RH Editors

Meal delivery service lures culinary talent from restaurants
Munchery opens a new front in the culinary talent war
Poll: Repeat guests value experience over food
Restaurant owners think food is the draw for repeat guests, but a survey suggests other factors carry more weight.
Industry celebrates Melman Award winner Sam Fox
Sam Fox, the winner of the Richard Melman Innovator Award, has created a multiconcept restaurant empire that is expanding quickly from its home base in Phoenix.
Ebola: 9 tips to cut your restaurant’s risk
Thorough precautions can help keep restaurant employees and customers safe during the current Ebola outbreak.
What restaurants need to know about new maple-syrup grading system
A prized ingredient might get more plentiful; Hard Rock Cafe courts kids; plus more recent trends
Takeout trends: Big data for small restaurants
New consumer ordering data provides some insight into restaurant takeout trends.
Charging for water often a dealbreaker
5 things you need to know now, including how Millennials are hooked on online reviews.
What Millennial employees want
A new study reveals how “Generation Me” restaurant workers really feel about their jobs.
Mashup concepts debut in bakery/cafe segment
Move over, Cronut. Here come the creffle and the bruin.
Examining this season’s restaurant promo strategies
Casual dining chains are getting creative with their promotions this fall, but one multi-concept operator might have a smarter way to build current and future business.
Apple Pay: Is it right for your restaurant?
Giant chains are already on board with Apple’s new mobile payment system. Smaller operators may be wondering if they should follow suit.
How do your sustainability practices match up?
A new concept for Johnny Rockets and Dave & Buster’s hits the IPO repeat button.
Despite strikes, survey shows happy restaurant workers
Disgruntled fast food workers aren’t happy with their paychecks or their jobs
Labor woes creep into high-end kitchens
5 things you need to know now, including: new Twitter tools; South American QSR growth; and the never-ending craft beer trend.
These mixologists are machines
No actual humans work behind the Bionic Bar on Quantum of the Seas, a new cruise ship. Instead, guests place drink orders via tablets and then watch as robotic bartenders mix their cocktails.
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