Switching to Counter Service Made My Restaurant More Sustainable

This article, originally featured in Eater's 'Pre Shift' newsletter for the hospitality industry, presents a first-person account from the owner of Rye Bunny, a restaurant located in Washington, D.C. The piece details their strategic decision to transition to a counter-service model as a means to enhance the restaurant's overall sustainability. This move likely addresses common industry challenges such as operational efficiency, labor costs, and long-term financial viability. The article is part of Eater's 'Now Open' series, which celebrates and checks in with some of 2026’s most exciting new restaurants across key culinary cities including Chicago, New York City, and Washington, D.C., offering insights into the realities of running a new establishment.