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Back of the House
> Bob Krummert
Grouper gets a guarantee
Fish fraud fighters have a new weapon against illegal seafood substitutions that rip off restaurants.
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.
Food across the curriculum
Find a good system, and stick to it
Five steps to help sell your restaurant now
Restaurants often vulnerable to sexual harassment charges
5 key lessons for restaurant startups
Is your restaurant properly seasoning its food?
Do your restaurant cocktails have legs?
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