Modern Restaurant Management

FEBRUARY 14, 2020

A 2018 National Restaurant Association (NRA) State of Restaurant Sustainability survey found that a restaurant’s sustainability efforts can impact a consumer’s choice of restaurants. Connect with these bloggers to see if they will post a blog entry in exchange for an opportunity to dine at the restaurant.

Recycling 227

Recycling Sustainability Loyalty Program Social Media 227

The Restaurant Group

MAY 24, 2019

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? Food is the number one culprit wasted on a large scale by both consumers and restaurants, but doesn’t have to be.

Waste 60

Waste Sustainability Recycling Compost 60

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

Perfect Daily Grind

JUNE 21, 2020

“The world we live in is fast-paced, with consumers becoming more and more focused on quality over quantity in many aspects of life,” says Dan Fellows, World Coffee in Good Spirits Champion 2018 and 2019. According to Mintel, over a million British coffee-drinkers switched to decaf in 2018 alone. According to L.E.K.’s

Café 137

Café Consumer Goods Customer Experience Sustainability 137

Modern Restaurant Management

OCTOBER 31, 2019

They collected and analyzed sales data between January 2018 and July 2019 from over 10,000 restaurants nationwide, measured the sales performance of each item, and ranked each item based on its overall and trending popularity. percent mark set in July 2018 and was saw 3.0 percent above in 2018. National Menu Trends.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

EATER

JULY 6, 2022

At the end of her externship, Huo turned down a full-time position because she felt that the long hours — she frequently wrote her blog posts in the middle of the night after working a 70-hour week — and low wages brought out the worst in people. Is it a waste of time? Amy Huo started in 2016 as an unpaid extern. Is it that delicious?

Compost 134

Compost Front of House 2014 Back of House 134