Our always informed Co-Host, Chef Andrew Gruel, shares (and explains) in his continuing series hospitality business trends he sees for 2018.
Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted sat all…
Is a cashless restaurant really good hospitality? Is there any difference in acceptance of this policy ranging from a quick service spot to a fine dining establishment?
Chef Andrew has had recent experience with this in the fast-casual sphere and shares his first-hand observations. He listened to his guests and then responded accordingly.