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Back of the House
> Bob Krummert
Trendinista: Cold brew coffee is smokin’ hot
Java aficionados are driving triple-digit percentage growth in this still-tiny beverage category.
New study sheds light on Millennial mindset
Recent data explores how younger customers respond differently to marketing tactics than older ones do.
Only independents have foodies figured out
What do OpenTable's 100 Best Restaurants for Foodies have in common? They're creative, ingredient-focused and even experimental.
4 essay contests promise restaurant ownership to winners
Want to own a restaurant free and clear? Sharpen your pencils and enter one of these four win-a-restaurant essay contests now underway.
Pope Francis visit: The promotional opportunity you’ve been praying for
How restaurants can capitalize on the upcoming U.S. visit by Pope Francis.
No end in sight for high egg prices
Aftershocks from the avian flu outbreak are delaying a return to normalcy in the egg market.
Eatsa: The Apple store meets the Automat
Will automated San Francisco concept Eatsa change the way fast food is delivered?
Chipotle hiring spree underscores restaurant industry staffing challenges
Employee recruitment and retention, particularly at the managerial level, have become nagging issues for restaurant operators.
Latitude 360 wants to cash in on fantasy sports boom
The three-unit Latitutde 360 chain is branching out into the lucrative pay-to-play fantasy sports business.
How higher wages might spell an end to Sunday brunch
Will customers still say the minimum wage is too low if restaurants start closing during slower periods as a result of higher labor costs?
Where to find affordable world-class wines
A comprehensive online database identifies high-scoring wines from around the globe that are a bargain-hunting restaurant operator's dream.
Summer menu additions at Donald Trump’s signature restaurant
What’s cooking at DJT in Las Vegas
Food costs expected to stabilize
Wages might be going up, but prices that affect the other major component of any restaurant’s cost structure should remain stable.
Floating food truck takes to the water
Business has been full speed ahead this summer for The Bouy, a converted house boat that serves fast casual food at a scenic Idaho lake.
Cider: Plenty of growth on tap
More than a few beer and wine drinkers have made the switch to cider. Savvy restaurant operators are already cashing in on this trend.
When it comes to service, the details matter
Five steps to help sell your restaurant now
Hashtags: What you need to know
5 key lessons for restaurant startups
Nine keys to effective restaurant ads
Meet the 2015 Best Cocktails in America
When good service gets annoying
How restaurants with outdoor areas weather storms
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