Audits Customer Service Recycling Sourcing 
Modern Restaurant Management
MAY 14, 2021
According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Organic Recycling.
Modern Restaurant Management
AUGUST 25, 2021
A 2020 study showed that while consumers rate their dining experience more positively when the restaurant has properly implemented green practices, their satisfaction with the restaurant’s environmental performance isn’t enough to offset poor service experiences. Using less delivery packaging is a great way to begin.
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The Restaurant Times
JULY 28, 2021
Conduct Waste Audits. A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. Source: CAKE Mix.
The Rail
NOVEMBER 2, 2023
Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry. If you’re an established restaurant owner, you likely know that the most severe of these changes tend to be required around summer and winter, when extreme weather can alter customer behaviors and expectations.
Marketman
JULY 7, 2019
Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? Number 10: Food Services of America (FSA) – In response to a growing number of restaurants heeding patrons demands for healthy, natural and organic meals, FSA created the SNOR (Sustainable Natural Organic Regional) program.
Marketman
JULY 7, 2019
Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? Number 10: Food Services of America (FSA) – In response to a growing number of restaurants heeding patrons demands for healthy, natural and organic meals, FSA created the SNOR (Sustainable Natural Organic Regional) program.
The Rail
MARCH 22, 2024
Conducting an Energy Audit The first step towards improving restaurant efficiency is conducting an energy audit. An audit can help identify outdated equipment that is consuming more resources than necessary. Dining establishments can conduct the audits online or hire a professional to perform a detailed assessment.
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