• Jul 28, 2016

    GenerationWhy: How Millennials Dine Out (or Don't)

    The largest generation of food consumers has taken their seat at the table. Does your restaurant appeal to Millennial appetites? Join us for "GenerationWhy" and find out what matters to Millennials (and what doesn't) when they dine out. GenerationWhy is the first and only segmentation study that examines Millennial attitudes about foods and beverages, and how they use social media to express their opinions about health, food products and ingredients. Commissioned by the Corn Refiners Association, the study was conducted by Ipsos and Buzzfeed....More
  • Jul 20, 2016

    Versatile Proteins: Delicious Food Across the Whole Menu

    Do more with less. Reduce costs. Add to the bottom line. Offer enough menu variety to keep regular guests interested and new ones coming in, but not to the point of concept or workforce disruption. These thoughts are top of mind among proactive foodservice operators, some of whom know that proper pantry and purchasing strategies can contribute to success in all of those areas....More
  • Jul 13, 2016

    The Millennial Coffee Drinker and the Role of Sustainability

    Coffee-drinking millennials—consumers ages 18 to 34—represent untapped opportunities and have the potential to make coffee an integral part of their lifelong consumption patterns. These attributes make millennials a highly attractive market, but in order to best reach them, we need to understand how they perceive and talk about coffee....More
  • Jun 23, 2016

    5 Ways to Cut Labor Costs with Minimum Wage on the Rise

    Labor is one of the most challenging costs to manage for any organization. This webinar will identify 5 key methods to effectively control your employee costs, as well as highlight new tools that will help optimize labor scheduling, increase team efficiency, and boost your bottom line....More
  • Jun 21, 2016

    From Datassential's MenuTrends Keynote Series: Kids' Menus

    Enter the world of American kids with Datassential's Kids Keynote report. Kids are becoming more influential in food decisions made at home, at school, and at restaurants. Understanding the Gen Z consumer is key to crafting a successful menu program that balances parent needs, kids' preferences, nutrition mandates, and operational profitability. Learn about kids' preferences, parents' goals, and operators' perspectives on......More
  • Jun 2, 2016

    Fundamentals: The 9 Essential Best Practices to Build Stronger People, Performance, and Profits

    Why do some foodservice brands have stronger sales and lower turnover than most? What are the most successful foodservice operators doing to measurably increase traffic, sales, and retention? What will the most successful franchises be doing right three years from today? Why do some teams outperform other teams doing the exact same work? And if everyone agrees that the "fundamentals" are so important, why are they applied some shifts, and not others? This webinar will answer those questions and more....More
  • May 11, 2016

    The Surprising Impacts of Better Menu Design

    The average time a guest spends on a menu is 109 seconds...we'll show you how to make every second count! The most savvy of restauranteurs know that their menu is crucial to exceeding guest expectations. During this webinar, you will learn: How design can impact guest ordering, which can impact sales and operations and ultimately, patron satisfaction The big impact menu details can have on your guests Tactics for developing (and optimizing) your restaurant menu...More
  • Apr 26, 2016

    The Future is Here: How Restaurants Can Use Mobile and Data-Driven Marketing to Transform Customers Into Loyal Brand Ambassadors

    When choosing to open a restaurant concept, operators all face the same challenge—I'm going to open a business that's highly competitive. Every single sale means a customer chose me over a nearby competitor, and I'm prepared to differentiate exclusively on customer awareness and experience. When customers think "I'm hungry," they'll think of me; when customers experience my brand, they'll make a concerted effort to come back—and refer their friends....More
  • Apr 21, 2016

    Foodservice 2021: Five Big Changes Coming in the Next Five Years (and what you need to do to be ready)

    You've got to change with the times or the times will change you....More
  • Jan 14, 2016

    Digital Marketing Strategies Your Restaurant Group or Franchise Can't Ignore

    Creating a great guest experience and the systems to support such an experience are extremely important. Guests who have had a great experience are more likely to return and share that experience with friends or on social media. Along those lines, what are you doing with email and other virtual promotional and community building media to amplify the positive attributes of your brand experience and maintain top-of-mind awareness among consumers?...More

Contact Information

For all NRN Events, contact:

Monique Monaco
Group Show Director
Phone: 813-627-6988
Email: monique.levy@penton.com

Jesse Parziale
Show Manager
Phone: 813-789-3866
Email: jesse.parziale@penton.com

For advertising and sales opportunities, contact:

Kent Scholla
Managing Director
Phone: 212-204-4224
Email: kent.scholla@penton.com

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