Seventy-two billion pounds of food is wasted every year in the U.S., with restaurants making a significant contribution to that waste: According to a 2016 report by the Food Waste Reduction Alliance, 93.7% — or 1.83 billion pounds, roughly — of uneaten food in American restaurants is thrown away. Just 4.2% (83.1 million pounds) is recycled and only 2%… read more

As restaurants become increasingly focused on cutting waste, many are taking innovative steps to meet their goals. Whether it’s completely feasible for restaurants and foodservice establishments to achieve zero-waste, however, remains questionable without changing key operational strategies. UK eatery Silo was recently celebrated for its commitment to zero waste but even its proprietor Douglas McMaster admits… read more

I once heard a wine director say to a group of hospitality students, “The restaurant industry is basically an island of misfits.” In many ways, he is correct. Restaurants draw people from all industry sectors. It’s not uncommon for one to work alongside a poet, a Broadway dancer or even an ex-con. The hospitality industry… read more

I once heard a wine director say to a group of hospitality students, “The restaurant industry is basically an island of misfits.” In many ways, he is correct. Restaurants draw people from all industry sectors. It’s not uncommon for one to work alongside a poet, a Broadway dancer or even an ex-con. The hospitality industry… read more

By now you’ve heard how important social media is to your restaurant. You’ve probably created social media accounts and have attempted to create a strategy around them. Is it successful? What does it mean to be successful on social media? Focus on what matters to your restaurant. Understand the ROI of your social presence. You… read more

For restaurateurs of all ilk today, the word “data” is both a four-letter word and a dream partner, capable of providing astonishing insights in a flash. But as participants at the most recent FastCasual Executive Summit in Nashville learned, diving into data generated by your brand can either leave you splashed with refreshing new insights, or drowning… read more

It’s late—too late to still be stuck at work. There you are, tucked away in your office flipping through text messages, bar napkins, and sticky notes to sort out who is available when. You spend hours piecing together a schedule for the upcoming week, then tack your finished product up on the staff room wall. Because… read more

Have you ever been to the Crater of Diamonds State Park in Murfreesboro, Arkansas? It is the only public diamond mine in the world and offers a one-of-a-kind adventure—the opportunity to hunt for real diamonds and to keep any you find. The park gives you brief training, provides you with equipment, and lets you loose… read more

Innovations in robotics and automation offer new ways for restaurants to streamline operations, attract top talent and delight diners, presenters said at The National Restaurant Association’s Restaurant Innovation Summit last month.Robotics is playing a growing role in settings that range from hospitals to warehouses, and there are a variety of new technologies that are a… read more

Communal tables, more televisions, tablet computers everywhere, a disappearing back of the house, growing grab-and-go options and countless other factors represent the hallmarks of today’s changing foodservice landscape. Today’s consumers expect great food, but what keeps them coming back for more is excellence in every aspect of execution. No detail is too small in their… read more