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Sustainability, whether sourcing food responsibly or cutting down waste, is top-of-mind for many consumers. National Restaurant Association officials outlined steps operators can take and how to communicate what they're doing to customers. In...

source: Nation's Restaurant News

The statistics are staggering: 60 percent of new restaurants won’t see their first anniversary, and only 20 percent will see their fifth, according to CNBC. Yet, new restaurants are always popping up, laying their claim to the literal pie. Why not? Restaurants command...

source: Modern Restaurant Management

Private events are a great way for restaurants to add additional revenue while creating memorable experiences for diners. During the summer months, private event bookings tend to slow down — meaning that managers and operators should seize the opportunity to revamp...

source: Open Table

To solve those issues, Blue Star Integrative Studio, a green business and building evaluation firm, has created its own calculations to deeply track restaurant operation and supply chain emissions, and then compare the result to...

source: Fast Company

While the Food & Wine Classic in Aspen might attract the world's top chefs, sommeliers and foodies, the annual festival also has some strong local ties. Among the "talent" at the 35th Classic are a few names — and faces — Aspenites are sure to recognize from...

source: Aspen Times

It’s been long foretold, by many of us here in the Denver restaurant industry, that Colorado's culinary scene is on the verge of going big time. With the perpetual growth of our main city and hundreds of restaurants added each year, the writing has been on the wall....

source: 303 Magazine


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