- WHITE PAPERS
Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.
Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.
Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.
By Autumn Manning, CEO of YouEarnedIt A recent Restaurant Opportunities Centers study revealed that the lack of benefits and flexible days off is a pervasive problem for those who work in restaurants. These people are often in school, balancing a...
All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI. Restaurant owners and operators are increasingly looking at sustainability as a value proposition – and rightfully so.
The CEO of the Humane Society of the United States discusses why he believes that restaurant brands embracing animal exploitation will lose cusomers.
When a social movement as powerful as the one rising forth for the humane treatment of animals in our food chain creates an opportunity to nurture that good will, the smart executive will not only embrace it, but will help lead the way.
Sustainability and technology were two hot topics this year as a variety of sessions discussed both topics, and a multitude of vendors presented products to help restauranteurs tackle sustainability or to use technology to enhance their customer experiences.
Before you make the leap to a greener restaurant, here are five important things you should know.
While restaurant owners and operators can try to pass price increases to customers, recent media reports suggest that although consumers are willing to pay more for cage-free eggs at the grocery store, they are less likely to pay more for them at a restaurant.
Countries and companies across the globe are making climate change high on their agenda.
Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
Switching into fast casual dining requires more than getting food to the table quicker. It demands new strategies from menu decisions to customer experience elements.
Establishing a 'cult' philosophy in building a robust brand culture isn't a bad thing. In fact, it's one of several valuable and viable approaches.
Tastes and trends in food change and evolve rapidly. What may have been an innovative concept last year may be exactly the wrong one now.
Chains have taken on a Greener Corporate Responsibility clause.
As any business owner knows the location decision can sink the business or be the foundation of initial success and growth. But it involves much more than negotiating a lease or property purchase.
Strategic and profitable growth for today's restaurants, quick service eateries and retailers is a comprehensive endeavor. But it's doable and the number one tip to getting a foundation built is to jump in and start making it happen.
Caught in a vise, squeezed from one side by cut-throat competition and rising consumer demands — particularly those of the millennial generation, and from the other by increased costs and supply chain complexity, restaurant chains are pressured as never before to manage volatility and maximize profits.