Xtra Chef
NOVEMBER 18, 2020
Department of Agriculture estimates that restaurants waste $162 billion in food each year. Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use. Excess that can’t be repurposed can be considered for composting instead. Use a Food Waste Tracker.
Modern Restaurant Management
DECEMBER 16, 2019
According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.
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Harbor Touch
NOVEMBER 14, 2019
You’ll have to check with your local solid waste program or county agricultural office for details – laws vary by state. Many areas provide green trash pick-up where you can recycle plant products into compost; check with your local solid waste program. Focus on Seasonal, Local Menu Items. Switch to paper straws.
EATER
JULY 6, 2022
No chef has shaped the 21st-century conversation about the connections between agriculture , cuisine , ecology , health , and climate change more profoundly than Barber. The Stone Barns Center for Food and Agriculture, a nonprofit regenerative farm and educational center, opened in 2004 on the site of a former dairy farm.
Modern Restaurant Management
APRIL 21, 2022
Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.
EATER
AUGUST 17, 2023
Later, I fried one next to my last CSA (community-supported agriculture) egg, laid in the Catskills by a pasture-raised hen. From the position of a market farmer, you might be able to get twice as much selling Marans eggs, but you’re really only getting about a quarter of the eggs in a given season.”
Modern Restaurant Management
SEPTEMBER 15, 2020
From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.
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