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Back of the House
> Bob Krummert
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.
Washington Redskins latest team to enter restaurant business
NFL games create a ton of business for sports bars and casual restaurants. No wonder league teams want to get in on the action.
Surprises dominate Yelp’s Top 100 restaurant picks
Data-driven rankings allow any restaurant, not just the elite, to get national attention.
Trendinista: Narrow-focus Mexican concepts take off
The latest spin on fast casual: all nachos, or all taquitos, all the time.
Delivery tops new trend list
When it comes to purchasing restaurant-quality meals, consumers feel the need for speed.
Rosy forecast for full-service franchises
A team of top economists forecasts that in 2016 both quick service and full-service restaurants will see sales rise by 6.3 percent over 2015.
High-tech handwashing aids food safety fight
It’s difficult to enforce hand hygiene protocols in busy restaurant environments, but smart devices give owners and managers a shot.
No-tip movement gaining no traction
A strong majority of customers don’t want restaurants to adopt zero-gratuity policies.
Millennials dragging wine sales down
Vino sales down at your restaurant? Blame Millennials—and figure out what else you might sell them.
How to beat the brewpubs at their own game
Push-button pilsners and porters? The barriers to entry that have kept most restaurant operators out of the small-batch craft brewing business are about to disappear.
Chefs, owners trade work/life balance pointers
8 elements of a customer service culture
What’s my dentist got to do with it?
9 things to know about business credit
Restaurant delivery errors make enemies of customers
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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