Hospitality Between the Lines
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The Cost of Blaming a Generation
Get a few veteran operators in a room long enough and the conversation finds its way to the same place it always does.
Oct 14
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Hospitality Between the Lines
A Year in Paradise
A year ago, on October 9, I launched Foodie in Paradise with a much more colorful logo and a fairly simple idea of what it might become.
Oct 9
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Hospitality Between the Lines
The Restaurant Next Door
Every neighborhood has one.
Oct 2
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Hospitality Between the Lines
September 2026
The Last Table
The end of the night is the part of restaurant service most often handled with the least care.
Sep 29
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Hospitality Between the Lines
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What Tip Pooling Changes—and What It Costs
The dining room at Formaggio Wine Bar was long and narrow, with live music anchoring one end.
Sep 28
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Hospitality Between the Lines
How Do People Read Menus?
People do not read menus from top to bottom in a careful, linear way.
Sep 25
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Hospitality Between the Lines
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The Delayed Termination
The person everyone is waiting for you to let go is rarely a mystery.
Sep 21
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Hospitality Between the Lines
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The Delayed Decision
The decision is usually made long before it is acted upon.
Sep 11
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Hospitality Between the Lines
Changing the Culture Without Burning the Place Down
There comes a point in a seasoned operator’s career when the problem is recalibrated, and execution retrained.
Sep 10
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Hospitality Between the Lines
Why Restaurants Lose Margin Quietly
The invoice arrives on a Tuesday.
Sep 2
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Hospitality Between the Lines
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The Man Who Stayed
In the late 1970s, I hired a busboy at Hy’s.
Sep 2
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Hospitality Between the Lines
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86, 88, and the Fear of Running Out
The walk-in could hold a week of service without visible strain.
Sep 1
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Hospitality Between the Lines
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