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Tyga Bites and Sushi with an Attitude

Modern Restaurant Management

Offering contactless ordering and payment since 2016, GoTab is helping restaurant, bar, brewery, winery, and hotel operators rethink their hospitality service model, especially as they pivot and adapt to the changing regulations due to the current COVID-19 pandemic. Food waste prevention is more important now than ever.

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Adding Sustainable Alcohol Options to Your Restaurant

The Rail

Low Waste Wines Vineyards and wineries around the world are pivoting towards more sustainable solutions. Modern wineries like the Fetzer Vineyards in California have been net-zero since 2016 and employ a series of methods, including: Installing on-site solar panels that produce 1 million kWh of renewable energy per year; Diverting of 99.2%

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Safe Distancing Tech and a Farewell to Foam

Modern Restaurant Management

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

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Earth Day, Living With The land

The Wine Knitter

Every country, state, and region has its own rigorous requirements for sustainability and organic farming certifications. In addition, Viña Tarapacá has a powerful sense of environmental friendliness, submitting to the highest international quality standards and certifications. Conserving Biodiversity in the vineyards 4.

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Organic Waste Recycling for Foodservice: What You Need To Know

Sustainability Beyond the Plate

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. It refers specifically to the breakdown of biodegradable waste (e.g.

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Restaurant Profit Margins: A No-Brainer Guide to Maximizing Your Profits

Notch

In 2016, the average net profit margin across the industry was a mere 3%. Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. Reducing food waste throughout your operation can have a massive impact on your profits.

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Restaurant Profit Margins: A No-Brainer Guide to Maximizing Your Profits

Notch

In 2016, the average net profit margin across the industry was a mere 3%. Reduce Food Waste Once you have reduced the costs of your ingredients, it's time to ensure that almost none of it goes into the trash. Reducing food waste throughout your operation can have a massive impact on your profits.