How Arby's turned on energy efficiency without turning off customers

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Environmental sustainability matters now more than ever, and with states like California entering their fourth year of record breaking drought conditions, no stone for conservation will go unturned.

FEATURES


Does your menu reflect this year's top menu change?

Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”

Picture perfect GMO fruit can reduce food waste

Applying this new genetic engineering will allow farmers to use more of what they harvest – which should reduce overhead food costs to the average consumer and provide more affordable apples to people around the world that are poor.

Saving energy with employee engagement: Strategies for restaurants

What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.

Does your restaurant have a 'water issue'?

With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.

A look at NRA 2015

About 60,000 foodservice providers and operators met this week in Chicago for NRA 2015.

5 eco-friendly trends radically transforming foodservice

Restaurants are going green and implementing sustainable practices to conserve energy and provide healthier offerings. As restaurants race toward trends the millennial generation embraces, environment- and animal-friendly initiatives are picking up speed.

Simple solutions to minimizing food waste

Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.

Waste not, want not, profit more

In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.

Is your restaurant green?

Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.

MAD Greens: Less food miles equals better taste

Local sourcing is paying off for the salad concept, which is set to nearly double in size in 2015.

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NEWS


The Melt expands to Colorado with five new locations

The fast casual restaurant is opening stores in another state for the first time since its inception.

Vitaligent, GE Capital spend $11M to buy Jamba Juice units

GE Capital allotted $11 million for Vitaligent to acquire 77 Jamba Juice Units

Tijuana Flats partners with AUA Equity

The fast casual Mexican restaurant’s parent company, Tijuana Flats Holdings, has partnered with AUA Private Equity Partners.

New filters promise to 'lower water costs, reduce kitchens' carbon footprint'

Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving clean technology.

NatureWorks to sponsor NRA compost program

The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.

Changing menus prove new consumer attitudes

AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.

EnviroPure receives NRA innovation award, expected to save restaurants 400 gallons of water a day

Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the Kitchen Innovations Award for its new EnviroPure ozone recirculation option.

Robeks debuts sustainable maple water smoothies for hydration and health

L.A.-based Robeks Fresh Juices and Smoothies debuted three new Fitness Smoothies made with maple water, specialty water extracted from the raw sap of maple trees.

Starbucks to unveil decade-long research benefiting 'more than a million farmers' globally

In collaboration with the Costa Rican Coffee Institute, the company will release a decade of agronomy research available for commercialization.

11% mortality rate of cage-free hens not solely due to cage-free housing, WAP says

By going cage-free, food businesses can also stay at the forefront of market trends, since several major corporations – including Burger King, Starbucks, Aramark, and Unilever – have proactively committed to transition to sourcing only cage-free eggs over the next several years.

Coalition for Sustainable Egg Supply hen housing study found 'trade-offs' for each system

'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed differently.'

Bake-at-home pizzeria sources local, organic ingredients

New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21.

New eco filter to help restaurants earn green certification, save on gas bills

Next Step Living, provider of home energy solutions in the Northeast, today announced it is entering the commercial energy-efficiency market by launching the Eco Thermal Filter System designed to help restaurants save on gas bills.

Papa John's, Quizno's, Wendy's cited among brands with poorest sustainability practices

As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and Opportunity 2015: Environmental Progress and Challenges in Food, Beverage, and Consumer Goods Packaging."

Taziki’s earns REAL certification

The Mediterranean concept is the first national franchise to earn the certification for nutrition and sustainability.

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Embracing sustainability best practices can be a great way to differentiate your restaurant. Look here for ideas to attract the growing number of consumers who prefer to spend their money with businesses that demonstrate social responsibility.