6 Things That Will Destroy Your Restaurant

Before you hastily put together a restaurant business plan, build a menu with all of your family’s famous recipes, empty your savings account and sign a 10-year lease, take a few deep breaths and read through this guide.

Type: White Paper

Sponsor: TouchBistro


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


6 Principles of Building a Better Audit Program

Learn the 6 principles to consider when building a better audit program.

Type: White Paper

Sponsor: Steritech


Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods


The Gravitational Pull of Fast Casual

This paper takes a closer look at how changing consumer sentiments and expectations gave rise to the star that is fast casual, and how it continues siphoning market share away from quick service and casual dining.

Type: Guide

Sponsor: Long Range Systems


The Top 10 Trendsetting Executives in QSR (2013)

Who are the biggest trendsetters in QSR in 2013?

Type: White Paper

Sponsor: QSRweb.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 Truitt, Truitt Brothers/ Jeff Harvey, Burgerville/ Kate Geagan, Author, Go Green Get Lean at the Fast Casual Executive Summit 2009.

Type: Presentation

Sponsor: Fast Casual Executive Summit


A Taste of Oregon (part 2)

Sharing recipes has long been a way to connect with others. Offering information about what we cook and how to cook it lets people know who we are and what we value. At Truitt Brothers, we are proud of our...

Type: Brochure




A Taste of Oregon

The Oregon in Chicago event, held during the 2012 National Restaurant Association Show, allowed us to showcase top Oregon chefs and local growers to foodservice professionals from across the country. Inside, you’ll find a variety of recipes, created with Oregon ingredients and developed by Oregon chefs.

Type: Brochure




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: Guide




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: Guide




Cash Shortage Control at the POS

An effective cash management program must be significantly more than paying back shortages. Reimbursement of cash shortages fails to address cash handling deficiencies, poor performance, employee discipline and theft. An informal poll was conducted on the internet site, LinkedIn, directed...

Type: White Paper





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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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