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Hundreds of Forklifts Recruited to Test Sustainable Hydrogen Fuel Cells

 By Restaurant Business Staff on Jun. 11, 2010

(June 11, 2010)—As the market for clean alternative fuels grows, warehouse managers have what car buyers haven’t got: vehicles powered by hydrogen fuel...

DMA Earns Computerworld Business Intelligence Award

 By Restaurant Business Staff on Sep. 08, 2010

SAN FRANCISCO, CA--(Marketwire - September 7, 2010)—PivotLink,the leading provider of business intelligence (BI) solutions delivered via Software as a...

Retail Foodservice Catching Up to Restaurants, Says Techomic

By Restaurant Business Staff on Feb. 10, 2011

CHICAGO (February 8, 2011)—Consumers taking part in a recent survey conducted by Technomic say they are sourcing prepared meals from a wider range of...

Financing

Top 3 surprises from 2011's Future 50

By Restaurant Business Staff on Jun. 30, 2011

A look through all six installments of our annual Future 50 report triggered some double-takes about the chains on this year’s list.

Are my costs too high?

By Bill Main on Jan. 06, 2000

Ever wonder . . ."Is my labor cost too high?" "How much should I be spending on laundry and linen?" "Are my benefit costs in line?"

J. Kings Acquires JNI Specialty Foods

By Restaurant Business Staff on Oct. 14, 2011

NEW YORK (October 14, 2011)—J. Kings Food Service Professionals has acquired JNI Specialty Foods, a frozen food distributor serving the New York City...

Things that go bump in the night

By Bill Main on Aug. 29, 2001

It's three a.m. and you bolt upright in bed. Was it a noise from the closet? The bogeyman under the bed? It's probably your stomach. That gnawing feeling that you've forgotten something.

Ben E. Keith Increases Efficiency With New Tablets

By Restaurant Business Staff on Feb. 14, 2012

REDMOND, WA (February 14, 2012 - PRNewswire)—Ben E. Keith Co. has completed a successful rollout of more than 280 MobileDemand xTablet T7000 devices...

My way or the highway

By Bill Main on Oct. 02, 2002

I remember reading in a newspaper article that "A great front room person is not in it for the recognition; they have an innate co-dependent need to serve." Does this describe the service in your restaurant?

Stillpubs

By Thomas Henry Strenk on Jul. 01, 2012

A whole new category of restaurant is springing up around the country, a hybrid of bar and distillery. Similar in concept to brewpubs, these newfangled establishments produce the spirits in-house that they mix into cocktails behind the bar.

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