Chargebacks are an all-too-common headache in the restaurant industry. Whether caused by billing confusion, fraud, or service disputes, they cost restaurant operators a significant amount of time, money, and trust with payment processors. For hospitality venues operating on thin margins, every chargeback hits hard.
As breweries power through 2025, managing costs will remain a top priority—and not just because of taxes. Rising tariffs are adding another layer of complexity to already tight margins. While they’re not new, recent shifts in trade policies have made them harder to predict and plan around. Global supply chains mean that even the most locally minded operators can feel the impact of international pricing pressures. So how do you stay ahead?
With margins tighter than ever and operators being pulled in countless directions—labor shortages, supplier price increases, rising rent, and ever-growing tech stacks, how can restaurateurs stay profitable without burning out? In a recent webinar, Doug Radkey from KRG Hospitality and James Passafaro from opsi shared real-world tips to help restaurants stay profitable—breaking down what it really takes to run a smooth, successful operation in 2025: clear strategy, solid systems, and daily discipline.
For anyone who’s ever checked their banking app after a night out, or a visit to the gas station and thought, “Wait, why was I charged twice?”—you’re not alone. The confusion over preauthorizations and “pending” charges is a common and frustrating experience. But here’s the truth: what often looks like a double charge is rarely, if ever, actually one. It’s the result of how banks and card networks display transactions—particularly when an authorization is placed and a final charge (also called a “capture”) follows.
Last week, the GoTab team was on the ground in Indianapolis for the Craft Brewers Conference (CBC) 2025. As always, the event was packed with passionate brewers, partners, and operators—offering a front-row seat to what’s really happening across the craft beer industry.
The hospitality industry has changed—and so have the expectations around your point-of-sale (POS) system. Today’s operators don’t just need a cash register that takes orders. They need a flexible, powerful platform that can adapt to any service model, reduce overhead, and deliver a top-tier guest experience.
GoTab has announced a strategic partnership with Backofhouse.io, a Gordon Food Service venture, to provide restaurant operators with a comprehensive hospitality commerce solution. This collaboration combines GoTab’s flexible POS and guest-centric tech with Back of House’s expert consulting platform, streamlining vendor selection and technology adoption.
The latest Restaurant Technology Outlook from Nation’s Restaurant News and Restaurant Business reveals a clear message for operators: technology isn’t just an advantage—it’s a necessity. We’re excited to see how closely the industry’s evolving needs align with the platform we've built. Operators today are prioritizing guest experience, operational efficiency, and scalable tech investments—principles that are core to everything we do.
To truly scale and stay competitive, breweries need smarter systems behind the scenes—tech that helps you sell more beer with less friction, and data that tells you why it’s working. That’s exactly what we’ll cover in our upcoming GoTab + Beer30 webinar—a hands-on look at how the right tools can turn your taproom into a more efficient, more profitable operation.
Whether you're a fast-casual joint, a high-end restaurant, or a hotel F&B operator, the rules of the profitability game have changed. The winners? Operators who are leaning into technology to drive efficiency, empower staff, and give guests exactly what they want—before they even know they want it.
Life on the road isn’t for the faint of heart. Between prepping food, navigating parking spots, and keeping customers happy, you’ve already got your hands full—probably with tacos. But as delivery apps become a go-to for hungry diners, you might be asking yourself: Should my food truck jump on the third-party delivery train? The answer? It depends on how you play the game.
Hotel Alma San Juan, a luxury hotel in the heart of Old San Juan, Puerto Rico, seamlessly blends elegance with modern innovation. Located within the Pisos de Don Juan—the first Hispano-Mediterranean-style building in Old San Juan—the hotel offers a unique experience where Puerto Rico’s vibrant heritage meets contemporary luxury.