Perfect Daily Grind

JANUARY 30, 2023

Kyle’s decision to grind his coffee from frozen largely stemmed from a 2016 study entitled The effect of bean origin and temperature on grinding roasted coffee. Other concerns that some may have about freezing coffee are the increase in waste as a result of single dosing.

Waste 184

Waste 2016 Article Uniforms 184

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability. franchisees for use in their restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

AUGUST 5, 2020

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.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

SEPTEMBER 15, 2021

The “support local” movement that helped sustain several restaurants during the pandemic won’t be going away any time soon, with more Canadians purchasing and ordering from their local restaurants directly, and for items other than just takeout or delivery. ” Supporting Local.

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2021 Retail Online Ordering Loyalty Program 447

Perfect Daily Grind

JUNE 21, 2020

And in 2016, “functional foods” – foods with health benefits – were one of five trends announced by Google in a report based on their search data. Sustainability Is in The Spotlight. Sustainability was on everyone’s lips in 2019, and 2020 is no exception. Energy-efficient machines are also a great way to improve sustainability.

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Café Consumer Goods Customer Experience Sustainability 179

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Celebrating the sustainable, health and cost benefits of lab-grown food will be crucial in educating consumers about nature-identical alternatives.

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2019 Compost Mobile Ordering Online Ordering 322

Perfect Daily Grind

JANUARY 15, 2020

According to John Buckner (Vice President of Marketing for S&D Coffee and Tea ) in a speech delivered at 2016’s Re:co Symposium in Atlanta, consumption rates of iced and frozen coffee have increased by 40% over the past five years. They also are interested in brands that offer sustainability and eco-friendly products. .

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Marketing Beverage Café 2016 218

Modern Restaurant Management

OCTOBER 16, 2019

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.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

The Wine Knitter

APRIL 19, 2022

It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth. Globally, more wineries than ever before are contributing their efforts to maintain sustainable practices in the vineyard and wine production. “In 2016, we launched our mini hydroelectric plant.

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Vineyard Certification Sustainability Recycling 111

Perfect Daily Grind

FEBRUARY 12, 2023

It’s believed that Tadao Ueshima, the founder of UCC, decided to start making canned coffee when he was forced to catch an earlier train one day, thereby making him waste his cup of coffee. In 2016, for example, La Colombe released its nitro-infused Draft Latte.

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Beverage 2007 Article Point of Sale 187

Modern Restaurant Management

MARCH 13, 2020

“The entire Lomasney family is truly passionate about the Slapfish brand and mission to increase consumption of sustainable seafood,” said Slapfish Founder and Executive Chef Andrew Gruel. Melt Shop debuted in Pennsylvania in 2016 in King of Prussia and the new restaurant will become the brand’s fifth in the Keystone state.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

Perfect Daily Grind

DECEMBER 11, 2022

We started serving it in 2016 and it was an instant success.”. Moreover, when the weather gets colder, we usually don’t sell enough soft serve, but overall we manage our waste levels,” he adds. Klaus Thomsen is a co-founder of Coffee Collective in Copenhagen, Denmark. “I You can also use other types of milk to make soft serve.

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Serving Article Beverage 2016 197

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

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell Sustainable Packaging. ” Dean co-founded Black Bear Diner in 1995, and served as co-president until 2016 when he was named CEO.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

Deliverect

NOVEMBER 15, 2019

As for Europe, Belgian supermarket chain Delhaize has been delivering groceries to homes since 2016, and Carrefour has been delivering on a large scale since 2017. Today’s customers are more environment-conscious than ever, and expect more eco-friendly and even zero waste options. Read our post about sustainable packaging.

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Delivery 2020 Retail Transportation 70

Sustainability Beyond the Plate

FEBRUARY 25, 2017

This year’s seminar touched on the size and shape of the foodservice industry, challenges faced by California restaurateurs, and national sustainability trends. During his Size and Shape of the Industry presentation, Robin noted that in 2016 Americans made 61 billion visits to restaurants, or about 189 visits per capita.

2017 40

2017 Waste Seminar 2001 40

Sustainability Beyond the Plate

DECEMBER 21, 2016

The seminar focused on environmentally responsible and sustainable foodservice management including discussions of proper waste handling, locally-sourced food procurement, energy efficient equipment, and water conservation practices. Chef Mark Duesler’s spread for the Greener Restaurants seminar on December 7th, 2016.

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Seminar 2004 Equipment 2016 40

Bermar America

APRIL 8, 2017

2016 will be remembered as a year marked by higher expectations. When we began work on the new range, we had to reconsider everything that defines world-class wine & Champagne preservation systems – power, precision control, sustainability, and reliability. Show Stopping Stand at NRA = Innovation Drives Sales.

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Loyalty Program 2016 2017 Customer Service 53

Restaurant365

SEPTEMBER 24, 2020

California Fish Grill has been preparing delicious, healthy, and sustainable seafood for discriminating restaurant guests since 1998. All of the chain’s 34 locations are committed to not only a great tasting menu, but also serving seafood that is always responsibly sourced and sustainable.

Cash Management 60

Cash Management Food Demo Point of Sale 60

Bermar America

DECEMBER 21, 2017

At Bermar America, we’re excited that customer demand has moved a trend into a sustained growth opportunity for operators of wine-by-the-glass programs. However, the key issues have always been how to keep open bottles fresh to guarantee quality and eliminate expensive waste. Demand for sparkling wines are forecast to boom.

