Features, News & Blogs
What else can I get you?If you're like most operators, you'll be making some changes to your menu in the coming months. According to the Wall Street Journal, Applebee's has revamped about 80 percent of its menu over the past two years, while more than half of T.G.I. Friday …
Are you serving flexitarians?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 …
How company culture drives organic food innovationCan new food product innovation be driven through changing the corporate culture? Yes ... if it's the right cultural change. I am writing this blog after spending a week inside the corporate headquarters of Organic Valley Foods in La Farge, Wisc …
A sea changeOn 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 …
Planning store layouts? Consider the recycling and composting trendAs 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 …
Top 10 food product innovation workshop requests What new food and beverage product innovation workshops would research chefs and food technologists most like to attend? This question was recently posed to almost 800 research chefs and food technologists in a survey sponsored by The Food …
Making the right choice from the single-use ‘menu’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 …
I’d like the ‘green’ packaging pleaseI'm often asked by foodservice operators and consumers: What sustainable single-use foodservice products should I use to serve food and beverages? Which products are the greenest? The short answer is that there isn't an easy, one-size-fits-all …
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 …
NRA: Consumers want local sourcing and healthy menu choicesThe National Restaurant Association partnered with the American Culinary Federation to get a pulse on consumer trends for 2012, with top demands revolving around "local" and "healthy" concepts. Specifically, the top five attributes consumers will …
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Embracing sustainability best practices can be a great way to differentiate your restaurant. Look here for ideas to attract the growing number of consumers who prefer to spend their money with businesses that demonstrate social responsibility.

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