National Restaurant Association adds of SVP of Strategic Alliances

The National Restaurant Association today announced the hiring of Jeffrey Calore as senior vice president of Strategic Alliances.

FEATURES


Panera, Chipotle set sustainability standards by starting small, thinking big

The biggest opportunities to save come with packaging and waste initiatives.

A case for produce management

Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.

Greener planet, more green in the pockets

Au Bon Pain reduced its carbon footprint, looks to shave up with 13 percent off its energy bill by monitoring and analyzing its energy usage.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

New guide caters to restaurateurs, retailers looking to boost income with ATMs

'How to Profit from ATMs: A Guide for Retailers and Restaurateurs' delivers 40 pages packed with essential information about the business of owning, operating and earning revenue from ATMs.

A lesson for educational foodservice operators

How educational foodservice operators can gain a more transparent view of their costs and control of all purchasing cost factors.

Does China expose the concept of Quality Fade in QSR food products?

The tendency of major QSR brands to stick with longtime suppliers exposes a false sense of security with faulty supplier partners.

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.

How corn affects food prices

Corn prices were up 13 percent in the first six weeks of 2014 which will adversely affect the price of many of the foods you stock in your restaurant.

Salata’s growth driven by consumer demand for clean eating

Guests also want more vegetarian proteins, such as quinoa, tofu and falafel, as well as sauces and spices.

See More »

NEWS


Restaurant Canada feathers ruffled by government's lack of transparency on chicken pricing

Restaurants Canada is calling on a government commission to be more transparent as it investigates the cost of production formula used in setting the price of Ontario chicken.

Consolidated Concepts adds two senior supply chain executives

Wade Winters is joining Consolidated Concepts as vice president of Supply Chain, and Joni Miller is joining as director of Supply Chain.

Culinary Software Services releases Cheftec Xt4

Culinary Software Services recently released ChefTec xt4, featuring simplified entry of Hazard Analysis & Critical Control Points information, a new EDI interface with FreshPoint and improved interfaces.

Mediterranean Brands receives foodservice innovation award

Falafel Scoop and Go was awarded third place finish in the foodservice category at the Prepared Foods- New Products Conference.

Jamba Juice, Hamilton Beach enter licensing agreement

Hamilton Beach will develop, market and sell Jamba Juice appliances at select retailers throughout the United States and Canada.

Startup aimed at helping restaurants pay suppliers on single platform

Sourcery, a San Francisco-based startup that helps restaurants, caterers and corporate kitchens to order and pay for food from local suppliers on a single platform, raised $2.5 million in seed funding from angel investors.

Henny Penny announces leadership and structural changes

Henny Penny has announced several leadership changes and an organizational restructuring.

Expert urges operators to plan 2015 purchasing now

A purchasing forecast should clearly define the components that drive commodity prices, including geopolitical events, weather, planted acres of farmland, crop yields and changes in the import/export market, among other factors.

Wixon Foodservice Group adds new beverage mixes

The Wixon Foodservice Group has introduced new beverage mixes that can be used for hot, cold, alcoholic or nonalcoholic drinks and can be customized across all dayparts, according to a news release. The new offerings include: Café Olé Cappuccino: plain,...

Tyson Food Service rolls out new burger line

Tyson Food Service has announced two additions to its new line of flame broiled burgers and patties. They include: The fully cooked, 2.7-ounce Tyson Burger (81127-928), which cooks down to about the same size as a 4-ounce raw burger after cooking.

Survey launched to track restaurant menu prices

Restaurant supply chain co-op SpenDifference has launched the latest survey in its menu price tracking study program. U.S.

Restaurant Technologies rolls out mini-portable oil solution

Restaurant Technologies Inc. has introduced a new mini-portable oil solution to fit the needs of commercial kitchens that are challenged with the need to haul fryer oil long distances from one kitchen to the next or from the kitchen to...

Kitchen Innovation nominations now being accepted

The National Restaurant Association is now accepting applications for the 2015 Kitchen Innovations Awards – the program's 11th year. According to a news release, the KI Awards recognize foodservice equipment and technology advancements. Winners are demonstrated at the annual NRA Show in May in Chicago in the Kitchen Innovations Pavilion.

Five Guys announces first Glasgow, Scotland location

Five Guys will also introduce the Coca-Cola Freestyle Machine to Scotland.

US Foods rolls out fall products

US Foods is rolling out several new product lines for fall, plus a new game app for diners.

See More »

From kitchen equipment to front-of-house furniture, we'll help you stay on top of the latest trends and considerations when it comes to restaurant supply purchases.