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Back of the House
> Bob Krummert
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.
Marketing your restaurant to millennials
Trying to crack the millennial code? A new study reveals why restaurant marketers should segment 18- to 35-year-olds into distinct groups.
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.
Restaurant manager salaries: How does yours stack up?
Chefs, owners trade work/life balance pointers
What's your restaurant worth?
8 elements of a customer service culture
9 things to know about business credit
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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