sustainability

Sourcing challenges: As demand rises, so do seafood prices

By Patricia Cobe on Aug. 01, 2011

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

US Foods Rolls Out First Natural Gas Vehicles in Oklahoma City

By Restaurant Business Staff on Jan. 24, 2012

OKLAHOMA CITY (January 24, 2012)—As part of its continued commitment to sustainable practices, US Foods announced its Oklahoma City Division is using five...

Favorite Foods Vendor Audit Tests 'Sustainability' Values

By Restaurant Business Staff on Jul. 23, 2012

SOMERSWORTH, N.H. (July 23, 2012 - Fosters.com)—Since 1987, Favorite Foods, based in Somersworth, has provided food distribution services for independent...

Food

From bait to plate

By Joann Whitcher on Mar. 01, 2013

This past October, during the height of the season, chef Barton Seaver, a National Geographic fellow and leading advocate for sustainable fishing practices, purchased what he thought was Maryland blue crab from one of his favorite seafood suppliers.

California weighs clean-towel limit at hotels, restaurant water on demand as drought drags on

Feb. 18, 2015

Customers may soon be served tap water only upon request.

Shoney's Wall St. woes

By Restaurant Business Staff on Nov. 15, 1997

On March 26th of this year, Shoney's CEO Steve Lynn met with his shareholders in the fifth floor auditorium of the First American Center in Nashville.

Emulsifiers and the egg

By Restaurant Business Staff on Apr. 14, 2006

Understanding emulsifiers won't just give you interesting facts to impress your friends with, it will also help you rescue a separated sauce and make a better Hollandaise.

Ideation: Catch of the Day

By Restaurant Business Staff on Sep. 07, 2007

Chefs share their seafood sourcing and plating strategies.Russell Siu—3660 On the Rise, Honolulu, HawaiiPan Seared Mahi Mahi Siu can buy indigenous species...

The basic terrine

By Restaurant Business Staff on Jan. 01, 2009

Terrines, the shortened name of a dish known classically as pâté en terrine, are traditionally understood to be forcemeat mixtures baked in an earthenware mold with a tight-fitting lid. This preparation gets its name from its association with the material used to make the mold, once exclusively earthenware of unglazed clay or terra cotta.

Entrepreneurs of the month: Nathaniel Ru, Nicolas Jammet and Jonathan Neman

By Restaurant Business Staff on Aug. 01, 2010

In 2007 these new graduates of Georgetown University’s McDonough School of Business, tired of spending money for lunch at local fast food joints, saw an opportunity for a sustainable, healthy, fast-casual option.

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