About the Author
Jackie is a Content Marketing Specialist and Social Media strategist at TouchBistro. She covers the latest food, dining, and technology trends for the restaurant industry. A lover of all things coffee, Jackie’s hobbies include breakfast, lunch and dinner.More Content by Jackie Prange
More Great Restaurant Reads
Rising Restaurant Minimum Wage: How to Deal with it in 2018
Yes, you can survive rising minimum wage.
The 25 Most Unique Restaurant Concepts in Toronto
Our top choices for Toronto's most fun restaurants!
London Restaurant Real Estate: How to Keep Costs Down
How to purchase and rent restaurants in London, without breaking your bank!
How to Calculate Your Restaurant's Prime Costs
Know your restaurant's financial health.
Food Truck Design 101: How to Build a Food Truck
Everything you need to know to build your dream food truck!
The 25 Most Unique Food Trucks in Austin
The most fun meals on wheels that you'll find in Austin
Restaurant Inventory Management: The Fastest Way To Do It
Done right, and in minimal time!
The 4 Financial Spreadsheets Your Restaurant Needs
Downloadable templates inside!
The 25 Most Unique Restaurant Concepts in NYC
New York City's most fun themed restaurants.
4 Ways to Make Upselling Look Like Customer Service
It's a win-win-win situation!
How to Prevent Credit Card Fraud at Your Restaurant
Here are steps you can take to make sure you're protected against credit card fraud activity.
Waitlist Apps to Save the Hangry and the Host
Hosting just got ten times easier.
2017’s Top 10 Restaurant Reads
Counting down last year's bests!
How to Combat Theft in Your Restaurant
Protect your bottom line.
How to Get a Restaurant Loan
Here's where to start.
3 Ways to Build Customer Loyalty at Your Restaurant
Repeat business for the win!
Walk-in Nation: The Failing State of the Restaurant Reservation
To take resos or not to take resos?
Your Ultimate Restaurant Pop-Up Inspiration List
Prepare to be inspired.
3 Ways to Boost Your Guest Experience with Payments
Because payment doesn't need to be painful.
How One Houston Restaurateur Dealt with Hurricane Harvey – and His Preparation Tips for Restaurant Owners