Restaurant chains going green in response to consumer demand

by Alicia Kelso — Editor, QSRWeb.com

Green Restaurant Association CEO discusses growth in environmentally-friendly efforts throughout the past few years.

Trendy "organic heirloom menu innovation"

by Darrel Suderman — President, Food Technical Consulting

Cultivate and grow your plants according to USDA organic certification guidelines to maximize the marketing and great taste appeal of these plants.

Central American chain launches Ecovention's GreenBox

February 29, 2012

In collaboration with manufacturing partner SigmaQ, Ecovention LLC has announced the launch of Telepizza's multifunctional GreenBox Technology Pizza Box.

Green spotlight on Pickleman's Gourmet Café

by Jennifer Wright — CFO, Ecovention, LLC

One operator knows his college-heavy demographic will respond to an eco-friendly pizza box.

Energy efficiency project launched in California restaurants

February 7, 2012

A pilot project has been launched in California to promote energy and water efficiency at restaurants.

NRA: Food costs become restaurant operators' top concern

by Alicia Kelso — Editor, QSRWeb.com

The association's 2012 Restaurant Industry Forecast predicts record sales of $632 billion, a 3.5 percent bump from 2011.

Thoughts for 2012

by Ed Zimmerman — President, pizza.com

Using words like artisanal, heirloom or sustainable will give you a marketing edge.

Pizza Hut listed among top global brands

by Alicia Kelso — Editor, QSRWeb.com

Based on financial performance and brand strength, Pizza Hut was listed as No. 81 on Interbrand’s top 100 global brands of 2011. 

What else can I get you?

by Betsy Craig — pres, menutrinfo.com

Listen to your customers before -- and after -- tweaking your menu options, and teach your staff how to sell something new.

Fast Casual Executive Summit: Just what is sustainability?

Joseph Grove of FastCasual.com speaks with Tamara Barnett, ethnographic research manager for The Hartman Group, about the true meaning of sustainability.

Truitt Bros. co-founder receives 2011 Bounty of Oregon Award

November 8, 2011

Truitt Brothers, Inc. co-founder Peter Truitt will receive the 2011 Bounty of Oregon Award on Nov. 18 at the fifth annual banquet created by the Arnica…

Hobart Center for Foodservice Sustainability offers grant

November 3, 2011

The Hobart Center for Foodservice Sustainability (HCFS), a nonprofit forum supporting the foodservice industry’s drive for sustainable equipment and design, is…

Straw Hat Pizza updates corporate mission with sustainability focus

October 3, 2011

Straw Hat Pizza has updated its corporate mission to include a social responsibility pledge.

Getting an ROI out of true sustainability

by Alicia Kelso — Editor, QSRWeb.com

Truitt Brothers Inc. examines how operators can fulfill consumer demand for sustainability while focusing on the bottom line.

NYC staple Pizza by Certé becomes green certified

September 22, 2011

New York's Pizza by Certé has been designated a 3 Star Certified Green Restaurant by the Green Restaurant Association, a national nonprofit specializing in…

Responsible Restaurants: How Operators Can Leverage True Sustainability to Their Advantage

Consumers care about the sources and environmental impact of their food. Operators care about the bottom line. In this guide, sponsored by Truitt Brothers…

It is easy, being green: Tips to make a restaurant eco-friendlier

Customers not only prefer restaurants that embrace eco-friendly elements, they're also starting to expect such efforts.

SCA napkin line earns sustainability certification

August 15, 2011

SCA, a global hygiene company and makers of the Tork brand of away-from-home (AFH) paper products, has attained certification on its line of napkins from the…

Marketing sustainability: A consumer-centric approach

by Valerie Killifer — senior editor, NetWorld Alliance

August 15, 2011

Eighty-nine percent of consumers in the United States are participating in the world of sustainability, according to new research from The Hartman Group.

Truitt Bros. Northwest Sustainability Tour highlights menu

by Valerie Killifer — Editor, FastCasual.com

The topic of sustainability has been an elusive one for restaurant operators, who have been inundated in recent years with foodservice buzzwords such as…