♨️ Make the Most of Grilling Season

June 30, 2025

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🍽️ What’s Cooking?

Roy Rogers Plots a Comeback

Roy Rogers is making a push for growth, targeting new locations in Illinois and Indiana after years of limited expansion. Known for its roast beef sandwiches, fried chicken, and burgers, the chain is focusing on nostalgic branding while updating operations to meet modern expectations. The company is banking on franchise partnerships and a streamlined store design to reintroduce the brand to a new generation of diners.​ ​Read more.

🃏 Running a Smoother Kitchen

Keep a “Silent Shift Log” for Each Station

Install a dry-erase board or digital tablet at each station for staff to log recurring issues—burner malfunctions, prep delays, ingredient shortages—without needing a formal report. Managers can review these silent notes at the end of each shift to spot patterns before they grow into problems. It’s a simple system that builds accountability and improves kitchen communication.

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🚀 Scaling Up

Make the Most of Grilling Season

Grilling season is a high-margin opportunity for restaurants, but execution matters. Experts recommend training staff to handle open-flame cooking safely and consistently, especially with rotating summer menus. Seasonal promos with grilled proteins, outdoor-friendly packaging, and heat-retaining delivery containers can help extend grill-based offerings beyond dine-in. Prep work and ingredient quality should be adjusted for hotter kitchen conditions and higher demand. Read more.

🦾 Fresh Ideas

AI Is Reshaping Loyalty Programs

According to new research, 70% of restaurants are either using or testing AI to personalize loyalty rewards. These systems analyze ordering habits, visit frequency, and even weather patterns to suggest offers that are more likely to drive repeat visits. This approach replaces generic point systems with targeted, real-time incentives that reflect each guest’s behavior. ​Read more

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