News/Press

Group purchasing organizations (GPOs) for restaurants facilitate the flow of data, rebates and other communications between operators, manufacturers and distributors. Operators benefit by receiving access to manufacturer-sponsored price discounts and rebates, insights into employee perk programs, marketing opportunities and more.

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

“The “happiest place on Earth” is getting happier for those who have been struggling to find vegan options at theme park restaurants.”

The “fake” meat trend is everywhere: at restaurants, in grocery stores, and even at fast-food chains. Here, healthy food pros break down what’s really in these patties and what you should know about eating one.

According to an analysis in June by food industry organization Dining Alliance, sales of meat alternatives in restaurants increased by 268% this year compared with 2018.

In a blog post, Dining Alliance President Christina Donahue says the spike in sales was probably due to the quality of meat substitutes getting better, restaurants realizing consumers want more options and seeing they “may be able to charge premium pricing for meat substitute products.”

Remember when food was just a commodity? Oh, right: It still is.

From ever-escalating labor costs, potential produce tariffs and a parade of other troublesome market conditions that are keeping QSR leaders tossing and turning in their sleep, pork price problems also loom large..

A restaurant named Beef ‘O’ Brady’s is probably not the first place that comes to mind for those seeking plant-based burgers, but the co-owner of the chain’s Bentonville location says his version of the “Impossible Burger” has been warmly received…