 Report: Consumers Hungry for More in-Restaurant Technology
While many restaurant operators often find it challenging to balance investments in technology with near-term profit margins, new research from Technomic Inc. has found that consumers are open to using more gadgets when they dine out and expect restaurants to experiment with new technology.
The Chicago-based market research firm disclosed in its "Market Intelligence Report: Consumer-Facing Technology" that 51 percent of recently surveyed consumers said they consider it important for restaurants to integrate technology into their ordering capabilities. Only 3 percent of respondents expect to use technology less in restaurants in the coming year. >READ FULL STORY |
 Best of Green Dining 2012
As 2012 comes to a close, the Green Restaurant Association (GRA) celebrates the ongoing green accomplishments of Certified Green Restaurants® across the country. Over the past year, Certified Green Restaurants® took tremendous leaps to implement sustainable practices - including minimizing waste and conserving energy - all while sharing specific details of their environmental progress with their diners. These achievements in sustainability made 2012 a year for dining green!
Composting Programs
Over the past year, composting has become a more common practice in the food service industry, offering both economical and environmental benefits. While Americans collectively spend $1 billion to discard over 25 million tons of food products each year, Near-Zero Waste™ Restaurants have eliminated their total landfill input by 95% through recycling and composting programs, reducing their waste-hauler costs in the process.
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