Search by Subject: You can also select a category of information and review the links to articles that have appeared in the newsletters. Information is organized by these subjects:

Behavior & Etiquette Customer Service Industry News Legal Updates
Operations Sales & Marketing Trends
Food & Beverage Human Resources

Click to view current issue of Industry News You Can Use      
  Food & Beverage:
  Serving up the Whole Animal: Nose-to-Tail Cooking (Summer, 2014)
Order Up! Food Businesses Find an Appetite for Bitcoin
(March, 2014)
Kids Say 'No Thanks' to Boring Kid's Menus
(January, 2014)
4 Ways to Draw Customers Into Your Restaurant
(January, 2014)
Restaurant Patrons Push for more Veggies on the Plate
(October, 2013)
Is your restaurant's online menu driving traffic?
(Summer, 2013)
Is Your Martini Out of Tune?
(May, 2013)
How Restaurants Can Deal With No-Show Diners
(May, 2013)
What Will Menu Labeling Look Like When it Finally Comes?
(April, 2013)
Catering Offers Restauranteurs Revenue They Can Count On
(April, 2013)
What's Your Policy on Food Photos?
(February, 2013)
Time to Tweak Your Menu Mix
(February, 2013)
Catch of the Day: Maine's Under-Loved Fish (December, 2012)
NRA releases 2013 Culinary Forecast
(December, 2012)
5 Ways to Save a Failing Restaurant
(October, 2012)
Chefs and the Business of the Kitchen
(October, 2012)
Top Food Trends
(September, 2012)
Restaurants Crack Down on On-the-Job Drinking
(September, 2012)
Is Your Restaurant Too Noisy?
(Summer, 2012)
Reasons to Bring Back the Bread Basket
(June, 2012)
Restaurants Get Proactive About Humanely Raised Food
(June, 2012)
Get Into the Spirit
(May, 2012)
Lunch for Breakfast
(April, 2012)
10 Tips for Building a Successful Restaurant
(April, 2012)
Topping Off Dinner
(March, 2012)
How Waiters Read Your Table
(March, 2012)
What a Facebook Contest Can do for your Restaurant
(February, 2012)
Gourmet Marshmallows Taking NYC by Storm
(January, 2012)
5 Tips to Maintain Restaurant Food Safety
(January, 2012)
Making the Most of the First Course
(December, 2011)
5 ways to boost your restaurant's "Wow" factor
(Fall, 2011)
Is your restaurant keeping up with these trends?
(Summer, 2011)
3 Questions Consumers Ask About Their Food
(June, 2011)
The Hardest Part of Running a Restaurant
(June, 2011)
The Restaurant Industry is Burning
(April, 2011)
2011 Chef's Survey
(April, 2011)
 Designers Paint Their Restaurants Red
(January, 2011)
After Three Long Years, Families Dining Out Again
(December, 2010)
Boosting Bar Profits: 8 Areas of Improvement
(October, 2010)
Reinventing the Sandwich
(September, 2010)
Shaken or Stirred? A Mixologist Would Know
(June, 2010)
Roasted Radishes: So Who Knew?
(May, 2010)
Restaurant Chains Roll Out Small Bites at Small Prices
(April, 2010)
How to Drive Your Server Crazy
(March, 2010)
Hotel Guests Seek Out Free Breakfasts, Buffets
(Winter, 2010)
Top Restaurant Trends for 2010
(Winter, 2010)
      Do You Have Some News? We welcome submissions that would be of statewide interest, or articles that you would like to share that address trends, forecasts, marketing tips, etc. that pertain to the various segments of our industry. If you have news that we can use, please send information for consideration to Susan Logan, Editor of this newsletter.    
  NH Travel Council
PO Box 3935
Concord, NH 03302-3935


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