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> Bob Krummert
Restaurants outed in farm-to-table fraud exposé
An examination of restaurant food sourcing practices in the Tampa Bay area finds that many operators routinely fib about who their suppliers actually are.
15 slots open for free culinary immersion in Japan
Want to put your career in overdrive and have an extended overseas adventure while someone else picks up the tab? This Japanese culinary program will give you both.
What operators can learn from March beer sales
Stats show that customer preferences during this key beer-drinking month differ sharply from those that prevail the rest of the year.
Millennials ramp up restaurant spending
Full-service operators can find plenty to love in the first round of data that describes how restaurants have done so far in 2016.
No-tip restaurants gaining few fans
Living wage initiatives won’t be of much help if they cause midsized full-service restaurants to die off.
Foodservice growth has other sectors envious
The new advice for retail merchants who want to boost revenue: Start acting more like restaurants.
CDC network could yield quicker food safety fixes for Chipotle, others
PulseNet, “a national laboratory network that connects foodborne illness cases to detect outbreaks,” can help restaurants limit damage from foodborne illnesses.
Trendinista: Rooftop gardens elevate cuisine, bottom line
Don’t have the time, budget, skill or energy to grow produce at your restaurant this year? Your building’s owner might outsource the job for you.
Marketing your restaurant to millennials
Trying to crack the millennial code? A new study reveals why restaurant marketers should segment 18- to 35-year-olds into distinct groups.
2016 outlook: Restaurant technology takes a back seat
Restaurants will face some big challenges this year, but addressing them won’t necessarily require large capital expenditures.
Organic Coup backs up food with a government guarantee
One restaurant that adheres to strict ethical sourcing standards lands the stamp of approval from the U.S. Department of Agriculture. Will others follow?
OpenTable contest fuels new full-service startups
The online reservation service provider wants to help more entrepreneurs break into the sit-down restaurant business.
Restaurant customers sound off on delivery do’s and don’ts
A study of delivery preferences in the quick-service segment yields useful insights for full-service restaurant operators, too.
Forecast: Double-digit price drop for beef in 2016
SpenDifference sees lower food commodity costs ahead, particularly for key center-of-the-plate items.
Elections: Minimum wage hikes on back burner—until fall
Bernie’s all in with the fight for $15, Hillary Clinton can live with $12 an hour while Trump, Cruz and Rubio say any increase is too much.
Restaurant manager salaries: How does yours stack up?
Chefs, owners trade work/life balance pointers
What's your restaurant worth?
8 elements of a customer service culture
How good are you at drafting players?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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