🍹 Margarita Metrics: How Chili’s Leads the Nation

🍽️ What’s Cooking?

Matunuck Oyster Bar Closes After Fire

A fire has temporarily closed the renowned Matunuck Oyster Bar in South Kingstown, Rhode Island. The restaurant, famous for its farm-to-table seafood and waterfront dining, suffered structural damage but no injuries were reported. The closure serves as a reminder for all restaurants to review fire safety protocols and emergency response plans regularly.​ ​Read more.

🃏 Running a Smoother Kitchen

Speed Up with Shadow Boards

Use shadow boards for knives and essential utensils at each prep station. These boards show exactly where each tool belongs and help keep items organized and easy to access. This reduces time wasted searching for tools and helps new staff get up to speed quickly, especially during peak hours.

🚀 Scaling Up

Blackbird’s Plant-Based Pizza Lands in Hy-Vee Stores

Plant-based brand Blackbird is expanding its reach through a new retail deal with Hy-Vee, rolling out its frozen pizzas across 88 stores in the Midwest. This move reflects growing consumer demand for plant-based convenience food and highlights a key strategy for restaurant brands: entering grocery channels to build brand awareness and reach new customers. Read more.

🦾 Fresh Ideas

Margarita Metrics: How Chili’s Leads the Nation

Chili’s sells more margaritas than any other restaurant chain in the U.S., and that’s no accident. The brand uses detailed sales data to test drink flavors, adjust pricing, and time promotions. By tying drink sales directly to performance metrics, Chili’s has turned a single menu item into a strategic driver for foot traffic and revenue. ​Read more

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