health

Why you're not happy, but could be

By Peter Romeo on Oct. 31, 2011

The Champagne corks should have been popping for Eric Justice. Barely into his 40s, the admittedly driven chef had achieved the sort of success that instructors recount in culinary schools to stoke students’ dreams and determination. He was overseeing culinary operations for one of the industry’s hottest concepts, making a good income from a company hailed as a great and challenging place to work.

Compass Group Will Phase Out Gestation Crate Pork by 2017

By Restaurant Business Staff on Mar. 08, 2012

CHARLOTTE, N.C. (March 8, 2012)—Compass Group, the world's largest food and support services company, will eliminate all pork that comes from animals bred...

The art of giving

By Bill Main on Aug. 16, 2000

Rewards, contests, incentives, and bonuses can all be used to motivate employees, but what do employees value? How about asking them what they want? Get better service and keep your employees by using the right rewards.

Food

Tea comes to a boil

By Thomas Henry Strenk on Jun. 01, 2012

Tea doesn’t seem to command the same devotion and geekdom that coffee does here in the U.S. While coffee houses boast Rube Goldberg contraptions for brewing java, many operators still throw a tea bag in a cup of hot water—which doesn’t cut it for tea lovers.

Handle with care

By Bill Main on May 29, 2003

"Marrying" bottles of condiments has been the bane of servers since the beginning of time... well, at least since the beginning of sidework.

The week in ideas, November 16, 2012

By Restaurant Business Staff on Nov. 16, 2012

An in-house Iron Chef competition. A gracious restaurant in Jersey. A surcharge for customers in Florida. And a lot more, in this installment of the Week in Ideas.

Chain Accounts Lead Growth for BEK;Distributor Confident about '04 Prospects

By Restaurant Business Staff on Jan. 30, 2004

FORT WORTH, Texas - With 2003 ending on a "very positive upswing" for Ben. E. Keith Foods, Inc., here, its president, Mike Roach, is hopeful that this trend...

Consumer Trends

A new playbook for kids’ health

By Patricia Cobe on May 30, 2013

Kids’ menus are proliferating, and many chains have started programs expressly to address childhood obesity. But it’s not clear how much of an impact they might have on the one-third of American children who are overweight, according to speakers who shared new insights during the RLC on promoting childhood health.

IFDA Derides FDA Record-Keeping Rule as Costly

By Restaurant Business Staff on Jun. 25, 2004

WASHINGTON, DC - The foodservice distribution industry has voiced its concern about an upcoming rule FDA rule on keeping records, stating that it would...

Food

Eggs Benedict gets skinny

By Patricia Cobe on Jun. 17, 2014

“The Healthy Benedict is selling better than regular eggs Benedict on weekdays, and the two are even on weekends."

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