• 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
  • Oct 15, 2015

    How to Develop Customer Financial Fingerprints for Improved Guest Insights

    In this day and age almost everything we do leaves a digital footprint. But how can you find the signals that will help drive more customer engagement, loyalty and preference in all of this digital noise? Today's business leaders are succeeding with new data, new analytics and new key performance indicators that allow greater access and transparency into their customers' patterns and behavioral triggers that help drive customer loyalty....More
  • Webinar

    What Is ‘Big Data’ In Retail & Why You Should Care

    In this webinar, you will learn how big data is being used in retail, what you need to know to refine or jumpstart big data efforts, case studies, and more!...More
  • Sep 9, 2015

    10 Ways to Achieve the Sweet Spot in Your Frying Operation

    Frying oil is typically the largest cost component in a frying program. That makes it all the more important for operators to maximize its useful life. During this webinar, you will learn 10 proven methods to better manage your frying oil and help extend its "sweet spot". You'll walk away with clear steps that can save you up to $5000 per year in frying oit costs! Over time, those savings add up, boosting your bottom line and making your operation more efficient and profitable than ever. Sponsored & Presented by Henny Penny...More
  • Aug 6, 2015

    Operational Advantage through Employee Engagement

    Your workforce is your foodservice operation's most important resource. Team members are the face of your company to the paying public, but beyond that, their productivity and reliability are key to operational success....More
  • Apr 22, 2015

    Why Holistic Payment Security is a Better Defense for Cardholder Data and Business Brands

    You can't ignore data-breach news. In 2014, alone, there were 783 recorded data breaches involving more than 80 million consumer records. Large and small corporations, alike, fell victim to fraudsters who infiltrated merchant systems and stole clear-text cardholder data. And while EMV standards and chip-enhanced payment cards can authenticate consumers and cards, they are not the whole solution. Stronger still is a fully rounded payment-security strategy that also includes point-to-point encryption (P2PE) and tokenization....More
  • Mar 11, 2015

    We've Got You Covered: Ideas for Finishing or Leveraging Your ACA Preparations

    Dealing with current or looming Affordable Care Act (ACA) requirements and deadlines can seem a daunting task for any employer. This is especially true within the restaurant industry, where a large percentage of the workforce is comprised of hourly employees. Foodservice will be significantly affected by new federal rules for worker coverage....More
  • Jan 28, 2015

    Amp Up Productivity, Turn Down Energy Costs: Cooking Equipment Technology Revealed

    Some of the highest operating costs in foodservice stem from inefficient equipment and productivity loss due to improper application or kitchen configuration. In the past, equipment that would save on energy bills or oil cost sacrificed productivity and food quality.   No longer must foodservice operators choose between productivity and energy efficiency with kitchen equipment....More

Contact Information

For all NRN Events, contact:

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

Jesse Parziale
Event Manager
Phone: 813-627-6992
Email: jesse.parziale@penton.com

For advertising and sales opportunities, contact:

Richard Price
Managing Director
Phone: 212-204-4224
Email: richard.price@penton.com

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