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January 9, 2026

How Modern Pickleball Sports Facilities Elevate the Guest Experience in 2026

Pickleball is no longer a niche pastime. Participation in the United States surged over 311% in three years, and an estimated 19.8 million people played by 2024, according to Pickleheads and PickleRage. That growth is bending operations. Early hypergrowth has eased from 85.7% year over year at its peak in 2022 to 45.8% in 2024, per PickleRage, which signals a market that is maturing and getting more competitive. Operators now win by delivering a standout guest experience and running tight, tech-enabled operations, not just by adding more courts.

Pickleball and Padel Clubs

January 9, 2026

8 Best Brewery and Restaurant POS Systems for 2026, Ranked

If you manage a brewery, taproom, or brewpub, your POS has to do more than ring in pints. It must handle rotating SKUs, multiple pour sizes, events, merchandise, and hybrid service that blends bar, counter, table, and QR ordering. Industry analyses project the global POS market to exceed 40 billion dollars in 2026, which reflects growing investment in platforms that connect front-of-house, production, and guest experience. According to Eat App and BrewPlanner, brewery operations create unique demands like volumetric inventory and flexible workflows that traditional restaurant POS systems often struggle to support.

January 7, 2026

Why Kitchens Are Replacing Printers With KDS

For decades, kitchen printers did their job. They printed tickets, the kitchen cooked, and food went out. But service has changed — and printers haven’t. Today’s guests don’t order once and disappear. They order from QR codes, add items later, grab drinks from the bar, and still expect everything to arrive together. As a result, kitchens aren’t just making food anymore — they’re managing timing.

January 2, 2026

More Power to Your Promos: GoTab’s Loyalty & Promo APIs Just Leveled Up

Promotions and loyalty shouldn’t feel like bolt-ons. For hospitality operators, they need to work inside the ordering experience: cleanly, instantly, and without friction for guests or staff. And for partners, promo and loyalty tools need reliable, real-time signals that reflect what’s actually happening at checkout.

January 2, 2026

What Separates the Most Profitable Taprooms from the Rest?

In 2025, the craft brewery industry continued to evolve beyond great beer and into dynamic hospitality businesses. Today’s most profitable taprooms and brewpubs aren’t just pouring pints — they’re creating experiences that keep guests coming back again and again. Across multiple GoTab case studies from last year, a clear pattern emerged: technology that supports flexibility, efficiency, and guest-centric service is a major differentiator. From community-first breweries to high-volume game-day venues, operators are unlocking growth with tools that keep service flowing without losing the personal touch that defines craft hospitality.

January 2, 2026

The State of Food Halls in 2026: Experience, Density, and the People Who Make It Work

As hospitality enters 2026, food halls sit at a critical inflection point. Some are thriving, some are rebuilding, and many are still trying to define what a “food hall” actually is. In the Season 2 premiere of the Behind the Tab podcast, we kick off the year with Will Donaldson, founder of Politan Row and one of the most experienced pure-play food hall operators in the industry.

December 23, 2025

Make Your Taproom Run Like a Machine

Modern taprooms are busier—and more complex—than ever. What used to be a single bar with a steady flow of regulars has evolved into a dynamic environment with patios, food trucks, merchandise, events, memberships, and guests who expect flexibility at every step.

December 23, 2025

Behind the Tab: What It Means to Support Operators When You’ve Been One

In the next episode of Behind the Tab, we sit down with Noel Rodriguez, a longtime hospitality professional turned GoTab leader, to unpack the realities operators face every day—and the often-overlooked skills that separate good venues from unforgettable ones.

December 22, 2025

Why GoTab’s QR Code Ordering Outperforms Other Modern POS Platforms

For operators who want to offer fast, flexible, guest-friendly ordering, QR codes have become table stakes. But not all QR ordering systems are created equal. In fact, the difference between GoTab’s guest-centric, tab-based QR ordering and payment and other point-of-sale providers’ table-based ordering model is dramatic—and it directly affects throughput, service flow, and guest satisfaction.

December 18, 2025

Why Eatertainment Venues Are Outgrowing Traditional POS Systems

Modern entertainment venues are no longer simple restaurants with a bar attached. They’re hybrid businesses—part driving range, part restaurant, part event space, part technology platform. And for many operators, that evolution has exposed a hard truth: Traditional POS systems weren’t built for this.

December 17, 2025

Phone Orders: The Overlooked Revenue Stream in Your Restaurant

It's Tuesday afternoon, and you're attending to guests at your restaurant. Your phone rings once, twice - then stops. Probably nothing important, right? Except it was a $55 pickup order for next week. And when they couldn't reach you, they moved on to the next restaurant on their list. Most restaurant owners don't think much about missed calls. But here's what might surprise you: More than 15 - 35% of restaurant customers still prefer to order by phone. Not through apps, not through third-party platforms—they want to call and talk to someone.

