In a world, where customers are demanding that restaurants use ethically produced, sustainable and healthful ingredients, supply chain management has grown in its importance. Here, two successful brands discuss how they learned to pay adequate respect to this side of their operations.
For many restaurants, the holiday season bustles with promotions, parties and gift card sales. But amid the season's cheer, restaurants must account for these gift cards properly.
The focus on food safety throughout the nation's food supply chain is at all-time high. Between consumer health issues brought about by the ingestion of unsafe products, and the outbreak of diseases that impact the food supply, it's imperative that operators continue to focus on protecting the lives and health of their guests.
If you’re asking yourself how your industry, company and operators can get ahead of scheduling reforms, consider the following steps.
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.