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sustainability

Garden variety

 By Sara Rush Wirth on Apr. 04, 2014

Restaurant gardens have been all the rage for some time, but the space and commitment traditional gardens require are not realistic for all operations.

Minneapolis restaurants ready to get rid of foam containers

 Jun. 03, 2014

As Minneapolis joins dozens of U.S. cities in renewing its ban on polystyrene foam, a lot of restaurant owners say they already are prepared or are looking into greener options to meet next year’s deadline.

From ranch to restaurant table

By Patricia Cobe on Jun. 09, 2014

The way cattle are raised can influence the flavor and texture of the beef that you menu in your restaurant.

Tips for opening a restaurant from a seasoned restaurateur

By Sara Rush Wirth on Jun. 10, 2014

Here’s what other operators can learn about opening a restaurant today from Sam Fox’s most recent launch.

Leadership

Secrets of foodservice success

By Steve Holtz and Abbie Westra on Jun. 20, 2014

The winners of the 2014 Leaders in Foodservice Awards received plaques and applause in Grapevine, Texas, on Wednesday, the last day of FARE.

Dunkin' Brands announces commitment to 100% sustainable palm oil

Sep. 16, 2014

Every doughnut shop would be able by 2016 to cite the mill that provided its palm oil, and, by 2017, the plantations that supplied the mill. The traceability would allay consumers’ fears that the oil originated from what was formerly rain forest.

The week’s 5 head-spinning moments: Golden Oldie trends edition

By Peter Romeo on Sep. 19, 2014

Sometimes the hottest emerging restaurant trends feel very much like ones the industry has known before. This week is a case in point.

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.

Marketing

3 ideas for embracing sustainability

By Aaron Jourden on Mar. 09, 2017

From bold marketing stunts to under-the-radar menu moves, restaurant chains are approaching sustainable business practices in new ways.

Sonic to try reduced-beef burgers

By Peter Romeo on Jun. 22, 2017

The drive-in chain is believed to be the first national quick-service chain to test a beef-mushroom blend as a variation on its signature product.

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