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Eric Stoessel

Eric Stoessel

Editor-in-Chief, Penton

Latest from Eric Stoessel

New flavors drive differentiation and repeat business New flavors drive differentiation and repeat business

byEric Stoessel

Nov 7, 2013

2 Min Read

Beer still favorite drink, but tastes are changing Beer still favorite drink, but tastes are changing

byEric Stoessel

Nov 7, 2013

3 Min Read

All from Eric Stoessel

Restaurant Marketing

Pizza brings couple together; company brings pizza to wedding

Pizza brings couple together; company brings pizza to wedding

byEric Stoessel, Editor-in-Chief

Crisis averted: Sriracha shutdown on hold

Crisis averted: Sriracha shutdown on hold

byEric Stoessel, Editor-in-Chief

Consumer Trends

Score big by offering the right football foods

Score big by offering the right football foods

byEric Stoessel, Editor-in-Chief

Gallery: Riding along with Sage

New Restaurants

Gallery: Riding along with Sage

Gallery: Riding along with Sage

byEric Stoessel, Editor-in-Chief

New Restaurants

Urban Farmer: On the ground in Cleveland

Urban Farmer: On the ground in Cleveland

byEric Stoessel, Editor-in-Chief

New Restaurants

Urban Farmer: Sowing the seeds

Urban Farmer: Sowing the seeds

byEric Stoessel, Editor-in-Chief

New Restaurants

Follow Sage Restaurant Group's latest project

Follow Sage Restaurant Group's latest project

byEric Stoessel, Editor-in-Chief

Restaurant Finance

Shutdown hasn't derailed economy yet, but default would

Shutdown hasn't derailed economy yet, but default would

byEric Stoessel, Editor-in-Chief

7 ways to make your beverage business more profitable

7 ways to make your beverage business more profitable

byEric Stoessel, Editor-in-Chief

Restaurant Finance

Forecast sales by studying previous tip levels

Forecast sales by studying previous tip levels

byEric Stoessel, Editor-in-Chief

Consumer Trends

Increase lunch sales by offering grab-and-go options

Increase lunch sales by offering grab-and-go options

byEric Stoessel, Editor-in-Chief

A look inside Kumi Japanese Restaurant + Bar

New Restaurants

A look inside Kumi Japanese Restaurant + Bar

A look inside Kumi Japanese Restaurant + Bar

byEric Stoessel, Editor-in-Chief

New Restaurants

Eat Index: Las Vegas

Eat Index: Las Vegas

byEric Stoessel, Editor-in-Chief

Consumer Trends

Traffic report: Casual dining stops free fall

Traffic report: Casual dining stops free fall

byEric Stoessel, Editor-in-Chief

Consumer Trends

Small plates still a big hit

Small plates still a big hit

byEric Stoessel, Editor-in-Chief

New Restaurants

Lasco still flying high 10 years after Tasting Room debuts

Lasco still flying high 10 years after Tasting Room debuts

byEric Stoessel, Editor-in-Chief

Consumer Trends

Study: Consumers still demand value, but it's not all about price

Study: Consumers still demand value, but it's not all about price

byEric Stoessel, Editor-in-Chief

A look inside Table 301 Restaurant Group

New Restaurants

A look inside Table 301 Restaurant Group

A look inside Table 301 Restaurant Group

byEric Stoessel, Editor-in-Chief

Create positive customer reactions, Bar Rescue star advises

Create positive customer reactions, Bar Rescue star advises

byEric Stoessel, Editor-in-Chief

Michael Kramer: South Carolina in my mind

Michael Kramer: South Carolina in my mind

byEric Stoessel, Editor-in-Chief

Policy & Regulation

Passion for learning inspires outstanding service at Eastern Standard

Passion for learning inspires outstanding service at Eastern Standard

byEric Stoessel, Editor-in-Chief

Policy & Regulation

Be ready to answer $15-an-hour pay questions

Be ready to answer $15-an-hour pay questions

byEric Stoessel, Editor-in-Chief

New Restaurants

Red Dog Ice House capitalizes on fracking

Red Dog Ice House capitalizes on fracking

byEric Stoessel, Editor-in-Chief

Consumer Trends

Shocking! Consumers want to indulge when dining out

Shocking! Consumers want to indulge when dining out

byEric Stoessel, Editor-in-Chief

New Restaurants

The coolest multiconcept companies in the land

The coolest multiconcept companies in the land

byMichael Sanson, Eric Stoessel

Consumer Trends

Consumers still craving better burgers

Consumers still craving better burgers

byEric Stoessel, Editor-in-Chief

7 tips for making better sausage

7 tips for making better sausage

byEric Stoessel, Editor-in-Chief

Photo Gallery: Signature pizzas from the leading fast-casual pizza concepts

Photo Gallery: Signature pizzas from the leading fast-casual pizza concepts

Photo Gallery: Signature pizzas from the leading fast-casual pizza con

byEric Stoessel, Editor-in-Chief

Restaurant Operations

6 steps to sustainability

6 steps to sustainability

byEric Stoessel, Editor-in-Chief

Restaurant Technology

Social media provides real-time customer service

Social media provides real-time customer service

byEric Stoessel, Editor-in-Chief

Restaurant Marketing

Apps that can help your ops

Apps that can help your ops

byEric Stoessel, Editor-in-Chief

The anatomy of a fast-casual pizzeria

The anatomy of a fast-casual pizzeria

The anatomy of a fast-casual pizzeria

byEric Stoessel, Editor-in-Chief

Policy & Regulation

Salaries climb as industry strengthens

Salaries climb as industry strengthens

byEric Stoessel, Editor-in-Chief

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