McDonald’s Franchisee Cuts Waste Costs 23%

Cass Information Systems is a national leader in helping organizations control their waste costs. With specialized technology, hundreds of clients and many years’ experience developing deep domain expertise, Cass is saving its clients millions in waste removal costs and taking away the unwanted burden of waste service management.

Type: Case Study

Sponsor: Cass Information Systems




Truly Regal: Our Tilapia Live Up To Our Name As The Finest In The World

As the #1 producer of all-natural tilapia, we are committed to raising our lake-grown fish from hatch to harvest in the healthiest, most environmentally supportive way possible.

Type: White Paper

Sponsor: Regal Springs Trading Company




5 Ways to Optimize Waste Service Levels

If you manage waste hauling vendors, see how to maximize service levels without spending more.

Type: White Paper

Sponsor: Cass Information Systems


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FEATURES


Cowboy Chicken, Elevation Burger execs: Pay supply chain due respect or pay consequences

In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.

Are you accounting for those holiday gift cards correctly?

For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.

3 steps to choose the right technology

We all know that the amount of investment capital flowing into the food tech space has led to a virtual saturation of new restaurant technology in everything from online ordering systems to self-monitoring ovens, and even a burger-making robot. Here is a three-step process to help choose which technology is right for a growing business.

3 steps to better restaurant food safety

The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.

3 ways to navigate employee-scheduling reform

If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.

Part 2: The pain and the glory of getting REAL

Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.

Part 1: Why more restaurants are getting REAL

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

Yum! shareholders turn up the volume on demand for antibiotic-free meat

Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.

3 types of rewards to increase employee satisfaction

By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...

The case for sustainability: 4 considerations for restaurants

All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI. Restaurant owners and operators are increasingly looking at sustainability as a value proposition – and rightfully so.

Humane Society CEO: Customers prefer restaurants that show compassion to animals

The CEO of the Humane Society of the United States discusses why he believes that restaurant brands embracing animal exploitation will lose cusomers.

How embracing humane animal practices enhances profits

When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good will, the smart executive will not only embrace it, but will help lead the way.

NRA 2016 focuses on sustainability, technology

Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

5 considerations before going green

Before you make the leap to a greener restaurant, here are five important things you should know.

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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.

NEWS