Restaurant Sustainability Efforts and Customer Attraction

The Restaurant Group

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. 14% compost some food waste. Sustainability and customer attraction.

Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

Restaurant Sustainability. 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. The post Restaurant Sustainability: Is Your Waste a Waste?

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Effective Promotional Ingredients for Going Green

Modern Restaurant Management

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Apply for awards and certifications : Third-party validation goes a long way; look for award opportunities to highlight restaurant sustainability efforts.

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

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential.

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Another Tasty Visit to Alentejo

The Wine Knitter

Photo courtesy of Esporão Today, my attention is directed to the Sustainability Program (WASP, Wines of Alentejo Sustainable Program) and five wines from producers who are active members in this program. There is much to be said about the expressive wines of Alentejo.

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. Sustainability. In the restaurant industry, trends come and go.

Where to Find Vegan and Vegetarian Food in DC

Restaurant Clicks

Chef Spike is active on social media, and often promotes sustainability and has taken a stand against food waste. Their focus is on sustainability, and their team members are always friendly and are happy to make recommendations to customers.

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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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. Number 10: Food Services of America (FSA) – In response to a growing number of restaurants heeding patrons demands for healthy, natural and organic meals, FSA created the SNOR (Sustainable Natural Organic Regional) program. If one of your vendors is FSA, you can be sure their products have been recognized as sustainable by a third-party certifier. A sustainability statement provides the details. .

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. Number 10: Food Services of America (FSA) – In response to a growing number of restaurants heeding patrons demands for healthy, natural and organic meals, FSA created the SNOR (Sustainable Natural Organic Regional) program. If one of your vendors is FSA, you can be sure their products have been recognized as sustainable by a third-party certifier. A sustainability statement provides the details. .

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

Modern Restaurant Management

The James Beard Awards mission is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system; as well as a demonstrated commitment to racial and gender equity, community, environmental sustainability, and a culture where all can thrive.

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

2ndKitchen

Green Building Council (or USGBC) to motivate building developers and owners to incorporate sustainable design into their projects. This green building ratings certification program is based on a point system, awarding points in different categories of sustainability. Sustainability.

#LifeOrDeathRecipe Challenge and ‘A Woman’s Place’

Modern Restaurant Management

Today, her success has finally proven to her parents that cooking is a viable and sustainable career for women. In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off. That’s why the compostable packaging is more important than ever.

Extreme Weather Is Wreaking Havoc on Olive Oil Production

EATER

Olive trees can, in many ways, be perfectly suited to building a more sustainable climate. 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.

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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.

The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. With consumers placing more importance on using brands that are sustainable, it’s critical for restaurant and food service operators to implement changes that minimize food waste. Sustainability extends into the kitchen with food waste. Sustainability.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. 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. In 2018, 51% of chefs in the United States added vegan items to their menus.

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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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.”

Grubhub Grabbed and Contactless is Everywhere

Modern Restaurant Management

Both of us have a firm belief that only businesses with high-quality and profitable growth will sustain in our sector. GP PRO introduced Dixie Ultra™ Grease Resistant Foodwrap, a new sandwich wrap designed to help foodservice operators improve both sustainability and hygiene.