Next week’sCatering Equipment Suppliers’ Association to unveil the first data from its research into sustainability and energy savings.CESA’s Mind the Gap project examines the difference in approach to sustainability and energy saving among different parts of the food supply chain—including manufacturers, distributors, consultants and end users—and will help the supply chain identify and benchmark its…
The deadline is next Monday, Feb. 20, for
The nation’s 32 million schoolchildren will be eating healthier under just-released U.S. Department of Agriculture guidelines for government-subsidized school meals. The new guidelines are a boon—estimated by the USDA at $250 million in the next two years—for the foodservice equipment industry outfitting school kitchens and cafeterias to ensure those rules are met. The
Ever wonder whether you’re throwing away more business than you’re attracting? No matter what business you’re in, customer service is a tricky thing. It sounds simple enough, but it isn’t. You have to do a lot of listening, which most people don’t like doing, and you have to keep evolving because your customers keep evolving.…
The National Restaurant Association announced on Feb. 8 the recipients of the 2012 Kitchen Innovations Award, which recognizes cutting-edge kitchen equipment in the foodservice market. The 21 honored items were selected by an independent, expert panel of judges, including consultants, multiunit executives and design experts, who evaluated recipients for significant innovations which improve quality, productivity,…
The nation’s 32 million schoolchildren will be eating healthier under just-released U.S. Department of Agriculture guidelines for government-subsidized school meals. The new guidelines are a boon—estimated by the USDA at $250 million in the next two years—for the foodservice equipment industry outfitting school kitchens and cafeterias to ensure those rules are met. The
It may just be the mild winter, but “wow” is all one can say about the big jump of the National Restaurant Association’s Restaurant Performance Index in December. The overall RPI jumped 1.6 points to hit 102.2, its highest level since March 2006. It was the third month in the last four that the RPI…
Last issue, we reported on Chicago’s new self-certification rule: Through November 2014, recently inspected restaurants with no history of foodborne illness will be able to police themselves and send inspection reports to city hall, freeing Chicago’s field inspectors to focus on high-risk establishments. It sounds as though New York’s operators might like to follow suit.…