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Biography

Peter Romeo

Editor at Large

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Peter Romeo is director of digital content of the foodservice group of Winsight Media, with responsibility for the content of Restaurant Business and FoodService Director magazines, RestaurantBusinessOnline.com, and the Restaurant Leadership Conference. The multi-media job caps a 34-year career as a business journalist, including 28 years as a chain-restaurant specialist for such information channels as Nation’s Restaurant News, QSR magazine, and the website of the National Restaurant Association. Romeo’s columns during an earlier stint at Restaurant Business earned him two Jesse H. Neal Awards, business publishing’s equivalent of the Pulitzers. He graduated from New York University in 1979 with honors in history and journalism, and was inducted into Phi Beta Kappa. He resides in the New York City suburb of Port Washington with his wife, Holly Klokis; four rescued greyhounds; and four ne’er-do-well, slightly nervous cats.

Articles by
Peter Romeo

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Leadership

Rosati’s co-founder Fred Rosati dies at 102

The transplanted New Yorker opened his first pizzeria in Chicagoland in 1964.

Financing

Dine Brands stockholders to vote on spinning off IHOP

The Applebee's parent has a proxy resolution calling for the company's two brands to be split.

Delivery and takeout business has more than doubled, but off-premise is generating only about 30%-35% of former sales levels.

Here's the process as it applies to restaurants.

A new program from the North Carolina Restaurant and Lodging Association is offering the funds for immediate relief based on need and longevity.

The move comes after bankruptcy-court supervisors fired CEO Hazem Ouf and CFO Jim Lebs for paying sales taxes without permission.

Staffs have been furloughed, salaries have been cut, and cash has been pooled.

New research shows the impact has been particularly severe for operators in New York—a possible preview of what’s to come in other areas.

The COVID-19 crisis is as much a test of character as it is of financial resilience. And some parties are clearly failing.

For much of March, the threat of COVID-19 grew as the infection spread. On March 11, that problem became very real for thousands of restaurant operators and millions of employees, beginning a 10-day period unlike anything the industry has ever seen. The business may never be the same.

The relief program has been formed by the National Restaurant Association’s Educational Foundation in collaboration with leading industry suppliers.

The 20-unit multiconcept group is turning its restaurants into pop-up markets where it can sell its supplies at a deep discount to consumers and employees.

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