| Going Green - Is It Worth Your Investment? |
| Going green is a hot topic in a lot of industries, including restaurants and hospitality. Few operators, however, know what the best practices are for their establishment in terms of the cost effectiveness of green initiatives. Restaurants & Institutions examines a variety of businesses and how they are going green, along with the costs involved in their efforts.
The key to be learned is that going green is not something you should tackle all at once, unless you have an unlimited budget. Sometimes, the smallest change, can make the biggest difference. Click here to read the article. |
| Competition and Travel Motivate Peter Dwyer in the Kitchen |
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 Hilton's motto is that travel more than just A to B. Peter Dwyer, executive chef at the Hilton Hartford, has certainly proved that over the course of his career.
Dwyer, who recently celebrated his one year anniversary with the hotel, has traveled the world for business and for pleasure in the last fifteen years. Recent competitions have him traveling the country earning top American Culinary Federation (ACF) honors and learning techniques that he has brought into the Hilton's restaurant, M&M Coffee Shop.
"We try and apply the principals we learn at ACF competitions, like how to build plates," Dwyer said. "Everything that goes on the plate has a purpose." Continue to the rest of the story |
Consumers are constantly on the go in our fast-paced society and more and more people are eating out at lunch.