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    Nicole Rupersburg

    Nicole Rupersburg is a freelance writer who has covered the restaurant and hospitality industry for over a decade. Her work has appeared in Thrillist, Cosmopolitan, Fox News, the New York Post, Matador Network, and many more. Follow her on Instagram at @eatsdrinksandleaves. ---
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    How Restaurants Should Approach Automation Amid Rising Labor Costs

    "Automation and labor go hand-in-hand," Juan Martinez declared during his talk at RestaurantSpaces

    As Principal of industrial engineering consulting firm, Profitality, Martinez spends his days improving foodservice companies’ "unit economics" —...

    By Nicole Rupersburg  |  
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    &pizza's Employee-First Approach to Restaurant Design

    When your employees are so passionate about your company that they choose to get your logo tattooed on their bodies, you can bet your brand is doing something right. You can also bet that passion gets translated into the service your employees...

    By Nicole Rupersburg  |  
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    How Tender Greens Feeds its Mission with Restaurant Design

    When Tender Greens Co-Founder and Executive Chairman Erik Oberholtzer was first working out the restaurant's concept with his partners, David Dressler and Matt Lyman, they knew they wanted it to be a place that encouraged a bond between guests...

    By Nicole Rupersburg  |  
    Featured

    Designing Restaurants for All Five Senses

    If there is one thing Aaron Noveshen wants you to take away from his talk at RestaurantSpaces, it's…well, it's actually five things.

    By Nicole Rupersburg  |  
    Featured

    The Inevitable Rise of Virtual Kitchens

    Meredith Sandland, Chief Operating Officer at Kitchen United, wants people in the restaurant industry to understand that off-premise is the future of restaurants, and it's not going away. She believes this so strongly that she left her position...

    By Nicole Rupersburg  |  

    How Restaurants are Anticipating the Needs of Tomorrow

    In this age of ultra-convenience, customers expect to be able to order dinner from their favorite restaurants through an app and have it delivered directly to their door. So how are restaurants—particularly the ones that are primarily...

    By Nicole Rupersburg  |  

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    How Restaurants Should Approach Automation Amid Rising Labor Costs

    "Automation and labor go hand-in-hand," Juan Martinez declared during his talk at RestaurantSpaces

    As Principal of...

    &pizza's Employee-First Approach to Restaurant Design

    When your employees are so passionate about your company that they choose to get your logo tattooed on their bodies,...

    How Tender Greens Feeds its Mission with Restaurant Design

    When Tender Greens Co-Founder and Executive Chairman Erik Oberholtzer was first working out the restaurant's concept...

    Designing Restaurants for All Five Senses

    If there is one thing Aaron Noveshen wants you to take away from his talk at RestaurantSpaces, it's…well, it's...

    The Inevitable Rise of Virtual Kitchens

    Meredith Sandland, Chief Operating Officer at Kitchen United, wants people in the restaurant industry to understand...

    How Restaurants are Anticipating the Needs of Tomorrow

    In this age of ultra-convenience, customers expect to be able to order dinner from their favorite restaurants...

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