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Reducing Restaurant Food Waste

Modern Restaurant Management

The EPA estimated that in 2018, the United States wasted 35.3 According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill.

Waste 211
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Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? Food is the number one culprit wasted on a large scale by both consumers and restaurants, but doesn’t have to be.

Waste 60
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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.

Recycling 227
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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. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

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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. Minimize Waste. billion metric tons annually) is wasted.

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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. Thanksgiving typically represents lower sales volumes for most industry segments.

2019 129
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Takeaways from Toast’s Restaurant Success Report

Xtra Chef

xtraCHEF’s Perspective on Food Waste featured in the Restaurant Success Report 2019. Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. Having a smart system to count and track inventory is the first step to avoid over-ordering and reduce food waste.

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