• Facility Design Project of the Month: Industry Kitchen in New York City

  • DSR of the Month: Terry Petrani, Account Executive, Premium Supply Company, Deer Park, N.Y.

  • Correctional Foodservice Boosts Food Quality while Cutting Costs

  • Nourishing Kids with Refurbished and New Cafeterias and Kitchens at Houston County Schools in Perry, Ga.

Blog Network

jCarbonara
Joe Carbonara

What Foodservice Can Learn from the Cubs Winning Streak

As I write this, my beloved Chicago Cubs are enjoying an unprecedented renaissance under groovy manager Joe Maddon. As a lifelong Cubs fan, decades of shattered hopes remind me to enjoy the moment and not worry about what comes next. But what amazes me about this team is not so much that they are winning but how they are winning. And it strikes me that their success this summer contains a few lessons applicable to the foodservice industry.

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jMartinez
Juan Martinez

Insights to Growing a Brand

Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.

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jStiegler
Jerry Stiegler

This Week in Foodservice: RPI Up Along with GDP, Labor Market Tightens and Much More

The Restaurant Performance Index chalked up a solid gain in July and operators continued to invest in equipment. GDP was up 3.7 percent in the second quarter. As the economy improves, operators find the labor market tightening. A study finds independent hamburger restaurants grew faster than the chains. These stories and a whole lot more This Week In Foodservice.

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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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