Top Back of House News

Success in today’s competitive quick-service market requires companies to open more restaurants, faster and in the optimal locations. That’s all while trying to minimize sales cannibalization between restaurants and constantly evaluating which restaurants to close and which to renovate. For a franchise system to grow and improve its business, it needs to have control of […]

Turnover isn’t a simple behavior. People leave jobs for all kinds of reasons. While it’s easy to claim money is the reason people leave fast-food jobs, that’s only true some of the time. Take my job at Burger King. I started on a Tuesday. I was replacing a girl who started on Monday. She quit […]

A couple of years ago, Michael Oshman found a full line of foodservice packaging that claimed to biodegrade in landfills more quickly than any other plastic on the market. “It was like, ‘This is the product that we've been waiting for,’” says Oshman, who has been executive director of the Green Restaurant Association (GRA) since […]

The company’s revamped online tool helps soften the economic blow on independents and small-scale operators.

The Academy of the Culinary Arts Cordon d’ Or announces the winner of its prestigious award.

Carbon dioxide-based Multiplex beverage systems will offer beverage dispensing and energy savings.

The $2.7-billion acquisition will establish Manitowoc among the world’s top manufacturers.

The coffee equipment company will feature an “Ask the Expert” portion on its Web site for its clients and technicians.

The corporation attributes its success in the hurricane-torn region to its Houston associates.

For $74 million, the Japanese company has purchased the Danish commercial refrigerator manufacturer.

TurboChef experienced a decrease in revenue of 8 percent in the second quarter ending June 30, from the year before.

Offers off-site production of selected menu items.

Two-handle, pull-down kitchen faucet reduces water waste.

Research International found that more than half of the population eats fast food once a week with 20 percent eating
fast food at least every other day.

Dawn selects ten restaurant owners as grand prize winners from its 30th Anniversary Celebration Contest.

NRA education session shows operators how to tap into viral marketing.

The dean of the department of animal science at Michigan State University, calls on industry leaders to create comprehensive, long-term solutions for sustainability.

The company’s Bacterial Drain Cleaner and Soap Degrader are 100 percent biodegradable cleaners that safely eliminates fat, oil, grease, and soap buildup from plumbing.

The company offers the only organic broths endorsed by American Culinary Federation.

Southern California Gas Co. has recognized the chain for energy-efficient equipment upgrades that will reduce the restaurant’s annual natural gas consumption by 9,700 therms.

Yum! Brands and the Unified Foodservice Purchasing Co-op recently hosted their ninth annual STAR Awards gala to honor top suppliers to the system.

Taco Bell is rolling out its new Grill-to-Order cooking method by installing water- and energy-saving electric grills.

PETA president Ingrid E. Newkirk has written a letter to Triarc executives urging the company to move Wendy’s away from using eggs from caged birds.

The new Del Inferno sauce is almost three times hotter than any of the sauces offered by Del Taco’s nearest competitors.

The bill, “The Safe Food Enforcement, Assessment, Standards and Targeting Act of 2008,” was introduced by U.S. Reps. Jim Costa (D-Calif.) and Adam Putnam (R-Fla.).

The Environmental Hoods utilize a patent-pending process of cleaning the grease laden air prior to discharge into the air duct.

The new restaurant offers an expanded menu that includes modern versions of traditional Thai and Chinese cuisine served along side Samurai Sam’s current Japanese specialties.

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