Skip to Navigation
Skip to Content
Display name or email address:
Forgot Your Password?
New Restaurant Concepts
Rising Star Chefs
Back of the House
> Bob Krummert
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.
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.
Restaurant manager salaries: How does yours stack up?
Chefs, owners trade work/life balance pointers
What's your restaurant worth?
8 elements of a customer service culture
How good are you at drafting players?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
Connect With Us
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2016
Continue on to