Bob Krummert

Is it a seller’s market for restaurants?
The next generation of restaurant owners might differ demographically from the current crop, but their motivations for ownership are the same.
Anti-obesity forces eye small chains, independents

Given new CDC reports showing the U.S. obesity epidemic continues unabated, even the prestigious Journal of the American Medical Association is saying it’s time to try a new direction. Among the ideas being floated: increased scrutiny of independent and small chain restaurant menu offerings and downsized portions for all.

Moe’s Southwest Grill shakes up brand rankings
A brand strong enough to drive current and future purchasing behavior is a restaurant operator’s best friend.
Bone broth from Broth Bar
Bone broth trend stuck on simmer
Given the torrent of publicity bone broth received in 2015, you’d think more restaurants would have it on their menus by now. Few do, despite the drink’s hefty margins and its still-growing consumer base. If you’re looking for an under-exploited specialty category where there’s little competition, bone broth could be it.
Guests eat at bar
Could bar reservations help increase revenue?
A new survey from OpenTable suggests that offering reservations for bar dining would make better use of your bar space. Among the potential benefits: additional seat inventory, faster turn times and, some say, enhanced hospitality.
Restaurant performance stats paint mixed picture
Industry sales might be better than imagined. Customer traffic? Not so much.
Next-gen menu mix: more plant proteins, less meat
The rationale for making big changes to restaurant menus looks good on paper. But will customers play along?
3 ways to boost your tea profits
The pros say add tea flavor notes to food, offer a kombucha flight and stop serving leftover iced tea to push tea profits.
New workarounds may defang negative reviews
New technology offerings could help restaurant operators deflect the impact of negative restaurant reviews.
Restaurant kudos abound during awards season
Wish you could nab an industrywide honor that would help boost your restaurant’s profile and profitability? The odds are in your favor.
NFL star rewrites sports bar playbook
New England Patriots QB Tom Brady’s new cookbook recasts anti-inflammatory diet foods as macho man fare suitable for football fans.
Trendinista: Free Uber rides, the next-gen restaurant promo tool
A new “paid customer acquisition channel” company says it can deliver carloads of hungry customers right to your restaurant’s door.
Millennials to restaurants: give us more tech
An Oracle study shows that most restaurants aren’t as connected as they should be with younger customers.
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.
Penton Restaurant Group

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