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sustainability

Financing

Partner with your supplier to fight fish fraud

 By Patricia Cobe on Feb. 27, 2013

Your seafood supplier can be your best friend when it comes to identifying seafood species and avoiding fraud.

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.

James Beard Foundation announces 2013 awards nominees

By Restaurant Business Staff on Mar. 18, 2013

The James Beard Foundation announced the final nominees for its annual recognition program, which honors the country’s best and brightest chefs, restaurants, bars, sommeliers and other industry luminaries.

FirstCarbon Solutions and Compass Group Launch Carbon FoodPrint Toolkit

By Restaurant Business Staff on Mar. 29, 2013

IRVINE, CA and CHARLOTTE, NC (March 27, 2013)—FirstCarbon Solutions, an environmental sustainability business solutions company, and Compass Group...

Food

On the menu: Global fusion versus confusion

By Patricia Cobe on Apr. 01, 2013

When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.

Compass Group Announces The Million Lb. Challenge

By Restaurant Business Staff on Apr. 22, 2013

CHARLOTTE, NC (April 22, 2013)—On Earth Day 2013, Compass Group launched The Million Lb. Challenge, a company-wide commitment to reduce green-house gas...

RLC attendees hear the industry's 'new rules'

By Steve Holtz on Apr. 24, 2013

There are “new rules” to competing in the restaurant industry, attendees of the Restaurant Leadership Conference learned during an opening breakout session hosted by Darren Tristano and Ron Paul of Technomic Inc. They outlined 10 strategies for restaurateurs to consider.

More transparency please

By Sam Smith on May 01, 2013

When McDonald’s starts doing something new, you can bet it’s already part of a mainstream trend. Big Mac doesn’t like to take chances.

How to build a lasting identity

By Sam Smith on May 01, 2013

By the time Mike Roberts and crew teamed up with the branding guru Adrienne Weiss, president of Adrienne Weiss Corporation, they had been pitched over 600 names for their fledging concept.

Why food matters: Industry leaders share their smarts

By Patricia Cobe on May 01, 2013

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

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