It’s not about being everywhere. It’s about knowing where it matters and showing up with clarity and care.

4.2 rated restaurants get skipped over for something flashier. And often, the difference isn’t service, it’s perception.

Hospitality has a staffing issue. But maybe not for the reasons we keep hearing.

Tipping has always been a symbol of appreciation. But in today’s service landscape, it’s become something else entirely.

In hospitality, the words you use matter, but how you say them matters more.

The first 90 days are where a new hire decides whether they’ve joined a team or just taken a job.

Any client-facing role has an emotional component.

Loyalty is emotional. That’s why the concept of the "third space" is having a moment.

At CLC, we help restaurants navigate those decisions with precision. Whether you’re in growth mode or recalibrating, the path forward starts with focus.

Employee well-being is your biggest business advantage. 

When ownership changes hands, everyone talks about brand equity, market share, and culture alignment. But what about the menu?

If it feels like everyone is chasing the same aesthetic, menu, and guest experience, it’s because they are.

Running a restaurant today isn’t just about crafting delicious dishes and providing exceptional service. It’s about staying ahead of regulations that directly impact your operations—especially when it comes to food safety.

Menu drives everything. Menus are more than just a list of dishes you sell. They reflect your restaurant's identity, values, and understanding of what your guests want.

In the age of viral TikToks and Instagram-worthy dishes, food influencers have become a powerful force in how people choose where to dine. But, are food influencers really worth it?

Finding a truly talented chef is like searching for a rare bottle of wine tucked away in a forgotten cellar. It takes time, patience, and a little bit of luck.