How Arby's turned on energy efficiency without turning off customers

by Nicole Troxell — Associate Editor, Networld Media Group

Environmental sustainability matters now more than ever, and with states like California entering their fourth year of record breaking drought conditions, no…

The Melt expands to Colorado with five new locations

August 14, 2015

The fast casual restaurant is opening stores in another state for the first time since its inception.

Vitaligent, GE Capital spend $11M to buy Jamba Juice units

August 5, 2015

GE Capital allotted $11 million for Vitaligent to acquire 77 Jamba Juice Units

Does your menu reflect this year's top menu change?

Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”

Tijuana Flats partners with AUA Equity

August 4, 2015

The fast casual Mexican restaurant’s parent company, Tijuana Flats Holdings, has partnered with AUA Private Equity Partners.

New filters promise to 'lower water costs, reduce kitchens' carbon footprint'

July 8, 2015

Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving…

Picture perfect GMO fruit can reduce food waste

by Darrel Suderman — President CEO, Food Technical Consulting

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…

Saving energy with employee engagement: Strategies for restaurants

What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.

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.

A look at NRA 2015

About 60,000 foodservice providers and operators met this week in Chicago for NRA 2015.

NatureWorks to sponsor NRA compost program

May 13, 2015

The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program…

Changing menus prove new consumer attitudes

May 7, 2015

AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.

5 eco-friendly trends radically transforming foodservice

Restaurants are going green and implementing sustainable practices to conserve energy and provide healthier offerings. As restaurants race toward trends the…

EnviroPure receives NRA innovation award, expected to save restaurants 400 gallons of water a day

April 22, 2015

Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the…

Robeks debuts sustainable maple water smoothies for hydration and health

April 20, 2015

L.A.-based Robeks Fresh Juices and Smoothies debuted three new Fitness Smoothies made with maple water, specialty water extracted from the raw sap of maple…

Starbucks to unveil decade-long research benefiting 'more than a million farmers' globally

April 9, 2015

In collaboration with the Costa Rican Coffee Institute, the company will release a decade of agronomy research available for commercialization.

11% mortality rate of cage-free hens not solely due to cage-free housing, WAP says

March 26, 2015

By going cage-free, food businesses can also stay at the forefront of market trends, since several major corporations – including Burger King, Starbucks…

Coalition for Sustainable Egg Supply hen housing study found 'trade-offs' for each system

March 20, 2015

'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed…

Simple solutions to minimizing food waste

by Josh Fischer — Editor, NetWorld

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…

Waste not, want not, profit more

by John Krebs — President, Axis Purchasing

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.