Published on July 16, 2025, by Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program In a growing trend across the bar and restaurant industry, establishments are implementing a new method to discreetly inform patrons they have been cut off from alcohol service: a specialized business card. While…
Published on July 12, 2025, by Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program In the dynamic world of food service, ensuring public health through stringent food safety practices is paramount. Two key certifications play a crucial role in achieving this: Food Manager Food Safety Training and…
Published on July 10, 2025, by Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program From the trenches of full-service restaurants, a growing concern is emerging: the increasing prevalence of tipping at quick-service restaurants (QSRs) and coffee houses is having a detrimental effect on the service culture in…
Published on July 10, 2025, by Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program The once-thriving hotel industry, a cornerstone of travel and leisure, is facing an unprecedented crisis. A pervasive decline in basic service standards and a shocking absence of fundamental amenities have alienated guests, pushing…
Restaurant operators could be forced to scrap service fees and other surcharges under a new proposed rule from the Federal Trade Commission (FTC), a rule that could upend restaurant pricing. Under this plan, operators of any size could face federal penalties for using service charges to compensate waitstaff or credit card surcharges to help with…