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More in How To
Apr 5, 2016
10 ways to improve your patio
Make your patio this season's go-to spot with these time-tested tips....
Mar 29, 2016
Solar energy helps power one San Diego restaurant
Panels shade the patio and supply a third of Coasterra's electricity needs....
Mar 21, 2016
Trendinista: Rooftop gardens elevate cuisine, bottom line
Don’t have the time, budget, skill or energy to grow produce at your restaurant this year? Your building’s owner might outsource the job for you....
Mar 11, 2016
Design gallery: Lighting a dramatic, historical space
A historic Boston restaurant space follows smart rules for effective restaurant lighting.
Mar 3, 2016
8 steps to a greener restaurant
A strategy combining many simple changes can result in a more sustainable business....
Dec 28, 2015
Developing a food delivery game plan
Your customers want it. But is delivery right for your restaurant?...
Dec 23, 2015
Business catering: 5 questions to ask
Make sure your restaurant is up to speed on every key facet of drop-off catering before going after this growing segment....
Dec 9, 2015
3 steps toward honest guest feedback
You visit every table in the restaurant. That's good, but are you really finding out what your guests think? Here are some ways to get real, honest feedback from your customers....
Dec 1, 2015
10 powerful upsell techniques
Restaurateurs share their best advice for boosting check averages....
Nov 20, 2015
How to deck the halls this holiday season
Designers, consultants and restaurateurs share their best tips for creating a festive atmosphere....
Oct 26, 2015
Don’t let workplace stress undermine your business
How to keep workplace stress from ruining your business....
Oct 16, 2015
High-demand restaurants poised to profit from reservation revolution
OpenTable is testing a program that gives customers the option of paying extra—a lot extra—for hard-to-get restaurant tables. Operators pocket the additional fee....
Oct 5, 2015
5 ways to prepare for disaster
Restaurant operators should and plan ahead for natural disasters. Proper preparedness can save your business money and get you back on your feet quickly....
Sep 29, 2015
Forma mixes pasta and cheese with a dash of showmanship
"Dalla forma" is a brilliant way to sell more pasta to guests who love to watch you cook.
Sep 28, 2015
How to start catering in time for the holidays
The last quarter of the year is the most lucrative for caterers. Shouldn't your restaurant have a piece of the pie?...
Aug 31, 2015
4 steps to keep credit card costs in check
The pending arrival of EMV chip technology could spur some restaurant operators to rethink their approach to credit card transactions....
Aug 28, 2015
What business are you in?
Restaurant operators might think they're in the business of selling food and drinks, but really, they're in the entertainment business....
Aug 19, 2015
Best practices to avoid credit card fraud
Simple oversights and mistakes can result in costly credit card chargebacks. Here are some easy steps to avoid such errors....
Aug 13, 2015
7 elements of great dining room design
High-profile restaurant designer Paul Basile shares professional tips for memorable spaces.
Aug 6, 2015
Some service is a disservice
Improper training results in bad service and costs your servers and your restaurant money....
Jul 30, 2015
5 tips to handle disruptive weather events
You can’t do anything in advance to prevent damage to your restaurant from a fast-moving summer storm. But you can minimize any down time in the aftermath....
Jul 21, 2015
Best servers know how to 'assume the sale'
Product knowledge is power and when your staff are trained to suggest opportunities that enhance the experience, sales will naturally follow....
Jul 9, 2015
6 ways to prepare for a crisis
In the social media era, restaurants and other businesses must respond differently to unplanned events....
Jul 1, 2015
5 tips to create a killer patio
OpenTable users recently chose their favorite al fresco spots. Here are some ideas to improve your outdoor dining space....
Jun 29, 2015
Bees are good business for Illinois chef
Hilton Oak Brook’s Sean Patrick Curry found a sweet side-business—and a way to support the ecosystem—through beekeeping....
Chefs, owners trade work/life balance pointers
8 elements of a customer service culture
What’s my dentist got to do with it?
9 things to know about business credit
Restaurant delivery errors make enemies of customers
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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