sustainability

The week in ideas, April 6, 2012

By Restaurant Business Staff on Apr. 06, 2012

Waitresses take the spotlight this week. Along with a D.C. operator struggling with what to name his new restaurant. And an “upcycling” idea from those crazy guys over at Chipotle.

Technology

Chefs Feed expands into social media and 16 locales

By Joann Whitcher on Nov. 14, 2012

Launched in late 2011, the free Chefs Feed app for iPhone and iPad has quickly become a favorite with chefs and their fans, registering more than 100,000 users in less than a year.

Meet the chef: Galen Zamarra

By Restaurant Business Staff on Jun. 20, 2013

The fragrance of wood smoke pops up in unexpected places at Mas (la grillade), a New York City restaurant that showcases locally grown, sustainably raised food cooked over a wood grill.

Knowing knives

By Restaurant Business Staff on Nov. 12, 2005

A primer on how knives are made and different types of blades. A glossary of some of the primary knives in a kitchen. And the choice metals used in knives.

Rein in that catering operation

By Restaurant Business Staff on Jan. 14, 2007

There's a lot of money to be made in catering, but you've got to make sure you're doing it right. Here's how to write a contract, add premiums, stay prepared and manage your kitchen.

Local sourcing, on a large scale

By Restaurant Business Staff on Jun. 12, 2008

How chains are managing to make local sourcing work. The biggest word in purchasing today is local, and even more than organic and sustainable it’s reshaping buying decisions and practices.

Sustainability on a tight budget

By Restaurant Business Staff on Oct. 01, 2009

Sure, you want to serve sustainable seafood, but you're also trying to stretch your purchasing dollars. Can you do both?

The chef's role in seafood sustainability

By Restaurant Business Staff on Apr. 01, 2011

Start a seafood lover talking about fish and invariably the conversation will alight on some seminal experience in his or her life that started the whole affair. For a close friend of mine who is a marine biologist, it was the Jersey Shore in the early seventies (when the Beatles’ “Octopus’s Garden” played often on the radio). For him, Cape May still has a magic all its own.

US Foods Activates Solar Panel System in Phoenix

By Restaurant Business Staff on Nov. 16, 2011

PHOENIX, AZ (November 16, 2011 - MarketWire)—US Foods activated a 905 kilowatt, 3,934 photovoltaic solar panel system at its Phoenix division distribution...

USDA Issues New Guidance on Whole Grain Requirements

By Restaurant Business Staff on Apr. 30, 2012

(April 30, 2012)—USDA has issued SP 30-2012: Grain Requirements for the National School Lunch Program and School Breakfast Program, a new policy memo...

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