In today's increasingly conscious world, sustainability advocates say identifying the environmental, social and governance (ESG) issues material to your business and figuring out ways to address them can strengthen organizations in the long run.
Colleges continue to fine-tune dining halls and menus to cater to all their customers — including those who may have felt left out.
Schools reassess menus and equipment packages, plus take a closer look at from-scratch cooking.
Nikki Freihofer, strategy director at The Culinary Edge (TCE), a fast-food and beverage innovation agency, tracks industry trends to help new restaurants jumpstart their brands while helping existing ones refresh and amplify their menu offerings.
With the National Restaurant Show almost upon us, we expect to see a plethora of new technologies and innovations. One thing we know we’ll see is an influx of electric equipment.
Today, casino restaurants are more of a draw rather than the afterthought they may have once been. The cheap, old-school buffets of the past have given way to higher end, full-service, chef-inspired restaurants that are more of a destination.