 | After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you … |
 | We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local … |
 | On one day in 2008, more than a half-million volunteers in 100 countries collected 11.4 million items of trash along the world's waterways. What were the top two items collected? They were cigarettes/filters at 28% and plastic bags at 12% of the … |
| As I travel the country, I see more and more operators, universities, airports and hotels collecting recyclables and compostables. If you're planning new stores – or renovating existing ones – think about how collection of recyclable or … |
| Ever stare at a menu for an eternity and still find yourself unable to make a decision? Maybe you weren't sure of your own priorities that day or maybe you simply didn't have enough information. Making the right choice on which cups, plates, bowls … |
| A pilot project has been launched in California to promote energy and water efficiency at restaurants. The project, designed by Demand Management Installation Services (DMIS) and the Food Service Technology Center, an energy efficiency program for … | |
 | A Riverside, Calif., McDonald's restaurant operated by McSpi Inc. turned its Golden Arches green in late 2010 after an extensive remodeling effort aimed to achieve eco-friendly features. The unit was officially certified LEED Gold this week by the U … |
 | McDonald's Corporation has released its 2011 Sustainability Scorecard and reinforced its commitment to mainstreaming sustainability through its collaboration with suppliers, experts and the food industry as a whole. The 2011 Scorecard highlights the … |
 | Subway's unit opening count for August and September was tallied at more than 400, further solidifying the chain as the largest in the world with more than 35,300 locations. Of particular note in this recent report was the number of new "Eco … |
| Throughout August and September, the Subway restaurant chain opened more than 400 new locations in 44 countries, 36 states and seven Canadian provinces. This tally brings the total number of Subway units to just over 35,300 in 98 countries, further … | |
-
Responsible Restaurants: How Operators Can Leverage True Sustainability to Their Advantage
Consumers care about the sources and environmental impact of their food. Operators care about the bottom line. In this guide, sponsored by Truitt Brothers Inc., learn how to satisfy both.Type: GuideSponsored by: Truitt Brothers, Inc. -
2011 Top 100 Movers and Shakers
FastCasual.com's sixth annual review of the restaurant segment's Top 100 movers and shakers takes a look at the brands and innovations leading the industry.Type: GuideSponsored by: FastCasual.com -
Sustainability: A New Track To Profit (Slides)
Sustainability: A New Track to Profit. Industry leaders provide testimony and advice on how to develop a restaurant with proper sustainability. Download the slides from presentations given by: Peter …Type: PresentationSponsored by: Fast Casual Executive Summit -
Canning Green Beans - Ecoprofile of Truitt Brothers Process
This study is an assessment of the environmental impacts of canning green beans at the Truitt Brothers Cannery in Salem, Oregon. It is compared to a hypothetical freezing process at the same location …Type: GuideSponsored by: Truitt Brothers, Inc. -
Four Soft ROI Benefits of Digital Signage in the Restaurant Industry
Digital signage can increase profits, but also it yields benefits that are more difficult to measure. Learn how digital signage can increase customer and employee satisfaction, improve efficiency and …Type: White PaperSource: QSRweb.com
