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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.
NYC latest to nix foam cups and clamshells
A ban on styrofoam takeout containers is about to make New York City restaurants more sustainable, whether they want to be or not.
3D food edges closer to reality for restaurants
3D food printers could be the next big thing
Trendinista: Pennsylvania changes the beer delivery game for restaurants
Delivery orders could soon become lucrative for full-service operations that have an on-premise alcoholic beverage license.
Marriott International looks for a few good restaurant entrepreneurs
Got an edgy restaurant concept? Marriott wants it.
Health department grading not easy as A-B-C for restaurants
Two cities are at odds with restaurant operators over how to handle health inspection letter grades.
Millennials view, respond differently to food news
Of the food stories that resonated most with U.S. consumers overall in 2014, not a single one made it into the top three for Millennials.
Trendinista: Latest volleys in the tipping wars
One operator’s simple way of sidestepping the tipping controversy could produce an extra benefit for full-service independent restaurants.
Drink menu engineering spurs legal action
A flurry of lawsuits claiming that restaurant operators trick customers into overpaying for mixed drinks could cause bar profits to dry up.
NPD: Americans eating more pizza and yogurt
Recent data from the past decade shows what America is eating more of, and the results might surprise you.
Dinner by drone supplies a wow factor
Flying robots are on track to start delivering food and drinks to restaurant patrons by the end of 2015, while TGI Fridays' “mistletoe drone” already delivers a big surprise to its UK customers.
Study: Open kitchens boost restaurants' bottom line
Customer satisfaction and employee productivity rise if patrons and cooks can see one another in restaurants.
Trendinista: Are tech-savvy diners getting too much information?
New apps give guests a heads up on how busy a restaurant is before they arrive.
How to handle customer requests hospitably
Do your new cocktails have legs?
Editor's Picks: Banner year for burgers
Dos and don’ts of employee disciplinary action
Cookbooks with Latin, Asian, regional American flavors
Why are restaurants ignoring dessert?
What makes the best bartenders
11 new versions of classic sandwiches
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