Panera, Chipotle set sustainability standards by starting small, thinking big

by Alicia Kelso — Editor, QSRWeb.com

The biggest opportunities to save come with packaging and waste initiatives.

Is it possible to deliver fine dining experience for $10?

by Brenda Rick Smith — Editor, Networld Media Group

Frank Klein, CEO of Asian Box, thinks it's possible. The Asian concept sources sustainable ingredients, makes its own sauces and butchers its own meat.

Reducing food waste can improve the bottom line and the environment

by Brenda Rick Smith — Editor, Networld Media Group

A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with…

Greener planet, more green in the pockets

by Brenda Rick Smith — Editor, Networld Media Group

Au Bon Pain reduced its carbon footprint, looks to shave up with 13 percent off its energy bill by monitoring and analyzing its energy usage.

Burger Lounge CEO: Almost any food type can be 'fast casualized'

by Brenda Rick Smith — Editor, Networld Media Group

J. Dean Loring believes the 'better burger' bubble is here.

Federal Donuts hopes to kickstart 'radical' hospitality with partnership

by Brenda Rick Smith — Editor, Networld Media Group

If Rooster Soup Co.'s crowdfunding effort gets off the ground, its profits will be donated to helping those in need.

Panera commits to ‘clean ingredients’ by 2016

by Alicia Kelso — Editor, QSRWeb.com

The bakery-cafe chain is on a 'mission to help fix a broken food system.'

5 ways restaurants can embrace sustainable packaging

If customers believe you are irresponsible in sourcing your packaging, they may cease to give you their business.

NRA: Embracing technology, menu trends key in 2014

by Cherryh Cansler — Editor, FastCasual.com

The industry will employ 13.5 million in 990,000 units, and restaurant job growth will outpace the overall job growth rate.

A look into the menu crystal ball: Top 3 trends of 2014

Why eggs, tea and local produce will grab the spotlight.

Restaurant Trend Mashup: What to expect in 2014

by Cherryh Cansler — Editor, FastCasual.com

Experts discuss how restaurants should embrace this year's food, marketing and technology trends.

How restaurateurs' decisions, actions will affect Earth's future

Restaurants can showcase sustainability efforts to entice customers.

Will the falafel be fast casual's next big thing?

by Cherryh Cansler — Editor, FastCasual.com

Arianne and Scott Bennett say consumers will embrace unique food if presented to them correctly.

Marketing 101: Why emotion is better than promotion

To build loyalty and connect with today's consumers promotion has to be built around a system of beliefs and values.

Commentary: 4 tips for designing seasonal menus

Restaurants must feature menus that display what Mother Nature has to offer all year long.

NRA Show '13: Energy-efficient equipment proves its ROI

by Alicia Kelso — Editor, QSRWeb.com

Time-saving, energy-saving and data-mining are the big equipment stars this year.

12 ways energy savings can improve profitability

Cutting $500 a month in energy expenses adds adds an additional profit of $6,000 per annum.

Time for restaurants to 'Get REAL'

by Cherryh Cansler — Editor, FastCasual.com

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that…

Plenty of 'Hot' and 'Cool' at NAFEM '13

by Alicia Kelso — Editor, QSRWeb.com

New products featured at this year's show included labor and energy-efficient features, food safety characteristics, life cycle costs and more.

NRA releases 2013 culinary forecast

by Alicia Kelso — Editor, QSRWeb.com

The top trends of 2012 will carry into the new year.