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Ghetto Gastro's Jon Gray runs a soup kitchen, café, and chef's table out of one West Village kitchen. Here's what the Gourmega model gets right, and why more restaurant operators should think this way.

What Is a Card-Not-Present (CNP) Transaction and Why It Costs More
Now Serving: Technology — A Square and Pre Shift Research Report
Keeping the Good Stuff Alive in Neighborhood Food Businesses
What I Learned Using Pop-Ups as a Business Strategy
2026 Industry Trends: Square Operators Predict What’s Ahead for Local Businesses
Why $6.50 Is the Magic Price for an “Affordable Indulgence” in LA, Square Data Finds
Understanding What the Elimination of the Penny Means for Your Business
7 Vintage Retail Trends to Watch in 2026, According to Two New York Tastemakers
The Tools That Helped Scale a Modern Camera Store
Atlanta Beltline Transactions Up 12% Year over Year Square Data Shows
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