Case study: Automated oil management solution reduces costs, increases safety

By implementing the new system, Wild Wing Cafe reduced annual oil use by almost 14,000 pounds and $150,000.

LYFE Kitchen transforming the way the world sees organic

New restaurant concept aims at sustainability, responsibly grown and sourced materials.

NRA Show 2012: A display of industry growth

by Alicia Kelso — Editor, QSRWeb.com

Social media, mobile and point-of-sale trends have evolved.

Kitchen Innovations winners tout energy savings

The products were chosen based on innovation and their impact on operations.

More restaurant chains aiming for green certification

by Alicia Kelso — Editor, QSRWeb.com

Since 2008, the number of Green Certified Restaurants has accelerated significantly.

Chipotle battles new criticism from growers' group

by Valerie Killifer — senior editor, NetWorld Alliance

CIW has challenged major chains before, promoting farm workers' rights.

2012 Top 10 food trends include “heirloom foods”

In addition to the Top 5 food trends for 2012 that I discussed in my previous post, here's my prediction for trend concepts No. 6 through 10.

Chipotle to open second ShopHouse, additional international locations

by Valerie Killifer — senior editor, NetWorld Alliance

Company discusses new HR software program that provides enhanced analytics to target potential new employees.

Getting an ROI out of true sustainability

by Alicia Kelso — Editor, QSRWeb.com

Truitt Brothers Inc. examines how operators can fulfill consumer demand for sustainability while focusing on the bottom line.

Coffee chains ramp up cup recycling efforts

by Alicia Kelso — Editor, QSRWeb.com

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

by Alicia Kelso — Editor, QSRWeb.com

Burger joint eyeing expansion through nontraditional units.

Truitt Bros. Northwest Sustainability Tour highlights menu

by Valerie Killifer — Editor, FastCasual.com

The topic of sustainability has been an elusive one for restaurant operators, who have been inundated in recent years with foodservice buzzwords such as…

NRA 2011: Food safety legislation on the horizon

by Alicia Kelso — Editor, QSRWeb.com

New regulations on imports, locally-grown produce go into effect beginning in 2012.

Farm-to-fork trend inspiring operators

by Kim Williams — Reporter, NetWorld Alliance

As the use of farm-branded ingredients continue to be a growing trend on restaurant menus, farm-to-fork purchasing companies are picking up speed.

2011 provides optimism for restaurant industry

by Alicia Kelso — Editor, QSRWeb.com

Trends will surround healthy, sustainable, local, social and technological components.  

2010: Fast Casual year in review

by Valerie Killifer — senior editor, NetWorld Alliance

Healthcare reform, bankruptcy protection and brand overhauls highlight a year full of the quintessential highs and lows.  

The dos and don'ts of green restaurant marketing

Restaurant sustainability requires reevaluating your operations to find ways to conserve resources and be more efficient. Convey this to customers.

Shades of green

There's a little mudslinging and a lot of confusion surrounding organizations that help restaurants operate more sustainably. So what does each really stand…

Shades of green

There's a little mudslinging and a lot of confusion surrounding organizations that help restaurants operate more sustainably. So what does each really stand…

NRA: Thrust Electric Bikes steal the focus of Conserve Solutions pavilion

The bikes can offer QSR and fast casual concepts a less expensive delivery option.