Reducing Restaurant Food Waste

Modern Restaurant Management

The EPA estimated that in 2018, the United States wasted 35.3 Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Composting.

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Restaurant Sustainability Efforts and Customer Attraction

The Restaurant Group

Today, chefs, owners, employees, and consumers have taken on personal awareness of best practices for the environment and the NRA 2018 State of Restaurant Sustainability Survey results show that it is having an impact on how restaurants operate and on consumers choices.

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Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

Did you know a 2018 study done by The National Restaurant Association shows that out of 500 businesses that they conducted surveys with, about half were monitoring their waste levels? The same study also concludes that 1 in 5 restaurants are donating their leftover waste to charitable organizations, and 1 in 10 restaurants are composting what they don’t or can’t use. Restaurant Sustainability.

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MRM Plant-Based: Five Easy Ways To Increase Your Sales (Without Cauliflower Pizza)

Modern Restaurant Management

Grubhub released its annual “ Year In Food ” report, highlighting the top trends of 2019 and found that vegan and vegetarian orders rose by 27 percent in popularity overall in 2019 as compared to 2018. In the restaurant industry, trends come and go.

Effective Promotional Ingredients for Going Green

Modern Restaurant Management

A 2018 National Restaurant Association (NRA) State of Restaurant Sustainability survey found that a restaurant’s sustainability efforts can impact a consumer’s choice of restaurants.

Switching to Biodegradable Utensils & Straws

KaTom

This operational change is at odds with an ongoing environmentally conscious push to eliminate the use of plastic straws that, by 2018, had already ushered in city-wide bans across the country and calls for biodegradable alternatives. Best Biodegradable Utensils & Alternatives to Plastic Straws. Restaurants these days rely more heavily on single-use utensils, and not just for to-go orders.

MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. percent sales growth, December of 2018 was tied for the strongest month last year, which means a tough comparison as we wrap up the year.

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Takeaways from Toast’s Restaurant Success Report

Xtra Chef

Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. 62% of restaurants saw an increase in profits in 2018, up from 51% the year before. Last month, Toast released its annual Restaurant Success Report report which provides a comprehensive look at where the restaurant industry stands today.

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MRM at Five: What Issues Have Impacted Restaurants?

Modern Restaurant Management

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging.

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Four Ways To Manage Limited Resources And Increase Your Margins

Modern Restaurant Management

This is a trend that has been confirmed by a 2018 report from The Hartman Group, which shows that young people are more interested than previous generations in quality cues, transparency and sustainability credentials, and information on ingredients and nutrient density.

2019 101

Where to Find Vegan and Vegetarian Food in DC

Restaurant Clicks

Chaia tacos focus on sustainability and composting, as well as continuing to be creative with crafting delicious tacos that are meatless. Fancy Radish has received multiple accolades, including one of the best new restaurants in 2018 as well as a Michelin Bib Gourmand.

Best Summer Cocktail Trends of 2019

Lavu

Going compostable ; more and more restaurants and bars are banning plastic straws, “reusing ingredients, and repurposing plastic bottles and containers.”. Fermented ingredients, a recurring cocktail trend from 2018. It’s almost summer, the season for outdoor parties , sangria pitchers, and extended brunch hours , making right now the perfect time to execute seasonally-inspired marketing campaigns, event plans, and if related, summer-hire recruiting.

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#LifeOrDeathRecipe Challenge and ‘A Woman’s Place’

Modern Restaurant Management

In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off. In 2018, the Frederick County United Way bestowed him with its first ‘Red Feather’ United Way Award, acknowledging his personal and organizational commitment to the organization.

New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Founded in June 2018, Manifesto has welcomed over 2,5M guests to date. New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees.

MRM Franchise Feed: Currying Up Favor and Committed Taco

Modern Restaurant Management

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.

Extreme Weather Is Wreaking Havoc on Olive Oil Production

EATER

Cover crops planted between the trees sequester carbon and nutrients back into the soil, and pruned leaves and branches, as well as pomace produced during the pressing of olives, can act as compost. Michael Fox, the company’s CEO, remembers the “crop disaster” of 2018. “We

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The Top 10 U.S. Food Vendors: Do you know everything you should about your restaurant food vendors?

Marketman

food vendors (2018 ranking) to give you the information you need. Using organic vendors who repurpose unusable food for composting, animal feed and waste-to-energy initiatives. For a complete view of their animal welfare, sustainable agriculture, responsible sourcing, food safety, energy, diversity & inclusion, health & well-being, charitable giving, human rights, and waste initiatives, take a look at their 2018 Corporate Social Responsibility Report. .

The Top 10 U.S. Food Vendors: Do you know everything you should about your restaurant food vendors?

Marketman

food vendors (2018 ranking) to give you the information you need. Using organic vendors who repurpose unusable food for composting, animal feed and waste-to-energy initiatives. For a complete view of their animal welfare, sustainable agriculture, responsible sourcing, food safety, energy, diversity & inclusion, health & well-being, charitable giving, human rights, and waste initiatives, take a look at their 2018 Corporate Social Responsibility Report. .

What Is LEED Certification? (+Requirements, Benefits, Cost)

2ndKitchen

As of 2018, USGBC offers recertification to all occupied and in-use projects that have received a LEED certification. Hearst Tower has its own composting program and has been able to reduce energy consumption by over 50% since it was built.

MRM Research Roundup: Halloween-2019 Edition

Modern Restaurant Management

They collected and analyzed sales data between January 2018 and July 2019 from over 10,000 restaurants nationwide, measured the sales performance of each item, and ranked each item based on its overall and trending popularity. Consumer pressure is mounting to phase out single-use plastics, and replace these with more easily recyclable aluminum and glass, plant-based and compostable “hybrid” plastics, or re-use and re-fill containers. percent above in 2018.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

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. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments.

The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

We know that consumers associate compostable disposables with a higher level of care in preparing their meal, that the food is better, and feel that through their order they are doing something positive for the world—all positive associations for the restaurant brand for which consumers are willing to pay more.

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MRM Research Roundup: Mid-February 2020-Valentine’s Day Edition

Modern Restaurant Management

Where Popeyes trailed its poultry rival throughout 2017, 2018 and most of 2019, the new product put the brand on nearly equal footing with KFC.

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Rituals

The Wine Knitter

Using low-impact farming methods, they make their own compost from the stems and pomace gathered during harvest season and manure from local animals to promote a balanced and self-regulated ecosystem. This story was originally posted on Santé Magazine.

Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? Hospitality Recovery Coalition.

Grubhub Grabbed and Contactless is Everywhere

Modern Restaurant Management

” Dixie Ultra Grease Resistant Foodwrap uses a starch-based treatment that helps provide oil and grease resistance and has the potential to degrade naturally after use within industrial composting facilities.