Bob Krummert

Trendinista: Free Uber rides, the next-gen restaurant promo tool 
A new “paid customer acquisition channel” company says it can deliver carloads of hungry customers right to your restaurant’s door.
Millennials to restaurants: give us more tech 
An Oracle study shows that most restaurants aren’t as connected as they should be with younger customers.
Restaurants outed in farm-to-table fraud exposé 
An examination of restaurant food sourcing practices in the Tampa Bay area finds that many operators routinely fib about who their suppliers actually are.
15 slots open for free culinary immersion in Japan 
Want to put your career in overdrive and have an extended overseas adventure while someone else picks up the tab? This Japanese culinary program will give you both.
What operators can learn from March beer sales 
Stats show that customer preferences during this key beer-drinking month differ sharply from those that prevail the rest of the year.
Millennials ramp up restaurant spending 
Full-service operators can find plenty to love in the first round of data that describes how restaurants have done so far in 2016.
No-tip restaurants gaining few fans  6
Living wage initiatives won’t be of much help if they cause midsized full-service restaurants to die off.
Foodservice growth has other sectors envious 
The new advice for retail merchants who want to boost revenue: Start acting more like restaurants.
CDC network could yield quicker food safety fixes for Chipotle, others 
PulseNet, “a national laboratory network that connects foodborne illness cases to detect outbreaks,” can help restaurants limit damage from foodborne illnesses.
Trendinista: Rooftop gardens elevate cuisine, bottom line 
Don’t have the time, budget, skill or energy to grow produce at your restaurant this year? Your building’s owner might outsource the job for you.
Marketing your restaurant to millennials 
Trying to crack the millennial code? A new study reveals why restaurant marketers should segment 18- to 35-year-olds into distinct groups.
laptop user
2016 outlook: Restaurant technology takes a back seat 
Restaurants will face some big challenges this year, but addressing them won’t necessarily require large capital expenditures.
Organic Coup backs up food with a government guarantee 
One restaurant that adheres to strict ethical sourcing standards lands the stamp of approval from the U.S. Department of Agriculture. Will others follow?
startup business
OpenTable contest fuels new full-service startups 
The online reservation service provider wants to help more entrepreneurs break into the sit-down restaurant business.
pizza delivery
Restaurant customers sound off on delivery do’s and don’ts 
A study of delivery preferences in the quick-service segment yields useful insights for full-service restaurant operators, too.
Penton Restaurant Group

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