Plus: how Brooks Schaden of Tom's Watch Bar is reinventing the modern sports bar.
If your Pre-Shift Huddle is just another box to check, you’re missing a powerful brain boost for the team
Plus: meet the 19 richest sports team owners in America.
An Entrepreneur’s Secret Weapon Against Loneliness
How tech disruption tests the balance between operational efficiency and human connection
Plus: why do restaurant marketers keep butting heads?
Do your personalization strategies feel like VIP treatment or Big Brother surveillance?
Plus: this fall's must-attend trade shows.
How'd you like to be in the guest brain—priming it for a great experience—before they even walk through the door?
Plus: How champions use intelligence, intuition, and inspiration to win.
The new AI fight for customers
Build repeatable systems that combine data, instinct, and motivation.
Plus: The five-second test that decides whether diners settle in for a great meal—or brace for a bad one.
Guests decide how they feel about you before you’ve even said hello. The reason? It’s not what you think.
Important Lessons from a Fellow Builder: By Michael Beck
Plus: what we're reading this week and an exciting new deal in the QSR signage space.
Bi-line: Michael Beck: GTM Sales Strategist, Pattern Interrupter, Neuro-Spicy Creative CEO & Founder of Inc Tank GTM | CEO & Chairman of the Back to Blue FoundationGulf War Veteran & Host of the ChatGTM Podcast E: [email protected] | W: inctankgtm.com
The Brain Science of Nurturing Passion Without Blowing the Fuse
Powered by restaurant knowledge
Cognitive triggers that turn ordinary service into magical pleasures.
The brain-science case for adding story to your service
A Celebration of Difference
Customer complaints are inevitable. The psychology behind them is a masterclass in hospitality.
Atkinson on AI
The most underrated skill in hospitality
The jock, the princess, the criminal, the brain, and the basket case
The psychology, patience, and power moves behind pleasing the unpleasable guest
Guest experience lives and dies on vibe.
Where Authenticity Becomes Advantage
From lobby lighting to your team’s tone, learn what your guests are really judging—and how to win them over before they even sit down.
There’s a reason guests feel compelled to tip a little extra when a server goes above and beyond—or why that free amuse-bouche makes your whole evening feel more elevated. It’s not just good hospitality.
Canada's Restaurant Guy, Jay Ashton
