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🍔 Bobby Flay Brings Burger Chain to Phoenix
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🍽️ What’s Cooking?
Tariffs Put Pressure on U.S. Restaurants Using American Beef
American restaurants that export beef to China may soon pay more due to rising tariffs. In response to U.S. trade moves, China is threatening to impose duties on key American food products—including beef. For restaurants that rely heavily on beef exports or serve international markets, this could mean tighter margins and shifting sourcing strategies. Domestically, it may also lead to price adjustments and menu updates to manage costs Read more.
🃏 Running a Smoother Kitchen
Label shelves in your storage room or walk-in with product names and par levels. This simple trick helps your staff restock quickly and spot missing items at a glance. It also speeds up inventory checks, cuts down on over-ordering, and reduces waste from expired goods.
🚀 Scaling Up
Bobby Flay Brings Burger Chain to Phoenix
Celebrity chef Bobby Flay is expanding his burger concept, Bobby’s Burgers, to the Valley of the Sun. The Phoenix location, set to open this year, will be part of his nationwide push into high-traffic areas like airports, casinos, and popular urban centers. Flay’s growth plan focuses on licensing rather than traditional franchising, giving his brand more flexibility and reach. Read more.
🦾 Fresh Ideas
Restaurant Apps Walk a Fine Line Between Innovation and Reality
As restaurants lean into tech to boost efficiency, a new generation of apps is helping balance convenience with operational realities. From managing ghost kitchens to optimizing delivery times, platforms are now designed with both the customer experience and kitchen workload in mind. The latest trend? Tech that integrates directly with point-of-sale systems and kitchen display screens—cutting down errors and improving service without disrupting staff routines. Read more
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