Modern Restaurant Management
AUGUST 31, 2020
Under the ruling, California restaurants may still not serve foie gras to California consumers. However, although customer traffic decreased significantly during the time of construction, the restaurant maintained the ability to serve the same number of customers as it had before the construction began. Administrative Developments.
Open for Business
APRIL 24, 2023
Photo credit: Forage Composting At Forage in Boston, the kitchen focuses on using all parts of its ingredients to cut food waste to the bone. That’s nothing compared to the half-pound of food waste created for the average restaurant meal served in the US, according to food-waste expert Jonathan Bloom. Photo credit: The Shuckery.
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Perfect Daily Grind
DECEMBER 16, 2022
Decafino compostable pouches are made from plant-based polylactic acid plastic, and include food-grade seaweed extract and natural minerals. Scharrer has previously served as Managing Director of Starbucks Coffee Trading Company. Tue, 6 Dec – Chamberlain Coffee launches commercial-compostable coffee pods. Wed, 14 Dec.
Modern Restaurant Management
DECEMBER 16, 2019
The Index examines the digital ordering strategies best serving restaurants as they grow sales and engage with customers. In fact, quality impacts the entire dining experience, including how well equipment functions and ultimately supports the staff’s ability to efficiently serve its guests.” Find the full report here.
Xtra Chef
NOVEMBER 18, 2020
Department of Agriculture estimates that restaurants waste $162 billion in food each year. You should also train kitchen staff to make each recipe exactly as it’s written, including its final serving size. Excess that can’t be repurposed can be considered for composting instead. Implement Restaurant Policies to Reduce Waste.
EATER
APRIL 29, 2022
The seed library in Mystic is just one of a number that have sprouted up around the country over the last decade — including in Georgia, California, Colorado, Arizona, and Maine — as libraries turn to seeds to help them meet the daily needs of the communities they serve in new ways. Some seed libraries go far beyond simply handing out seeds.
Xtra Chef
NOVEMBER 20, 2019
The guide serves as a resource for restaurant sustainability directors, owners and other leaders in the industry who are developing and implementing food waste reduction strategies. According to Ecocycle, one of the largest non-profit recyclers in the US, less than 15% of restaurant food waste is collected for composting.
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