Since the growing use of corn to make ethanol has driven up prices of many farm-made and -raised commodities, fuel for automobiles and fuel for human sustenance have never been so closely linked as they are today. That issue prompted...

Restaurant owners have begun substituting eco-friendly materials for cotton or synthetic blends in uniforms, saying the alternative fabrics are better for the environment.Among the materials such operators use are bamboo, hemp and organic cotton...

Inconvenient or not, the truth is that global warming has become a hot topic among consumers nationwide, and foodservice companies feel themselves coming under increasing heat to reduce their greenhouse gas emissions in order to please customers...

Gerald A. “Gerry” Fernandez is an early riser. That’s the only way he can find enough hours in the day to spread to all who inquire his economic case for the power of diversity.The founder and president of the Multicultural Foodservice and...

The medium truly is the message for restaurants that are promoting their environmental initiatives.It’s the medium of recycled material—cups, menus and napkins—that contains information about the restaurants’ eco-friendly practices, and it’s...

Craig S. Miller, chairman, president and chief executive of Ruth’s Chris Steak House Inc. and a former chairman of the National Restaurant Association, was once just a typical 13-year-old, in need of some pocket money and looking for an after...

For many in the restaurant industry, the notion of “going green” means greenbacks gone.From the installation of pricey waterless urinals to the use of higher-priced nonplastic cups made of cornstarch, the investment required in taking meaningful...

Saying the name “Beef ‘O’ Brady’s” sends the imagination wandering into the cozy climes of an Irish pub. Doing the same with “Nick Vojnovic” doesn’t produce quite the same effect. As president of Family Sports Concepts Inc., the...

Former accountant Gerard T. Gabrys realized early on that business success revolves around more than numbers.After graduating from the University of Notre Dame in 1970, Gabrys joined the Chicago-based accounting firm Arthur Andersen LLP, where he...

Popular Italian restaurant and pizzeria Franny’s, in New York City’s rebounding Brooklyn borough, voluntarily pays more for its electricity and gas to support utility companies’ development of renewable energy through wind- and river-driven power...