Remove 2006 Remove Food Supply Remove Innovation
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Why Your Restaurant Needs an Innovative Financial Management Solution

Modern Restaurant Management

In the hypercompetitive food and beverage industry, restaurant operators are often subjected to a number of daunting challenges. Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal.

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How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

The partnership aligns Clean Juice’s core values of healthy, clean living with a focus on raising the nutritional and educational value of organic food and beverage choices available to consumers across the nation. There aren’t a lot of products that are transparent about what is in your food.”

Franchise 508
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MRM Plant-Based: New Look for Veggie Grill and Plant-Based Pizza Toppings

Modern Restaurant Management

MIXT has teamed up with Impossible Foods to provide fans an exclusive, complimentary tasting of MIXT's IMPOSSIBLE™ Meatballs in a fresh basil marinara. Opened in 2006 by Leslie and David Silverglide, MIXT started in San Francisco with a mission to bring better eating to everyone. Impossible Meatballs. Not anymore.

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MRM People & Places: Maki Madness and Pancakes for Life

Modern Restaurant Management

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. As the first sushi chain in the U.S.

Brewery 348
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How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. But it’s a great example of how restaurants have always tried to avoid wasting food.

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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. US Foods Holding Corp. Our 3000+ Sales Partners are excited to begin SALIDO distribution on top of NAB’s EPX payments platform.” On Point With Off-Premise. ” DIY Meal Kits Made Easy. .