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BrandInsight
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Georgia-Pacific, manufacturer of GP PRO and Dixie® brand solutions

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Operations

Daily sanitizing routine supports food safety commitment

Every time another outbreak makes headlines, that should reinforce the importance of adopting an effective cleaning and sanitizing protocol. Experts offered tips on some strategies for preventing outbreaks.

Operations

Want to keep customers loyal? Try trimming your waste

Restaurants generate a lot of waste—up to 22% of what’s found in landfills, according to some estimates. Food waste, paper waste, plastic straws, bottles, cans and to-go ware add up to mountains of discarded material that too often end up in landfills.

Providing booster seats, high chairs and bathroom changing tables, designing a kid-friendly menu and providing coloring books at the table: Those are all smart ideas for operators that want to attract...

With each new kiosk, tabletop and handheld touchscreen device introduced in a restaurant, the opportunities for contamination have multiplied. Yet these high-tech tools often fail to get the same sanitation attention as other equipment and surfaces.

Some suggestions for making sure the facilities leave a favorable impression.

Five pillars of sustainability that restaurants can ascribe to for reducing waste, using resources more efficiently and streamlining their environmental footprint across the operation.

Given patrons’ increasing preference for restaurants that demonstrate sustainable practices, many owners and operators are eager to improve their sustainability footprint.

Operators are employing several strategies to help increase delivery check averages.

Providing customers with a high-quality product is easier to accomplish in house. But when delivery enters the equation, several steps can help ensure the same level of quality.

There are a number of challenges that operators face when scaling their off-premise offerings. Here’s some tips on how to combat them and succeed.

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