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> More in Editor's Space
More in Editor's Space
Mar 22, 2012
Don’t put guests in a no-win situation
Restaurants should always have a Plan B food item ready to save the day when things go wrong...
Mar 6, 2012
Introducing a new look for RH online
In our ninth decade, we've made a big move—a complete renovation of the RH website...
Feb 22, 2012
Everything on the Menu is Not Good!
The latest from Sanson Sez: Why it doesn't necessarily thrill when servers, who are asked about the menu, say, “Everything is good!”...
Feb 1, 2012
The Waiter's Stoned and the Cook Quit
A cook quitting isn't uncommon. How do you handle situations like this?...
Jan 1, 2012
The Light is On, But Nobody is Home
The latest from Sanson Sez: I'm completely in favor of hiring beautiful people. But if they're not on the ball, you're going to end up losing money....
Nov 1, 2011
What Will You Have, Hon?
If you ask a bunch of people to describe great service, you may just get a bunch of different answers....
Oct 1, 2011
I Want That Extra Slider, Damn It!
How do restaurants handle customers who request additional items with their small plates or appetizer orders?...
Sep 1, 2011
All Dressed Up & No Place to Go
Is there ever a valid reason (beyond a catastrophe) to close a restaurant early?...
Aug 1, 2011
Supersize My Small Plate? What?
I stopped at a quick-service drive-thru recently and ordered a small drink that could keep a family of five alive for a week. I wasn’t surprised; so-called supersizing has been going on for years....
Jul 1, 2011
Put Some Pepper On It? No Thanks!
Iron Chef Michael Symon told me a long time ago that the difference between good and bad cooks is that good cooks know how to season food properly....
Jun 1, 2011
Are You Holding On to Foolish Rules?
I'd like your take on another one of my restaurant experiences that recently had me scratching my head. A restaurant offered a promotional price that was good for in-house dining only....
May 1, 2011
A Buck Fifty and You're Dead!
How you handle substitutions can influence customer loyalty....
Apr 1, 2011
Do Customers Get Bread or Not?
Your customers may not take it lightly if you remove free bread from the equation....
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?
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