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🚶 Outdoor Dining Reimagined: Pedestrian Streets Take Over

May 30, 2025

🍽️ What’s Cooking?

Tariffs Drive U.S. Restaurants to Source Local

New tariffs are forcing U.S. restaurants to rethink their supply chains. With higher costs on imported goods, many are turning to local producers for meat, seafood, and produce. It’s not just a cost-saving move—chefs are also using it as a selling point to attract diners who care about fresh, local food. Sourcing closer to home may become the new default.​ ​Read more.

🃏 Running a Smoother Kitchen

Post-Service Reset Checklist

Create a quick reset checklist for your closing staff that includes wiping down stations, restocking basics, and labeling all containers with the next day’s date. It takes 10 minutes but saves you 30 the next morning. When everything’s clean, stocked, and ready to go, the next shift hits the ground running.

🚀 Scaling Up

Texas Roadhouse Plans to Add 300 Locations

Texas Roadhouse is going big. The steakhouse chain aims to open 300 new locations, citing strong sales and loyal customers. Their growth model focuses on keeping each restaurant manager as an owner-operator, giving them more incentive to deliver top performance. Expansion is focused on markets with high foot traffic and suburban demand. Read more.

🦾 Fresh Ideas

Outdoor Dining Reimagined: Pedestrian Streets Take Over

Cities across Central Jersey are transforming streets into pedestrian-only zones to support expanded outdoor dining. Restaurants are using the space creatively—with mini gardens, string lights, and branded seating areas. It’s not just about looks—more outdoor space means more tables, more guests, and more revenue. Expect this to keep growing as summer heats up. ​Read more

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