Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Cheetah

APRIL 10, 2020

Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. Bars and Grills are especially notorious for oversized portions and the waste that often results. Start composting. How to Run a Restaurant and Reap the Benefits of Recycling .

Recycling 97

Recycling Compost Front of House Back of House 97

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

Modern Restaurant Management

DECEMBER 2, 2019

Identifying the right tools and even back-of-the-house partners can make your operations more sustainable and your bottom line stronger. Minimize Waste. billion metric tons annually) is wasted. billion metric tons annually) is wasted. Wasting less food results in less wasted water.

Management 154

Management Management Waste Sustainability 154

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. The same goes for your in-house dining experience. 2 FIGHT FOOD WASTE.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Perfect Daily Grind

MAY 6, 2022

The US roaster visited the White House as part of President Biden’s promotion of small business growth in the US. Mon, 2 May. Beans Coffee Club becomes official coffee partner for electronics retailer Currys. Yara launches world’s first electric-powered shipping container vessel. Chobani to end production of cow’s milk.

2022 127

2022 Compost Sustainability 2021 127

Cheetah

SEPTEMBER 14, 2020

Buying in bulk helps reduce packaging waste. Cheetah offers recyclable and compostable containers and utensils that make it easy to share with the rest of the group. Cheetah offers recyclable and compostable containers and utensils that make it easy to share with the rest of the group. It’s the safest way to shop for groceries.

Compost 147

Compost Recycling Download Back of House 147

Ken Burgin

JULY 5, 2022

Restoke manages back of house functions like recipes, menus, ordering, work lists, staff training, plus health & safety. Great Wrap – the cling wrap that’s completely compostable. Cut waste and reduce costs. This is not an endorsement, please do your own assessment of suitability for your business.

Kitchen Safety 78

Kitchen Safety Food Safety Website Management Online Ordering 78

Ken Burgin

JUNE 7, 2022

Melissa Goffin from Redgum BBQ talked about how central sustainability is to everything they do – from using local timber for the BBQ, choice of packaging, composting, waste reduction and energy use. Sustainable businesses are fast with communication because it keeps the back of house on their game and builds trust with customers.

Recycling 60

Recycling Sustainability Compost Food Supply 60

Cheetah

SEPTEMBER 8, 2019

So while getting new people in is important, you should also focus on making them want to come back. Here are four effective ways to building long-term relationships with your regulars. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

So while getting new people in is important, you should also focus on making them want to come back. Here are four effective ways to building long-term relationships with your regulars. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Open for Business

MAY 19, 2023

But the latest advances offer solutions for back of house too. With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. Still, staying on top of what’s new can help your restaurant stand out from the pack.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

Xtra Chef

SEPTEMBER 20, 2019

xtraCHEF’s Perspective on Food Waste featured in the Restaurant Success Report 2019. Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. Having a smart system to count and track inventory is the first step to avoid over-ordering and reduce food waste.

Compost 60

Compost Waste Inventory Audits 60

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

2019 128

2019 Compost Mobile Ordering Point of Sale 128

EATER

JANUARY 14, 2021

The back legs are a ball and socket, like on a chicken. I had bought that bunny on a whim to serve to my COVID-19 pod at our rental house. There’s zero waste, and it’s nutrient dense. There’s zero waste, and it’s nutrient dense. Natasha Breen/REDA&CO/Universal Images Group via Getty Images. As social anthropologist F.

Food Supply 116

Food Supply Compost Supplies Back of House 116

Perfect Daily Grind

MAY 10, 2022

Milling is one of the most important post-harvest steps in coffee production. It involves removing the various layers of the cherry to remove the seeds. Wet milling is carried out after harvesting, while dry milling happens once the green coffee reaches the optimal moisture content for export. The stages of coffee processing.

Equipment 160

Equipment Sustainability Compost Article 160

EATER

JUNE 9, 2023

Getty Images Long before they were the stars of tropical drinks or controversial pizzas, pineapples were the obsessively hoarded, perpetually pursued symbols of the elite Pray join us, gentle reader, for a quick spot of time travel. It’s the early 1700s, and you are a lady or lord attending a formal dinner at an English country estate.

