2016 Compost Serving Waste 
Modern Restaurant Management
SEPTEMBER 23, 2020
Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Serving Up a Side of Democracy.
The Rail
MAY 23, 2024
Low Waste Wines Vineyards and wineries around the world are pivoting towards more sustainable solutions. Modern wineries like the Fetzer Vineyards in California have been net-zero since 2016 and employ a series of methods, including: Installing on-site solar panels that produce 1 million kWh of renewable energy per year; Diverting of 99.2%
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EATER
JULY 6, 2022
The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014. When Emma Meigneux was hired as an extern in 2016, she says, it was a dream come true. Amy Huo started in 2016 as an unpaid extern. COMPOST oven: 155 degrees.
Sustainability Beyond the Plate
JANUARY 26, 2017
Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling.
Modern Restaurant Management
DECEMBER 16, 2019
The Index examines the digital ordering strategies best serving restaurants as they grow sales and engage with customers. In fact, quality impacts the entire dining experience, including how well equipment functions and ultimately supports the staff’s ability to efficiently serve its guests.” Find the full report here.
The Wine Knitter
APRIL 19, 2022
The world’s most wide-ranging wine sustainability code, SCWI, has served as an inspiration for numerous other countries and wine regions. “In 2016, we launched our mini hydroelectric plant. We strive to minimize waste in our tasting room and all aspects of wine production. Conserving Biodiversity in the vineyards 4.
Modern Restaurant Management
SEPTEMBER 14, 2021
Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. Barb also served on the Operations Advisory Committee for Del Taco. Bill is a 1982 graduate of Michigan State University.
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