- WHITE PAPERS
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.
Time-saving, energy-saving and data-mining are the big equipment stars this year.
If you cut $500 a month in energy expense, that adds an additional profit of $6,000 per annum.
The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.
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.
"Single dose" technology innovation has huge opportunities for application to the restaurant industry and it will save costs.
Paper towels can be costly, messy and environmentally unfriendly.
Owner/operator/consultant Michael Shepherd believes mid-sized and smaller systems will need a long time to recover from big chains' deep discounting.
New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.
The top trends of 2012 will carry into the new year.
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...
Consumer disconnects can only be remedied through education, and marketing familiar terms is essential.
Does your company have the ability to make the consumer feel safe?
Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.
There is a plethora of websites that produce QR codes for URLs quickly, easily and at no cost.
Alec Frisch, vice president & general manager, Foodservice Division at Georgia Pacific, discusses the company's latest innovations for restaurant operators.
The inaugural Top 100 Movers & Shakers features a ranking of the top concepts, leaders and trends in the $38 billion pizza segment.
Social media, mobile and point-of-sale trends have evolved.
The products were chosen based on innovation and their impact on operations.
NYC pizzeria has embraced "green" from the toppings to the restaurant to the box.