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.

Waste 75

Waste Front of House Food Compost 75

Restaurant365

JULY 14, 2021

Start by auditing your food waste. However, ordering too much product can lead to inventory that is wasted, or dishes served not at the peak of freshness. Compost all remaining food waste. Finally, if there is food waste that you cannot minimize, reuse, or repurpose, your food scraps are excellent inputs for compost.

Waste 78

Waste Compost Food Inventory 78

The Restaurant Times

JULY 28, 2021

Conduct Waste Audits. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. The goals and benefits of the waste audit must be clear to the team so that it can proactively contribute to the audit and come together to refine the waste management system.

Waste 52

Waste Management Management Operations 52

Cheetah

SEPTEMBER 6, 2019

Pre-Consumer Food Waste: food that spoiled, expired, was improperly cooked or served, spilled by employees, staff meals, theft, remedied customer complaints, or otherwise thrown away. First Things First: Waste Audit Without conducting a waste audit you will not know the amount of food waste you produce. Next, train your staff.

Waste 60

Waste Audits Food Consumer Goods 60

Touch Bistro

MAY 10, 2021

For example, if your new line cook gets a little too enthusiastic on the grill and burns a steak that can no longer be served, this is pre-consumer waste. Conduct a Food Waste Audit. was anywhere from two to eight times bigger than USDA or FDA standard servings. Compost Whenever Possible.

Waste 59

Waste Food Compost Tip Distribution 59

Marketman

JUNE 18, 2019

Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Composting is now the rule rather than the exception, and you’ve updated your menu to serve more eco-friendly, customer pleasing vegetarian dishes. Do you regularly serve customers a glass of water once they are seated?

Recycling 63

Recycling Sustainability Waste Compost 63

Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. FSA fully supports products grown or manufactured within the areas served by their distribution centers , including Alaska, Oregon, Idaho, Washington and California to name a few. They want to know what chemicals were applied to fruits and vegetables.

Food 40

Food Recycling Transportation Agriculture 40

Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. FSA fully supports products grown or manufactured within the areas served by their distribution centers , including Alaska, Oregon, Idaho, Washington and California to name a few. They want to know what chemicals were applied to fruits and vegetables.

Food 40

Food Recycling Transportation Agriculture 40

EATER

JULY 29, 2021

Channel your inner Marie Kondo, audit your kitchen, donate everything you don’t need, and try not to immediately refill your space with junk. Clean the kitchen faster by integrating composting into your cooking routine, and reorganize your fridge to keep perishable ingredients visible to avoid food waste in the back.

Sustainability 274

Sustainability Consumer Goods Point of Sale Waste 274

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. Barb also served on the Operations Advisory Committee for Del Taco. Bill is a 1982 graduate of Michigan State University.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

The Restaurant Times

JANUARY 14, 2022

For a restaurateur, serving food items forms a significant part of the core operations, and a food service license is a must. If you plan to serve liquor, you also need to get a liquor license from the state’s Alcoholic Beverage Control agency. Serve takeaways in compostable food containers and packaging.

Waste 98

Waste License Loyalty Program Website Management 98

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 261

Compost 2000 2012 Small Business 261