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MRM Franchise Feed: Randy’s Donuts Plans Rise and Burger King Makes Sustainable Commitment

Modern Restaurant Management

Mark Kelegian and his family purchased Randy’s Donuts in 2015. ” Understanding that sustainability requires partnership throughout the supply chain, Burger King are partnering with The Coca-Cola Company and Kraft Heinz to bring these initiatives to life. .

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Trash or Treasure? Used Cooking Oil’s Golden Allure Isn’t Just About its Color

Modern Restaurant Management

And in 2015, North America’s largest renewable diesel facility went live, producing a low carbon biofuel with properties identical to petroleum-based diesel, but releasing up to 85 percent less carbon emissions.

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The Stages of Gentrification, as Told by Restaurant Openings

EATER

A key component of gentrification, which distinguishes it from revitalization, is the demographic shift that happens when newer, more expensive development attracts wealthier newcomers, often young professionals, who then price out the community’s original residents. and 1 is indicative of a strong correlation. By 2013, there were 13.

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

Modern Restaurant Management

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both. The Humane Society of the United States.

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Exploring the language of specialty coffee

Perfect Daily Grind

Farmers sometimes use more experimental processing techniques, such as anaerobic fermentation or carbonic maceration , for micro and nano lots to help drive up the price. Sustainability, traceability & transparency. Sustainability, traceability & transparency. Ashlee explains more about economic sustainability. “At

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Restaurant Distributor, Cheetah, Raises $60 Million

Cheetah

Cheetah is here to help stop that trend and reinvigorate small restaurants with transparent sourcing and pricing, strategic partnerships to help grow every aspect of their businesses, and an ever evolving tech platform. Our secret sauce is in the blending of technology with health and sustainability. In a League of Our Own.

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An Eater’s Guide to Visiting (and Drinking) Champagne 

EATER

Prices available upon request. Chef Arnaud Lallement, who earned his third Michelin in 2014 for this gastronomic restaurant-hotel he took over from his parents, is not only a champion of local food and wine producers, but among the most vocal activists of sustainable fishing and agriculture and seasonal, low-waste cooking.