Preparation & Recovery for Flood Situations

Flooding can occur after heavy rains or when rivers and streams rise quickly. Large areas can flood in a short time, interrupting power and damaging property. The resulting floodwater may damage records, equipment, and food inventory, as well as cause structural damage.

Type: Special Report

Sponsor: The Steritech Group




Cafesano Successfully Expands with Help from Table Tracker

Cafesano is a casual Italian and Mediterranean Bistro with two Northern Virginia locations. Since 2005, Cafesano has provided guests with recipes that prove "great taste" and "good for you" can describe the same dining experience!

Type: Case Study

Sponsor: Long Range Systems




White Paper: Guidelines for Response to Vomiting and Diarrheal Incidents in Foodservice Establishments

It only takes a few enteric virus particles to infect an individual.

Type: White Paper

Sponsor: The Steritech Group


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FEATURES


NRA 2017 in photos: Editors share top highlights

The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.

Biju's Little Curry CEO gives tips on how to win big with retail partnerships

Biju Thomas, founder of Biju's Little Curry Shop, discussed how he successfully partnered to open inside Whole Foods.


The plant-based burger that 'bleeds' like rare beef

It bleeds on the plate like a rare-cooked beef burger, tastes like a patty of ground beef but is produced with a mere sliver of the resources used to produce cow-based meat. It's the Impossible burger and it makes its chain debut today.

Getting 'granular' about restaurants' many possible uses for whole grains

It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.

Part 2: The pain and the glory of getting REAL

Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.

The case for sustainability: 4 considerations for restaurants

All too often businesses, including restaurants, take an incomplete view of what sustainability entails and the investment necessary to generate a strong ROI. Restaurant owners and operators are increasingly looking at sustainability as a value proposition – and rightfully so.

Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

What is your restaurant's carbon footprint?

Countries and companies across the globe are making climate change high on their agenda.

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.

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.

Fast Casual releases 2012 Top 100 Movers & Shakers

The Fast Casual Top 100 Movers & Shakers ranks the top concepts, people, technology, menu and innovation trends that impacted the segment in 2011.

Coffee chains ramp up cup recycling efforts

Starbucks' third annual Cup Summit features Tim Hortons' participation, focuses on existing challenges in achieving 100-percent recycled goal.

EVOS co-founder discusses being healthy before it was trendy

Burger joint eyeing expansion through nontraditional units.

Are you serving flexitarians?

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you? The...

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Going Green concepts, applications and programs on Fast Casual.

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