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Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. At the same time, it can result in consumers creating more waste if they order more than they can eat.
Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.
Starbucks recently announced that it aims to have every customer either use their own personal mug or cup or borrow a reusable cup from their local Starbucks — by 2025. The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied.
Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Food cost control is crucial.
Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S.
By 2025, the global market is expected to be worth over US $29 billion. Recyclability & sustainability. Plastic waste is understandably a major concern for many consumers. And while the production of “virgin” aluminium is energy-intensive, it is infinitely recyclable. However, uptake rates do vary. 7 plastics.
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.
JDE Peet’s to responsibly source 80% of coffee by end of 2022. Through a partnership with Enveritas, JDE Peet’s will responsibly source 100% of its coffee by 2025, which the company states will provide support to more than one million farmers. Tue, 17 May. Take a look.
The coffees are sourced from the southern Jizan region. Starbucks co-founder Zev Siegl partnered with the platform to help source and roast the coffees. Kua Coffee supports climate-adaptive farming and processing techniques, as well as developing coffee wasterecycling schemes. Pact Coffee releases recyclable coffee pods.
Coffee ground recycling company bio-bean receives award for Inficaf product. The coffee chain plans to install the Clover Vertica to all company-owned US locations by 2025. The chain is piloting reusable cup programmes in six international markets (including the US, UK, and Japan) to reach its goal of halving waste levels by 2030.
Peet’s Coffee achieves 100% responsibly sourced coffee certification. The report is part of IDH’s Coffee Farmer Income Resilience Programme, which runs until 2025. The thermal-insulated cups are made from recycled coffee grounds and plant-based materials. billion by 2025. Here are this week’s stories.
From fuel usage and energy efficiency to reducing, reusing and recycling, DOT Transportation has made great strides in their sustainability efforts. In fact, they have significantly curbed energy consumption and recycle more than 1 million pounds of cardboard, pallets, paper products, and stretch wrap. Number 7: The Martin Brower Co.
From fuel usage and energy efficiency to reducing, reusing and recycling, DOT Transportation has made great strides in their sustainability efforts. In fact, they have significantly curbed energy consumption and recycle more than 1 million pounds of cardboard, pallets, paper products, and stretch wrap. Number 7: The Martin Brower Co.
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New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life.
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