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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....
Nov 26, 2012
Shouldn’t customers be friends?
Your interaction with customers, new and old, is very personal or should be....
Nov 26, 2012
Why seafood sustainability matters
While efforts to deal with sustainability issues like climate change seem to be stalled, we are making some progress with seafood sustainability....
Nov 6, 2012
How to leverage the impact of your Facebook presence
Facebook fan numbers don’t tell the whole story....
Nov 1, 2012
Have you lost perspective?
In the September issue, Editor Michael Sanson wrote about how some young chefs in the business lose perspective on the goals they’ve set or should have set....
Oct 25, 2012
Restaurant Hospitality editor Michael Sanson on restaurant employee shifts...
Oct 1, 2012
The customer is not always right
In the August issue, Editor Michael Sanson wrote about two scenarios where customers where troublesome....
Sep 18, 2012
What tweeting can do for your restaurant
Learn best practices for making Twitter an effective part of your restaurants social media marketing plan....
Sep 6, 2012
Pinterest: Why restaurants need to be there
Take a look at tips to help build a robust presence on the photo-sharing social media network...
Sep 1, 2012
Are you cheap?
In our July issue, Editor Michael Sanson discussed an eating occasion during a hot, sunny day where he sat on a restaurant patio....
6 questions to answer before the next disaster strikes
How to prevent insect infestations at your restaurant
The Melt’s Smart Box delivery system: Game changer?
4 factors to consider when choosing a franchise
Technology keeps food trucks rolling
Restaurant operators renew focus on service
Guns in restaurants: A double-barreled dilemma
Recipes with a sense of place
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