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