Here’s how to tell when it’s time for a refresh, and where to start.

But in hospitality, the timeline rarely plays out the way people think it will.

In the best moments, virality can supercharge your visibility. But the real question  should be, what happens after?

It’s not just the Michelin stars or the media machine. It’s what Ramsay understands about how restaurants actually work.

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.