RH Staff

Chefs heat up Wall Street 
Independent restaurant chefs show off their skills at outdoor cooking event for US Foods.
Quenching millennials' thirst for juices, smoothies 

Young customers love their fresh juices, and restaurants are uniquely positioned to grab a share of this market, according to a new report.


chef David Chang
The latest delivery trend: No restaurant? 
Momofuku's David Chang launches a revolutionary concept, trading in the dining room for an ordering app.
Mabel Gray restaurant
Report: U.S. restaurant count dipped slightly in last year 
While the number of chain units rose, independents declined
GrubHub mobile app
Report: Delivery shows double-digit growth 
Growth in delivered restaurant meals is expected to outpace overall industry growth
Future looks bright for independents, Technomic says 
Consumers are expected to gravitate toward independent restaurants and smaller chains in the next decade.
Yelp reviews gain even bigger audience  2
For better or worse, online ratings of your restaurant are about to reach many more potential diners
Full-service owners vying for share of fast-casual market 
Restaurant industry growth is concentrated in the fast-casual segment right now, but full-service operators can still get their share.
Seasonal desserts: What customers want 
Customer cravings change with the seasons. Your dessert offerings should, too.
Low-cost ways to boost staff engagement 
Simple behaviors can create a happy environment and more loyal employees.
Minimum wage hike: Plan your strategy now 
Is there a good way for restaurants to embrace what seems to be an inevitable increase in minimum wage?
Gnocchi in Gorgonzola Cream with Red Grapes 
California Table Grape Commission From: Chef Kenneth Skinner, PortaBella/ Merlot Bistro, Carmel, CA. Yield: 5 servings. 1 Tbsp. minced garlic 112 Tbsp.
Tomato Water-Poached Halubut with Fennel Garlic Confit 
From: Chef Ryan Littman, JW Marriott Starr Pass Resort & Spa, Tucson, AZ. Yield: 4 servings. Tomato Water: 5 lb. tomatoes, seeded and diced 2 Tbsp. snipped
Author! Author! 
Ten years ago, at age 31, this Rumson, NJ, native, a Wharton MBA, opted out of a career in health care consulting to open her restaurant. Shes guided
Roasted Gorgonzola- Stuffed Sweet Onions 
National Onion Association From: Regional corporate chef Duane Keller, Western Golf Properties, Gainesville, Va. Yield: 12 servings. Roasted onions: 12
Penton Restaurant Group

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