Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017.
We’ll add to the ongoing conversation about “Hospitality Included.” At Slapfish the back of the house staff justifiably shares in the gratuity pool.
Breakfast, for instance, is hot. Also, what’s up with no cook menus and craft beer bars? Are delivery only restaurants a new trend akin to food trucks of a few years back where entrepreneurs (with limited funds) market tested new food concepts on a much smaller budget than a bricks-and-mortar location.