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Apr 16, 2013
Comment cards an invaluable tool
One of the most important marketing activities for restaurants is an exit survey....
Apr 10, 2013
Social media has to be a daily effort
An operator takes a very simple marketing tool and uses it consistently to create and grow his business....
Apr 5, 2013
Audits help keep suppliers in compliance
Audit privileges determine and define your rights with a supplier...
Apr 1, 2013
In training, stress mission and vision first
New hires must understand their roles within the restaurant's mission and vision...
Mar 27, 2013
Tips for making the most of Instagram
Instagram offers opportunities to engage diners and extend your profile virally through the community....
Mar 26, 2013
Niches are caterers' low-hanging fruit
How can you use reverse recipe engineering to build your catering sales?...
Mar 25, 2013
Are restaurant managers betraying you?
There are tons of bad managers out there making horrible decisions while owners are gone....
Mar 21, 2013
In a high-tech era, the basics have a role, too
Focus on the customer, try many marketing strategies and don't forget the basics....
Mar 11, 2013
Even born leaders need some coaching
Even natural leaders need development....
Mar 8, 2013
Six reasons to embrace experience innovation
Experience innovation’s key attraction lies in its ability to pioneer paradigms and to uncover inventive ways to attract and satisfy customers....
Mar 4, 2013
The chef's way or the highway
Restaurant Hospitality readers write in about menu substitutions....
Mar 1, 2013
Restaurant etiquette in an age of superbugs
Restaurant Hospitality editor-in-chief Mike Sanson on etiquette in an age of superbugs...
Feb 28, 2013
Supplier checks and balances can't be ignored
A good step in planning for the upcoming year is to ensure that you have appropriate checks and balances in place with your supply partners....
Feb 25, 2013
Should you throw away the book?
Training staff members is the one of the most important procedures you practice in your restaurant....
Feb 11, 2013
Shouldn't customers be friends?
In the December issue, editor Michael Sanson discussed how too many restaurants fail to recognize and cater to their regular customers....
Feb 1, 2013
Buy smarter: Foodservice GS1 Standards make it possible
It sounds like something only an IT guy can love, but the Foodservice GS1 US Standards Initiative can be a restaurant operator’s friend....
Jan 28, 2013
Is branded packaging worth the extra expense?
Restaurant packaging that features branded logos may not be cost effective for some operations....
Jan 28, 2013
First impression, bad impression
On a recent restaurant visit, it was jarring to see careless service in a place that was once home to a hotshot French chef....
Jan 18, 2013
Second-string players do damage
In the November issue, Editor Michael Sanson asked readers if they employ such a practice and how they ensure customers aren’t getting second-rate service....
Jan 15, 2013
Consider consolidation to trim costs
See advice on how to cut costs as the expense of doing business rises....
Jan 9, 2013
Keep your eye on these emerging social media trends
This year’s biggest trend is to better connect with your customers....
Dec 27, 2012
Who is going to have their way?
Not every restaurant encourages customers to “have it your way.”...
Dec 12, 2012
How to spot a true supplier partnership
Is your distributor a real partner or just an order taker?...
Dec 1, 2012
Angry over too many customers
Readers shared ways they would have responded to the difficult situation of having too many restaurant customers....
Nov 27, 2012
Beef commodity pricing: How to protect profits and maintain quality
Restaurant operators can offset expected high commodity prices for beef with several strategies....
NRA, SBA hype local dining on Small Business Saturday
Winter demands stepped-up pest-control efforts
Display cleanliness, safety at your restaurant
Five steps to help sell your restaurant now
Hashtags: What you need to know
Best Cocktails in America: Meet the 2014 winners
What grates on your bar customers
Restaurant service warms up
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