Entrepreneurs in the restaurant industry must perform a balancing act between passion and pragmatism. The realities of running a food business involve analyzing razor-thin margins, bracing for economic uncertainty, and weathering quick shifts in consumer behaviors, which are often fueled by the latest trends.
Business Insider’s “Made to Order” series explores the inventive strategies chefs, owners, and hospitality leaders are using to navigate this turbulent and quick-to-change market.
There’s a paired-down Los Angeles ghost kitchen operation that keeps a family’s longtime business alive; a bevy of local restaurant owners partnering with hospitality groups to set up shop in their home airports; side hustlers who are on a mission to bust intergenerational loneliness with dinner party-style dining; and owners who build their business models with employee retention in mind.
These innovators are up to the challenge of reinventing the food industry. “Made to Order” shows how they’re making it happen.
An Idaho restaurant put employee well-being first — and it paid off
Your favorite local restaurant could be coming to an airport terminal near you
Convenience stores are becoming culinary destinations
How a Gen Zer turned his dinner party into a business focused on busting intergenerational loneliness
It’s tough to run a restaurant in LA. This chef is giving it a shot — in only 200 square feet.
‘Ghost kitchens’ are great for shoestring budgets, but brick-and-mortar is still king, restaurant owners say
