Skip to Navigation
Skip to Content
Display name or email address:
Forgot Your Password?
5 Things You Need to Know Now
New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> RH Staff
Yelp reviews gain even bigger audience
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
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
Black Olive Madeleines
From: Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. Yield: 24 cookies. 1 cup + 1 Tbsp. cake flour 12 tsp. baking powder 14 tsp.
I used to use the name Mr. Stench; it was funny to be in a posh hotel and hear a very proper concierge call out, Mr. Stench, please. Johnny Depp on using
Seared Shrimp with Roasted Pepper Salad and Grilled Parmesan Polenta
Ocean Garden From: Chef Jeremy Anderson, Elliotts Oyster House, Seattle. Yield: 4 servings. 8 Ocean Garden U/10 Authentic Mexican Shrimp 14 cup olive
Cumin-Rubbed Steaks with Corn Coulis
Certified Angus Beef Yield: 12 servings. 12 8-oz. Certified Angus Beef ribeye, cucina or filet of rib steaks as needed, olive oil 2 Tbsp. brown sugar
Red Hot in Vegas
THE BUZZ: The 9th Annual Concepts of Tomorrow Conference was a beehive of activity. Contributing to the festivities were Rising Star Michael Solomonov
Bilbao Chorizo-Onion Tart
American Egg Board From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10 tarts). Dough: 12 oz. unsalted butter
Eggnog-inspired cocktails capture mood of the season
5 ways restaurants can trim energy usage
Trendinista: Latest volleys in the tipping wars
Five steps to help sell your restaurant now
Hashtags: What you need to know
Mediterranean dishes remain perennial menu favorites
Can I please buy a friend a drink?
Are cell phones slowing restaurant service?
Back of the House
View Mobile Site
Penton Magazine Corporate
Terms of Service
Penton Restaurant Group
Nation's Restaurant News
Copyright © 2014
Continue on to