Ali Group's Geile recognized for his commitment to the college and university foodservice segment.
Foodservice equipment manager announcing the addition of seven new team members in 2015.
Furniture industry veteran Patrick joins the Washington-based division of Foldcraft.
It’s August and that means most companies are about to begin formulating their plans for the coming fiscal year, if they have not done so already. Corporate planning exercises can quickly become introverted experiences, meaning it is easy to focus only on the company when trying to move forward.
The NRA’s Restaurant Performance Index retreated in June. The latest GDP estimate shows the economy continues to move ahead slowly. Foodservice group purchasing organizations grow in importance. The restaurant count shrank last year as the number of full-service independent restaurants declined. There are over a dozen comp store sales reports from major chains. These articles and a whole lot more This Week In Foodservice.Read more...
Sixty-four percent of foodservice operators have made a capital expenditure purchase in the past...
Despite improvements, QSR and family dining segments continue to hold the restaurant industry back.
It's not just the West Coast restaurant chains that are on the cutting edge of the green movement. For Anna's Taqueria, which has six locations in the Boston area, environmentally friendly business practices have been standard since the chain was founded by owner Mike Kamio in 1995.
Its green initiatives have been implemented, not at the expense of the operation, but for its benefit. "It has to work for Anna's, our customers and the environment to be a win-win situation," Kamio says.
Its focus on green starts with the menu, which includes freshly prepared food with ingredients purchased from local purveyors.
From a green perspective, the chain gives special attention to its disposables. For example, Anna's serves cold specialty drinks in biodegradable cups made from corn flour. And the chain's extensive recycling program includes cans, plastic and glass. Managing the recycling program can be a labor intensive process. Staff collect and clean soda bottles before taking them to a local recycling center. Anna's also has separate collection bins for cardboard recycling.
"We bring about 2,000 pounds of recyclables to the recycling center twice a week," Kamio says.
When Kamio saw a restaurant utilizing the heat produced from a refrigeration unit to help warm up the eatery in the winter, he implemented a similar setup using an ice machine at one of Anna's locations.
"We utilize an ice machine that blows hot air inside the restaurant to keep it warm during the winter," he says. "A hood over this unit vents the hot air outside over the summer, saving energy and air conditioning costs."
The chain also utilizes a diesel truck that runs on used vegetable oil. "We converted a standard diesel truck in 2005, which we use to go to the local vegetable market, club store and recycling center," Kamio says.
Diesel fuel is required only to start the truck and after that vegetable oil runs the engine. This has decreased the need for diesel fill ups to only three times annually.
Kamio continues to look for other ways to decrease his carbon footprint and implement green initiatives. He is currently working with a paper supplier to replace bleached napkins with brown and will soon convert lighting to more energy-efficient systems.
"We always have environmentally friendly initiatives in the works," he says.