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Retail Foodservice a Growth Opportunity

 By Restaurant Business Staff on Sep. 25, 2009

NEW YORK, NY (Sept. 25)—A Speak Foodservice webinar on Thursday explored the emerging retail foodservice segment, outlining for traditional foodservice...

U.S. Foodservice-Phoenix Drives Down Energy Costs, Generates Fuel Savings with "Green" Efforts

 By Restaurant Business Staff on Apr. 29, 2010

Phoenix, AZ (April 28, 2010)—U.S. Foodservice-Phoenix is conserving energy, water and fuel while generating cost savings through a variety of environmental...

Operations

Back-of-the-house savings

By Restaurant Business Staff on Dec. 07, 2010

When it comes to this year's crop of new products, once again it's all about "green."

Restaurant Sales and Traffic Levels Improved in September

By Restaurant Business Staff on Oct. 31, 2011

WASHINGTON (October 31, 2011 - PRNewswire)—Buoyed by stronger same-store sales and customer traffic levels, the National Restaurant Association's...

Marketing

How Culver's uses social media to connect with customers

By Amanda M. Westbrooks on May 30, 2012

Culver’s, a quick-service burger chain that started in Sauk City, Wis. and now has 451 restaurants in 19 states, married its “Welcome to Delicious” story across traditional and social media.

Technology

A GPS for locating tables

By Amanda Kooser on Nov. 14, 2012

David Jones operates five Blazing Onion locations, but only one has achieved a coveted four-star average review on Yelp.

United Fresh 2013 New Product Award Finalists Announced

By Restaurant Business Staff on Apr. 12, 2013

WASHINGTON, DC (April 12, 2013)—More than 30 fresh fruit and vegetable innovations are up for United Fresh Produce Association's 2013 New Product Awards...

Top 10 restaurant trends from this year’s NRA Show

By Sara Rush Wirth on May 21, 2014

Find out which 10 restaurant trends we kept encountering in our journey through the National Restaurant Association’s annual convention in Chicago.

Operations

Being well-equipped for food safety means a combo plate of software

By Rita Negrete-Rousseau on Aug. 15, 2017

The latest software is helping operators track food safety's moving target.

Line cooks are from Mars, servers are from Venus

By Restaurant Business Staff on May 27, 1999

Line cooks and waitstaff can sometimes butt heads. How can they be taught to cooperate more effectively? How can communication between the two sides be improved? Try this simple tip.

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