Skip to Navigation
Skip to Content
Display name or email address:
Forgot Your Password?
New Restaurant Concepts
Food & Drink
Rising Star Chefs
> Bob Krummert
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.
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.
3 steps to effective seasonal hiring
Don’t blow your one chance to stand out
How competency models can improve employee performance
Chef Roy Choi reveals 3 tips for social media greatness
Chef Jason Alley: When to riff and when not to
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
Connect With Us
Food & Drink
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2016
Continue on to