Burger King

What to Do About Waste

A look at how some restaurants are cutting down.

When New York City–based burger concept 4food opened its first location in August, the media buzz it generated mostly stemmed from its innovative use of technology and social media. Plasma TV screens adorn its walls, including one that scrolls customer tweets. iPads are used to order food. And diners can save their specialized burger orders to an online database, available for anybody to order in the future—an act that credits the customer with 25 cents on later 4food visits.

Brewed to Perfection

There’s Abita Purple Haze and Magic Hat #9, Anchor Steam and Bell’s Hell Hath No Fury, Sam Adams Winterfest and Troegs Dreamweaver.

These and hundreds of other craft and seasonal brews are being downed by Americans at an increasing pace, a trend noticed by more owners of pubs and restaurants.

In fact, the continuing growth of microbreweries and craft beers across the U.S. provides restaurant operators with greater opportunities to use suds to differentiate their businesses from competitors.

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