Modern Restaurant Management
JULY 24, 2023
AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Here, AI can help verify suppliers’ compliance with audit and certification standards. Improving sustainability.
Perfect Daily Grind
AUGUST 7, 2022
When it comes to the coffee sector in Kenya, co-operatives organise the processing , grading, packing, transport, and marketing of members’ coffee – with the latter sometimes including the support of marketing agents in the country. Traditionally, many co-operatives include several wet mills (also called factories).
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The Rail
JANUARY 1, 2024
It also increases the use of fuel and release of emissions during product transport. Investment in training your staff in zero-waste can boost sustainability. Waste audits: Train your staff on how to conduct effective waste audits.
Perfect Daily Grind
AUGUST 21, 2022
There are a number of sustainability issues across the entire coffee supply chain , but none have quite received the same level of attention as single-use cups. A 2017 report from the UK’s House of Commons Environmental Audit Committee found that only one in 400 single-use cups are properly recycled in the UK. Enjoyed this?
Modern Restaurant Management
DECEMBER 16, 2021
In addition, there is an increasing emphasis on sustainability with our restaurant customers. We’ll move towards a continuous quality model with more self-assessments and collaborative coaching vs. traditional onsite audits. Moving forward, organizations will stop doing the same annual audits for all suppliers.
The Restaurant Times
JULY 28, 2021
As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. Conduct Waste Audits. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. Categorize The Waste.
Xtra Chef
MAY 13, 2020
AP for restaurants is notoriously difficult to manage, ridden with complications that arise from handling, organizing, and transporting paper from invoices that originate in a busy, messy back of house. No restaurant can afford to do things the old-fashioned way anymore; it’s not sustainable.
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