Bob Krummert

Study examines pros, cons of no-tip policy 1
A top researcher examines the waitstaff compensation conundrum from a restaurant owner’s perspective.
Study: most restaurant apps fail to connect 1
Consumers have yet to fall in love with restaurant apps. Many operators share their sentiments.
Update: food cost climate continues to improve
Earlier forecasts that predicted highly favorable wholesale food pricing throughout 2016 may have understated the case.
Food travel
Foodies: the tourists you want to trap
Culinary travel is on the upswing, its practitioners spend freely on food and 71 percent are specifically looking to eat at local restaurants that serve regional or local cuisine.
Is it a seller’s market for restaurants?
The next generation of restaurant owners might differ demographically from the current crop, but their motivations for ownership are the same.
Anti-obesity forces eye small chains, independents

Given new CDC reports showing the U.S. obesity epidemic continues unabated, even the prestigious Journal of the American Medical Association is saying it’s time to try a new direction. Among the ideas being floated: increased scrutiny of independent and small chain restaurant menu offerings and downsized portions for all.

Moe’s Southwest Grill shakes up brand rankings
A brand strong enough to drive current and future purchasing behavior is a restaurant operator’s best friend.
Bone broth from Broth Bar
Bone broth trend stuck on simmer
Given the torrent of publicity bone broth received in 2015, you’d think more restaurants would have it on their menus by now. Few do, despite the drink’s hefty margins and its still-growing consumer base. If you’re looking for an under-exploited specialty category where there’s little competition, bone broth could be it.
Guests eat at bar
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.
Penton Restaurant Group

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