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> Bob Krummert
Articles by Bob Krummert
Cash in on the booming relaxation drink market
Forget energy drinks. Now customers want the equivalent of a liquid chill pill that slows them down and helps relieve stress.
Customers rekindle love of full-service restaurants
Year-over-year, patrons are a little happier with the food and overall dining experience they’re getting from full-service restaurant operators.
Do your restrooms pass the customer sniff test?
Researchers are taking a closer look at restaurant bathrooms. You won’t like what they’re finding.
Shandy category to boost bar business this summer
Looking for something seasonal to drive growth in your beer program? Try offering a shandy or other citrus-flavored brew.
Can restaurants win the grocery game?
A diverse group of operators is betting that new products can extend their brands and find supermarket success.
How to upgrade your wine list, on the cheap
A wine competition in L.A. uncovers dozens of wine options available at price points restaurants operators will love.
Could Cronuts play in Peoria?
It’s not too late to get in on the ground floor of the next pricey baked-good fad that could go national.
How viral videos can work for you
A Legal Sea Foods ad campaign uses stupid, dangerous and even gross-out YouTube clips to keep its brand fresh and sell more seafood.
Fake premium spirits scam may create more fallout
Will consumers still trade up to higher-end liquor brands after New Jersey’s “Operation Swill” found some restaurants rip off call drink customers?
3D pepperoni: High tech invades the pizza segment
NASA finds a way to produce pie in the sky, while Domino’s targets the impulse buyer.
Doing the right thing on sustainability? Prove it.
For a fee, you can now offer customers tangible proof that your restaurant’s commitment to sustainability is real. Should you have to?
McDonald's, LYFE Kitchen adopt healthy halo approach
These two much-different concepts use stealthy healthy marketing and menu descriptions to peddle new superfood-laden menu items.
New blood alcohol content proposal draws sober response
A move to lower the legal threshold for drunk driving from 0.08 to 0.05 could be a revenue killer for restaurants that serve alcohol.
Raise your glass: Time to charge more for beer
From PBR to $150-a-bottle Samuel Adams Utopias, the price restaurants get for every kind of beer they serve is going up.
Make the most of your restaurant's food truck options
A new food truck venture helps a brick-and-mortar chain deal with ownership succession issues while creating an incremental revenue stream.
Book review: The latest from John Besh, Steven Petusevsky
Robert Irvine likes a good challenge
Is booth seating best for your restaurant?
Restaurants often vulnerable to sexual harassment charges
How to cultivate loyalty through a culture of success
Where are your restaurant customers?
Don't mess with menu classics
Winter warmth from the Mediterranean
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