Bob Krummert

Bob
Krummert
Articles
Cuban cuisine set to invade U.S. menus
Normalized relations will likely spark inerest in this relatively unknown style of Latin American cooking.
Smokey Bones craft beer
Too much information may cramp craft brew’s growth
Like it or not, customers at large chain restaurants are going to be made aware of the nutritional content of their suds.
Full-service patrons lukewarm about restaurant tech
Full-service restaurant customers might use technology to plan for a meal away from home. During and after, not so much.
25 great bargains for your wine list
Can inexpensive wines please customers yet also boost margins? Perhaps—if you pick the right ones.
Study: Sensational starters may overshadow entrees
New research finds that appetizers that are too tasty can make main courses pale in comparison—and vice-versa.
Millennials eclipse Boomers as prime restaurant customer base
The most-analyzed demographic is now also the largest one—and its members love to eat out.
Risk-averse investors looking for a few good chefs
The smart money—perhaps some of the smartest—is trying the private equity approach to independent restaurant funding.
Groupon, LivingSocial best suited to ambitious new restaurants
A study finds that daily deals tend to undermine the reputation of many restaurants that offer them
Top 10 toppings for peak hot dog day
An informal survey by an up-and-coming fast casual concept reveals the most-craved hot dog topping combos.
Trendinista: New pop-up concept lures Breaking Bad fans
Although the revolutionary AMC series ended its TV run more than a year ago, some clever entrepreneurs are cashing in on its notoriety.
Menu Moves: Lockers boost convenience factor for takeout customers
A locker system that reimagines old-school food dispensing equipment for the digital age could help restaurants provide the speed of service online and mobile patrons expect.
Midyear trend review: Delivery boom could become disruptive
Top trend watchers highlight four emerging emerging “trendlets”—plus a pair of major shifts that could spell trouble for many operators.
Trendinista: Nitro coffee is the cool new brew
Whether you create nitro cold coffee in-house or buy a ready-to-drink version, it will make your beverage program hip in a hurry.
Minimum wage boost apt to squeeze indy operators more
Minimum wage increases have outsized effect on the profitability of independent casual restaurants.
Amy's Kitchen brand opens fast-casual concept
Supplier specializes in artificial ingredient- and GMO-free food
Penton Restaurant Group

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