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Back of the House
> Bob Krummert
Court ruling, Senate bill pave way for more negative online reviews
With a recent court decision and a bill in the Senate, restaurant operators’ legal rights to protect their online reputation continue to shrink.
Get ready for menu labeling, plan B
Even ardent backers of the new federal regulation that mandates calorie counts on chain restaurant menus have begun to doubt how effective the rule will be.
Micro cars enable next-gen restaurant delivery
An on-board holding oven makes pizza hauling just one food-related task for a customized vehicle like Domino’s Chevy Spark DXP.
Why Chipotle’s E. coli outbreak could happen to your restaurant
New research helps operators understand why E. coli outbreaks are a recurring problem for restaurants.
Trendinista: Edible, compostable containers could end throwaway plate debate
Edible and compostable dinnerware could solve waste and water issues for some restaurants.
A tighter labor market demands creative thinking
A tight labor market may cause restaurant operators to cast a wider net when screening job applicants.
Bitcoin in restaurants: Mo' money or mo' problems?
An on-site ATM that lets customers buy digital currency is meant to attract cutting-edge tech lovers to your operation.
Restaurant incubator seeks 10 chef-driven concepts
A food hall devoted to talented culinary newcomers will form the centerpiece of a mixed-use development in Baltimore.
Why you need to start staffing up for the holidays now
Experts say the window to attract and assess part-time workers for the busy end of the year is closing fast.
Breakfast daypart sales surge could accelerate
McDonald’s push into all-day breakfasts could create even more morning customers
How will public, staff respond to Danny Meyer’s no-tip policy?
Union Square Hospitality Group’s move to end tipping at its 13 restaurants solves several problems
High-demand restaurants poised to profit from reservation revolution
OpenTable is testing a program that gives customers the option of paying extra—a lot extra—for hard-to-get restaurant tables. Operators pocket the additional fee.
Going mobile: chef’s rock venue puts food trailer out front
Robert Wiedmaier’s Villain & Saint is a club-goers dream: a rock and roll hangout with elevated food and drink.
Trendinista: Cold brew coffee is smokin’ hot
Java aficionados are driving triple-digit percentage growth in this still-tiny beverage category.
New study sheds light on Millennial mindset
Recent data explores how younger customers respond differently to marketing tactics than older ones do.
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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