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Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.
What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.
With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.
As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.
By "going green" Sarpino's not only improves its standing with customers, but the brand is able to stay consistent with its gourmet image.
A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.
If you’re one of those people who have great intentions but lack follow through, writing a good business plan is the first major test of your commitment.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.
The biggest opportunities to save come with packaging and waste initiatives.
A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.
For all these energy upgrades, it’s important to think long term and consider the entire life cycle of the technology in question.
Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.
It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.
More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.
The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.
Officials claim wood-fired ovens contribute disproportionately to air pollution around the Salt Lake Valley.
The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.
Food production technologies are emerging to keep up with overpopulation and climate change concerns.