Environmentally friendly rollout comes after a successful pilot by the fast casual resaurant chain.
Fast-casual restaurant chain Zoës Kitchen announces some changes to its senior management.
Sun Capital Partners has sold Bruegger's Enterprises to Le Duff America, Inc., the North American subsidiary of Groupe Le Duff SA. Terms of the transaction were not disclosed.
Cambro promotes longtime associate Schurch to new position.
Fueled by demand from Generation Z, the fast casual segment is positioned to enjoy more growth during the next decade.
The NRAEF recognizes Ralph Brennan for his dedication to the restaurant industry.
Restaurant industry veteran Jay Miller to join PMCI's research and development team.
BJ's Restaurants, Beautiful Brands International, Einstein Noah Restaurant Group, Famous Dave's, UFood Restaurant Group and Wendy's/Arby's are among the restaurant chains reporting expansion and financial results this week.
Morton'sRestaurant Group, Inc. (NYSE: MRT) is exploring its options to enhance shareholder value, which may include selling the company.
Foodservice equipment industry veteran joins ice machine manufacturer.
Foodservice equipment and supplies dealers are invited to join colleagues at the first-ever Kitchen Innovations Mixer, which will take place at 4 p.m. on Sunday, May 22 during the National Restaurant Association's tradeshow at Chicago's McCormick Place.
The 500 largest U.S. restaurant chains posted a 1.8 percent annual sales increase in 2010, according to data released by Technomic Inc., a Chicago-based foodservice market research firm.
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.
AHF elects four new board members and two nominating committee members.
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.With an emphasis on the bar program, Cedars resembles a host of operations around the country looking to capitalize on the growing trend among consumers to spend more on alcohol while remaining frugal in the dining room. Chef John Tesar looks to meet this value-seeking trend with nostalgia and comfort food dishes teamed up with modern twists and high-quality, seasonal ingredients from farmers, fisherman and ranchers throughout Texas. A lunch and dinner menu offers a range of small plates and other larger ones for sharing family-style.
Five restaurant chains announced expansion news.
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.
