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To-go goes green
For many operators, disposable servingware and dishes have become a necessary part of doing business. Even if you’re not going to go “fully green” there are lots of smaller steps you can take to make your usage of disposables a little more eco-friendly.
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A new playbook for kids' menus
With childhood obesity so widespread—one third of America’s children are overweight—restaurants are beginning to take on some of the responsibility by offering healthier kids’ menus.
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Cleanliness tops diners’ list as most vital element
Cleanliness (96%), menu selection and variety (94%) and comfortable seating (91%) are the most important components of creating a visit-worthy atmosphere at a restaurant, according to a new report from Mintel.
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Communicating low health inspection scores
Q: How do I communicate what a B grade really means to my guests? Should I tell them exactly why we didn't get an A?
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The pursuit of customer satisfaction
Guest editor, Mike Roberts, explains the idea behind LYFE Kitchen and its array of socially responsible attributes.
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How do I communicate what a B grade really means to my guests? Should I tell them exactly why we didn't get an A?
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This is a dish meant to impress. The fish cooks up moist covered with the potato scales. Golden...
