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New Restaurant Concepts
Rising Star Chefs
Back of the House
> Bob Krummert
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.
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.
4 ways to solve common staff challenges
‘Restaurant Week’ sales uptick averages 23 percent
3 steps to get ready for a sale
Are you your restaurant’s hero?
Restaurant manager salaries: How does yours stack up?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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