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Restaurant Experts Talk Sustainability Tips and Trends

Modern Restaurant Management

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

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

Modern Restaurant Management

” 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. . This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

Beverage industry experts Terri White and Mark Lester joined forces in creating BIBO Beverage Group, LLC, an agency specializing in helping boutique and family-owned wine, beer and spirits producers find strategic success in key markets. billion valuation in 2017. BIBO Beverage Debuts. Before the coronavirus affected the way U.S.

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Inside the Starbucks Collectors Cup Market, Where a Single Tumbler Can Sell for Nearly $2K

EATER

Ashley Spaulding, a collector in Fort Worth, Texas, got her first reusable Starbucks cup as a gift from her husband in 2017. When Eater reached out for comment, it declined to make a representative available, but did provide a statement on how the popularity of its reusable cups will help the company meet its sustainability goals. “We

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

Modern Restaurant Management

Expanding menu offerings to include JUST Egg further speaks to Sodexo’s commitment to quality ingredients, health, sustainability and addressing evolving consumer dietary preferences. “Sodexo’s Sustainable Diets Strategy in North America has resulted in a number of benefits and innovations for our clients and customers.

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For Fancy Fish at Home, Frozen Is the Way to Go

EATER

In November 2021, Kurt Oriol started Campo Grande, a company that specializes in high-end Spanish food products. Campo Grande joins a growing number of specialty seafood companies offering curated selections that are sustainably sourced and of exceptional quality. But perhaps that’s changing.

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Plant Based Protein Adds Innovation, Sustainability and Profits to Restaurant Menus

Sante

Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. Among Buyers Edge Platform customers, restaurants had just 9 different meat alternative products to choose from in 2017 (basically it was burgers or bust). Restaurants can accomplish these goals while adding to their bottom line.