"Hi Christopher, I know this may seem to come out of right field but I might have an opportunity for you and your clients. My company Bidding for Good created a really easy to use donation management system that is being used by restaurants, hotels,…"
Restaurant Social Media
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Chris Moyer
- 31, Male
- Washington, DC
- United States
- National Restaurant Association
- Blog Posts (7)
- Discussions
- Events
- Groups (4)
- Photos
- Photo Albums
- Videos (1)
Chris Moyer's Groups
Chris Moyer's Page
Latest Activity
Josh Hersh commented on Chris Moyer's blog post Locally Grown: Is it a 'greener' option?""I’m not saying other industries don’t, but how many other industries touch, first hand, an average American 5 times a week?"
wow, that's a pretty powerful statistic and one I hadn't heard before! love this post!"
Chris Moyer's blog post was featuredLocally Grown: Is it a 'greener' option?
First of all, sorry in the delay for a new blog post. I wrote three blogs and thought they were all off the point in the end.I will sum all three up for you quickly though...Blog 1: If you are a marketer, feel free to post your sales pitch in the comments of this blog. After all, that's how you make your money and that's how we educate people in the industry about your product. Please do me a favor and do not bash anyone else who is just trying to make a living. They believe in what they are…See More
Profile Information
- Title
- Manager, National Restaurant Association Conserve: Solutions for Sustainability
- Company
- National Restaurant Association
- Restaurant Segment
- Other
- I work at the unit level and my role is
- Manager
- I work at the corporate level and my functional area is
- Other
- I work for the foodservice industry and my profession is
- Educator
- In which categories do you purchase, or specify the purchase of products for your organization?
- Other
- Interests
- Buying/Selling a Business, Career Advancement, Consulting, Discovering New Food, Discovering New Wines, Locavore, Franchising, Learning, Making Friends, Networking, New Locations, Organic Foods
- Biography
- Chris Moyer is the manager for the National Restaurant Association’s environmental initiative, Conserve: Solutions for Sustainability. He is responsible for helping the Association become a more sustainable organization and helping NRA members find economical, environmentally friendly solutions for their restaurants.
Thanks to a 14-year old foodservice and hospitality career, Moyer is familiar with the day-to-day challenges restaurants face. He developed an interest in sustainability issues while working as an Outback Steakhouse manager. In that role, he participated in the company’s efficient kitchen program, reducing operating costs as well as borrowing sustainability practices from other industries.
Before his tenure at Outback Steakhouse, Moyer operated a restaurant and retail outlet at the Harrisburg International Airport near his hometown, Hershey, Pa. Prior to that role, he was a manager at a private club in Vero Beach, Fla.
Moyer is a graduate of the Pennsylvania Culinary Institute in Pittsburgh, Pa., who worked in the restaurant industry while attending high school and college. His first job was at his local McDonald’s.
- Years in the Industry
- over 14 years
Chris Moyer's Videos
Chris Moyer's Blog
Going Green at the Mid-Atlantic Food, Beverage & Lodging Expo
Posted on August 7, 2008 at 9:36am 0 Comments 0 Likes
Through the efforts of the Restaurant Association of Maryland, EPA Energy Star, and several local operators, National Restaurant Association Conserve - Solutions for Sustainability, will be exhibiting and speaking at this year's Mid Atlantic Food, Beverage & Lodging EXPO!
I would like to thank the Mid-Atlantic Expo staff for inviting Kate Lewis, of EPA Energy Star, and myself to speak on "Steps to Sustainability" in the food service industry. I also would like to thank them for… Continue
I would like to thank the Mid-Atlantic Expo staff for inviting Kate Lewis, of EPA Energy Star, and myself to speak on "Steps to Sustainability" in the food service industry. I also would like to thank them for… Continue
Attention Operators - The NRA Wants to Give You $100 for "Green"
Posted on May 8, 2008 at 8:25am 0 Comments 0 Likes
Attention restaurateurs!
The National Restaurant Association is looking for input on environmental practices in the restaurant industry from members like you!
If you haven't already, please take a few moments to complete this 10-minute online survey about what you're doing. Take the survey.
After you complete the survey you can sign up for a chance to win a $100 American Express gift… Continue
The National Restaurant Association is looking for input on environmental practices in the restaurant industry from members like you!
If you haven't already, please take a few moments to complete this 10-minute online survey about what you're doing. Take the survey.
After you complete the survey you can sign up for a chance to win a $100 American Express gift… Continue
That's Hot! - You Tube Contest
Posted on April 22, 2008 at 7:21am 1 Comment 0 Likes
In an ever changing world even old dogs learn new tricks. The National Restaurant Association has started what looks to be a fun and exciting new contest on YouTube. Here inspiring chefs or any employee for that matter can submit their "celebrity chef" cooking demonstration and receive the opportunity to join other celebrity chefs at the National Restaurant Association Trade Show in Chicago mid-May this year!
To learn more about the contest visit:… Continue
To learn more about the contest visit:… Continue
Menu-Labeling: I’m calling you out USA Today!
