Passion for the product can mint new customers 
As restaurants and bars experiment with craft beers, they’d be wise not to totally abandon the familiar favorites.
Pleasing vegans can be a recipe for return visits 
I’m “one of those.” A no-meat-eating, butter-eschewing, card-carrying member of the vegan menace. And I’m coming to your restaurant next.
Operators slim down menu items amid consumer demand for nutritious dishes

Even before the new year put dieting resolutions into effect, a study by The NPD Group found that consumers were ordering fewer carbonated soft drinks, hot dogs, fried chicken and French fries and ordering more milk, grilled chicken and grilled chicken sandwiches, nonfried fish, breakfast cereals, fruit and yogurt.

Restaurants scrutinize egg suppliers and food safety procedures 
The massive recall of more than a half billion eggs has restaurateurs taking a hard look at their suppliers and rethinking egg-handling practices as guests become more concerned.
Private-label wine flows onto menus 
A growing number of casual-dining chains are going into private practice when it comes to augmenting their wine lists.

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