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Are we all going bankrupt or is it just paranoia?

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Written by James Ringrose
According to one of our company's banking sources, bankruptcy filings for restaurants have dramatically increased over the last few months. Last week alone they received notification of seven filings in the New England area. What does this mean for everyone else? With a great deal of talk about softness in the foodservices industry especially among independent and casual restaurants, is there a looming problem or are we dealing with the inevitable failure of a few, marginal companies?
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The Process of Going Green

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Written by Christine St. Pierre
The Process of Going Green Achieving green certification takes time, but it’s by no means impossible. Making a restaurant of any size “green” could be a daunting task if you try changing everything at once. But with some help from experts, it can be done fairly painlessly. Mark Sapienza, executive chef of the Langham Hotel in Boston, sought advice from the Green Restaurant Association and the historic property was officially certified green in June 2007.
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RI Sale of bottles of distilled liquors, “cease and desist,” warns Board of Licenses

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Written by James Ringrose
In an email blast, yesterday April 14, to Rhode Island liquor license holders, the Rhode Island Hospitality and Tourism Association passed on a stern warning from the Board of Licenses to “cease and desist” the practice of “whole bottle service.” The growing and very profitable idea of selling customers a VIP package that includes self-served alcohol is especially prevalent in RI night clubs.
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Rhode Island Green Certification

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Written by Christine St. Pierre
Restaurants in the Ocean State forge ahead to become greener. Earlier this month, Rhode Island got a little greener. Representatives from more than 20 restaurants across the state attended the first training workshop to obtain Green Restaurant Certification, held at the Sheraton Providence Airport Hotel in Warwick. After welcoming the group taking steps to go green, Dale J. Venturini, president and CEO of the Rhode Island Hospitality and Tourism Association, stressed that Rhode Island is one of only two states thus far implementing a voluntary program of this magnitude.
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Clean Green - Cleaning counters with bleach or harsh chemicals?

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Written by Christine St. Pierre
Clean Green - Cleaning counters with bleach or harsh chemicals? You may want to think twice. Let’s face it, there are shades of green. Most businesses start out by replacing lightbulbs with CFLs or watch their water consumption; many will recycle plastics and cardboard, and some even compost kitchen waste. We wondered, if there’s such a focus on providing great organic and local food, then why aren’t chefs concerned about the types of cleaning products used in their kitchen?
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Restaurant Trends Seminar

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Written by Christine St. Pierre
Whether you’re a seasoned restaurateur or new to the industry, the 16th annual Restaurant Trends seminar will serve up tips and advice on succeeding in an increasingly competitive market. The “Positioning for Success in 2008” seminar will be held on Tuesday, May 6, 2008, at Boston’s Back Bay Events Center, 180 Berkeley Street, from 1 to 5pm and will feature panels and presentations covering topics like hot trends, green issues and building a “buzz” for your restaurant.
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Restaurant Margins

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Written by Christine St. Pierre
Staying Afloat in Any Economy Keeping a restaurant out of the red can be a challenge, to say the least. Balancing rising food costs, margins and business expenses is a juggling act, but if you approach it correctly, your restaurant will be in the black.
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