Restaurants are doing just about anything right now to stick to their sustainability guns, whether through green seminars or touting their eco-friendly practices.But one Plano, Texas, restaurant is going the extra mile, so to speak, to keep the sustainability wheels rolling.
Wind power is an obvious sustainability feature at Testa Produce, Inc.’s new distribution center, thanks to its 238-foot freestanding wind turbine. However, the Chicago produce distributor is also making innovative approaches to water management that are critical to the building’s energy- and resource-efficient operation.
VillageVines, the web's leading service for accessing insider pricing at premier restaurants nationwide, announced that it is relaunching as Savored.com, expanding into ten U.S. markets, and introducing a completely new site focused on inspiring diners to indulge at exceptional restaurants.
On Sunday, June 19, New Yorkers looking for a Father’s Day meal will be in for a treat: the grand opening of Adriatic Restaurant & Pizza Bar, located at 321 First Avenue in Manhattan between 18th and 19th Streets.
The International Foodservice Manufacturers Association (IFMA) announced the launch of the Center of Innovation Excellence (CIE) formed to develop and bring best practices and proven methodologies to foodservice that will improve the effectiveness of innovation to ensure success.
There are reviews on Citysearch, Yelp, and OpenTable. There are mentions on Facebook and Twitter. There are even comments on blogs and community threads.So how is a restaurant supposed to keep up with all of this customer feedback floating around the Internet waters?
Enter newBrandAnalytics, whose Social Guest Satisfaction Solution wades through all of the feedback data on the Web, bundles it, and delivers it to restaurants, all in a structured and easy-to-understand package.
The Monterey Bay Aquarium’s Seafood Watch has just upgraded trawl-caught Atlantic Cod from Iceland to a “Good Alternative” for consumers. The Seafood Watch, started by the Aquarium in 2000, empowers seafood consumers and businesses with information and data allowing them to make purchasing choices that will support healthy and sustainable oceans.
PeopleAnswers—a provider of web-based hiring assessments for brands like Panera Bread, Macy’s, and HSBC—announced significant enhancements to its talent assessment software suite, including new business intelligence capabilities, behavioral onboarding tools, and a flexible interview guide.
Once again, craft brewers from across the U.S. made their pilgrimage to the nation’s capital to celebrate SAVOR Beer Week D.C., enjoy the benchmark of beer and food events, and roll up their sleeves for a little old-fashioned politicking.
Pitney Bowes Business Insight, a global leader in customer data, analytics, and communication software and services, released a research study on "The Role of Trust in Consumer Relationships."Conducted by the ECSP Europe Business School, the study illustrates that communications from a service provider is one of the leading influencers of trust.
ZenMango, a restaurant marketing firm, released 11 trends in 2011 that are influencing the way customers perceive and use the restaurant landscape. The trends include:1. Consumers are still eating out less: Fourty-four percent of restaurant consumers stated that they are eating out less often.
The National Restaurant Association (NRA) applauded the federal government’s new food icon, MyPlate, which is designed as a guide to help Americans make healthful food choices.“The National Restaurant Association applauds the work to create an icon that gives consumers a clearer idea of how to think of their everyday meal options.
Tommy Nevill interviewed 3,000 people for 50 available positions before III Forks Prime Steakhouse opened in Hallandale, Florida, in February 2010 but it was worth the work: 70 percent of employees from opening day are still with the restaurant.
Mark your calendars for Anuga, a distinguished global food and beverage fair held every two years in the prominent Koelnmesse Convention Center, Cologne, Germany.Unlike any other trade show, Anuga’s unique concept of featuring 10 specialized trade show segments in one location has been highly successful in matching exhibitors with their right target audience.
Baked goods have always provided nostalgic comfort, but today's new offerings also deliver premium twists, global flavor adventure, and never-before-seen convenience, according to the "Baked Goods: Culinary Trend Mapping Report" from Center for Culinary Development (CCD) and leading market research publisher Packaged Facts.