“Waste Not, Want Not” – Restaurants Adopt the Zero Waste Movement

If you have a restaurant, no matter where you stand on global warming and climate change, recycling, food waste, composting, and just reducing your carbon footprint in some small way, every day, is a noble, feel-good gesture.

Of course, the hope is that consumers will notice and dine there more often, but going green also has bottom line implications: Buying local, reducing packaging, and cutting back on waste can result in savings and economic efficiencies. This is especially true for …

The Coffee Quiz: How Much Do You Know about the Coffee You Sell?

It doesn’t matter if you are walking down a rural Main Street or on Fifth Avenue, there seems to be a coffee shop on every corner these days and sometimes one or two in the middle of the block.

Throw in home brewing machines and drive-through java huts and all the restaurants with a percolator and U.S. coffee consumption is at record highs.  How high? About 64 percent of Americans have a daily cup and the average per drinker is …