July/August 2009 By Michael Wall It's the hottest trend in the restaurant business, customers want it and heck, it may even be law one day - utilizing green practices in the restaurant business is here to stay. But what does "being green" mean exactly? And how can restaurants jump on this bandwagon while actually accomplishing the goal of protecting the environment, … [Read more...] about It’s Easy Being Green Or Is It?
Secrets to Unlocking Your POS System
July/August 2009 By Christy Simo Sure, your POS system can seat guests and process their orders, but there's a wealth of hidden information to help run your business more efficiently and profitably just waiting to be uncovered. The question is how. Jay Kazlow, co-owner of Dantanna's, an Atlanta-based high-end sports bar concept, is in the process of mining the gold … [Read more...] about Secrets to Unlocking Your POS System
Doing More With Less-The Necessity of Employee Productivity
July/August 2009 By Debby Cannon, Ph.D., CHE, Director, Cecil B. Day School of Hospitality, Robinson College of Business, Georgia State University Tightening the belt, doing more with less, developing a new business model-the phrases vary but all are germane to operating a company in today's economic environment. Employee productivity has never been more important, … [Read more...] about Doing More With Less-The Necessity of Employee Productivity
Muss & Turner’s-Where Everybody Knows Your Name
July/August 2009 By Shannon Wilder Remember Cheers, the fictitious Boston watering hole where everybody knows your name? Those who seek to create such a place themselves - or just sample some of the finest food and drink around - might want to take a look at Muss & Turner's. Tucked into a posh development in Vinings that smacks more of Georgetown than suburban … [Read more...] about Muss & Turner’s-Where Everybody Knows Your Name
Green Foodservice Alliance Quarterly Meeting
July 15, 2009 - www.GreenFoodserviceAlliance.org. … [Read more...] about Green Foodservice Alliance Quarterly Meeting
