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home | It's the Environment...

Greenbuild attracts more architects than foodservice professionals.
Leadership in Environmental and Energy Design's Greenbuild 2010 International Forum in Chicago brought plenty of global green building leaders together, but restaurant and foodservice industry profess . . . keep reading
IT'S THE ENVIRONMENT -- Pulling the Plug on High Utility Bills: Ways to Control Energy Costs in Your Startup
IT'S THE ENVIRONMENT -- Pulling the Plug on High
Utility Bills: Ways to Control Energy Costs in Your Startup In the restaurant business, you fight for every penny. Save a nickel here, and a dime there, and it can add up quickly, making the difference between a banner year and staggering to the finish line at the end of the fiscal year. . . . keep reading
IT'S THE ENVIRONMENT -- It's Good to be Green: How to Have an Environmentally Friendly Restaurant
Your top five New Year's resolutions for your startup restaurant this year might include cutting costs, improving staff morale and productivity, increasing customer loyalty, expanding your customer . . . keep reading
IT'S THE ENVIRONMENT -- Ten Ways to Go Green and Reduce Your Utility Costs
It's impossible to pick up any magazine or newspaper without reading about businesses going green. "Green" has come to mean a business practice that is compatible with the environment. Your restaura . . . keep reading
Featured Study in Cornell Hospitality Quarterly Examines Attitudes Toward "Green" Restaurants: Consumer Knowledge Increases Willingness to Patronize Sustainable Restaurants
Ithaca, NY, July 22, 2010 -- Restaurateurs need to inform customers of their sustainable restaurant practices both to strengthen menu prices and encourage patronage. Based on a study of 393 residents . . . keep reading
Case Study: Eating With Conscience: A Sustainable Seafood Primer
By Chefs Dan Butler and Michael Tsonton
Case Study: Eating With Conscience:
A Sustainable Seafood Primer "Sustainable seafood" is a broad term to describe fisheries that are well-managed to protect the population and survival of commercially viable species. This can include species not endangered by overfishing. It can also include fishing methods that do not damage other species. For example, for many years shrimp trawlers in the United States would harm the population of sea turtles that were caught, killed and discarded as bycatch. (Today, all shrimp fishers that fish in U.S. waters or import into the U.S. wild-caught shrimp harvested anywhere in the world are required to use "Turtle Exclusion Devices" to minimize the incidental catch of these animals. . . . keep reading


"I wanted to take time from my busy schedule to thank you. I recently signed up for your site [] and I'm finding it to be the most complete, BEST restaurant resource I have ever discovered. Wow! What a great tool. I wish I had discovered this 8 years ago. At the age of 23, I ventured into the restaurant business. I was able to grow my business to 3 restaurants. Despite a degree in Quantitative Economics, I still found your financial seminars informative and educational. I was excited to learn new elements that all my years of education never taught me. The combination of depth and simplicity are what make it really fantastic. I'm now making it a requirement for my managers to watch them."

Steve Weissmann - Sandpiper Restaurant - Bodega Bay, CA

"Your website and magazine have been extremely helpful to our growing business. We are just about finished with the construction of our new location. I have learned so much from your articles, the online seminars, the discussion forum and the spreadsheets are an invaluable asset. I continue to learn something new every day."

Belinda Self - Ginza Japanese Restaurants, Inc. - Winston Salem, NC

"You are giving me a great education. I can't soak it up fast enough. The articles, templates and especially the online training are heading me in the right direction to having a great business."

Martin Hardy - City Bagel Café - Siloam Springs, Arkansas

"I am now in my second year of being a member. My only regret being that I did not find you in my prior 8 years as I would have saved a lot of money and grey hairs from your tips and formats. Thank you for indirectly saving my restaurant & for the growth I now see."

Marc Cedron - Printer's Alley Bar & Grill - Memphis, TN

"Your web-site and magazine have helped our independent restaurant grow from 1 restaurant with revenue of $350,000 to 3 restaurants bringing in $3.5 million in only 4 years."

Donald Spahr - Spahr's Seafood - Thibodaux, LA

"So far, we’ve revised our accounting system and introduced the prime cost concept. My prime costs are dropping because of focusing on both inventory and labor together. This will improve my contribution margin by $120,000!"

Brian Fitzgerald - Paddy's Brewpub & Rosie's Restaurant - Kentville, Nova Scotia