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New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> Bob Krummert
QR codes and smartphones: Make them work for you
QR codes, particularly the edible ones, are finding imaginative uses in restaurants.
Grocery retailers poised to steal more market share
NPD and Technomic both forecast consumers will soon source more meals at supermarkets, fewer from restaurants.
Now for rent near you: Food trucks
A website that brings food truck owners and renters together could create meaningful revenue opportunities for both.
Distributors solving tech issues for operators
The companies that supply groceries to your restaurants are ready to help you navigate the digital maze.
Farm to table? Why not do both?
A well-known artisan growing operation will teach aspiring farmers how to raise crops exclusively for the upscale restaurant trade.
New online ordering options help operators boost business
Takeout and delivery are set to become a bigger component of many restaurants’ revenue stream. Are you ready?
Capital Grille promo bets on value wines
Top wine industry experts give operators a heads-up on how they can buy value wines like the big boys do.
5 solutions for the dirtiest areas in a restaurant
How to avoid restaurant-related cleaning issues your customers are eager to share online—to your detriment.
Paula Deen: What reviewers are saying on Yelp
The embattled ex-Food Network star still runs her flagship restaurant in Savannah. How is it faring on a key social media site?
Customers embrace the all-American restaurant approach
Patriotism peaks on the Fourth of July, but it can also fuel successful restaurant concepts year-round.
No reservations? Technology, ticketing ease the pain
Prepaid tickets and wait-list apps are two ways operators can sidestep hostess stand hassles.
7 tips for cleaning commercial kitchen floors
For safety and hygiene reasons, there are several protocols worth following to keep your restaurant’s kitchen floor clean.
Top pros offer no-cost bartender training tool
If anyone can help your employees become better bartenders in a hurry, it’s the boys from B.A.R.
Customers to operators: Treat your staff right, or else
A new survey finds consumers prefer to patronize restaurants that take good care of their employees.
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.
How to get an 'A' game from your 'A' team
Consumer connection key to impactful marketing
Five steps to help sell your restaurant now
Restaurants often vulnerable to sexual harassment charges
5 key lessons for restaurant startups
Why aren't you updating menus?
Readers sound off on dessert service
10 thoughts: Christina Tosi
Back of the House
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