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.

Shutdown hasn't derailed economy yet, but default would
Restaurateurs should prepare for slowdown and potentially another recession, a Technomic economist advises.
7 ways to make your beverage business more profitable 
Innovative operators share tips on ways to increase beverage profits
Forecast sales by studying previous tip levels
New study from Cornell reveals tip percentages are predictive of future sales.
Increase lunch sales by offering grab-and-go options
NPD data show lunch visits to retail stores for prepared food have grown by almost 30 percent in last five years.
Eat Index: Las Vegas 
Akira Back’s Kumi Japanese Restaurant + Bar is one of several recent openings headlined by big-name chefs in Sin City.
A look inside Kumi Japanese Restaurant + Bar
Kumi features chef Akira Back’s signature Korean-American twist on traditional Japanese dishes
Traffic report: Casual dining stops free fall
Segment steady for first time since the second quarter of 2008 as industry makes modest gains, according to NPD data
Small plates still a big hit
Flexible menu items can serve as snacks, appetizers and sides to drive more revenue.
Lasco still flying high 10 years after Tasting Room debuts
The former pilot discusses how the concept has grown and led to others like Max’s Wine Dive, which is set to expand nationally.
Study: Consumers still demand value, but it's not all about price 2
Customizable options, fresh and premium food and portion size all count, too.
Create positive customer reactions, Bar Rescue star advises 
Jon Taffer offers a sneak peek into the fourth season of TV show, his new book and his philosophy of “reaction management.”
Michael Kramer: South Carolina in my mind 
Michael Kramer is back in the state where his career took off, just as Greenville is poised to become the South’s top restaurant city.
A look inside Table 301 Restaurant Group
Take a look at some of the operator's concepts and signature dishes.
Passion for learning inspires outstanding service at Eastern Standard
Boston restaurateur Garrett Harker credits success to his staff’s thirst for knowledge.
Be ready to answer $15-an-hour pay questions 1
Fast-food strikes could raise questions from your employees about pay and unions.
Penton Restaurant Group

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