Although there is no secret recipe for raising funds to open a business, there are some practices that should always be followed and even more to avoid.
Waste is especially prevalent in restaurants, where diners leave about 17 percent of their food uneaten.
Two food trends are proof that restaurants must embrace sustainability in packaging.
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.
Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
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.
What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.
With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.
About 60,000 foodservice providers and operators met this week in Chicago for NRA 2015.
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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.
The fast casual restaurant is opening stores in another state for the first time since its inception.
GE Capital allotted $11 million for Vitaligent to acquire 77 Jamba Juice Units
The fast casual Mexican restaurant’s parent company, Tijuana Flats Holdings, has partnered with AUA Private Equity Partners.
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.
The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.
AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.
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.
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.
In collaboration with the Costa Rican Coffee Institute, the company will release a decade of agronomy research available for commercialization.
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.
'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.'
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.
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.
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."
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The Mediterranean concept is the first national franchise to earn the certification for nutrition and sustainability.