NRA's RPI Chills with the January Weather

Published on Tuesday, March 01, 2011

Written by The Editors

The National Restaurant Association's Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.2 in January, down 0.8 percent from its December level. Despite the decline, January marked the fourth time in the last five months that the RPI registered a score of more than 100, which signifies expansion in the index of key industry indicators. In addition, participating foodservice operators appear to be optimistic about the outlook for the industry.

Concept Close Up: Cedars Social

Published on Tuesday, March 01, 2011

Written by Amelia Levin, Contributing Editor

Cedars Social, a "cocktail den and comfort food kitchen," opened last month in Dallas' sophisticated, urban Cedars neighborhood. The brainchild of owner Brian Williams blends indoor and outdoor spaces and mid-century, antiquated architecture with reclaimed industrial materials for a classic-meets-contemporary feel. In the dining room, a circular fireplace in the center of the room warms up the space both physically and aesthetically, while the "cocktail den" continues that cozy feel with vintage furniture and a repertoire of classic cocktails from the Prohibition era developed by renowned mixologist Michael Martensen. The bar menu also includes a tribute list of drinks from other famed cocktail lounges around the country, including Death and Company in New York City, Violet Hour in Chicago and Rick House in San Francisco.

Boston Market Pulls Out Updated Hot Food Displays

Published on Tuesday, March 01, 2011

Written by Amelia Levin, Contributing Editor

New and Green on the Market…

Published on Tuesday, March 01, 2011

Written by Amelia Levin, Contributing Editor

Stackable flatware racks allow operators to wash more spoons, forks and knives compared to traditional baskets in a single cycle. By washing more utensils in a single cycle, foodservice operators are able to reduce water and energy costs.

It's not wood, it's not bamboo — it's leaves. Eco-friendly biodegradable/compostable disposable dishware and utensils are made from collected, fallen leaves that are pressed to create durable products that are said to compost in two months, less than the six required by national standards. Customers buying the product include caterers, hotels, restaurants, stadiums, zoos, aquariums, racetracks and other events-based users.

Edlund Promotes Ferra

Published on Tuesday, March 01, 2011

Written by The Editors

FE&S Names 2011 Class of Top Achievers

Published on Tuesday, March 01, 2011

Written by The Editors

FE&S' 2011 Top Achiever Awards recognize the best and the brightest from the foodservice dealer, consultant, rep and service agent ranks.</>

BUBBA Burger to Launch Restaurant Chain

Published on Monday, February 28, 2011

Written by The Editors

NAFEM Welcomes Trio of New Board Members

Published on Monday, February 28, 2011

Written by The Editors

Three foodservice professionals assumed their new positions on the NAFEM Board of Directors.

Hughes Joins Carlisle FoodService Sales Team

Published on Monday, February 28, 2011

Written by The Editors

Foodservice industry veteran Tiffany Hughes has become aprt of the Carlisle sales team.

Carrols to Divide Business Into Two Parts

Published on Monday, February 28, 2011

Written by The Editors