Kuypers Creative
Thoughts, stories and ideas from the restaurant world.
February 12, 2026
As of today, February 11, 2026, every time you order pad thai in New York City, you're about to have a very awkward moment with your…
Read the story : Tipping Before You Trip: The NYC Delivery Drama of 2026February 12, 2026
Welcome to February 2026, where your restaurant's tech stack probably looks like a toddler organized your electrical closet. You've got seven different tablets mounted on the…
Read the story : “Tech Spaghetti” and the $10 Million Robot: How to Not Over-Engineer Your Drive-ThruFebruary 12, 2026
Look, we all knew 2026 was going to be weird. But nobody, and I mean nobody, predicted that the biggest drama in the restaurant world would…
Read the story : The Pre-Tip Panic and the Rise of the 10 AM Snack: Surviving the 2026 Restaurant RealityFebruary 12, 2026
Look, I get it. Every year, some trend forecaster in Brooklyn declares that "fermented yak milk" or "edible menus" are going to revolutionize hospitality. And every…
Read the story : Zebra Striping & Zero Waste: The 2026 Restaurant Trends That Aren’t Just Hot AirFebruary 12, 2026
Look, I know what you're thinking. "Robert's finally lost it. Twenty-six years in the restaurant business and the man's planning a candlelit dinner with a TouchBistro…
Read the story : Why I’m Buying My POS System a Valentine (And Why You Should Too)February 12, 2026
Let's talk about something that's been keeping me up at night: the fact that most restaurant AI sounds like a DMV recording from 1987. You know…
Read the story : The Matriarch in the Machine: Why Fogo de Chão’s AI Voice is Winning (And Why Your Restaurant Needs a Personality)
