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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. For takeout, she uses compostable containers and wooden silverware. Not all California restaurateurs agree.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.”

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MRM Research Roundup: Midyear Report Card, Cowboy Carter Boost, and the Evolving Pumpkin Craze

Modern Restaurant Management

Bars regularly receive the highest tips; in Q1 their average tip was 17.36 The study analyzed food waste across all 50 states by looking at household, restaurant, and grocery store waste – along with mitigation efforts like composting and food banks. percent, aligned to dropping consumer confidence in the economy. percent in Q2.

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Dinner, With a Side of Climate Preaching

EATER

Owner Brian Owens says that at his recently opened Crave Sushi Bar, a spinoff of Fishbar also in Manhattan, customers are sometimes surprised to see that bluefin tuna, a sushi staple that also happens to be critically endangered, isn’t on the menu.

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28 Strategies to Cut Costs in the Restaurant Business

Lavu

Prevent food waste to cut costs Food waste is a common and expensive issue for restaurants and bars. Another way to reduce food waste in restaurants and bars is to partner with local food banks or charities to donate excess food instead of just throwing it away. It’s a technique used by all chain restaurants.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

” The report found that: Chili’s Grill & Bar is winning over young diners, with 23 percent of those aged 18-29 visiting the Brinker International-owned brand in the past 90 days. In a world where marketing is expected to deliver both brand equity and measurable growth, that clarity is mission-critical.”

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Coffee News Recap, 4 Jul: C price drops below US $3/lb, four new World Coffee Champions crowned in Geneva & other stories

Perfect Daily Grind

The pods are compostable in commercial facilities, and the beans are sourced from cooperatives in Colombia, Ethiopia, and Yunnan. Hamburg, Germany) Wed, 2 Jul – Coulee Coffee unveils automated compostable pour-over system. Kuala Lumpur, Malaysia) Fri, 4 Jul – SIGEP World 2026 will feature the Innovation Bar coffee showcase.