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MenuMasters 2015 Best Menu Line Extension: Smashburger 
Organic greens, grilled mushrooms and truffle mayonnaise elevate the classic burger
Menu Masters 2015 Healthful Innovations: Which Wich  1
Plant-based chicken substitute designed to appeal to vegetarians and meat eaters alike
2014 Second 100: Bakery-Cafe segment analysis 
NRN looks at the major players in the bakery-cafe segment as part of this year's NRN Second 100 special report
MenuMasters 2014: Michael Smith 
Multiconcept restaurateur wins Innovator Award with ingredient variety, approachable style
MenuMasters 2014: Joe's Crab Shack 
Back-to-roots crab-focused menu refresh drives repeat visits
MenuMasters 2014: Susan Feniger and Mary Sue Milliken 
Hall of Fame inductees and Border Grill founders focus on globally inspired cuisine, giving back
Breakout Brands 2014: Taziki's 
The founders rightly anticipated that the cuisine and its healthful bent would resonate with customers.
Breakout Brands 2014: Barcelona 
Spanish appetizers have been central to the menu of Barcelona Restaurant & Wine Bar for nearly 18 years
5 consumer trends for restaurants to watch in 2014 
Responding to changing consumer behavior will be key to attracting traffic in 2014
Training budgets grow as economy improves, companies start hiring again 
A February survey by the Council of Hotel & Restaurant Trainers, or CHART, found that the dollars allocated for training are on the rise. In a poll of 140 trainers, 44 percent said their companies planned to increase training budgets this year, 47 percent said training expenses should stay the same as last year, and only 9 percent expected a decrease in spending.
Managers in some smaller markets see larger salary increases 
Even as the recession battered the U.S. economy over the past several years, multiunit restaurant managers and general managers in some smaller markets were enjoying double-digit-percentage pay hikes, according to a survey by the Chain Restaurant Compensation Association, or CRCA, and the Hay Group, a human resources consulting firm. 

Employee turnover up at restaurants 
Latest People Report Workforce Index offers positive signs for industry
Restaurateurs prove selflessness isn’t seasonal 
The holidays may be a time of giving, but for many people, generosity transcends the season. Following are the stories of three restaurant operators who keep the holiday spirit alive from January to December through their acts of kindness.


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