Modern Restaurant Management

MAY 14, 2021

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. Audit the waste stream and try to identify current trends and how much waste is actually being generated. Organic Recycling. Composting.

Waste 211

Waste Compost Recycling Food 211

The Restaurant Times

JULY 28, 2021

When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Conduct Waste Audits. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources.

Waste 52

Waste Management Management Operations 52

Restaurant365

JULY 14, 2021

Start by auditing your food waste. Divide your recyclables, trash, food waste, etc by either temporarily setting up different waste bins or by sorting through waste at the end of a shift. A slimmer menu can help facilitate a more streamlined inventory. Here are 15 practical tips. Use FIFO method to reduce spoilage.

Waste 78

Waste Compost Food Inventory 78

Marketman

JUNE 18, 2019

Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. The results were shocking! Eco Kitchenware.

Recycling 63

Recycling Sustainability Waste Compost 63

Modern Restaurant Management

MAY 7, 2021

The guest packaging will be tested in 51 of our company-owned restaurants in Miami and utilizes alternative materials, such as Frypods® made with renewable unbleached virgin paperboard; cutlery made with cPLA, a plant-based plastic; and napkins made with 100 percent recycled fiber. Away From Home, Kraft Heinz.

Franchise 173

Franchise Franchising Sustainability Fast Casual 173