Eric Stoessel

Eric Stoessel
Features Editor
Restaurant Hospitality
Email: eric.stoessel@penton.com
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 restaurant-hospitality.com.

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.

Articles by Eric Stoessel
Pulling together a look for Sage's latest project
A unique marriage of rural chic drives the design of Sage Restaurant Group’s new restaurant in Cleveland.
Gallery: A peek inside Urban Farmer
Take a look behind the scenes of the construction of Sage Restaurant Group's latest restaurant
A look inside Vellum
Peter Roumanis has created a Manhattan-style restaurant in his hometown of Ann Arbor, MI
Study links low pay, poor benefits to high turnover
New report from ROC United and Cornell show how much high turnover is costing the restaurant industry.
Culture of learning drives Ann Arbor's Vellum
Vellum grows as young owner works to educate his customers and his staff
Mike LaScola talks Nantucket restaurant American Seasons 
Mike LaScola has come to love Nantucket, and all the charm and challenges that come with it.
How branded dishes can boost restaurant sales
When Sheila Lucero added the name of a Maine fisherman to her lobster roll, she saw the ROI.
Unique concept brings falafel to the forefront
Five tips for introducing a new food to a region from the c.e.o. of Amsterdam Falafelshop
An inside look at Amsterdam Falafelshop
Unique concept brings falafel to the forefront
Chef Didier Elena: Always a student 
Elena now relishes the chance to work with some of this country’s rising talent at the Chefs Club in Aspen.
10 tips to becoming more allergy-friendly
Keeping diners with food allergies happy and safe can lead to loyalty and drive revenue.
Who pays the bill when diners dash?
A recent incident in New York brings to light the questionable practice of docking servers for guests who don’t pay.
A closer look at the five trends you can't ignore 
Innovation is on everyone’s menu for 2014
5 restaurant trends you can't ignore 
From veggies to desserts, innovation is on the menu for 2014.
Wine sales down, but not in fast-casual segment
Bars and nightclubs see big drop, but family dining and QSR/fast casual both up 10 percent.
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