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technology

Turning your restaurant green, from A-Z

From a pure public relations standpoint, going green is right up there with being trans-fat free.

Operations

Putting on a show with display cooking

For a generation that’s grown up watching Iron Chef and considers dining out a necessity, the restaurant experience needs drama, action and stagecraft to stand out. While open kitchens and display cooking are not new concepts, more operators are giving guests “a peek behind the foodservice curtain.”

The corporate chef at Kerry Ingredients talks about what's ahead

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

As the calendar flips from 2006 to 2007, gazing into the proverbial crystal ball becomes an increasingly popular activity.

Environmental concerns will exert a bigger force in food processing and packaging as players in the supply chain strive to become more energy-efficient and eco-friendly.

Environmental concerns will be center of the plate in the year to come.

Purchase decisions hinge on the type and volume of dishware to clean and kitchen space. Water usage has also become a major issue in recent years.

Behind the scenes, suppliers scrambled, recipes were tweaked, servers got a crash course on alternative greens.

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.