How to Fill a Slow Tuesday Night Without Discounting Everything
Find your real slowest shifts in your sales reports, then run a simple four-week test with a notebook before you cut a single price.
Matthew Kobilan
Editorial Team
Tools
Toast vs. a Flat-Rate POS: How to Compare the Real Monthly Cost, Not the Starting Price
A starting price tells you very little. Here is how to build a spreadsheet that compares software, add-ons, hardware, contracts and card fees side by side.
Recipes
The Black Garlic Gourmet Smash Burger: Why It Belongs On Your Menu
The Margin Story Is Exceptional Ground beef has climbed to $6.75/lb at retail by January 2026, up 79% from the 2017 baseline — but restaurants buying wholesale are in a meaningfully better position. Toast's proprietary xtraCHEF invoice data puts the national wholesale ground beef average at $3.78–$3.84/lb, and the wholesale range for common ground beef in early 2026 runs $3.44 to $5.00/lb depending on fat ratio and volume purchasing.
Insights
No Tax on Tips: A 2026 Restaurant Owner's Compliance Guide
The new No Tax on Tips law changes restaurant payroll, POS tip settings, and W-2 reporting in 2026. Here's exactly what operators must update now.
Strategies
Restaurant Gift Card Marketing: 7 Strategies to Sell More Cards Year-Round in 2026
Most restaurants only push gift cards in December. Here are 7 proven marketing strategies to sell more cards, drive repeat visits, and grow revenue all year long.
Strategies
Restaurant Sustainability: 7 Profit-First Strategies for a Greener Kitchen in 2026
Restaurant sustainability isn't just good ethics — it's a profit strategy. Discover 7 data-backed ways to cut costs, win more guests, and protect your margins in 2026.
Strategies
Restaurant Cash Flow Management: 7 Strategies to Stop the Bleed and Protect Your Margins in 2026
Your restaurant looks busy — so why is cash always tight? These 7 proven restaurant cash flow management strategies help operators stop the bleed and protect margins in 2026.