Agriculture Equipment Food Truck Waste 
Modern Restaurant Management
MARCH 18, 2024
The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Food trucks that bring food to patrons where they live and work has become a part of everyday life. Today’s restaurant guests are more knowledgeable and food savvy than ever before.
Modern Restaurant Management
DECEMBER 26, 2023
Technology Integration – Restaurants leveraged AI, IoT, 5G, and quantum computing to optimize operations, enhance inventory management, streamline supply chains, improve food safety, and more. Regulatory Compliance – Staying abreast of evolving food safety regulations remained a persistent challenge in 2023.
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Modern Restaurant Management
APRIL 21, 2022
Every quarter, the manager sends a technician to each location for preventative maintenance, concentrating on the oldest equipment. So technicians climb into their trucks, making three extra 40-mile round trips to complete the necessary repairs. Preventing Waste of Precious Commodities—Like Cooking Oil.
Modern Restaurant Management
SEPTEMBER 7, 2021
Equipment rental, including refrigerator truck or equipment. Non-perishable packaged or canned food. One of the biggest dangers in a hurricane is the loss of power and how it affects food storage. Temperature abused foods can grow harmful bacteria and spoil, putting people at risk for foodborne illness.
Lavu
DECEMBER 2, 2019
Around the country, state and county fairs have been bringing people together to eat incredible foods and cheer on the cutest mutton busters. The United States had a similar beginning for fairs: They were sites for agricultural and livestock farmers to meet and compete. New Agriculture (Ag) Tech Displayed at County and State Fairs.
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.
EATER
SEPTEMBER 16, 2021
Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products.
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