An increasing number of restaurants across the nation are making a commitment to a more sustainable future by ramping up their environmental efforts – from conserving energy and water, to reducing waste streams, to investing in greener décor and construction – and many are looking for guidance on how to go about it. The National Restaurant Association has answers.
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We hear about "going green" everywhere these days—from the liquid we use to wash dishes down to the compostable cutlery served at quick service restaurants. As a nutritionist and a full-fledged "foodie," the first thing I think of when I'm asked about the best way to start your "going green" journey is obvious: food!
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Consumer interest in sustainability is skyrocketing globally. According to a study by the Hartman Group, a leading consumer attitudes research firm, most consumers (a whopping 93 percent) say or do something of a conscious willingness to incorporate some aspect of sustainability in their day-to-day lives.
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The United States Court of Appeals for the 9th Circuit ruled that federal law does not restrict a restaurant employer from setting up a tip pool that includes back-of-the-house employees, nor does it prohibit the employer from requiring directly tipped employees to share a substantial portion of their tips...
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