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MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

Launched in 2003 by The Monday Campaigns in association with the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health, Meatless Monday promotes a simple message: one day a week, cut out meat for personal health and the health of the planet. Meatless Monday.

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Exploring the language of specialty coffee

Perfect Daily Grind

The term third wave coffee is believed to have been coined by Timothy Castle in 2000, but it started to become far more widespread after Trish Rothgeb used it in a 2003 newsletter for the Roasters Guild. Sustainability, traceability & transparency. Ashlee explains more about economic sustainability. “At

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MRM People & Places: Azteca Foods Celebrates 50 Years and State Dish Showdown

Modern Restaurant Management

This farm has served as a successful model illustrating the place of vertical farms in the sustainable food movement. Pera, who will turn 80 this year, has served as President and CEO since 2009 after having served as CFO and COO since 2003 and a director since 2000. In a busy restaurant, timing and efficiency is everything.

Food 326
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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. Financial terms were not disclosed.

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MRM Research Roundup: End-of-January 2020 Super Bowl Edition

Modern Restaurant Management

Sustainability. Packaging : The concern the public has with plastic pollution is putting pressure on food companies to find sustainable alternatives. Aramark is committed to reducing waste before it’s generated. Choosing Sustainability. At the same time, the marketplace is awash with new plant-based options.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

In 2001, Bill was promoted to Vice President of Operations overseeing TSFR’s 60 Burger King restaurants; in 2003 he was promoted to Executive Vice President of Operations, Training & Development and Human Resources; in 2006, Bill was promoted to Chief Operating Officer adding the Del Taco brand to his responsibilities.

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Local Kimchi and Gochujang Producer Shares the Rich History, Health Benefits, and Process of Making Fermented Foods in Your Restaurant.

Cheetah

In 2003 she realized she never wanted to work for a corporation again. These two aspects make it a great way to cut down on restaurant waste and increase your profit. For more info on how to run a sustainable restaurant, check out our past interview with local Cheetah hero, La Med.

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