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2015 2007 Customer Service Fine Dining 53

Sustainability Beyond the Plate

NOVEMBER 30, 2016

The FSTC attended the 2016 California Craft Beer Summit , a three-day event with an interactive expo, multiple educational sessions, and a concluding beer festival in Sacramento, CA this past September. The FSTC’s hands-on wort-chilling demonstration presented at the California Craft Beer Summit on September 9th, 2016.

Brewery 40

Brewery 2016 Education Sustainability 40

Lavu

MARCH 25, 2020

However, in 2016 this is beginning to change. Expect to see some of your favorite fast-casual restaurants offering minimally processed, organic, and sustainable dishes. Using this technology also cuts down on paper waste, and employee time, refilling a new roll of receipt paper when empty.

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Fast Casual Casual Point of Sale Online Ordering 60

Aaron Allen & Associates

JULY 29, 2022

However, it ultimately struggled to find a sustainable business model and ended up pivoting to sustainable packaging. Royal Caribbean Has Robotic Arms Prepping Cocktails Royal Caribbean has been employing Makr Shakr in its Bionic Bar since 2016. It has the ability to produce 350 pizzas per hour.

Front of House 64

Front of House Back of House 2022 Kitchen Safety 64

Perfect Daily Grind

APRIL 9, 2023

To learn more about the differences between paper and metal filters, I spoke with Valerian Hrala, Campus Director at Boot Coffee , and Ben Jones, the 2016 US AeroPress Champion. Ben also tells me about “stacking”, which is a technique he used in his winning 2016 US AeroPress Championship routine. Read on to find out more.

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Tip Distribution Beverage 2016 Article 190

Modern Restaurant Management

JANUARY 31, 2020

The report also found that businesses in states that voted Republican in the 2016 presidential election outpaced the economic growth of businesses in states that voted Democratic. starting from the fourth quarter of 2016 nationally, as well as in 50 metros and every state including Washington D.C., Sustainability. calculated?

2020 480

2020 Loyalty Program 2019 Point of Sale 480

The Wine Knitter

SEPTEMBER 1, 2024

In 2016, Pinot Grigio attained DOC status in the geographical area of Veneto, Friuli-Venezia Giulia, and Trentino for the production of Pinot Grigio Delle Venezie DOC. ” They are committed to transparency and regenerative agriculture that reaches beyond sustainability in the vineyard and winery.

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Vineyard 2006 2023 Recycling 128

EATER

DECEMBER 23, 2020

Since opening at the end of 2016, the restaurant has become a magnet for glowing reviews and breathless praise; the San Francisco Chronicle deemed it a “flawless four-star experience.”. Even before the Connaughtons opened their restaurant, in December 2016, the media were happy to give them a platform to spread their gospel.

Menu 337

Menu Agriculture Vineyard Seasonal Menu 337

EATER

SEPTEMBER 1, 2020

We have not figured out how to replicate matter, nor have we abolished money, so even in our most progressive and sustainable restaurants, the food has to come from somewhere and must be paid for by someone. Sustained change will take a greater understanding of what “equity” means, and what it will require from both restaurants and customers.

Restaurant Law 363

Restaurant Law Food Safety Kitchen Safety Small Business 363

Modern Restaurant Management

SEPTEMBER 14, 2021

Greg joined the Restaurant Facility Management Association (RFMA) in 2016, earned his Certified Restaurant Facility Professional designation in 2017, was chosen Restaurateur of the Year in 2019, and currently serves on the RFMA Board of Directors. “We know that seismic changes continue to take place within the food and media industries.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Modern Restaurant Management

APRIL 1, 2021

43 percent of respondents said they feel like they’re wasting less food during the pandemic than before. Sustainable Investment. The top foods to instantly improve their moods were tacos (33 percent), bacon and eggs (32 percent) and a nice juicy steak (32 percent).

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2021 Mobile Ordering Online Ordering 2020 305

Modern Restaurant Management

OCTOBER 31, 2019

Cooking at Home, Sustainability and Wellness on Menu for 2020. More home cooking, less food waste, flavors from East Africa and the end of cauliflower’s moment in the spotlight are some of the predictions for 2020 that emerged at the fifth annual The Next Big Bite trends event presented by Les Dames d’Escoffier New York (LDNY).

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Restaurant Clicks

OCTOBER 19, 2021

Chef Spike Mendelsohn is also passionate about food sustainability and combating food waste. opened in 2015 and became a sensation, drawing the attention of the Michelin Guide in 2016, when it was awarded a star. This gesture inspired many other restaurants in the Washington, D.C. area to donate food, as well. Final Thoughts.

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Fine Dining 2018 Food Truck Dine-in 174

EATER

FEBRUARY 18, 2022

A village in eastern Turkey grows Kavilca wheat, a variety related to the wild grasses first domesticated by Neolithic farmers, but is now endangered; in Germany a group of farmers is bringing back the alb lentil, a plant that, when it grew wild in the Swabian Alps, helped to sustain and grow that Alpine community.

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Food Supply Small Business Food Truck Agriculture 246

EATER

JULY 6, 2022

Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. Stone Barns farm director Jack Algiere speaks at the New York Times Food for Tomorrow Conference in 2016.

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Agriculture Leadership Employee Relations Food Safety 246

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Sustainability.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

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.

Compost 339

Compost Front of House 2014 Back of House 339

Modern Restaurant Management

OCTOBER 29, 2020

Lunchbox plans to use the capital to scale growth nationally to serve the restaurant industry’s need for efficient and revenue-driven solutions to sustain the current economic depression. HungryUS provides a sustainable solution to the current pricey third-party delivery scene. It feels like DoorDash said, ‘We got you.’

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Online Ordering Customer Service Food Order Seasonal Menu 359