? It digs into key industry insights, like what's fueling this turnaround in traffic and what that means for the remainder of 2026. Get the full picture: https://r365.info/3RLWoWj

New tech doesn't have to disrupt service 🍽️ From POS integration to AI-powered labor forecasting, the #restaurants seeing the biggest wins aren't the ones adopting every new tool at once... They're the ones rolling out change strategically: pilot first, train smart, measure everything. Our new blog breaks down the exact framework for modernizing your tech stack without slowing down your line or overwhelming your team, including backup plans for when systems go down, KPIs worth tracking, and how AI can act like an extra manager on shift. Check it out now: https://r365.info/4i1flPo

The clock's ticking on Transform ⏰ In case you missed it the first time around, here's your reminder of what November has in store: 5 learning tracks packed with real sessions built for restaurant operators, finance teams, and everyone in between, plus a room full of people who genuinely get the industry. This isn't just another conference; it's three days designed to send you home with ideas you can actually put to work in your restaurant group. 📍 Scottsdale, AZ 🗓 November 1–3, 2026 Spots are filling up, so grab yours before they're gone: https://r365.info/4v3WFkX

The best operators don't wait for the variance report, they see labor cost coming 👀 That's what happens when scheduling, time tracking, and payroll flow into one system instead of reconciling after the fact. Join us next week to see what a closed loop (forecast → schedule → actual → payroll) actually looks like and how #R365 Payroll makes real-time labor visibility possible, whether you're running one location or fifty. Register now: https://r365.info/45dCMh2

They left 52 Whole Foods stores behind to build 10 #restaurants of their own 🥣 The Granola Bar's Julie Mountain and Dana Noorily walked away from CPG to dream bigger and on this episode of #BehindTheNumbersPod, they get into the real numbers behind that decision. Tune in as they discuss the reason why they refuse to install kiosks and their hot take on AI with our hosts, Marc Cohen & Rich Sweeney. The full conversation is available now, wherever you get your #podcasts. Watch now: https://r365.info/4bT0Ppl

Operators haven't felt this good about labor costs in three years 📉 Expectations for rising labor costs fell 26 points, the sharpest swing the survey has tracked. Add in a traffic rebound and a growing wave of AI adoption, and the back half of 2026 is shaping up very differently than the front half. Our 2026 Mid-Year Report breaks down what's driving the optimism and what operators are doing to keep the momentum going. Get the full picture: https://r365.info/4xcNekW

2 ounces of extra guacamole on every plate doesn't sound like a big deal. Multiply it by 200 covers a night and it absolutely is. Restaurant Business just broke down how operators are protecting margins right now — and the answer isn't glamorous. It's portioning. Prepping to spec. Measuring instead of eyeballing. One operator consultant put it plainly: if you're not portioning correctly, you're giving away margin on every single plate. The restaurants holding the line on food cost aren't doing anything revolutionary. They're just disciplined about the basics — every shift, every station, every server. Struggling with food costs? Check out https://buff.ly/8bn8YaW — a game-changer for inventory and cost control. Restaurant365 Where do you see the most portioning drift in your kitchen? 👇 #RestaurantOps #FoodService #RestaurantOwner #Sysco #FoodCost #KitchenManagement #RestaurantProfitability #IndependentRestaurant

"Our research suggests that the operators who are consistently pulling ahead aren’t simply adopting AI, they’re using it to make faster, better decisions every day." Our Co-Founder & CEO Tony Smith shared that insight alongside the release of our 2026 State of the Restaurant Industry Mid-Year Report, pointing to a real advantage that has less to do with the technology itself and more with how consistently operators rely on it to guide daily decisions. That consistency is what's translating into lower costs and stronger margins for operators across the industry. Read the full story via Yahoo Finance: https://r365.info/4xhWCU2