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Back of the House
> Bob Krummert
Chipotle’s foodborne illness crisis illustrates need for coverage
There’s a way risk-averse restaurant operators can protect themselves against collateral damage from a crisis at associated properties.
Many restaurants playing technology catch-up
A recent survey suggests operators are ready to upgrade their technology capabilities to give customers more of what they want.
Court ruling, Senate bill pave way for more negative online reviews
With a recent court decision and a bill in the Senate, restaurant operators’ legal rights to protect their online reputation continue to shrink.
Get ready for menu labeling, plan B
Even ardent backers of the new federal regulation that mandates calorie counts on chain restaurant menus have begun to doubt how effective the rule will be.
Micro cars enable next-gen restaurant delivery
An on-board holding oven makes pizza hauling just one food-related task for a customized vehicle like Domino’s Chevy Spark DXP.
Why Chipotle’s E. coli outbreak could happen to your restaurant
New research helps operators understand why E. coli outbreaks are a recurring problem for restaurants.
Trendinista: Edible, compostable containers could end throwaway plate debate
Edible and compostable dinnerware could solve waste and water issues for some restaurants.
A tighter labor market demands creative thinking
A tight labor market may cause restaurant operators to cast a wider net when screening job applicants.
Bitcoin in restaurants: Mo' money or mo' problems?
An on-site ATM that lets customers buy digital currency is meant to attract cutting-edge tech lovers to your operation.
Restaurant incubator seeks 10 chef-driven concepts
A food hall devoted to talented culinary newcomers will form the centerpiece of a mixed-use development in Baltimore.
Why you need to start staffing up for the holidays now
Experts say the window to attract and assess part-time workers for the busy end of the year is closing fast.
Breakfast daypart sales surge could accelerate
McDonald’s push into all-day breakfasts could create even more morning customers
How will public, staff respond to Danny Meyer’s no-tip policy?
Union Square Hospitality Group’s move to end tipping at its 13 restaurants solves several problems
High-demand restaurants poised to profit from reservation revolution
OpenTable is testing a program that gives customers the option of paying extra—a lot extra—for hard-to-get restaurant tables. Operators pocket the additional fee.
Going mobile: chef’s rock venue puts food trailer out front
Robert Wiedmaier’s Villain & Saint is a club-goers dream: a rock and roll hangout with elevated food and drink.
How restaurant operators deal with abysmal service
Are you prepared to eliminate tipping?
When it comes to service, the details matter
Five steps to help sell your restaurant now
How to leverage the impact of your Facebook presence
Meet the 2015 Best Cocktails in America
When good service gets annoying
How restaurants with outdoor areas weather storms
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