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> Eric Stoessel
Articles by Eric Stoessel
Why now is a great time to renegotiate your lease
Find out how to partner with your landlord to get a better deal and split redevelopment costs.
Five secrets to social media success
How to build an online community of followers that will spend money at your restaurant.
Brunch, 'America's pastime,' can be a real moneymaker
Technomic and innovative operators offer insight into running popular and profitable brunch services.
Beard Award caps Chang's amazing week
One week after Momofuku’s Top 100 triple, chef shares top honor with Chicago’s Paul Kahan.
Gulf Coast builds brand around its seafood
Restaurants aren’t shy about serving region’s seafood three years after devastating oil spill.
Fewer consumers are trying new restaurants
Survey shows making good first impression will draw even more new business.
How to protect your guests from hackers
Restaurants are prime targets, Verizon says
Restaurants face stiffer competition from supermarkets
Grocers now looking at prepared foods and fast casual eateries as profit center.
Sunday Cinco de Mayo complicates promotions
Restaurants take different approaches on different days to entice Cinco celebrations
How to satisfy deal-demanding customers
The recession may be over, but coupons and specials remain a challenge for restaurants.
Catering to kids can improve business
Healthy options can help attract lost segment of customers.
Twitter tool could expedite hiring process for restaurants
New Web app connects employers to job seekers in an instant.
Beefcake now hot restaurant trend
Dating site ranks chef’s whites as second sexiest uniforms.
Stirring competition set for NRA Show
'Star of the Bar' title up for grabs
People to Watch: James Markham
Project Pie founder has big plans for his fast-casual pizza concept
Restaurants gear up for hiring spree
10 thoughts: Jimmy Bradley
Control labor costs by boosting productivity
Is the party over for automatic gratuities?
Five steps to help sell your restaurant now
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
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