There are many forces that can move food and restaurant trends, and the last two years have had brands hustling to keep up. Food trends change, and 2023 is no different. These are some of this year’s trends: There were changes in every aspect of the industry, many of which were out of necessity to […]
3 Reasons Why Eco-friendly Food Packaging Earns Brand Loyalty Read More »
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BOWLING GREEN, Ohio — Over the last several months, the pandemic has laid waste to many small businesses. But many are working together to help each other, even those who don’t live next door. Grounds for Thought coffee shop in Bowling Green is helping the small family-owned farm in Colombia that supplies their coffee beans.
Working Together for Long-Term Success Read More »
BY KRISTIN TOUSSAINT Vermonters can no longer simply toss their food into trash cans. Under a new law that went into effect at the start of the month, residents are now required to compost any unfinished food—including inedible scraps like peels, egg shells, and pits—in their yard or through a professional compost facility. While other states have taken
How Vermont is Curbing Food Waste Statewide Read More »
Just Salad’s mission can be summed up by its straightforward tagline: “Healthy for Everyone.” In reality, though, making healthy, sustainable food available to all customers is a complicated and complex goal. “Our mission is to be an everyday solution of affordable health and sustainability, and sometimes those goals run counter to each other,” founder and
How One Company Focuses on Health, Accessibility, & Sustainability Read More »
Rosemont, IL (RestaurantNews.com) US Foods Holding Corp. (NYSE: USFD) is giving away free reopening kits to qualifying independent restaurant owners to help support restaurant reopening efforts in communities across the U.S. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate
Must-Haves for a Safe Reopening Read More »
As told to Joanna Fantozzi. Luck Sarabhayavanija, below, is the founder and owner of Ani Ramen House, with six locations in New Jersey, which all had to close on March 19. “Both personally and professionally, this has been one of the roughest patches in this restaurant operator’s life. [This was] 20 years in the making
How One Restaurant Grew by Turning Into a Non-Profit Read More »
The coronavirus pandemic is a generation-defining event that has suddenly and violently shifted the world as we know it. I wouldn’t even begin to try to predict what will happen tomorrow, but I know that when this pandemic has run its course, our world will be irrevocably changed, and we will all be different people
Finding Unique Ways to Serve Your Customers Read More »
COVID-19 hit the US restaurant industry like an unforgiving tsunami, and in the past three weeks alone, led to a loss of $25 billion and left more than 3 million workers unemployed, according to the National Restaurant Association. And while many restaurants have permanently closed, the NRA is also reporting that 54% of operators have
How to get creative with your drink sales. Read More »
