Lavu

FEBRUARY 2, 2024

Proper food waste management is crucial in this regard, involving practical tips such as conducting a waste audit to identify areas where waste can be minimized. Laminated Menus: Menus are often a significant source of paper waste in restaurants.

Waste 78

Waste Food Compost Audits 78

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

Touch Bistro

MAY 10, 2021

Conduct a Food Waste Audit. Identify Multi-Use Menu Items. Keep in mind that, having too many menu items can make the process of identifying multi-use items difficult. A great way to streamline this activity is by switching to a small menu at your restaurant, which will be easier to manage. Order In-Season.

Waste 59

Waste Food Compost Tip Distribution 59

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Source: Business Chief. Start by: Adding vegetarian and vegan dishes to your menu, or offer meat and dairy substitutions where possible. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

SEPTEMBER 14, 2021

That August, the James Beard Awards announced an audit of policies and procedures, which was conducted by various stakeholders, including subcommittee members, the Awards committee, James Beard Foundation staff, and consulting firms specializing in equity, justice, sustainability, and awards protocols and processes.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

Compost 100

Compost 2000 2012 Fine Dining 100