Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

NRA Show '13: Energy-efficient equipment proves its ROI

by Alicia Kelso — Editor, QSRWeb.com

Time-saving, energy-saving and data-mining are the big equipment stars this year.

Yum! Brands social responsibility report focuses on nutrition, sustainability

by Alicia Kelso — Editor, QSRWeb.com

The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.

Time for restaurants to 'Get REAL'

by Cherryh Cansler — Publisher, FastCasual.com

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that…

Want to reduce operational costs and waste? Start in the restroom

Paper towels can be costly, messy and environmentally unfriendly.

Plenty of 'Hot' and 'Cool' at NAFEM '13

by Alicia Kelso — Editor, QSRWeb.com

New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.

National Restaurant Association predicts 2013 menu trends

by Alicia Kelso — Editor, QSRWeb.com

Locally-sourced meats and produce and children's nutrition continue to be big focuses for restaurants.

LYFE Kitchen transforming the way the world sees organic

New restaurant concept aims at sustainability, responsibly grown and sourced materials.

McDonald's previews technology features at Olympic restaurants

In anticipation of large crowds, the flagship McDonald's includes seating for 1,500, including 70 seats on a second floor balcony with a view of the Olympic…

Commentary: McDonald's Skinner retiring with strong legacy in place

by Alicia Kelso — Editor, QSRWeb.com

CEO's list of accomplishments includes reimaged restaurants, McCafé launch.

NRA Show 2012: A display of industry growth

by Alicia Kelso — Editor, QSRWeb.com

Social media, mobile and point-of-sale trends have evolved.

Kitchen Innovations winners tout energy savings

The products were chosen based on innovation and their impact on operations.

More restaurant chains aiming for green certification

by Alicia Kelso — Editor, QSRWeb.com

CEO of Green Restaurant Association talks about the spike in environmentally-friendly efforts throughout the past few years.

NRA: Consumers want local sourcing and healthy menu choices

by Alicia Kelso — Editor, QSRWeb.com

The association's 2012 Restaurant Industry Forecast predicts modest sales and employment growth.

McDonald's named a top global brand for 'consumer responsiveness'

by Alicia Kelso — Editor, QSRWeb.com

Interbrand's methodology factors in financial performance, role of the brand and brand strength.

Restaurants embracing demand for scratch cooking

Despite increased need for skilled labor and equipment, adding pure and real ingredients is worth it.

Subway continues commitment to Eco Restaurant model

by Alicia Kelso — Editor, QSRWeb.com

Sandwich chain now has 14 green units open, with more on the way.

Getting an ROI out of true sustainability

by Alicia Kelso — Editor, QSRWeb.com

Truitt Brothers Inc. examines how operators can fulfill consumer demand for sustainability while focusing on the bottom line.

Coffee chains ramp up cup recycling efforts

by Alicia Kelso — Editor, QSRWeb.com

Starbucks' third annual Cup Summit features Tim Hortons' participation, focuses on existing challenges in achieving 100-percent recycled goal.

It is easy, being green: Tips to make a restaurant eco-friendlier

Customers not only prefer restaurants that embrace eco-friendly elements, they're also starting to expect such efforts.