2018 Recycling Seasonal Menu Waste 
Modern Restaurant Management
NOVEMBER 5, 2019
This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017.
Modern Restaurant Management
MAY 7, 2021
Randy’s Donuts began franchising internationally in 2018 with development deals for 20 stores in South Korea, five stores in portions of Saudi Arabia and nine stores in the Philippines. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point.
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Modern Restaurant Management
DECEMBER 16, 2019
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.
Modern Restaurant Management
JANUARY 17, 2020
Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.
Modern Restaurant Management
SEPTEMBER 15, 2020
With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits.
Perfect Daily Grind
JUNE 21, 2020
“The world we live in is fast-paced, with consumers becoming more and more focused on quality over quantity in many aspects of life,” says Dan Fellows, World Coffee in Good Spirits Champion 2018 and 2019. Next, consider your menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.
The Restaurant Group
MAY 24, 2019
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.
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