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...

The sustainability playground: consumer fatigue

Consumer disconnects can only be remedied through education, and marketing familiar terms is essential.

The Sustainability playground: consumer drivers

Does your company have the ability to make the consumer feel safe?

The sustainability playground: sustainability defined

Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.

The QR Code – A cheap, green, effective marketing tool for pizza operators

There is a plethora of websites that produce QR codes for URLs quickly, easily and at no cost.

NRA 2012: Georgia Pacific Professional

Alec Frisch, vice president & general manager, Foodservice Division at Georgia Pacific, discusses the company's latest innovations for restaurant operators.

PizzaMarketplace launches Top 100 Movers & Shakers

The inaugural Top 100 Movers & Shakers features a ranking of the top concepts, leaders and trends in the $38 billion pizza segment.

NRA Show 2012: A display of industry growth

Social media, mobile and point-of-sale trends have evolved.

Kitchen Innovations winners tout energy savings

The products were chosen based on innovation and their impact on operations.

Green spotlight on... Pizza by Certe

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

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