Blog Compost Customer Service Sustainability 
Modern Restaurant Management
MARCH 9, 2022
Restaurant owners are using intelligent packaging to keep food warm, hygienic, presentable, and ready to eat from kitchen to customer plate. Multiple restaurants, cafes, bakeries and other food stores integrated takeout and at home delivery to their services to gain customers and keep their business afloat during the crisis.
Culinary Cues
AUGUST 19, 2023
Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Restaurants have always been there as an oasis for people when times are tough. Ah, but not everyone suffered during the depression.
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The Restaurant Group
JANUARY 27, 2020
According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices.
Culinary Cues
FEBRUARY 13, 2022
The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. SKILL SET: Chefs will need to teach cooks and cooks will need to monitor each other’s compliance with the rules of sustainable cost control.
Future Food
DECEMBER 5, 2019
Trends are no longer limited to the cuisines on offer or the style of service. Customers have feelings, opinions and are savvy when it comes to choosing where to spend their money. However, food and service will always be at the heart of hospitality. Service Excellence at every price point. The Customer 19.
Future Food
NOVEMBER 7, 2021
Less human interaction will advance the involvement of robots in food preparation, service and delivery, prompting enhanced labour and operational efficiencies. Dishes that can travel, that don’t spoil in their packaging and are highly presentable after their journey are prized by the modern restaurant and customer alike.
EATER
JULY 6, 2022
Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming.
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