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Gotta keep busy during the shutdown... instagram.com/bo.peabody/p/B…

How to MAKE MONEY dining at NYC's BEST RESTAURANTS & BARS youtu.be/u_lSA29Dcf8 via YouTube

With rising costs and staffing issues, it’s more important than ever to focus on what really moves the needle—and for most restaurants, that’s dine-in, not takeout. Not surprised to see dine-in taking priority: wsj.com/articles/food-…

People want to go out to restaurants, and they’re choosing the ones that focus on creating an amazing dine-in experience. Dirt Candy is more profitable now than at any other time in its 13-year history: bloomberg.com/news/features/…

With challenges like these, it’s no wonder that maintaining a full house is more important for restaurants than ever. And in my experience, it can actually raise your profit margins to 20% or higher, even now. time.com/6129713/restau…

This may be a short-term win for restaurants, but their edge won’t last without long-term strategies that get more people in the door, and coming back again and again. cnbc.com/2022/01/12/rap…

Love seeing Mezze Bistro + Bar featured in this list of essential restaurants of the Berkshires—thanks for the writeup, @eater! eater.com/maps/best-rest…

With no new federal relief in sight, it’s been a tough winter for restaurants. Restaurateurs, how have you been adapting? What are the strategies you’ve been seeing? goodmorningamerica.com/food/story/omi…

Restaurants keep on bouncing back! The heart of the industry has always been going out and dining together, and it’s encouraging to see how eagerly more and more people are returning to restaurants in person: fastcasual.com/news/consumer-…

It’s clear that people still can’t wait to get back into restaurants—and it looks like spring and summer are going to be BIG. Predicting a weekday dining renaissance as people realize they don’t have to fight for reservations like they do on weekends! fsrmagazine.com/consumer-trend…

"I am on a personal mission to get every restaurant owner and operator to focus on their occupancy rates," Seated Co-Founder @BoPeabody says. "This is the most important thing for any restaurant." finance.yahoo.com

#tbt to Bo Peabody and I, contemplating the last drop down the Billy Sol spine. Taos Ski Valley, NM. @skitaos #starthiking

Hospitality AcadiaChicago unparalleled for Renzell private tasting. Can't say enough. Never has 140 characters felt so limiting.

Chef Cameron Grant Osteria Langhe just pulled a suckling pig out of the oven and sliced me a taste during our meeting. Yeah, that's real.

My man Chef Jehangir Mehta showing off tonight. Much love

How many Michelin starred Chefs are out in the rain grilling for family meal?… instagram.com/p/BTe50YBAR2S/

New Renzell preview! 1st look at ATL/BOS/DAL/DEN/DC/LA/PHL/SEA. Ko/EMP/Atera battle. Quince tops Benu. Grace holds. renzell.com/#ratings

All past Tripod team members: send me your Venmo and I'll remit your fair share of this windfall!

Props to my good friend Andrew Ferguson for writing this book at such a critical time. techcrunch.com/2017/10/22/the…