Americans are concerned about their health and National Nutrition Month in March shines a spotlight on the growing interest in healthy eating. As the first-year anniversary of the U.S.

With slim profit margins, restaurant operators would like to think their inventory is so carefully ordered, there’s little to no waste.

The statistics tell a different story.

Fast food operators debate a lot of things, except one: speed.

A few years ago, several Subway franchisees examined hand-labeling in their restaurants. Was it efficient in terms of food rotation, adherence to expiration dates and ingredients?

It’s an issue all restaurant operators dread: an equipment breakdown with refrigeration—especially one that might go unnoticed.