Skip to Navigation
Skip to Content
Display name or email address:
Forgot Your Password?
New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> RH Editors
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.
Seafood fraud: A costly problem that won’t go away
Wholesalers continue to substitute cheaper varieties for snapper, grouper and other popular species, according to recent research.
Consistent enforcement lacking in restaurant health inspections
If you suspect your restaurant’s health inspection scores fluctuate wildly depending on who conducts the inspection, you may be right.
Time-slot reservations crack the table turn code
In Australia, reserved restaurant tables are turning like clockwork, thanks to a fixed-time dining policy.
Consortium fires next shot in mobile payment wars
Forget Apple Pay, says a new mobile payment solution provider whose system lets restaurant operators avoid paying credit card fees.
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.
Food across the curriculum
Find a good system, and stick to it
Five steps to help sell your restaurant now
Restaurants often vulnerable to sexual harassment charges
5 key lessons for restaurant startups
Is your restaurant properly seasoning its food?
Do your restaurant cocktails have legs?
Connect With Us
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2015
Continue on to