Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And as we begin to return to post-pandemic life, 2022 has been predicted to be the year of the sustainability revival. And, t he pandemic hasn’t shaken diners' interest in sustainability. Green Star Restaurant.

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Sustainability Operations Seasonal Menu Compost 52

Cheetah

JANUARY 28, 2022

And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. His crisis was existential.

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Sustainability Consumer Goods Waste Food Supply 78

Modern Restaurant Management

APRIL 8, 2020

Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. One of the fastest-growing trends we’ve seen on cocktail menus is drinks with low ABV — alcohol by volume — or no alcohol at all.

Events 188

Events Beverage Recycling Seasonal Menu 188

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.

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Recycling Waste Compost Reference 40

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point.

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Franchise Franchising Sustainability Fast Casual 172

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017.

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Waste Food Leadership Customer Service 97

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

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2022 Customer Service Online Ordering Website Management 217

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. The uprise in delivery has manifestly changed chef’s thinking and influenced menu development. Day of the week Specials.

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2022 Food Supply Entertainment Hospitality 148

Restaurant Engine

AUGUST 9, 2023

You don’t want either of these to slip during busy times or busy seasons. Tip #3: Showcase Sustainability Research shows customers are more environmentally conscious than ever. So, another way to take your restaurant to the next level is to showcase your commitment to sustainability. Look into composting as well.

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Compost Recycling Website Management Employee Relations 52

Perfect Daily Grind

JUNE 21, 2020

Next, consider your menu. While you don’t want to overwhelm yourself with offerings, increasing your costs but not necessarily your incomings, you also don’t want to drive customers away with a stale or restrictive menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

Café 137

Café Consumer Goods Customer Experience Sustainability 137

EATER

APRIL 25, 2022

Campo Grande joins a growing number of specialty seafood companies offering curated selections that are sustainably sourced and of exceptional quality. At Slater’s restaurant, Seward Brewing Company in Seward, Alaska, wild local seafood is a menu staple. Here, a few to consider. Frozen fish purveyors to try. Campo Grande.

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Sustainability Fine Dining Food Supply Consumer Goods 95

Modern Restaurant Management

JANUARY 12, 2022

Sustainability and healthy options rising in importance. 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. 45 percent want to be prompted with personalized order suggestions based on their purchase history. in 2020 and $35.84

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2022 Mobile Ordering Guest Recovery Point of Sale 214

Goliath Consulting

NOVEMBER 3, 2019

Veggies are being incorporated into the menu in creative ways (think jackfruit pulled “pork”, veggie rice and pasta), vegan entrees and sandwiches will keep rolling and “gut-friendly” fermented foods such as kimchi and kombucha are making its way into more restaurant menus 3. Sustainable.

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2020 Food Social Media Sustainability 60

Restaurant Clicks

NOVEMBER 4, 2021

All their ingredients, from meat to produce, are locally sourced and sustainable. Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. Bar del Corso is a Beacon Hill pizzeria, a neighborhood Italian restaurant created and sustained by the neighborhood. Bar Del Corso.

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Back of House Online Ordering Seasonal Menu Bar 122

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming.

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Compost Front of House 2014 Back of House 130

Restaurant Clicks

OCTOBER 12, 2021

Dining choices have a four-course menu and a chef’s tasting menu. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. A small menu means perfection in each dish, and the Mushroom Tempura is the perfect start to your meal.

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Online Ordering Back of House Food Order Seasonal Menu 117

Modern Restaurant Management

AUGUST 28, 2020

Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. ” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. ” Saving More than Paper.

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Allergens Kitchen Safety Guest Recovery Customer Service 140

Modern Restaurant Management

SEPTEMBER 15, 2020

“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” Monogram® Tamper Evident Container : This recyclable, easy-to-close container has a tight perimeter seal.

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Fast Casual Casual Menu Mobile Ordering 157

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. Focus on Seasonal, Local Menu Items.

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Recycling Compost Food Supply Waste 148

Modern Restaurant Management

DECEMBER 16, 2019

According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.

2019 125

2019 Compost Mobile Ordering Point of Sale 125

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

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Franchise Franchising Fast Casual Leadership 131

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Placer.ai, dug into the numbers to analyze the situation.

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2019 Mobile Ordering Online Ordering Customer Experience 137