Modern Restaurant Management

SEPTEMBER 23, 2020

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Serving Up a Side of Democracy.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

SEPTEMBER 15, 2021

. “The pandemic transformed almost every aspect of the food retail industry – from the way consumers shop for groceries and consume their meals to how food is grown, produced and transported to supermarket shelves, to our ability to staff our stores and serve our communities,” said Leslie G. percent of the U.S. population.

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2021 Retail Online Ordering Loyalty Program 447

EATER

SEPTEMBER 30, 2024

Half the suitable land for coffee will be gone by 2050. A beloved French restaurant serving bistro classics and Southern comfort food, Mabu has paper-thin margins and no liquor license to bring in extra cash from the bar. Everything from internet connections to waste removal services has gotten more expensive.

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Food Supply Pricing Agriculture Supplies 305

Modern Restaurant Management

FEBRUARY 26, 2020

Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. At current rates of production, plastic pollution in the ocean will outweigh fish pound-for-pound by 2050. Going Beyond the Straw.

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2050 Waste Sustainability Compost 474

Marketman

JUNE 25, 2019

billion by 2050. of food production is either lost or wasted each year, we have the ability to turn this chain reaction around. Like their predecessors, the Gen Z population gravitates to restaurants that serve fresh and organic dishes and use sustainable processes. Adding to the burden of our already strained water supply.

Sustainability 63

Sustainability 2050 Seasonal Menu Food Supply 63

Marketman

JUNE 25, 2019

billion by 2050. of food production is either lost or wasted each year, we have the ability to turn this chain reaction around. Like their predecessors, the Gen Z population gravitates to restaurants that serve fresh and organic dishes and use sustainable processes. Adding to the burden of our already strained water supply.

Sustainability 40

Sustainability 2050 Seasonal Menu Food Supply 40