design

US Foods Cuts Energy Use by 2 Million Kilowatt Hours

By Restaurant Business Staff on Dec. 12, 2011

ROSEMONT, IL (December 12, 2011 - Marketwire)—US Foods announced it will save more than 2 million kilowatt hours (kWh) in 2011 by retrofitting lighting...

Lessons from the first year of ShopHouse, the "Asian Chipotle"

By Restaurant Business Staff on Dec. 01, 2012

The fast-casual industry buzz is all about how the “Chipotle effect” has propelled this segment into super growth mode. But few have felt the effect as keenly as Chipotle’s own culinary manager Nate Appleman and director of concept development Tim Wildin.

Inside République

By Sara Rush Wirth on Mar. 10, 2014

Chef-owners Walter and Margarita Manzke embarked on designing a neighborhood restaurant that transitioned easily from casual breakfasts to high-end dinners.

Beverage

Self-serve suds

By Sara Rush Wirth on Nov. 19, 2014

Beer, wine and even cocktails have been a point of differentiation for fast casuals, but as far as consumers are concerned, there’s still room to grow.

Food

Inside ‘Famous Dave’ Anderson’s new barbecue joint

By Kelsey Squire on May 13, 2015

Jimmie’s Old Southern BBQ Smokehouse has seen a rib-roaring start and is set to expand this summer.

Operations

Toppers revamps for carryout

By Heather Lalley on Jun. 13, 2017

The new Toppers prototype—the model for 11 of the 15 units built this year—features a “show kitchen” as well as counter seating that allows guests to watch pizzas being made.

Will work for food

By Bill Main on Feb. 20, 2002

I love tools and systems that accomplish more than one thing at a time. Without them, I'd never be able to fit everything into my typical busy day. An Employee Gift Certificate is just such a tool.

Getting in on the healthy dining trend

By Restaurant Business Staff on Dec. 14, 2004

Give entrepreneurs a trend and they'll try to exploit it. Present them with a groundswell like America's heightened interest in eating better, and you could incite a gold rush. Why, then, with weight loss emerging as a major and potentially permanent consumer anxiety, are there so few health-focused concepts in this year's newcomer roundup?

Sysco Promotes Two in Strategic Development Process

By Restaurant Business Staff on Mar. 07, 2006

Blakely, who most recently served as vice president, e=Business and Baugh Supply Chain Cooperative (BSCC) supplier services, will be responsible for the...

Coping with adversity

By Restaurant Business Staff on Nov. 11, 2006

Behind the scenes, suppliers scrambled, recipes were tweaked, servers got a crash course on alternative greens.

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