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The Problem With Hiring Back

The push and pull of the labor pool.

Unproven Territory

If 2020 has anything to say about it, this winter might turn out to be among the harshest in Colorado history. Here's what restaurateurs around the state have planned for colder months.

The Great Cover Up

Texan walks into a Colorado bar. Bartender says, “I’m sorry sir, but you have to wear a mask to enter.” Texan says, “How in the heck am I gonna drink my drink with a mask on?”

Focus Point: Q&A

An HR pro weighs in on abusive chefs, holding employees accountable, and why you should make as much effort to hire diversely as you do to source garbanzo beans.

Focus Point: Actions To Take Today

You don't need a big budget—or any funds at all—to put your money where your mouth is when it comes to being anti-racist.

The Paper Pile

Pre-COVID, to-go boxes were steady, somewhat fixed costs. They were simply the price of doing business. Now, they are your business.

“Outdoor” Dining Defined

You thought you knew the difference between "inside" and "outside." You thought wrong.

Restaurant Diaries: The Locker Room

Natascha Hess talks teamwork, sports, and lawyering in her second Restaurant Diaries entry.

Latest articles

Hall Monitor

One Denver restaurant owner is convinced he's found the best way to track staff performance—through cutting-edge tech.


Have a cognac cocktail tonight.

Balancing Act

Five years—and a lifetime ago—chef Marcus Samuelsson lamented the impact of the smartphone on restaurants. How can soulless tech be so at the center of an industry built on heart and human touch?

Death of the Influencer?

Is the influencer dead? Or just their old approach and the ways in which restaurant owners and PR firms are using their services?