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DENVER Chipotle Mexican Grill is taking local sourcing to the national level. —The 730-unit fast-casual chain, based here, recently announced plans to buy this summer at least a quarter of its...
Carlos Suarez says he believes good business is all about doing good. To that end, the owner of Bobo, which opened in New York’s West Village last year, says the restaurant, whose name is an abbreviation of the phrase “bourgeois bohemian,” is...
Alberto Gonzalez has put his money where his mouth is—literally. The former financier opened GustOrganics, an organic restaurant, in New York’s West Village, in January as part of a personal mission to help bring the organic...
CHICAGO —Restaurants stand a better chance of becoming energy efficient if operators view utilities as commodities they can control, said speakers at an education session on how to lower utility...
TAMPA Being green is relatively easy today. That wasn’t the case back in 1994 when Evos, the burger chain with a social conscience, was born. “It was more difficult to do so back then,” said Dino Lambridis, founder of the five-unit company...
William Michael “Mike” O’Neal, at 72, is still the activist restaurateur he was in his youth. Today, however, the operator of three successful restaurants in New York City is most passionate about becoming more environmentally conscious both...
NEW YORK Ted’s Montana Grill chain to several hundred restaurateurs, educators and reporters in the morning, then detailing the moves to a theater of college students in the afternoon. —Ted...
Mark Beauchamp, co-founder of the six-unit Café Yumm!, an environmentally friendly fast-casual restaurant chain in Eugene, Ore., says the profit he’s received from his concept is twofold: He’s benefited financially, while also delivering a...
NEW YORK Ted Turner and George McKerrow Jr., brought their green tour to New York in early April, recounting the ecological steps they’ve taken at their Ted’s Montana Grill chain to several hundred restaurateurs, educators and reporters in the...
FORT LAUDERDALE Fla. It began with a new take on a popular food. Thinking about starting a business two years ago, Michael Gordon and Vaughan Lazar tossed around the idea of an organic pizza restaurant. Gordon struck on the idea of...
