This webinar will introduce restaurant operators to the concept of taking a diversified technology and solutions approach to achieve optimal results for their LED lighting retrofit. When: Friday, June 16th from 1:00-2:00 PM CT Presenters: Ed Carney, Energy Management Collaborative & Tony Johnson, Energy Management Collaborative
Learn how to on our Maximize Your Membership call on Friday, May 12th. On this call, you will learn how to register for events, connect with your peers, access Facilitator and other resources that are available at your fingertips! When: Friday, May 12th at 1:00-2:00pm CT Hosted by: Member Engagement Committee
Fast, reliable, and cost-effective maintenance solutions for your exterior signs and lighting. With a company history of 115 years and counting, we’ve got you covered for all of your nationwide, multi-site repair needs. All signs point to Federal Heath.
Ron Ruggless, Nation's Restaurant News The Food and Drug Administration is delaying menu labeling compliance a year, to May 7, 2018, for restaurants and retail food establishments, the agency said in a memo Monday.
Nation's Restaurant News Bojangles' Inc. continues to expand its “restaurant of the future” prototype, with an opening scheduled soon in Greenville, S.C.
Lisa Jennings, Nation's Restaurant News Customer service has been a hot-button topic in recent weeks after a series of highly public events on airlines went viral on social media.
General Parts Group is your independent provider of commercial kitchen equipment repair, specializing
in food-service equipment, HVAC and all forms of commercial refrigeration equipment. We offer a full
range of services to support the entire life-cycle of your equipment including repair, installation,
planned maintenance as well as O.E.M. parts distribution.
Lisa Jennings, Restaurant Hospitality Boston chef and restaurateur Ming Tsai will close his flagship restaurant Blue Ginger in June and develop a new fast-casual Chinese concept called ChowStirs, scheduled to open next year.
National Restaurant Association Spring and summer offer a bounty of delicious produce options for restaurateurs and guests. Because fresh produce often is eaten uncooked, everyone who handles produce must be careful to prevent cross-contamination.