Agriculture Seasonal Menu Sourcing Waste 
Modern Restaurant Management
OCTOBER 2, 2023
Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. More than ever, we’re seeing threats at the source. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy.
Xtra Chef
NOVEMBER 18, 2020
Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. What Causes Restaurant Food Waste? Food Spillage.
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Modern Restaurant Management
DECEMBER 28, 2023
As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Savvy operators will adapt their menu and model to accommodate more flexible ordering options – but with a renewed focus on the bottom line.
Lavu
DECEMBER 9, 2019
Restaurants that succeed in improving their food costs without immediately resorting to band-aid strategies like raising their menu prices or trying to work with less staff gain a tremendous competitive advantage. Minimize Waste. In fact, it’s one of the biggest contributors to the current food waste problem. Make It Seasonal.
Restaurant Clicks
DECEMBER 28, 2021
It’s also known for its agricultural production of several fruits, including grapes and raisins for wine production, earning itself the nickname “the Raisin Capital.” They also offer a kids’ menu for kids 12 and under and a senior menu offering smaller portions for older restaurant patrons. Order Online.
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. To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins.
EATER
SEPTEMBER 16, 2021
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. Shortages and sourcing issues are becoming the new normal for restaurant operators. “We Here’s how three owners are doing it.
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