Perfect Daily Grind

MAY 8, 2023

Sustainability continues to be a pressing issue in the specialty coffee sector – and for good reason. However, from the perspective of the consumer, it’s not always easy to spot a truly sustainable coffee shop or roaster. You may also like our article on whether you can run a zero-waste coffee shop.

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Sustainability Consumer Goods Social Media Recycling 167

Deliverect

DECEMBER 10, 2019

Around 3 out of 4 millennials are willing to pay more for sustainable products, as is 66 percent of consumers around the world*. By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Recycle glass and cardboard.

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Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

FEBRUARY 23, 2024

The restaurant industry has recognized the need for innovative packaging solutions to meet growing consumer demand and contribute towards sustainability targets. Traditional restaurant packaging has a significant negative impact on the environment as common materials used, such as Styrofoam and single-use plastics, are not compostable.

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Sustainability Recycling Compost Waste 191

Future Food

JULY 30, 2019

Many food businesses both large and small have been using recycled cups and containers and/or compostable systems as proven solutions to reduce their carbon footprint. Just think of the throw-away coffee cup we buy every day and you will know exactly what I mean - if not, essential viewing - ABC War on Waste - #BYOCoffeeCup tram.

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Compost Sustainability Food Waste 109

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

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Waste Audits Food Back of House 60

Notch

MARCH 17, 2022

The National Restaurant Association’s “What’s Hot” 2022 Culinary Forecast - an annual survey of 350 culinary leaders - found that sustainable packaging, plant-based foods, and zero waste were predicted to be leading culinary concepts this year. And, paper also makes up 26% of landfill waste. Green Star Restaurant.

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Sustainability Operations Seasonal Menu Compost 52

Sustainability Beyond the Plate

JUNE 30, 2017

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. The discussion was lively and the speakers covered all aspects of “Reduce, Reuse, Recycle”. The big take-away: “Reduce” is by far the most cost effective and sustainable approach to cutting food waste.

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Waste Seminar Recycling Food 40

Modern Restaurant Management

AUGUST 31, 2020

Under the Court’s ruling, foie gras could be legally sold to California consumers provided that the seller is located outside of California, the foie gras being purchased is not present within California at the time of sale, the transaction is processed outside of California, and payment is received and processed outside of California.

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2020 Restaurant Law Agriculture Compost 137

Modern Restaurant Management

SEPTEMBER 23, 2020

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. SpotOn Secures $60M Funding.

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Serving White Paper Food Recycling 190

Future Food

NOVEMBER 7, 2021

Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

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2022 Food Supply Entertainment Hospitality 148

Modern Restaurant Management

DECEMBER 16, 2019

In the case of most of the concepts in these segments, Thanksgiving means significantly less traffic and even closed locations as consumers gather at home for meals with friends and family. Unfortunately, with consumers making more purchases from home, a trend that shows no signs of lessening, eating out is likely to be limited.”

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2019 Compost Mobile Ordering Point of Sale 103

Cheetah

SEPTEMBER 8, 2019

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. On the house” items, happy hour specials or birthday and anniversary treats are a good place to start. Recycle Throw away your trash in an orderly fashion.

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Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. On the house” items, happy hour specials or birthday and anniversary treats are a good place to start. Recycle Throw away your trash in an orderly fashion.

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Compost Loyalty Program Back of House Customer Service 110

EATER

JULY 6, 2022

You were scared any time that Dan would come near you because you had no idea if he was going to tell you you were doing a good job or if you should go f**k yourself,” Meigneux, who started at Blue Hill as an intern in 2016 and worked there in multiple capacities until 2020, told me. I didn’t do a good job. COMPOST oven: 155 degrees.

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Compost Front of House 2014 Back of House 129

The Food Corridor

NOVEMBER 29, 2022

When, where, and how to dispose of waste (trash, recycling, cardboard boxes, food waste, grease, paper towels, compost, garbage disposal, etc.). Waste Management Clear instructions about where to dispose of the various kinds of waste should be part of your sanitation policies.

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Equipment Food Supply Book Kitchen Safety 52

Marketman

JUNE 18, 2019

Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. The results were shocking!

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Recycling Sustainability Waste Compost 63

Modern Restaurant Management

AUGUST 28, 2020

“Restaurant models are evolving to meet growing consumer demand for off premise dining. Consumers can order for delivery or pick-up through digital channels, or on-site using kiosks. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. Sedgwick St.,

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Allergens Kitchen Safety Guest Recovery Customer Service 118

Marketman

JULY 7, 2019

But, consumers are increasingly curious as to where the meat, fish, produce and dairy products used to create your mouth-watering dishes come from. And this is just the start of a growing list of consumer concerns. Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources.

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Recycling Food Agriculture Transportation 40

Marketman

JULY 7, 2019

But, consumers are increasingly curious as to where the meat, fish, produce and dairy products used to create your mouth-watering dishes come from. And this is just the start of a growing list of consumer concerns. Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources.

Recycling 40

Recycling Food Agriculture Transportation 40

The Rail

DECEMBER 2, 2022

By Denise Langenegger, Contributor With sustainability at the forefront of modern consumer minds, all businesses should take active measures to reduce their carbon footprint. In the food industry, a great deal of unnecessary waste can be caused by single-use plastics, such as cups, cutlery, food packaging, and more.

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Compost Agriculture Recycling Sustainability 106

The Restaurant Times

SEPTEMBER 27, 2021

A food package having the logo, name, and tagline of the outlet speaks volumes to the customers about the outlet and creates a good brand recall each time they think about ordering online or dining out. . People have become more conscious of the quality of food they consume, post the pandemic. Promotes Eco-friendliness.

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Delivery Food Fine Dining Kitchen Safety 52

Modern Restaurant Management

MAY 12, 2020

"It's incredible and heartwarming to see this grassroots effort become such a unifying initiative, with so many individuals and restaurants coming together for the good of the entire industry. Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. In Dunkin’ U.S.

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Mobile Ordering Online Ordering Food Order Recycling 121

Harbor Touch

NOVEMBER 14, 2019

Restaurant owners are always looking for ways to save money and cut down on waste. Here are five ways you can recycle, increase sustainability, and save money all at the same time. So reducing food and cooking waste in your restaurant will help the planet in a meaningful way. Why should restaurants go green?

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Recycling Compost Food Supply Waste 148

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Scott Weisberg.

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Franchise Franchising Fast Casual Leadership 110

Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Virtual restaurants can cater to different consumers, expanding clientele.

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Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

OCTOBER 31, 2019

And while delivery is capturing all the headlines, it’s not actually delivering for consumers with late deliveries and order mistakes. According to the 2019 Hospitality Guest Threat Index released by Morphisec , consumers are concerned about cyber-safety in the restaurant industry. The ‘NOW’ Economy.

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2019 Mobile Ordering Online Ordering Customer Experience 135

Modern Restaurant Management

SEPTEMBER 15, 2020

In addition to using third-party platforms, restaurants must develop their own muscle to communicate and transact with consumers. With 85 percent of consumers saying they would like restaurants to use tamper-evident labels,2 US Foods’ tamper-free takeout solutions will help assure diners that their food is untouched while in transit.

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Fast Casual Casual Menu Mobile Ordering 132