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Restaurant guests seek help with healthy choices
Calorie counting is out, wellness is in, and that shift is carrying over to how people order in restaurants. Is your menu sending the right signals?
Fast-casual concepts continue to outpace industry
Watch your back or join the crowd: Fast casual remains a hot category.
Trendinista: Flavored beers grow in favor
Expanded varieties are drawing more fans to the category, Mintel reports.
James Beard Foundation announces 2016 awards finalists
The James Beard Foundation has announced the finalists for its coveted annual honors.
Baby boomers are biggest snackers, NPD says
Older diners might present bigger opportunity for small plates and snack menus.
Crack Shack: High tech in open-air environment
The Crack Shack combines a simple, chef-driven chicken-and-egg menu, craft beers and high-tech automation, video and audio entertainment
Resolve to stay on trend
As restaurant customers make their new year's resolutions for 2016, restaurant operators can profit by offering the healthy menu items their guests demand.
Restaurant recipe contest now accepting entries
A General Mills recipe contest is targeting independent restaurants. The grand prize: $40,000, plus $10,000 for a local charity.
OpenTable 'Top 100' reflects user reviews
Reservation site OpenTable crunched the numbers based on the five million user reviews posted to the site in 2015 to come up with its annual "100 Best Restaurants in America" list.
Americans will dig deep for exceptional meals
A Michelin-sponsored survey finds that men, Millennials are most willing to drop big bucks on starred restaurants.
Ready for the big leagues?
Up-and-coming chefs can distinguish themselves at the S.Pellegrino Young Chef 2016 Global Competition.
Sugar shunners spur sales of substitutes
Demand for sugar substitutes on the rise, NPD reports.
12 menu trends gaining momentum for 2016
Andrew Freeman & Co. predicts top food and drink trends for 2016
Most New Yorkers opposed to no-tip policy
Many believe eliminating restaurant tipping and bumping up menu prices to compensate employees is a "bad idea," a recent Quinnipiac University poll found.
11 trends that will impact restaurants in 2016
How evolving approaches to employee compensation and meal delivery and other trends will influence the restaurant industry in 2016.
Don’t blow your one chance to stand out
How competency models can improve employee performance
Chef Roy Choi reveals 3 tips for social media greatness
Chef Jason Alley: When to riff and when not to
Are wooden boards a good option for table service?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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