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Posts by Marketing

Home » Articles Posted by Marketing
Does Ketchup Need to Be Refrigerated? The Real Answer for Restaurants Isn't About Food Safety.
30 Jun
Restaurant Operations

Does Ketchup Need to Be Refrigerated? The Real Answer for Restaurants Isn’t About Food Safety.

  • June 30, 2026
  • By author-avatar Marketing
Recent articles, including a condiment storage guide from New York Times Cooking, have reignited a debate about ketchup refrigeration t...

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679,000 Open Hospitality Jobs. The Tight Labor Market Isn’t a Summer Problem.
29 Jun
Restaurant Staffing

679,000 Open Hospitality Jobs. The Tight Labor Market Isn’t a Summer Problem.

  • June 29, 2026
  • By author-avatar Marketing
It's tempting to treat restaurant staffing shortages as a summer story. The data says otherwise. The National Restaurant Association's...

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Menu Prices Are Up 3.5%. Your Customers Are Noticing More Than Your Margins Are Gaining.
29 Jun
Restaurant Staffing

Menu Prices Are Up 3.5%. Your Customers Are Noticing More Than Your Margins Are Gaining.

  • June 29, 2026
  • By author-avatar Marketing
Menu prices climbed 3.5% over the past 12 months, according to the National Restaurant Association's June 2026 economic report. That pr...

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Gas Prices Are Finally Easing. Don’t Let Your Staffing Stay in Defense Mode.
29 Jun
Industry Trends

Gas Prices Are Finally Easing. Don’t Let Your Staffing Stay in Defense Mode.

  • June 29, 2026
  • By author-avatar Marketing
For months, the smart move was staffing lean and waiting to see if customers would actually show up. That math just changed. Accordi...

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A summer restaurant patio at full capacity with a thinner stack of staff name tags, branded with the Schedules Made Simple logo and title
26 Jun
Restaurant Staffing

Restaurants Are Adding 450K Summer Jobs This Year. The Labor Pool to Fill Them Is Shrinking.

  • June 26, 2026
  • By author-avatar Marketing
For the third year in a row, restaurants are hiring fewer seasonal workers than they'd like, not because business is slowing down, but ...

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A restaurant P&L sheet with food costs and gas prices highlighted in red, and the labor scheduling line circled in green — showing labor as the controllable variable in a tight-margin environment
21 Jun
Uncategorized

Food Costs Are Up 35%. Here’s the One Line Item You Can Actually Control.

  • June 21, 2026
  • By author-avatar Marketing
Food costs are up 35% from pre-pandemic levels. Rising fuel prices ripple across the entire supply chain and menu prices have risen 3.6...

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A bagel next to a simple restaurant schedule on a phone screen, with competitor per-user pricing math crossed out — showing that unlimited staff and locations costs less per month than breakfast
18 Jun
Uncategorized

Restaurant Scheduling Software Shouldn’t Cost More Every Time You Hire Someone

  • June 18, 2026
  • By author-avatar Marketing
Every time you hire a new server, most restaurant scheduling platforms add another charge to your monthly bill. That's how per-user pr...

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Comparison graphic contrasting a "free tier" restaurant scheduling plan — with labor cost tracking, real-time alerts, shift swaps, and time-off management locked behind a 14-day trial — against one low price that unlocks the full schedule, real-time labor costs, and team sync from day one
15 Jun
Uncategorized

“Free” Restaurant Scheduling: What You Actually Get

  • June 15, 2026
  • By author-avatar Marketing
A lot of restaurant platforms have a free plan. That sounds like a great deal — until you start building your first schedule and rea...

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Comparison graphic contrasting an all-in-one restaurant software stack (hiring, training, payroll, and retention modules) with a simple tool focused on auto-built schedules, labor cost budgeting, and centralized shift swaps
15 Jun
Uncategorized

Do You Really Need 5 Tools to Run Your Restaurant?

  • June 15, 2026
  • By author-avatar Marketing
You've probably seen the "all-in-one" restaurant platforms by now. One login. Five modules. Hiring, training, scheduling, payroll, r...

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