Posted on March 25, 2008 at 11:59am 4 Comments 0 Likes
I just read the laziest, most untruthful article I have ever read in the USA Today about an hour ago and I have to get this off my chest. David Zincznko of Men’s Health magazine and Matt Goulding, who co-authored the book, “Eat This, Not That!” wrote the most misdirected, self-indulgent article, and factious article to meet the press that I can remember - “Feeding the obesity epidemic”.
In the article, they blame the restaurant industry and the trade association the National… Continue
In the article, they blame the restaurant industry and the trade association the National… Continue
'Green' Opinion - Banning Bottled Water is Lazy Environmentalism and a Poor Business Choice.
Posted on March 9, 2008 at 10:04pm 6 Comments 0 Likes
Banning Bottled Water Does Not Make Your Business 'Green'
I was not surprised to see and read that some restaurants have stopped selling bottled water because bottled water is considered by some to be bad for the environment. How is bottled water any worse for the environment than other bottled beverages like soda, liquor, wine, and beer? It’s not.
More “food miles” are used in the transportation of beer than any… Continue
Comment Wall (13 comments)
- At 7:12am on June 22, 2010,
Aaron said… - Hi Christopher, I know this may seem to come out of right field but I might have an opportunity for you and your clients. My company Bidding for Good created a really easy to use donation management system that is being used by restaurants, hotels, and aquariums nationwide. (requestitem.com)
Best part? It significantly reduces the environmental impact of the predominantly paper based donation process.
We've seen a ton of success with the Aquitaine Restaurant group, Georgia Aquarium, and Ritz-Carlton to name a few and I hope this platform can save you and your clients time and energy while reducing the environmental impact of this process.
I'd love to tell you more about it! Please give me a call at 617-252-6438 when you have a moment.
Also, have a look at our client testimonial video it's great to see what others are saying: http://bit.ly/adW9bg
- At 1:11pm on December 16, 2008,
Paul Paz said… - Christopher...
We’re both on the education seminar line-up for this show!
2009 NW Food Service Show
http://nwfoodserviceshow.com/attend/seminars.php
Paul
- At 12:22pm on July 24, 2008,
Patti said… - We are looking to fill a CPA/Controller position in the Northern New Jersey area and looking to network with you. The person we are looking for would have experience in multi-unit Restaurant or Retail accounting experience. If you or someone you might know might want further information please have them email at patti@capodice.com. Thank you!
- At 9:58am on May 7, 2008,
Sarah said… - Hi Christopher!
Sarah here, Marketing Coordinator at FohBoh. Looking forward to metting my fellow FohBohites at NRA, the Regale Begale should be good times! Always enjoy reading your "green" blogs. See you in the windy city :)
Sarah
- At 2:31pm on May 2, 2008,
Kris Abadie said… - Hey Chris--Thanks for joining my group, Re-New Orleans! Thanks for showing your support. I will be posting some new discussions soon so stay tuned :)
- At 7:48pm on March 25, 2008,
Matt Urdan said… - I like the way you think Chris!
- At 7:41am on January 14, 2008,
ian kaplan said… - Hi Christopher,
I've started building an environmental social networking site based on the same platform as FOHBOH. I still need to do the graphics and add more functions, but the base is there. I'd really appreciate if you'd join - it seems like you could definitely make a contribution. And if you'd add a blog or forum, that would be great. It's at http://globalenvironment.ning.com (although in the future I'll get a dedicated URL). Hope to see you there. Ian
- At 8:26pm on January 12, 2008,
Guido Schiavoni said… - Nice site...thanks dude..
- At 4:11am on January 10, 2008, ian kaplan said…
- If I may comment about the discussion between yourself and Mark that I saw on his page regarding choosing locally produced goods based on their carbon footprint, I think you are both right WHEN the entire supply chain is taken into account in doing the carbon footprint analysis.
At first glance it would seem that Mark is right, but what if a local supplier is not reducing the carbon footprint of the inputs used to create the product but a supplier further away is - then which is the right path? So here I agree with you that the decision has to be made on a case-by-case basis.
But often it's not easy to determine the product's full carbon footprint which involves looking at the entire chain of events involved in its "production" and delivery due to inadequate transparency or lack of data. So in an era of limited resources, should organizations looking to affect change push for greater transparency regarding the product's carbon footprint along its entire production chain lifetime ("cradle-to-grave"), or simply focus on achieving a more immediate solution through carbon offset projects and the such?
By the way, it seems that you are good at getting discussions going! Can you start the next one within the forum I set up?? You decide the topic!
- At 7:07pm on January 9, 2008,
Wayne Samiere said… - The word "green" seems to have an ever widening meaning but still in a general way it does at least define concientious or not.
I sell an all natural wild caught product that is captured in a highly regulated and monitored fishery. I like to call it wild resource managed harvesting... Not something that sell very well on a menu however. I supppose for now ourproducts and services are components or a restaurants green effort. Delete Comment
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