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Jan 29, 2013
How to tame your energy costs
A concerted effort to reduce your energy costs will do wonders for your bottom line....
Jan 15, 2013
Five steps to help sell your restaurant now
Better get your books in order because it could be a seller’s market this year....
Dec 12, 2012
How to spot a true supplier partnership
Is your distributor a real partner or just an order taker?...
Nov 29, 2012
How to turn customers into advocates
A key to success involves getting your customers to recommend your restaurant to others. Here’s how to do that....
Nov 28, 2012
5 ways to align customer experience with brand promise
Communicating with your employees is key to your success...
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 15, 2012
Checklists help ensure tasks get done your way
If you think all of your employees possess the common sense to complete tasks successfully, you’re wrong. Employing a simple checklist eliminates the need for common sense....
Nov 12, 2012
How do you like me now?
Here are seven recent projects that tackled a variety of issues — with style....
Nov 5, 2012
How Lettuce Entertain You keeps food safe
Richard Melman’s outstanding Chicago-based restaurant company, Lettuce Entertain You Enterprises, has a terrific food safety track record....
Nov 1, 2012
It’s never too early to prepare for tax time
Looming changes demand action to avoid any surprises....
Oct 25, 2012
Retrofit, remodel or complete renovation: What’s the right fit?
A fresh look, whether it’s a minor update or a comprehensive overhaul, can help any restaurant....
Oct 11, 2012
Four ways to avoid daily deal disaster: a checklist
Four tips to help restaurants avoid disaster when putting together a daily promotion...
Oct 1, 2012
MUFSO 2012: Melman Award winner Joachim Splichal shares strategies at MUFSO
Patina Restaurant Group founder joined Richard Melman, other restaurant executives to discuss best practices, celebrate....
Oct 1, 2012
MUFSO 2012: Lessons from failures essential to growth, operators say
Restaurant owners are bound to make some mistakes, but how they recover from those mistakes can have long-term ramifications....
Sep 27, 2012
Five quick fall pest control tactics
Autumn is no time to stop being proactive about pest management....
Sep 26, 2012
Gold on tap: Tweaking your beverage menu
Drinks are a powerful way to distinguish your restaurant—and improve the bottom line. Is your beverage menu all it can be?...
Sep 19, 2012
How to create a realistic construction schedule
The time it takes to design and build a new restaurant depends on a variety of factors....
Aug 30, 2012
Five quick tips for responding to online attacks
Kent Campbell, founder of InternetReputationManagement.com, offers five tips for dealing with negative reviews and comments...
Aug 29, 2012
10 Simple Ways to Trim the Fat: 6-10
In the second part of a two-part series, Restaurant Hospitality offers the second half of its 10 ways for restaurants to easily cut expenses...
Aug 29, 2012
A simple technique for increasing wine sales
Give your servers informative sound bites instead of tasting notes....
Aug 27, 2012
10 tips to manage commodity cost swings
Soaring corn prices aren’t the only challenge restaurant operators face....
Aug 23, 2012
Exhibition kitchens: too much information?
First came the $7.99 artisan pizza. Now Domino’s will put its dough throwers out front with its “store of the future” design....
Aug 7, 2012
Four tips for finding growth capital
Securing cash to expand your business isn’t as hard as you think. Here are four ways to go about finding the Benjamins....
Jul 19, 2012
10 tips to help your restaurant pass summer’s sniff test
Get a whiff of these practical steps restaurant operators can take to control unpleasant aromas that pop up during heat wave conditions....
Jun 20, 2012
Harnessing guest feedback to your advantage
Plan a strategy to optimize the dining experience....
Readers sound off on dessert service
Why aren't you updating menus?
Editor's Picks: New York will boost tipped minimum wage
How to dodge legal land mines in personnel files
Editor's Picks: Longer menu descriptions mean higher prices
Do your new cocktails have legs?
How to handle customer requests hospitably
8 ideas for all-day breakfasts
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