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Articles by RH Editors
Operators brace for sticker shock with beef, burgers
Beef prices are poised at an all-time high and likely to stay there through 2015
Google Glass augments restaurant show reality
Attendees at the 2014 Northwest Foodservice Show use wearable technology to amplify their show floor experience.
Food trucks busting out all over
The U.S. government, Disney World and Royal Caribbean Cruises are using food trucks as moneymaking promotional vehicles.
Restaurants fall short in loyalty programs
A new study finds that in the social media era, many restaurants have room to spur much more customer engagement via their loyalty programs.
How clean are your menus?
Wiping down menus with an antimicrobial cleaning agent before handing them to customers is an important step in providing a germ-free environment at your restaurant.
Foodie tourists flock to chef-owned hotels
Owning a restaurant in a hotel is good; owning the hotel in which your restaurant is located is even better.
How to showcase best-in-show products on your menu
Pay close attention to food and beverage items judged superior by independent panels of experts.
Cash in with cool cocktail classes
Some of your guests want to learn mixology skills. Why not indulge them the way Chicago-based Mercadito has?
Joachim Splichal wins the Melman Award
Unlike so many chefs in this country, Splichal has also demonstrated that he understands the business side of running restaurants.
Roadmap for Success
All roads pointed to Chicago for RH's inaugural New Directions Conference
Meeting of the Minds
Operators seeking the key, not just to weathering the current economic storm, but to thrive going forward, got plenty of advice from seasoned pros at
Burgers. Barbecue. Fried chicken. Mac 'n cheese. Apple pie. These five foods have the power to evoke memories, emotions and opinions. They are quintessentially
Play to Win
The U.S. economy may be tanking, and many operators may be panicking as they see customer counts fall, but it's hardly the end of the world. Speaker after
How guest management systems can streamline operations
Build a better restaurant marketing plan, part 2
Is booth seating best for your restaurant?
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
Next up for Jose Garces: Rosa Blanca
Should restaurants serve intoxicated customers?
14 recipes that reinvent the salad
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