Industry News

Refine Your Restaurant Chart of Accounts with These Expert Insights

It should come as no surprise when we say that bookkeeping is important for any business.

Mattenga’s Pizzeria Brings the Pizza Party Home during COVID-19

Restaurant owners are accustomed to putting out fires and making decisions on the fly.

How Restaurants Can Plan for a Future After COVID-19

If you have successfully been able to adapt your business to keep your doors open, or even were able to utilize small business assistance programs, it’s likely that you’ve already had your eye on coming out of the other side of the COVID-19 outbreak strong.

[eBook] How to Catch Theft and Fraud at Your Restaurant

10 Ways the Industry Has Adapted During the COVID-19 Crisis

The COVID-19 pandemic has forced the restaurant industry to make some difficult choices.

Considerations for Selling Restaurant Gift Cards during COVID-19

Selling restaurant gift cards in the face of COVID-19 has become a common solution for operators who have been forced to get creative in keeping their businesses open while sit-down dining is at a pause. 

How Our Family-Owned Restaurant is Coping with COVID-19

This blog is being posted on behalf of xtraCHEF’s Marketing Intern, Kali Masciangelo. 

Pivoting from Cafe to Provisions: A COVID-19 Success Story

As restaurateurs in the U.S. waited with bated breath for answers on what to do and details of a stimulus package from Congress, some dove into action. Jason Hoy is one of those people.

Tips for Running Your Restaurant during the COVID-19 Crisis

There’s no question that life as we know it has been upended in all corners of the world.

xtraCHEF’s List of Support Resources for the Restaurant Industry

At xtraCHEF, empowering restaurant owners and operators is at the core of what we do.

Being Proactive, in Practice: xtraCHEF’s Response to the Coronavirus Outbreak

For the past couple of months, coronavirus news and updates have become part of our everyday lives.

Opening a Restaurant? Follow This Chef’s 5 Keys to Success

As a boy growing up in Mexico City, Adrian Jeronimo learned valuable culinary lessons from his mother and grandmother: Always cook with fresh ingredients, always cook from scratch, and — most importantly — always cook with joy and passion.