2017 Compost Innovation 
Modern Restaurant Management
DECEMBER 16, 2019
Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 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.
Modern Restaurant Management
SEPTEMBER 23, 2020
“We will continue to create innovative products and further our go-to-market approach to ensure merchants nationwide have access to the tools they need to run their businesses. billion valuation in 2017. This fundraise, and partnering with a firm like DST Global, allows us to accelerate our pursuit of that goal.”
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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 committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell's 2020 Commitments.
Modern Restaurant Management
OCTOBER 16, 2019
Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. through the end of the year.
Modern Restaurant Management
SEPTEMBER 15, 2020
” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. ” When Andrew Cherng began serving on the Dean’s Global Advisory Board in 2017, a partnership between the Cherngs and the college quickly developed—one that was rooted in a shared vision.
EATER
SEPTEMBER 1, 2021
The “living vinegar” brand began when Scott Friedmann, a food innovation consultant who created legume pasta brand Tolerant Foods, began brewing vinegar at home with his teenage son. Troy, New York, distillery Yesfolk Tonics has been quietly fermenting vinegar alongside its kombucha for years, with some batches dating back to 2017.
Touch Bistro
MAY 10, 2021
Work with your kitchen staff to find innovative ways to repurpose food that would otherwise go to waste, like turning day-old bread into croutons. We hope you brought your appetite to this party, because in 2017, the average restaurant portion size in the U.S. Compost Whenever Possible. Repurpose Ingredients.
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