At an education session at the National Restaurant Association Show, panelists discussed the challenges behind the AI and robotics revolution

Ray Villaman, CEO/owner of the Tahoe Restaurant Group, said operators should classify all of their menu items to adjust prices accurately.

The concept of well-being has changed in recent years

The National Restaurant Association’s food & beverage award is hard to get

What restaurant operators can expect to learn from the technology booths this year

The four topics I’ll be zooming in on are labor solutions (cost, retention), operational efficiencies, marketing, and sustainability.

The prospect of learning from the experts continues to capture my interest

Revolutionizing foodservice from kitchen to customer, KI Awards recognize cutting-edge equipment and tech advancements that address efficiency, savings and sustainability