Skip to Navigation
Skip to Content
Username or e-mail:
Forgot Your Password?
New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> Bob Krummert
Articles by Bob Krummert
Court says Yelp reviewers have no right to anonymity
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.
Max out on margaritas
Old-school cocktails were far and away the biggest sellers at restaurant bars during the 2013 summer season.
Cue the mixologists: Quinoa vodka is here
A superfood-based vodka could create lucrative cocktail options for your bar.
The dessert cart goes digital
A Chili’s test demonstrates that high-tech tabletop gizmos boost dessert sales.
LA health authorities draft restaurants as anti-obesity partners
A new program designed to promote healthful dining for customers might be also be palatable for restaurant operators.
Restrooms: Enter at your own risk
Customers have become more averse to messy restrooms than they already were—and they’re blaming the conditions on you.
Beer sales ready to rebound?
Slipping growth in the beer category hasn’t stopped beer-themed restaurant concepts from opening large-format operations nationwide.
Normcore uniforms: It's hip to be square
How guest management systems can streamline operations
Is booth seating best for your restaurant?
Restaurants often vulnerable to sexual harassment charges
How to cultivate loyalty through a culture of success
Next up for Jose Garces: Rosa Blanca
Should restaurants serve intoxicated customers?
14 recipes that reinvent the salad
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2014
Continue on to