5 restaurant redesigns to reduce energy costs

For all these energy upgrades, it’s important to think long term and consider the entire life cycle of the technology in question.

Pizza concepts capitalizing on by-the-slice demand, economics

Pizza Hut is aiming to have 15 to 20 Slice Bars open in the US by the end of this year.

Mission Foods leapfrogs competitors with plastic ship boxes

It is not often in the QSR industry, that one decision can positively impact so many touch points in restaurant operations.

2014 Kitchen Innovation winners

More than 20 winners showcased energy-saving, time-saving equipment to help restaurant operators' bottom lines.

A look at some of Yum! Brands' corporate responsibility initiatives

The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.

Are Utah's wood-fired pizza concepts endangered?

Officials claim wood-fired ovens contribute disproportionately to air pollution around the Salt Lake Valley.

Pie Squared resizes the typical pizza joint

The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.

The future of the food industry is closer than ever

Food production technologies are emerging to keep up with overpopulation and climate change concerns.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

NEC debuts latest touchscreen kiosk at NRA

Rich Ventura of NEC Display Solutions demos the company's new touchscreen digital signage kiosks that many restaurants are using to showcase their LEED certification info.  

NRA Show '13: Energy-efficient equipment proves its ROI

Time-saving, energy-saving and data-mining are the big equipment stars this year.

12 tips to help your pizzeria save energy and money

If you cut $500 a month in energy expense, that adds an additional profit of $6,000 per annum.

Yum! Brands social responsibility report focuses on nutrition, sustainability

The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.

Time for restaurants to 'Get REAL'

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that serve healthy, sustainable food.

Can innovation ever hurt your business?

"Single dose" technology innovation has huge opportunities for application to the restaurant industry — and it will save costs.

Want to reduce operational costs and waste? Start in the restroom

Paper towels can be costly, messy and environmentally unfriendly.

Pizza operators advised to throw out expert advice, conventional wisdom

Owner/operator/consultant Michael Shepherd believes mid-sized and smaller systems will need a long time to recover from big chains' deep discounting.

Plenty of 'Hot' and 'Cool' at NAFEM '13

New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.

NRA releases 2013 culinary forecast

The top trends of 2012 will carry into the new year.

Chains itching to cook from scrach: Part 1

About a year ago, in its annual predictions of the hottest hospitality trends, international restaurant consultants Baum + Whiteman warned that the "misuse of words like 'artisan' and 'heirloom' and 'local' will pollute their meaning, especially as chains co-op them...

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