RH Editors

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.
Examining this season’s restaurant promo strategies 
Casual dining chains are getting creative with their promotions this fall, but one multi-concept operator might have a smarter way to build current and future business.
Apple Pay: Is it right for your restaurant? 
Giant chains are already on board with Apple’s new mobile payment system. Smaller operators may be wondering if they should follow suit.
How do your sustainability practices match up? 
A new concept for Johnny Rockets and Dave & Buster’s hits the IPO repeat button.
Despite strikes, survey shows happy restaurant workers 
Disgruntled fast food workers aren’t happy with their paychecks or their jobs
Labor woes creep into high-end kitchens 
5 things you need to know now, including: new Twitter tools; South American QSR growth; and the never-ending craft beer trend.
These mixologists are machines 
No actual humans work behind the Bionic Bar on Quantum of the Seas, a new cruise ship. Instead, guests place drink orders via tablets and then watch as robotic bartenders mix their cocktails.
Whiskey-based drinks target Millennials; superfoods often a turnoff 
Casual dining chain bartenders are creating new whiskey-based drinks designed to attract Millennials
2014 state fair fare: Exploring the outer limits 
Sometimes food at state fairs finds its way onto restaurant plates. Here are some of this year’s crossover candidates.
7 tips for better tweets 
Tips to improve Twitter's ability to engage customers.
Show-and-tell helps sell cocktails; Bayless takes to the stage 
Show-and-tell helps sell cocktails, Bayless takes to the stage
Marketing: Baby Boomers still hold spending sway 
Sure, it’s smart to maximize your restaurant’s appeal to Millennials. But don’t do so at the expense of Baby Boomers.

Sponsored Introduction Continue on to (or wait seconds) ×