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.

Consumers don't know sustainable restaurants, says Hartman Group

But the consumer research group says restaurants can capitalize by playing into consumers' five main purchasing criteria.

Consumers don't know sustainable restaurants, says Hartman Group

But the consumer research group says restaurants can capitalize by playing into consumers' five main purchasing criteria.

Shades of green

There's a little mudslinging and a lot of confusion surrounding organizations that help restaurants operate more sustainably. 

Shades of green

There's a little mudslinging and a lot of confusion surrounding organizations that help restaurants operate more sustainably. 

Seven 'Stealth Health' foodservice strategies

You probably haven't heard of all the "invisible" ways UMass Dining gives students the healthier fast food they want.

Seven 'Stealth Health' foodservice strategies

You probably haven't heard of all the "invisible" ways UMass Dining gives students the healthier fast food they want.

Pizza Executive Summit draws industry leaders

Unique event unites the industry's agenda setters to learn in a dramatically different setting.

Pizza Executive Summit draws industry leaders

Unique event unites the industry's agenda setters to learn in a dramatically different setting.

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