Paul Frumkin

Managing Editor,
Nation's Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

The changing face of restaurant labor
Older workers, more diversity among staff to trend in coming years
Jon Luther
2013 Norman Award: Jon Luther
Former Dunkin’ leader honored for illustrious career, focus on people
Dunkin' Donuts to return to U.K.
Two franchise agreements call for the opening of 50 units there
Ed Doherty
Having Words With: Ed Doherty, Doherty Enterprises 
The founder and chief executive of Doherty Enterprises Inc. talks future plans for Applebee's, Noodles & Company and the company's other restaurants.
Dunkin’ Donuts taps Eli Manning to promote app
Chain continues partnership with pro football player, releases new menu items
Sales, traffic declines dampen operator outlook
NRA’s Restaurant Performance Index drops slightly in July
Protesters in New York show support for higher wages for QSR workers
Quick-service workers, supporters protest in 60 cities for higher wages, ability to unionize
Restaurant industry officials respond with calls for dialogue, emphasis on foodservice career opportunities
Friendly’s Ice Cream names new EVP, COO
Steven C. Weigel joins the family-dining brand from Tom’s Urban 24
Rosa Mexicano names new president, CEO
Tom Dillon will lead the polished-casual Mexican concept
Carrols: 2Q loss related to Burger King unit closings
The Syracuse, N.Y.-based company closed underperforming restaurants during the period.
Maoz Vegetarian
Growth Chains: Maoz Vegetarian 
European chain targets U.S. growth with focus on healthful menu, customization
BAC talk puts sales at risk 
New proposals to lower the legal BAC limit are stirring opposition from many full-service operators
Bill introduced to redefine full-time employee
Forty Hours is Full Time Act introduced in the House of Representatives
How restaurant operators can handle employee strikes  1
Specialists share advice after the latest wave of strike activity
Operators remain optimistic on sales, traffic growth
Outlook somewhat steady despite June decline in NRA Restaurant Performance Index

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