NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
Helen Cameron, owner of the two-unit locavore concept Uncommon Ground in Chicago, has always been environmentally conscious. Still, she has a loggerhead turtle to thank for the tens of thousands of dollars she now saves annually on goods, water...
Restaurateurs looking to install charging stations for electric cars on their property might be eligible for financial incentives, two participating suppliers said...
Saving money, energy and the environment were all valid reasons to pursue low-wattage lighting for use in Red Robin Gourmet Burgers’ restaurants. But ultimately it was how good the food looked under the dining table lamps that sealed the...
Hiring a company to dispose of compostable garbage is more expensive than regular waste disposal, but by joining together, a group of independent restaurants here were able to negotiate a lower price from a local vendor. ...
