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Back of the House
> Bob Krummert
How to beat the brewpubs at their own game
Push-button pilsners and porters? The barriers to entry that have kept most restaurant operators out of the small-batch craft brewing business are about to disappear.
Destination dining, the Tesla way
Restaurant locations are already a key part of this cutting-edge car company’s nationwide charging infrastructure. It wants to add more.
Foam ban no fun for DC operators
Anonymous snitches and undercover inspectors aside, Washington DC demonstrates that new government regulations can be implemented in a restaurant-friendly manner.
8 cleaning tips to keep norovirus at bay
A few additions to a restaurant's daily sanitation protocol can protect against costly food safety incidents.
Trendinista: Bet big on smoothie bowls
A new breakfast option, smoothie bowls, could turn up on many restaurant menus in 2016.
How to reach Millennials through loyalty programs
A recent study reveals how restaurants can best leverage their loyalty programs to attract and keep Millennial customers.
Trendinista: Hard soda category picks up fizz
Don’t miss out on hard soda, a new beverage category that could explode this year.
Opportunity knocks for ambitious female chef/restaurateurs
A James Beard Foundation program will give 22 women a crash course in restaurant leadership.
Millennials favor funkier fats
Does bacon work on your restaurant menu? Other animal fats could give a similar boost, especially if you want to attract 20-something and 30-something foodies.
Star pastry chef Mindy Segal tests marijuana niche
Star pastry chef Mindy Segal is partnering with a medical cannabis cultivator to produce tasty, consistent edible marijuana products.
Serve gluten-free menu items? Prove it.
Restaurant operators could encounter some challenging dining room dynamics when patrons start using Nima gluten-sensing devices next year.
Trendinista: Chickpeas, lentils and beans could be the next quinoa
Chickpea pasta is just one of the protein-packed options restaurants can menu to cash in on the next sustainable food trend.
Frankenfish or 3D ocean farming? You make the call
New suppliers are expanding the sustainable seafood spectrum.
Chipotle’s foodborne illness crisis illustrates need for coverage
There’s a way risk-averse restaurant operators can protect themselves against collateral damage from a crisis at associated properties.
Many restaurants playing technology catch-up
A recent survey suggests operators are ready to upgrade their technology capabilities to give customers more of what they want.
Chefs, owners trade work/life balance pointers
8 elements of a customer service culture
What’s my dentist got to do with it?
9 things to know about business credit
Restaurant delivery errors make enemies of customers
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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