Compost 97

Compost Back of House Coaching Hiring 97

The Restaurant Times

JANUARY 13, 2022

Danone , a large food corporation, recently made the decision to cut waste by incorporating wasted fruits into its yoghurt products. Increasing numbers of people are actively making intentional decisions to compost food waste rather than simply discarding it. 5 F&B Industry Trends One Must Not Miss In 2022.

2022 75

2022 Outdoor Beverage Waste 75

Restaurant Clicks

OCTOBER 12, 2021

Flagstaff House Restaurant Oak at Fourteenth Black Cat Bistro Blackbelly Market Frasca Food & Wine Pizzeria Locale SALT the Bistro Boulder Dushanbe Teahouse Lucile’s Creole Cafe The Buff Restaurant The Sink Snooze, an A.M. Flagstaff House Restaurant. Here, I’ve gathered a list of the best restaurants in Boulder, CO.

Online Ordering 117

Online Ordering Back of House Food Order Seasonal Menu 117

Restaurant Clicks

NOVEMBER 4, 2021

After touring Italy and working in fine dining in Washington DC, Beacon Hill beckoned the owners back to their native Seattle, where they threw various neighborhood fundraising parties to open Bar Del Corso. Bar Del Corso is a Neapolitan pizzeria and salumeria, serving small Italian plates, wine, cocktails, and house-made bread and sweets.

Back of House 122

Back of House Online Ordering Seasonal Menu Bar 122

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Restaurant Clicks

NOVEMBER 24, 2021

From classics like eggs benedict and avocado toast to Texas-sized barbecue plates, monster steaks, and so much more, Houston has something for everyone. With so many amazing options in the area, trying to pick a brunch spot in Houston is a real challenge. So how are you supposed to choose? That’s where we come in. Brennan’s of Houston.

Website Management 109

Website Management Reservations Online Ordering Back of House 109

EATER

JULY 6, 2022

Schaible kept a notebook in his back pocket to write down everything he learned: how sheep-grazing patterns affect flavor, the proper way to butcher old dairy cattle. This story contains a detailed account of a sexual assault. Last year, I showed my partner the scenes I was in, and he was ecstatic, ‘Cool, my boyfriend’s on Netflix!’

Compost 130

Compost Front of House 2014 Back of House 130

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

FEBRUARY 14, 2020

Baton Rouge’s very own Walk-On’s , is looking for more ways to give back. “This is what it’s all about – being able to give back to the communities that have supported us,” shared co-owner and NFL superstar Drew Brees. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

Back of House 131

Back of House Hotels Leadership Design 131

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

EATER

MAY 27, 2020

I have to move bunches of carrots and kale back to their designated shelves, and the takeout containers need to be stacked and labeled. And there, once hidden in the very back corner is a mushy, forgotten, aggressively decomposing head of lettuce. I’ve watched so many once-perfect pieces of produce meet the same fate.

White Paper 103

White Paper Front of House Back of House Waste 103

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

Serving 207

Serving White Paper Food Recycling 207

Modern Restaurant Management

MAY 12, 2020

" "It's going to be a long road back to normal," said Steven Hall. "Even In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

EATER

JULY 20, 2020

Pockets of the country are slowly opening back up, but going to restaurants remains iffy — so while you might be taking a vacation, you can’t really take a vacation from cooking. Knives you find in a rental house are usually dull or not up to snuff if you plan on doing some serious cooking. Shun DM0706 Classic 8-Inch Chef’s Knife.

Back of House 55

Back of House Travel Consumer Goods Compost 55

Modern Restaurant Management

OCTOBER 31, 2019

Front of house staff is more likely to churn – Everyone knows that more tables sat equals more money earned, but how do you turn tables faster without making guests feel rushed? National Menu Trends. The team at Upserve just released their latest trends report. The north and midwest have some of the highest rates of staff turnover.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138