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NRA: Food costs become restaurant operators' top concern
The association's 2012 Restaurant Industry Forecast predicts record sales of $632 billion, a 3.5 percent bump from 2011.February 1, 2012
 | I took a break from my usual every two-week blog to observe the scene. This time of year SME's (Subject Matter Experts) predict trends based on their view of the market. I have read quite a few and did my own survey. Last year at this time, I made … |
 | 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 … |
 | 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 … |
 | The first time I heard Richard Young – the director of education for Pacific Gas and Electric's Food Service Technology Center – say, "You want to save on refrigeration? Just remember 4 on the door," it instantly sunk in. This catch … |
| It continues to amaze me that in 2007, when I made the transition from running restaurants to helping restaurateurs run their businesses in more sustainable ways, the green movement in the foodservice industry was essentially still in its infancy … |
 | On 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 … |
| As 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 … |
| 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'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 … |
| While the U.S. restaurant industry is expected to grow this year, operators remain challenged by food costs, building and maintaining sales volumes and the economy. This list of concerns has shifted slightly since 2009, when the top concern was the … |
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Webinar: The restaurant sustainability cycle: How responsibility translates to quality
Join two experts in the field as they answer questions for the restaurant industry about sustainability.Type: WebinarSponsored by: Truitt Brothers, Inc. -
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: GuideSponsored by: Truitt Brothers, Inc. -
Pizza Executive Summit 2011: What's Hot in Healthful Living
In this presentation, the topics of discussion include a focus on consumer health, flavor trends, obesity, allergens and menu labeling.Type: PresentationSponsored by: Pizza Executive Summit -
Profiting with Pizza Toppings
A complete guide to pizza toppings and their impact on operations, including trends, tastes, cost, usage and marketing.Type: GuideSponsored by: Burke Corporation -
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: GuideSponsored by: Truitt Brothers, Inc.
