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My father was a pretty good businessman. While in high school, dad began working in the family grocery store where my grandfather, and the other meat cutters on staff, taught my dad how to run the store's meat department.
Like other small businesses in the foodservice industry the leadership at Curtis Restaurant Supply tries to look at all options that will increase the productivity and profitability of the company. As part of our ongoing efforts, we discovered that going green can be good business.
After numerous student tastings, Nardin Academy was able to confirm that its student body would eat healthier food options and try new items when given the opportunity. This was an important discovery for the team behind the school's efforts to embrace sustainability and informed the team's approach to remodeling, according to consultant Greg Christian in his ongoing project case study.
This week the November U.S. Department of Commerce sales numbers bring good news for restaurants. And we take a look at the KnappTrack report on casual dining restaurants, U.S. chains operating in Africa and much more.
While the National Restaurant Association shared some good news, Christmas sales figures were less encouraging. In restaurant news, the bars with food vs. restaurants with drinks debate continues and much more.
Greg Christian sought buy-in from students as part of his overall plan to bring sustainable foodservice to Nardin Academy.