RH Editors

Boost your odds of crowdfunding success
Crowdfunding has proven to be a popular way for entrepreneurs, particularly restaurant operators, to tap nontraditional funding sources. Maybe it’s become too popular.
Restaurant pet peeves: Theirs and yours
Prepare to get an earful when you ask restaurant-goers what they don’t like about a dining experience.
Boozy dishes intensify flavor, sales
More restaurants are cooking with branded spirits and artisan beers to pump up food flavor and sales.
Online restaurant reviewers trying to extort meals

Hate anonymous online reviews that unfairly portray your restaurant in a bad light? They’re a problem, all right, but wait until you get a load of the scams linked to TripAdvisor reviews in Great Britain.

Snapshot: How chain restaurant numbers stack up
A leading lender’s analysis of the competitive landscape finds that chain restaurant operators are winning the market share game.
Millennials can give java sales a jolt
This huge demographic stands to drive plenty of coffee business, and your restaurant doesn’t necessarily need an espresso machine to get it.
Battle in Seattle: Operators face $15 minimum wage 1
Enough is enough, Seattle restaurant operators say in response to a proposed $15 hourly minimum wage.
A can't-miss dessert: Chocolate tortilla chips, strawberry salsa
Celebrity chef Michael Voltaggio rethinks Oreos into a clever after-dinner treat.
Food truck rentals: the new strategies
Why not crowdfund a truck, let a catering agent book it for events, or rent it out to others?
Cocktails: Shaken, stirred, reconstituted or inhaled?
Vaporized shots and powdered alcohol could create new revenue streams for your restaurant’s bar program.
Get ready to exercise your menu engineering skills
Are you prepared to react to soaring costs?
Tablet tech: The momentum is building
Restaurants are adopting tabletop tablet technology at a furious pace. Next we’ll find out how big a difference it makes from the customer’s perspective.
Fine dining comeback to hold steady
Studies that track recent past behavior and project future expenditures indicate the upscale dining market has rebounded smartly from recession lows.
Normcore uniforms: It's hip to be square
Want your front-of-the-house staffers to wear outfits that reflect the latest fashion trend?
Operators brace for sticker shock with beef, burgers
Beef prices are poised at an all-time high and likely to stay there through 2015
Twitter Facebook Youtube Linkedin RSS Feeds Google Plus

Sponsored Introduction Continue on to (or wait seconds) ×