• Puesto in San Diego, Calif.

  • DSR of the Month: David Kort of Premium Supply Co., Deer Park, N.Y.

  • Chain Profile: Bad Daddy’s Burger Bar

  • Educating Students at the Francis Tuttle School of Culinary Arts in Oklahoma City, Okla.

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Go the Distance: The Most Important Three Feet in the House

Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.

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jMartinez
Juan Martinez

Dining-Room Efficiency

Don't focus so much on the total seat count.

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jStiegler
Jerry Stiegler

C-Store Operators Mixed Feelings On Minimum Wage, Colorado’s Hiring Boom and Much More

New data on a minimum wage increase. Consumer prices for restaurants continue to climb but less than at supermarkets. Colorado is the tops in restaurant hiring. C-store consolidation picks up.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

KFC Opens Eco-Friendly Restaurant in Indianapolis

Project Uses the LEED® (Leadership in Energy and Environmental Design) Certification Process created by the U.S. Green Building Council

As part of Yum! Brands' E3 initiative, which represents ways the company pursues economic responsibility toward reducing energy and being environmentally aware, the multi-concept chain restaurant operator has opened what it describes as an environmentally friendly KFC restaurant in Indianapolis. The building is designed to use 25 percent less energy and water than a conventional KFC restaurant, according to a company release.

 

This new KFC location features energy-efficient cooking equipment; low-power, long-life LED lighting; locally sourced building materials; parking preference for hybrid vehicles; fixtures designed for lower water use; and waste recycling, including cooking oil and plastics.

Other sustainable features include reusing energy to heat hot water, harvesting sunlight to reduce manmade lighting, automating energy management and lighting, reducing the use of foam through reusable food containers, installing fixtures designed for lower water use, and reducing building size to save materials and energy.

"This is one step along our path toward designing and building greener restaurants and we'll be using it as a 'test lab' to evaluate the performance of technologies and processes. What we learn at the Indianapolis restaurant could potentially impact the design of future buildings worldwide," said Roger McClendon, chief sustainability officer for Yum! Brands, Inc., parent company of KFC Corporation.
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