The Rail
JANUARY 1, 2024
When your staff treats food and other resources inefficiently, it can genuinely impact your ability to continue operating. It affects the environment: Wastage — whether it’s food, utilities, or other resources — negatively affects the planet. Portion control: Plates filled to the brim with food can give a sense of luxury.
Perfect Daily Grind
DECEMBER 13, 2022
Furthermore, if women working in agriculture were given equal access to financial resources, as well as decision-making and leadership roles, it’s believed that global agricultural output could increase by up to 4% – which includes coffee production. Farmers Liliane R.da Looking to the future.
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Xtra Chef
NOVEMBER 20, 2019
The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real. million tons of food waste annually.
Hot Schedules
OCTOBER 23, 2019
That does not diminish the task’s importance: On a fundamental level, managers need visibility into what the restaurant has used up and what to order to maintain operations. When restaurant operations are moving at full steam, it is easy for food or liquor to disappear or not notice the rate of consumption. Considering that the U.S.
Hot Schedules
MARCH 25, 2019
That does not diminish the task’s importance: On a fundamental level, managers need visibility into what the restaurant has used up and what to order to maintain operations. When restaurant operations are moving at full steam, it is easy for food or liquor to disappear or not notice the rate of consumption. Considering that the U.S.
Modern Restaurant Management
SEPTEMBER 22, 2022
We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.
Modern Restaurant Management
JULY 1, 2020
There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). The previous spike we saw in community supported agriculture and grocery has started to dip (down 54 percent and 26 percent, respectively), as people head back into restaurants and cook at home less.
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