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New Restaurant Concepts
Food & Drink
Rising Star Chefs
> Bob Krummert
Trendinista: Narrow-focus Mexican concepts take off
The latest spin on fast casual: all nachos, or all taquitos, all the time.
Delivery tops new trend list
When it comes to purchasing restaurant-quality meals, consumers feel the need for speed.
Rosy forecast for full-service franchises
A team of top economists forecasts that in 2016 both quick service and full-service restaurants will see sales rise by 6.3 percent over 2015.
High-tech handwashing aids food safety fight
It’s difficult to enforce hand hygiene protocols in busy restaurant environments, but smart devices give owners and managers a shot.
No-tip movement gaining no traction
A strong majority of customers don’t want restaurants to adopt zero-gratuity policies.
Millennials dragging wine sales down
Vino sales down at your restaurant? Blame Millennials—and figure out what else you might sell them.
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.
Are you ready for Gen Z?
4 ways to solve common staff challenges
Forecast: Driverless cars could help sell more drinks
‘Restaurant Week’ sales uptick averages 23 percent
3 steps to get ready for a sale
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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