Eric Stoessel


Eric Stoessel
Features Editor
Restaurant Hospitality
Phone: 216-931-9486
Follow Eric on Twitter: @EricStoesselRH

Eric Stoessel helps tackle the big topics for Restaurant Hospitality, writing in-depth feature stories on consumer and food trends, emerging restaurant concepts and other operational, design and technology issues facing independent restaurateurs and multiconcept operators. Stoessel also regularly contributes stories to Restaurant Hospitality’s two e-newsletters, Eat Beat and Eat Beat Business, and to

Before joining Restaurant Hospitality in early 2013, Stoessel spent five years as managing editor for another Penton publication, Lodging Hospitality, where he covered the hotel industry. He worked in newspapers for more than 10 years prior to joining Penton, serving as sports editor for a small daily paper outside Cleveland for nine years. Stoessel graduated from Ohio State in 1995 with a bachelor’s degree in English.

Turning takeout into big business 
Many restaurants are ramping up the fight for today’s on-the-go-consumer, but if you’re going to offer carryout, you better do it right.
Gallery: Beef and bourbon on the menu
Sage Restaurant Group execs sample beef and bourbon for the forthcoming Urban Farmer menu
Full speed ahead for PizzaRev 
Lunch service is driving force behind growth of fast-casual pizza and PizzaRev
Social media advice from the world of Twitter 
#RHSocialSurvey yields plenty of good advice, tips and tricks
What’s hot? Mustard on the menu  2
Many chefs are personalizing the classic condiment and using it in all kinds of dishes.
A look inside Bluejacket & the Arsenal
The massive space capitalizes on the craft beer craze and chef Kyle Bailey's cooking
A look inside Alba Osteria
The eatery focusing on the cuisine of the Piedmont region of Italy
Consumers seek out socially responsible restaurants 
Technomic study on sustainability suggests independent operators who take small steps now will benefit in the long run.
Phil Suarez reflects on 10 years of Spice Market 
The iconic restaurant with Jean-Georges Vongerichten helped change the Meatpacking District and influence the global dining scene.
Looking back at 10 years of Spice Market
Spice Market is one of the hottest spots in New York City
Eat Index: DC 
Neighborhood Restaurant Group goes big with beer at Bluejacket & the Arsenal
5 tips for better service 
Personality matters, say mystery shoppers who have found many restaurants are forgetting the basics.
5 answers to your social media questions 
What’s next in social media? We asked a dozen chefs, execs and social media stars from around the country.
Who chefs are following on Twitter 
Find out who's following who on top social media sites
St. Louis: Gateway to good dining 
Kevin Nashan has made the city home for 10 years and helped put it on the culinary map.
Penton Restaurant Group

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