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social responsibility

11 corrections we really should run

 By Peter Romeo on Feb. 02, 2014

Here are some fixes it would have been wonderful to make, if only reality hadn't gotten in the way.

Is solar power for you?

 By Restaurant Business Staff on Nov. 12, 2005

Even before you're sure what you're seeing, the restaurant Habana Outpost, in the Fort Greene section of Brooklyn, has already hijacked your senses.

US Foods Long-Awaited Buda Facility Opens

By Restaurant Business Staff on Oct. 10, 2011

AUSTIN, TX (October 10, 2011)—The new 305,000 square-foot food distribution facility – located in Buda, Texas – will help US Foods – Austin better...

Consumer Trends

New breaches raise data security concerns

By Sara Rush Wirth on Feb. 24, 2014

Approximately 110 million customers' credit card or personal information was hijacked in the Target data breach that occurred this past holiday season

Greening of the Supply Chain

By Restaurant Business Staff on Oct. 13, 2006

Responding to our request to provide a simple definition of green building design, Wesley Grandstrand, vice president for Leo A. Daly, Minneapolis, stated...

Testa Produce's New Distribution Center Scores LEED Platinum Certification

By Restaurant Business Staff on Dec. 22, 2011

CHICAGO (December 20, 2011)—Testa Produce shot for the moon when it set out to build the most eco-friendly refrigerated foods distribution center in the...

Leadership

Behind the scenes with Hogsalt Hospitality’s founder and CEO

By Sara Rush Wirth on Apr. 21, 2014

Taking a less-than-traditional approach to restaurants, Brendan Sodikoff has launched a growing empire in Chicago in just over four years.

Coffee: Brew-Ha-Ha

By Restaurant Business Staff on Oct. 01, 2008

The so-called third wave of coffee culture has arrived.

Better business: Meet Conscious Capitalism

By Sam Smith on May 01, 2012

Customers are armed with more information about your business practices, and they are acting on their values. If you share their values, great; if you don’t, look out.

The value of family friendly

By Kelly Killian on Jun. 03, 2014

Recent headlines spotlight restaurants that ban kids or offer discounts when they behave as they should. But Executive Editor Kelly Killian argues that good restaurants know how to serve both families and guests without kids equally well.

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