Bob Krummert

Bob
Krummert
Articles
Study: Pop-up restaurants provide fast track to growth
Fans of temporary eateries want an out-of-the-ordinary dining experience. Giving them one can make you and your restaurant brand famous in a hurry.
Menu Moves: Add name-brand reds to your wine list
Restaurant wine sales should trend up this year, with customers ordering brands and labels they’ve seen on retail store shelves.
Trendinista: Yelp reviews could trigger health inspections 2
Wording found in anonymous online reviews may soon determine how frequently local health officials inspect your restaurant.
Steve Case wants to hear your restaurant pitch
AOL founder Steve Case is looking for new restaurant concepts to add to his portfolio during his “Rise of the Rest” road tour this May.
Trendinista: Mixologists raise the bar for cheap drinks
Craft cocktails are still hot, but budget-minded bar patrons also crave low-end libations made with a mixologist’s mindset.
Meet your new target customers: Generation Z 1
With Millennials cutting back on restaurant visits, perhaps it’s time for restaurants to reach out to Gen Z.
Reports: Boom times back for restaurants
February’s epic blast of winter weather temporarily slowed the restaurant industry’s rapid rate of growth—but by a lot less than you’d think.
Forget Apple Watch. Restaurants need a SCiO.
A new tech device could quickly—and cheaply—solve many problems that bedevil full-service operators.
Rough seas predicted for raw bars
A new report says subtle changes in ocean water chemistry could have a major impact on the future price and supply of oysters.
Trendinista: Meet kalettes, the latest superfood
Kalette, a kale-brussels sprouts hybrid, might be the next big superfood.
Trendinista: How a weak online reputation can hurt valuation
Selling your restaurant? Be aware of how new innovations, business models and online reviews are affecting its value and be ready to address the issue during negotiations.
Study: Asian restaurants still foreign to U.S. chains
A new report shows that while the Asian restaurant segment seems ripe for chain development, not much has happened yet.
Study: Dining utensils influence perceived taste
Cutlery researchers’ advice: Put a fork in it—preferably a gold one.
Meet the $25 million food truck 1
Some investors think a mobile grilled cheese operation could become the restaurant industry’s next hot growth concept.
Restaurants could see more demand for red velvet cake

Now that food manufacturers are relying on red velvet cake to inject new life into their product lines, can restaurants be far behind?

Penton Restaurant Group

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