Restaurant Industry Trends - Environmental

The faucets go by a number of different names - hands free, electronic, touchless, sensor - but they are all geared toward improving hygiene, simplifying cleaning and maintenance, and conserving water and energy.

Even though it is based in California and funded by California rate payers through Pacific Gas & Electric (PG&E), the Food Service Technology Center (FSTC) offers a wealth of information for any commercial food service operation.

When Westbury, New York’s Viana Hotel & Spa was in its design stage, it was shortly after Hurricane Katrina pummeled the Gulf Coast. Oil prices shot up and the United States’ dependence on foreign oil was in the spotlight.

Sometimes the cold weather can be just too much. When Gina Cronin, a Cleveland, Ohio area native had enough of the long northern Ohio winters, she headed south - far south - to the Boquete area of western Panama.

When large restaurant companies implement sustainability policies, customers seem to react in a contrary way—and their evaluation of those companies may actually diminish.

Sustainable this, organic that. The green movement is all the buzz in the hospitality industry. Many hotels and restaurants have embraced the movement, but many are still trying to sort it all out.