🍻 Hotel Bars: A Hot New Expansion Channel

🍽️ What’s Cooking?

Affordable Chinese Caviar Is Fueling U.S. Demand

Caviar is no longer just a luxury indulgence. A surge in high-quality, lower-cost Chinese caviar is making the delicacy more accessible in American restaurants. U.S. chefs are putting it on everything—from sliders to fries—giving diners a taste of luxury without the steep price. This shift is changing how caviar is perceived and enjoyed across the country.​ ​Read more.

🃏 Running a Smoother Kitchen

Switch to Batch Labeling for Prep Work

Instead of labeling containers one at a time, use a thermal label printer to create all your day’s prep labels in one go. Organize them by station (grill, salad, pastry, etc.). It speeds up morning setup and avoids handwritten mix-ups during peak hours.

🚀 Scaling Up

Hotel Bars: A Hot New Expansion Channel

Hotel bars are seeing a rise in customer foot traffic and brand partnerships. Restaurants looking to expand can tap into this trend by launching bar-forward concepts inside hotels. It offers access to built-in customer bases and premium pricing potential, especially in urban and tourist-heavy markets.

🦾 Fresh Ideas

Robot Server Wows Diners in Havana

A Havana restaurant has introduced a robot waitress that takes orders, delivers food, and charms guests with friendly expressions. While novelty draws attention, it’s also solving staff shortages and speeding up service. Robots are quickly moving from gimmick to practical solution in guest-facing roles. ​Read more

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