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sustainability

Food

A new generation of upgraded kids' menus plays to parents, but they're getting Gen Alpha to hit the 'like' button

 By Patricia Cobe on Mar. 29, 2024

While many fast-food chains stick to old-school kids’ fare, there’s a recent surge among fast-casual and full-service restaurants to offer healthier, more grownup menus that appeal to the whole family.

Operations

Chipotle doubles down on Cultivate Next

 By Lisa Jennings on Feb. 28, 2024

To celebrate the venture fund's two-year anniversary, the fast-casual chain commits another $50 million to bring the investment pool to $100 million.

Operations

James Beard Foundation launches campaign to speed federal action on climate change

By Patricia Cobe on Feb. 20, 2024

The chef-led initiative underscores climate impact on independent restaurants based on research from José Andrés’ Global Food Institute at The George Washington University.

Marketing

Customers can now bring their own cups to Starbucks

By Jonathan Maze on Jan. 03, 2024

The coffee giant will give customers the option to use their personal cup as the company makes good on a goal to reduce single-use cup waste.

Food

Hopdoddy strengthens commitment to regenerative beef and seed-free oil

By Patricia Cobe on Oct. 24, 2023

Behind the Menu: The better burger chain shifted to these more sustainable sources, pledging to expand the initiative chainwide and on the menu.

Food

Increase sales by serving customers Seafood With Integrity

Sponsored content from our partner Northern Wind LLC on Oct. 06, 2023

As consumers continue to prioritize sustainability and environmentally friendly foods, menuing seafood that’s traceable is a great way to appeal to diners.

Operations

Lodging giants come together to push sustainability

By Peter Romeo on Oct. 05, 2023

A newly formed group called HARP is aiming to accelerate the adoption of best practices. Members include Marriott, Hilton and Radisson.

Financing

Yes, you can operate a sustainable restaurant in a small town

By Lori Rakoczy on Aug. 29, 2023

Technomic's Take: Black Valley Provender in Everett, Penn., shows how a restaurant can operate in a small town using local ingredients and higher-priced menus.

Financing

How climate change may affect consumer dining decisions

By Lori Rakoczy on Jul. 31, 2023

Technomic's Take: More than half of operators were affected by extreme weather last year, a number bound to increase. But how will consumers respond? Is extreme weather the new craveability?

Operations

Sustainability is ingrained into the DNA of Hannah's Bretzel

By Reyna Estrada on Jul. 26, 2023

The Chicago based concept is centered around German pretzel bread and a sustainable approach to business.

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