By Bora Kang, Goliath Consulting GroupThere are quite a number of beverages that come to mind when we think of the holidays. There’s mulled...
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By Galen Baxter, REHS, Food Service Program Director, Georgia Department of Public HealthThe Holidays are here again! Cold weather, warm fires,...
Read PostBy HeartlandDid you know the Internal Revenue Service penalizes nearly one in three businesses for payroll mistakes?* Don’t be one of them;...
Read PostOwning and operating a restaurant comes with a significant price tag. Buying a new piece of kitchen equipment undoubtedly adds to your costs, both...
Read PostBy Frances Kidd, M-PASS EnvironmentalRecycling is not a word usually heard in a bar or restaurant … but that may be changing. Ever wonder...
Read PostBy BoelterTechnology is an unavoidable part of running a business, even in the food and beverage industry. You can have the best menu in town, but...
Read PostBy Matt Hene, Managing Partner, EVP at IronwoodThe threat from cybercrime is real and rapidly evolving—and the hospitality industry has...
Read PostBy Shelly Bitter, Software Consulting Manager at Moore Colson CPAs and AdvisorsSometimes, you want your eggs in one basket. When it comes to...
Read PostWith 4.9 million restaurants* on TripAdvisor and counting, it’s likely that your restaurant is already listed on TripAdvisor. Your...
Read PostBy Robin Gagnon, MBA, Co-Founder, We Sell RestaurantsIf you’re selling a restaurant, the number one thing to get right is the pricing. How...
Read PostBy Boelter Beer on tap has been a bar staple for many decades, but fewer bars or restaurants may be familiar with wine on tap. In 2017, the United...
Read PostBy Bora Kang, Goliath Consulting GroupFall themed menus seem to crop up earlier each year1, what with Dunkin’s launching their pumpkin and...
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