RH Editors

Restaurant traffic rose in July
Restaurant industry sales grew less in July than in June, but were still in positive territory across the industry.
Meatless Monday fans crave seasonal fare, survey says
Meatless Monday menu promotiond seem especially well-suited to local operators.
Indy restaurant count dipped three percent in the last year
The U.S. lost more than 7,000 restaurants in the year ending March 31, NPD says.
5 tips to handle disruptive weather events
You can’t do anything in advance to prevent damage to your restaurant from a fast-moving summer storm. But you can minimize any down time in the aftermath.
Study provides insight into Gen Z preferences
Keep an eye on the post-Millennials, the next important consumer demographic.
Restaurant visits rise among Hispanic consumers
Foodservice use among U.S. Hispanics outpaces population growth.
Midyear state-of-the-industry review hints at opportunities for operators
Fast casual, customized offerings and technology remain hot trends, Technomic reports.
5 best practices for food delivery
Your restaurant might serve fantastic food, but botched handling during takeout and delivery could undermine your reputation.
Consumers say restaurants could better leverage technology
Full-service operators least effective in using technology to boost the customer experience, study says.
7 steps to make your restaurant shine this summer
Even if your facility took a beating last winter, there’s still time to get it in shape before the warm-weather crowds show up.
Trendinista: Brainiacs bet big on restaurants
Some smart money is getting into the restaurant game.
Study: Millennials tend to be tightwad tippers  1
Restaurant servers no doubt already know this, but new numbers show that nearly half of 18- to 34-year-olds don’t tip as generously as older age groups do.
Trendinista: Boning up on bone broth 
Everyone from paleo dieters to natural healing advocates to trend-tracking foodies can’t get enough of bone broth, something many restaurants produce every day.
Berrista Cafe: The coffee shop goes cutting-edge 
Watch your back, Starbucks. Even the junk food is healthful at Homaro Cantu’s new neighborhood concept, Berrista Cafe.
Study: Restaurant week deals build business, boost bottom line 
The numbers show that restaurant weeks pay off big, to the point where at least one chef/owner is going solo with a DIY version limited to his company’s concepts.
Penton Restaurant Group

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