sustainability

Medical insurance

As medical costs continue to rise, it should come as no surprise that health insurance is one of the benefits most valued by employees. Medical insurance protects them from big bills and unexpected charges, and is an important component of their total compensation package. It also benefits you as the employer, because when your people are covered, they will be more likely to take advantage of wellness programs and screenings.

Consumer Trends

2012 trend book: Sustainability

Sometimes big changes come in small packages. It might not seem like a big deal when Sterno cleans up the fuel that has warmed a million buffet pans. Or when a diner can consult their smartphone to find the source of the fish on their plate.

When I am in a restaurant concluding a meal, I feel the server is remiss if he neglects to offer dessert wine. The restaurant has lost an opportunity to sell a profitable product and perhaps exceed the expectations of the guest.

BUFFALO, NY and MONTEREY, CA (December 4, 2012)—Delaware North Companies has signed an agreement to become the first major hospitality and foodservice...

A Harvard bioengineer named David Edwards invented edible packaging called WikiCells that can enclose any food or beverage “like a grape skin."

A food scientist can play many roles in foodservice, including menu R&D. Here's a closer look at some of the areas of a food scientist's expertise.

Chicago’s culinary reputation can be summed up in two words: beefy and uncomplicated. And while the former home of the Union stockyards still boasts a healthy stable of steakhouses, it also hosts some of the most exciting ethnic fare, sustainable sustenance and cutting-edge culinary experimentation in the nation.

When it comes to water service in restaurants these days, there are two diverging paths: serving tap water or offering high-end bottled waters.It’s been...

The August 2009 NRA expectations Index reported that “45 percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months.” Whether that prediction comes true remains to be seen. But this year’s crop of new products puts the emphasis on helping operators maximize every dollar.

Nearly nine out of 10 consumers are eager to lend restaurants a hand in recycling their trash, according to a sustainability study released at the National Restaurant Association show.

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