Serving Up Success
Smart Online Marketing Connects Alaskans To Cozy Dining Spot
iR – Great customer service isn’t something the staff at Kinley’s Restaurant & Bar in Anchorage, Alaska serves up sparingly. Through a unique style of cuisine and atmosphere, the work of expert chefs and 21st century marketing techniques, Kinley’s works hard to leave an out of-
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Local Foods Adding Value and Reducing Cost
iR – Increasing food prices have forced a closer look at ways to reduce costs without slashing quality. Increasing the price of meals or reducing portion sizes are common options. But looking at new ways of doing things, all the way from the source to the table Continue
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How to Devise a Delicious Vegan Recipe
iR – “What do you eat? Grass?:” This is the loaded question vegetarians, vegans and followers of raw diets often face. While it’s often asked as an attempt to express both humor and curiosity, it also reveals stereotypes that these non-traditional diets are bland, unbalanced and
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Green Thumb Pub
iR – When Great Lakes Brewing Company made the commitment to farm their own food, they meant it. “We’ve been interested in it for a long time,” says Saul Kliorys, environmental programs coordinator at Great Lakes. Sourcing food from their own farms began with a collaboration Continue
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Web News Stories
Hiring Exceptional Employees “Audio”
Foodservice Radio – Jon Wool of Finesse Cuisine in Chicago shares his hiring and motivating tips with Foodservice [Continue]Signature Dishes
Right On Schedule
iR – To a server, the employee schedule may very well be a restaurant’s most important aspect. When and how often you work, as well as whom you are selected to work with, can determine so much for you. Continue [Continue]
Good Photography Lets Your Food Speak
iR – I’m hearing those voices again. Late at night, as I sit at my desk—far too close to my kitchen— the sound is deafening. It’s those cookies again. Speaking so loud that the cookie jar lid is rising. The moist cookie dough enticing me with its buttery goodness, so brazenly singing [Continue]
The Tipping Point
iR – You can’t escape it. Everywhere you go, every time you turn on the TV, you see it on the news: a downed economy. Competition for jobs is stiff, and once you have that job, you hope you’ll be paid enough to make ends meet for you and anyone else you may have to [Continue]
The Kitchen Sink
Expert Q&A: Green Packaging
iR – We talked to Allen King, president of Excellent Packaging & Supply and BioMass Packaging, for a quick run-down of need-to-know info on the path to sustainability. Allen’s company carries a growing selection of products made from renewable, plant-based resources. Continue [Continue]
Behind-the-Scenes Sustainability
iR – Home cooks and restaurateurs alike have much to gain when considering a greener kitchen, say officials and innovators. But the advantages can go beyond peace of mind. A more sustainable environment can also save a lot of money. From airtight construction to sunlight cooking, Continue [Continue]
The Hurt You Couldn’t See Coming
iR – I love restaurants so much that they’re the only businesses I insure. Today is a normal day for me, driving to three restaurant insurance appointments. Restaurant operators rapidly adopt new technologies, so I’m spending a lot of time helping them manage the latest threats—mostly [Continue]
You Have to Make Green to Be Green
iR – Many eons ago, a very famous frog proclaimed that “it ain’t easy being green.” Only now am I truly willing to expend the intellectual capital in my aging and occasionally faltering mind to attempt to decode the depth of his generation changing message . . . hey, I had [Continue]
Archive - Print Edition
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