News, trends and case studies related to restaurant and foodservice operations, both front of the house and back of the house, including equipment, technology, food safety, management systems and other operational elements.
Emergency Action: What to Do After a Restaurant Fire By Christine LaFave, Associate Editor, 1/7/2009 2:29:00 PM
Having a plan of action to put into play in the event of a restaurant fire can help an operator steer his or her business toward a quick-as-possible reopening. More
Passive Resistance By Patricia B. Dailey, Publisher, Editorial Director - 12/01/2008
“The point to all my fellow foodservice friends ... don’t sit around at your pity party wringing your hands about the terrible economy until you have sat for a meal at your own establishment. If you taste anything that could be better, start there.” Thus ended a recent e-mail, a scrappy and intelligent response to a Viewpoint that touched on how the economy’s bruising bl...
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The Ten-Minute Manager’s Guide To ...Cutting Costs By Kelly Smith Killian, Editor-in-Chief - 12/01/2008
Despite recent news of falling prices, controlling costs remains a top priority for foodservice operators. The fact is that wholesale food prices are still on pace for their highest growth in three decades, according to the National Restaurant Association. With diners tightening their budgets in the face of mortgage struggles and job losses, the most obvious solution for offsettin...
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Technology: Chain Links By Kate Leahy, Senior Associate Editor - 12/01/2008
Geographic-information systems, biometric fingerprinting and infinitely customizable software applications are at work every day helping foodservice run more smoothly and efficiently.
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Food Safety: Good Practices to Go By Christine LaFave, Associate Editor - 12/01/2008
Catering operations can clearly mean big bucks for restaurants, but off-site events also pose some unique food-safety challenges. Transporting all manner of cold and hot items from the kitchen to the venue requires careful planning, timing and handling:
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The Green Line Michael Oshman, Founder, Green Restaurant Association, December 5, 2008 Have You Been Greenwashed?
Recently at a major restaurant show, I walked by a booth with a beautifully displayed... More
The Green Line Michael Oshman, Founder, Green Restaurant Association, October 7, 2008 Ready to Go Green?
When I founded the Green Restaurant Association 18 years ago, the word green was stil... More
Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management June 30, 2008 Authenticity and Wellness
Why, in a time of economic downturn, with the housing collapse and high gasoline pric... More
Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture
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