RH Editors

corn and crab fritters
Baby boomers are biggest snackers, NPD says
Older diners might present bigger opportunity for small plates and snack menus.
Crack Shack restaurant
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 chefs
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 restaurants
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.
Per Se restaurant
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.
S.Pellegrino young chefs
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  1
Many believe eliminating restaurant tipping and bumping up menu prices to compensate employees is a "bad idea," a recent Quinnipiac University poll found.
Vedge Restaurant vegetables
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.
Restaurants dealing with less-thirsty guests 
Specialty coffee, tap water and frozen drinks are more popular in restaurants, but fewer guests order carbonated soft drinks, brewed coffee and milk.
5 ways to prepare for disaster 
Restaurant operators should and plan ahead for natural disasters. Proper preparedness can save your business money and get you back on your feet quickly.
Host2015 turns spotlight on international hospitality industry 

For five days in October, the technology, ingredients and human factors driving the future of foodservice and hospitality will dominate the agenda at Host2015, a massive trade show for the foodservice, retail, distribution and hotel industries.

The event will kick off on Oct. 23 at the Fieramilano fairground in Milan, Italy. It wraps up on Oct. 27.

Trendinista: Veggie-centric sandwiches gaining traction with diners 
Sandwich-eating customers want plenty of vegetables, in addition to meats and cheeses, recent research says.
Penton Restaurant Group

Sponsored Introduction Continue on to (or wait seconds) ×