McDonald's Spain to use Marine Stewardship Council-certified tuna

Following a global commitment to sustainable fishing practices, McDonald's Spain will be the first restaurant chain to include Pacifical skipjack tuna certified by the Marine Stewardship Council on its national menu.


Raising the bottom line: Why restaurants should reduce packaging footprint, increase recycling

New advances in technology and a more general awareness of the sustainability movement has resulted in a greater emphasis on the social-responsibility aspect of re-use, recycling and reducing food waste.

4 for 15: 4 speakers, 15 minutes each, limitless knowledge

Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.

Navigating the crossover: Fast casualization of the restaurant industry

Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.

Building the brand culture: It’s all about empowering employees

Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.

FCES15: Stay on trend with the latest food trends

Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.

6 practices of a 'really, truly, green restaurant'

Chains have taken on a Greener Corporate Responsibility clause.

FCES15: Real estate decision requires lots of homework, data insight

As any business owner knows the location decision can sink the business or be the foundation of initial success and growth. But it involves much more than negotiating a lease or property purchase.

Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

Are you following the 12 dos and don'ts of restaurant financing?

Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.

Why sustainable packaging is a 'must have' for restaurant success

Two food trends are proof that restaurants must embrace sustainability in packaging.

See More »


Wendy's adopts 'Supplier Code of Conduct'

Wendy's announced the public release of its Supplier Code of Conduct, which takes into account the current best practices and standards of Wendy's supply chain and also identifies future aspirations to encourage continuous improvement in a meaningful way.

Report: Sustainability top trend in foodservice packaging

The Foodservice Packaging Institute's 2015 Trends Report reveals foodservice operators are looking for environmentally friendly packaging and customization techniques to differentiate products.

Taco Bell to serve cage-free eggs in all US restaurants

Taco Bell announced that 100 percent of its more than 6,000 U.S. corporate and franchise-owned restaurants will exclusively serve cage-free eggs by Dec. 31, 2016.

Lighting company helping QSRs cut energy use, costs with LED lighting

BioStar Lighting recently entered the quick service restaurant market as a result of their recent partnership with NET Lighting.

Friends of the Earth applauds Subway's plan to eliminate antibiotics in meat supply

Friends of the Earth is happy Subway will eliminate antibiotics use in its chicken by next year and in all U.S. meat supplies within nine years.

SCA launches drive-thru napkin dispenser in North America

SCA, the producer of the Tork brand of away-from-home professional hygiene products, announced the launch of the Tork Xpressnap Drive Thru Napkin Dispenser.

Foodservice Packaging Institute releases resource guides on foodservice packaging

The Foodservice Packaging Institute released a set of free resource guides designed to provide accessible, factual information on foodservice packaging

McDonald's to serve its first organic burger

Germans will be able to try McDonald's organic-beef burger Oct. 1.

New filters promise to 'lower water costs, reduce kitchens' carbon footprint'

Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving clean technology.

NatureWorks to sponsor NRA compost program

The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.

Dunkin' Brands details sustainability efforts in latest report

The report outlines Dunkin' Brands' commitment to sustainability efforts to meet the needs of its franchisees, employees and guests.

Changing menus prove new consumer attitudes

AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.

McDonald's commits to ending deforestation

The commitment is part of McDonald's Global Sustainability Framework efforts, encompassing all of the company's products.

7,000 lbs of food waste a month diverting to compost, White Castle says

White Castle intends to divert more than 7,000 pounds of food waste per month to a commercial compost facility in Shakopee, Minnesota.

EnviroPure receives NRA innovation award, expected to save restaurants 400 gallons of water a day

Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the Kitchen Innovations Award for its new EnviroPure ozone recirculation option.

See More »

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.