Bob Krummert

Bob
Krummert
Articles
Trendinista: How a weak online reputation can hurt valuation
Selling your restaurant? Be aware of how new innovations, business models and online reviews are affecting its value and be ready to address the issue during negotiations.
Study: Asian restaurants still foreign to U.S. chains
A new report shows that while the Asian restaurant segment seems ripe for chain development, not much has happened yet.
Study: Dining utensils influence perceived taste
Cutlery researchers’ advice: Put a fork in it—preferably a gold one.
Meet the $25 million food truck
Some investors think a mobile grilled cheese operation could become the restaurant industry’s next hot growth concept.
Restaurants could see more demand for red velvet cake

Now that food manufacturers are relying on red velvet cake to inject new life into their product lines, can restaurants be far behind?

Grouper gets a guarantee
Fish fraud fighters have a new weapon against illegal seafood substitutions that rip off restaurants.
Court says Yelp reviewers have no right to anonymity  3
Online reviewers can’t hide behind a phony screen name anymore. And print critics are coming out of hiding, too.
2014 food cost outlook: The trends are your friends 
Many of the food items customers now covet also deliver solid margins for restaurant operators.
How restaurants can sell signature items online 
Specialty foods websites are eager to give your restaurant national reach.
Steakhouse for the Mad Men set
Classic menswear provider Brooks Brothers enters the restaurant game.
Study: Waiters, chefs often hung over at work
Your patrons aren’t the only ones guilty of overindulging.
Do customers overshare on Instagram?
Researchers find that repeated viewings of food imagery increase the satiation effect—not a good thing for restaurants in the social media era.
Kuma's Corner commits burger blasphemy
A Chicago restaurant’s October special, meant to honor a Swedish heavy metal band, generates a huge religious controversy instead.
Roofs: Go green, gain green
A rooftop garden demonstrates a restaurant’s commitment to local, artisanal and sustainability raised food—but there are bottom line benefits, too.
Cities to show food trucks more love
A new study defines the best practices municipal officials should follow when regulating food truck activity.

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