NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
PORTLAND Ore. Angling for patrons too time-poor to sit through the typical full-service restaurant meal, the new Blue Sage Café here is using an ordering kiosk networked with an ergonomically designed, high-efficiency kitchen to create a faster...
Mushrooms may rarely be a marquee ingredient, but chefs at high-end establishments, vegetarian eateries and large chains alike say mushrooms’ ability to enhance the flavors and textures of dishes make them an indispensable part of their kitchen...
PURCHASE, N.Y. Green Restaurant Association, a not-for-profit national environmental organization based in Boston. —PepsiCo Foodservice has formed a strategic partnership with the The...
CRANSTON R.I. —After 11 years of arguing the business case for diversity in the industry, the Multicultural Foodservice & Hospitality Alliance is changing its strategy to give more attention to the...
Shawna Herrick, a server for the past seven years at the Applebee’s Neighborhood Grill & Bar in St. Petersburg, Fla., is working as many hours as she always has but is bringing home a lot less money. A mother who works the day...
Frank J. Capaldo is chairman of the newly formed Coalition of Franchise Associations in Washington, D.C. Believed to be the first organization of its kind, the CFA brings together some of the restaurant industry’s oldest and...
Although he enjoyed cooking from a young age, Brian Massie’s parents initially talked him out of going to culinary school. But it didn’t take long for him to find his way back to the kitchen. After graduating from college, he spent...
ARLINGTON WASH. —As prices paid for used grease and cooking oil rise along with their reuse for lucrative biofuels, restaurants are being victimized increasingly by thefts of what once were waste...
