Toast

We are honored to be named one of Fortune’s Best Workplaces for Millennials! Thank you, Toasters, for fostering an innovative, inclusive community for all. #WeAreToasters

💡 Hint: It’s a great time to be a restaurant worker in the Mid-Atlantic!

Oops, got your vote! The ~correct~ answer is actually the West Coast, with LA, San Francisco and Seattle leading the pack in early morning transactions. Read more here 👉 bit.ly/3yXmI64 Special shout out to Waffle House, Inc. for their efforts to put the South back in the running 🧇✨

"I think we're really lucky at Toast to be in an industry that's centered around hospitality. Our mission is grounded in our customers and our community. Our mission is to help the restaurant community delight their guests, do what they love, and thrive, which is a really cool mission if you think about it because it's centered around two levels of hospitality or two levels of customer-centricity: the restaurants' customer-centricity to their guest and then to the restaurant." Jehad Affoneh, Toast's Chief Design Officer, recently spoke with The Optimal Path podcast about what it means to be a customer-centric company. Hear more: https://lnkd.in/egbBpykM #WeAreToasters

Not to make it a competition, but…

As a restaurant owner, connecting with your community is everything and word of mouth is your best PR 🗣️ Chef Joseph Flamm joins Shawn P. Walchef on the latest episode of Restaurant Influencers to share the importance of touching tables, finding inspiration for your restaurant, and a peek behind the curtain at the casting process for Top Chef 👀 Check out the full interview: bit.ly/4cxAnQh

We'll give this round to the commenters—it was Hawaii & California! ☀️ *Bonus Round* Tell us in the comments which state you think knocks California out of the top two for most expensive lattes in the country 🤫 *Hint: you can find the answer in our latest Restaurant Trends Report: bit.ly/3yXmI64

“Typically when I’m talking to [my parents] and describing my job, I just say, ‘I’m going to throw a party’,” says Nick Amano-Dolan, General Manager at Trick Dog Bar and Beverage Director for Trick Dog’s expanding restaurant group, The Bon Vivants. At this party, guests can expect to find a rotating menu of wildly creative cocktails, each made by a trusted team of exceptional bartenders. On the talent and dynamism of his team, Nick adds: “We change our menu every six months, and it’s not quite like opening a new bar, but it is very similar. Every six months, we’re throwing everything out and starting from scratch [and] in going through that process, it really helps sharpen us each time.” Loved by locals and recognized by prestigious awards programs like the James Beard, Trick Dog bar is a must-visit while in San Francisco. Read more of Nick & Trick Dog’s story in our “Toast to…” series 👉 https://lnkd.in/g9KTC2c6

"One of the reasons we do activations like this when we go out on the road is to really bring the local restaurant community together—for them to meet each other, to build a network, to build community among our customers, among all the restaurants that are here, together, to learn..." - Kelly Sennatt Esten Thank you for your partnership, Craveworthy Brands & Shawn P. Walchef, and thank you to everyone who joined us during the #NationalRestaurantAssociationShow!

Your restaurant community is bigger than just your neighborhood or city — join community.toasttab.com to network with and learn from over 10,000 industry peers! 📈