social responsibility

Testa Produce Turns A Brighter Shade of Green

By Restaurant Business Staff on Apr. 07, 2010

CHICAGO (April 7, 2010)—With a new state-of-the-art distribution center under construction, Testa Produce is on its way to becoming the first U.S. food...

RLC attendees hear the industry's 'new rules'

By Steve Holtz on Apr. 24, 2013

There are “new rules” to competing in the restaurant industry, attendees of the Restaurant Leadership Conference learned during an opening breakout session hosted by Darren Tristano and Ron Paul of Technomic Inc. They outlined 10 strategies for restaurateurs to consider.

Beverage

Not a drop to drink

By Kathleen Squires on Jun. 08, 2015

Restaurant operators in California are learning how to cope with the water shortage. Here’s what you can learn from them.

Entrepreneurs of the month: Nathaniel Ru, Nicolas Jammet and Jonathan Neman

By Restaurant Business Staff on Aug. 01, 2010

In 2007 these new graduates of Georgetown University’s McDonough School of Business, tired of spending money for lunch at local fast food joints, saw an opportunity for a sustainable, healthy, fast-casual option.

Financing

The pursuit of customer satisfaction

By Peter Romeo on May 22, 2013

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

Consumer Trends

The rewards of engaging in corporate social responsibility

Sep. 13, 2010

Every business, regardless of size, should acknowledge its responsibility to the community as a whole. By doing so, you also attract the more socially conscious customer. According to American Express Market Brief, restaurant patrons are most concerned about working conditions and wages for employees and environmental issues.

The waiting game

By Amanda Baltazar on Jun. 17, 2013

Busy times are restaurants’ bread and butter. But a busy restaurant often means hungry guests are kept waiting. If operators manage wait times properly, though, they can create positive feelings in guests and boost business. Here are some skills to work on.

Do African Americans tip less?

By Restaurant Business Staff on Sep. 30, 2004

It's a scenario many a restaurant host faces every day.

Seafood: how to buy now

By Restaurant Business Staff on Nov. 01, 2010

Smart sourcing means staying on top of seafood trends, the market, supply chain safety and value-added products. Three industry experts share the latest.

Marketing

Restaurants use Twitter to drive post-holiday spending

By Sara Rush Wirth on Jan. 03, 2014

When it snows, it, well, snows. Coming off a less-than-robust holiday season, restaurants in much of the country are battling heavy snowfall and bitter-cold temperatures, which keep could consumers at home. But that’s not a given.

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