December 17, 2025

If This Sounds Like Your Dine-In Cinema POS Setup, It’s Time for a GoTab Demo

You didn’t set out to build your own dine-in cinema POS. You set out to protect the moviegoing experience. For many dine-in cinema owners and operators, that meant making hard choices early on. Traditional POS systems worked fine at the counter, but they fell apart when service moved into the theater. Mobile ordering introduced glowing screens. QR codes required phones, cameras, and extra steps. None of it felt right for an immersive, dark-room environment.

Dine In Cinemas

December 16, 2025

Hybrid Service Isn’t a Trend—It’s the New Operating Standard

Hospitality has entered a new era—one where a single service model no longer fits the way guests want to order, pay, and engage. Today’s restaurants, breweries, and entertainment-driven venues are expected to support multiple service styles at once: full-service dining, counter ordering, mobile ordering, self-service kiosks, tabs that move with the guest, and pickup or takeaway—all without sacrificing speed, hospitality, or margins. This is what’s known as the hybrid service model, and it’s quickly becoming the default rather than the exception.

December 16, 2025

How to Choose the Best Brewery POS System for Modern Taprooms and Brewpubs

Finding the best brewery POS system is no longer just about ringing up beers at the bar. Today’s breweries operate as dynamic hospitality businesses—balancing taproom service, food programs, events, merchandise, patios, and sometimes multiple locations. As expectations rise and margins tighten, the POS system at the center of your operation must do far more than process transactions.

December 16, 2025

How to Choose a Mobile POS for a Brewery with Flexible Hardware Compatibility

Choosing the right mobile POS for a brewery today is about far more than faster transactions. Breweries now operate across taprooms, patios, beer gardens, event spaces, and self-service zones—all while managing rotating inventory, high-volume peaks, and lean teams. To keep up, breweries need mobile POS solutions that combine true mobility, flexible hardware compatibility, and rock-solid reliability.

December 15, 2025

The Essential Guide to Hybrid Service Models

Restaurant service has changed—permanently. Guests expect flexibility. Operators need efficiency. And labor shortages and high costs demand smarter systems, not more headcount. That’s where the hybrid service model comes in. Hybrid service blends the best of full-service hospitality with the speed, convenience, and scalability of self-service and digital ordering. It allows guests to engage how they want—at the table, at the bar, on their phone, or with a staff member—without forcing operators to juggle multiple systems or workflows.

December 15, 2025

The Pickleball & Padel Playbook for Food & Beverage: How Top Clubs Turn Play into Profit

Pickleball and padel clubs aren’t just places to play anymore. They’ve become social hubs—part sports facility, part restaurant, part bar, part community gathering space. And as the category explodes in popularity, operators are facing a new challenge: how to deliver great food and beverage experiences without slowing down play, overwhelming staff, or leaving money on the table.

Pickleball and Padel Clubs

December 11, 2025

The Operator-Turned-Founder Story Proving the Power of Modern Hospitality Tech

Pickleball clubs now function as full-blown social destinations, breweries serve as community living rooms, and guests demand frictionless experiences wherever they go. Hospitality looks nothing like it did ten years ago. The most successful founders aren’t just operators or tech builders. They’re both. And that’s how they’re winning. One of the best examples is Ashley Owens, co-founder of CourtReserve, a platform now powering thousands of court facilities around the world. What began as a frustration with paper court sheets and phone-based reservations has transformed into one of the most compelling growth stories in modern hospitality tech, culminating in a $54 million investment to accelerate their mission.

Pickleball and Padel Clubs

December 10, 2025

Rebuilding a Legacy: Green Gables Bar & Grill Uses GoTab

For nearly a century, Green Gables Bar & Grill has been a fixture at Lake Bloomington, Illinois. The restaurant opened in 1929 during the Great Depression as a humble gas station and grocery stop for lake residents. It later became known for its iconic smash burgers, tasty beer, and unshakable sense of community. When Amy Tague’s grandfather bought the business in 1952, he brought with him a spirit of innovation and service. “My grandpa saw something special here,” said Tague, who is a third-generation owner. “He added a grill, started cooking burgers, and it became a place where people gathered, laughed, and made memories.”

December 3, 2025

What Every Craft Brewery Can Learn from Andrew Coplon

If you spend any time in the craft beer world, you’ve felt the impact of Andrew Coplon—founder of Secret Hopper and Craft Beer Professionals, two of the most influential forces pushing breweries to sharpen their taproom experience. In the latest episode of Behind the Tab, Andrew sat down with us to share his journey, the data behind guest engagement, and the small habits that separate thriving taprooms from struggling ones.

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