Green spotlight on... Pizza by Certe

NYC pizzeria has embraced "green" from the toppings to the restaurant to the box.

Restaurant chains going green in response to consumer demand

Green Restaurant Association CEO discusses growth in environmentally-friendly efforts throughout the past few years.

Trendy "organic heirloom menu innovation"

Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.

Build great pizza, and they will come

Build good pizza and they will come -- even the U.S. President.

Shining a green spotlight on Pizza Boli's

If you've ever spent time at college, or even crashed for a weekend in a friend's dorm, you'll know that students love their pizza. Case in point, one resourceful student at the University of Maine, with enrollment of 11,500 students,...

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.

Are you serving flexitarians?

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...

NRA 2011: Saving oil and energy one French fry at a time

Jim Anglin, product manager at Henny Penny, talks about the Kitchen Innovation Award-winning PriMelt oil converter.

NAPICS kicks off in Columbus, Ohio

Green, gluten-free among focuses of annual show.

Pizza Trends 2011

Four steps that pizza operators can take to stay on trend.

Local: The ins, the outs and the details

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food.    And with good reason.

Moyer: Remember, 4 on the Door!

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...

Leach: "How we made a healthier pizza"

In the second part of his series, Naked Pizza's Jeff Leach describes how his chain defines a healthier pizza, without going organic. 

A sea change

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%...

Overlooked greener practices that put money back in your concept

These $1-saving habits will automatically put thousands of dollars back into chain restaurants.  

Planning store layouts? Consider the recycling and composting trend

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 compostable items could...

Slideshow: Uno debuts greener prototype

Uno is debuting what it calls a more environmentally friendly prototype in Warwick, Rhode Island.

Making the right choice from the single-use ‘menu’

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...

Should you consider a virtual corporate office?

Here's why the brick-and-mortar office is dying -- and what you should welcome in its place.

Should you consider a virtual corporate office?

Here's why the brick-and-mortar office is dying -- and what you should welcome in its place.

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