Consumer awareness of food safety and sustainability are at an all-time high, requiring restaurant operators to address the issue of both.
"Tomorrow Never Dies: The Future Landscape of Sustainable Sourcing" addresses the issue of local sourcing; consumer sentiment in regard to sustainability and food safety; and how restaurant operators can better determine if, and on what level, local sourcing is right for them.
Speakers included Miriam Eisenberg, director of technical, regulatory and training services at Ecolab's EcoSure division; Michelle Barry, senior vice president of The Hartman Group; and Vaughan Lazar, co-founder of Pizza Fusion.

Jim 'N Nick's Bar-B-Q EcoView's Green Response
Next Generation Energy Management System Helps Multisite Customer
2010 Fast Casual Summit Presentation: Tomorrow Never Dies
Ingredients to inspire your fall menu
Webinar: The restaurant sustainability cycle: How responsibility translates to quality
Maintaining Safety and Sanitation in Your Bar and Nightclub
Winning the Battle for Food Safety in Restaurants
Handwashing: A Crucial Way to Prevent Foodborne Illness in a Restaurant
Electronic Product Tracking & Traceability Within the Food & Beverage Industry
Preventing the Spread of Norovirus Outbreaks in Restaurants
Going gluten-free: What every restaurant should know [infographic]
Maintaining Safety and Sanitation in Your Bar and Nightclub
Beer Selector Touchscreen Kiosk
2010 Fast Casual Summit Presentation: Intelligence Brief
2011 FCES: Foodservice Beverage Trends Satisfying Our Thirst For Beverages
2010 Fast Casual Summit Presentation: Armed & Dangerous
Three Ways a POS System Can Maximize Restaurant Profits
Case Study: Noodles
2010 Fast Casual Summit Presentation: Tomorrow Never Dies
2011 FCES: Technology Solutions to Drive ROI
Handwashing: A Crucial Way to Prevent Foodborne Illness in a Restaurant
Restaurant Insurance - How to choose the proper coverage and the right policy
2010 Fast Casual Summit Presentation: Tomorrow Never Dies
Streamlining Operations with Precooked Meats
Webinar: Restaurant Crisis Management: How to Protect Yourself During a Foodborne Illness Incident |
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