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Back of the House
> Bob Krummert
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.
Beer sales ready to rebound?
Slipping growth in the beer category hasn’t stopped beer-themed restaurant concepts from opening large-format operations nationwide.
Goodbye Cronuts, hello éclairs
It’s time for restaurants to figure out how they’re going to get in on what could be the next big pastry craze—snazzy éclairs.
A look inside Pêche
The food at Pêche is a departure for the Beard Award-winning Link
Why delivery can be dangerous
A huge verdict against Domino’s illustrates the perils of meal delivery.
Food truck operators to brainstorm in Portland
A new conference is designed to meet the information needs of mobile food vendors hungry for segment-specific knowledge.
Train staff to sell, not just serve
Jose Garces: 5 things I can’t live without
Five steps to help sell your restaurant now
Restaurants often vulnerable to sexual harassment charges
5 key lessons for restaurant startups
Take a hard look at your restaurant
Readers sound off on updating restaurant menus
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