Blog Compost Equipment 
Modern Restaurant Management
FEBRUARY 14, 2020
These practices include using energy efficient lighting (79 percent of restaurant operators said they use CFL or LED lighting), engaging in recycling (65 percent of operators recycle cardboard and paper) and reducing food waste (22 percent donate leftover food and 14 percent compost food waste).
Culinary Cues
AUGUST 22, 2022
The kitchen was not filled with the most sophisticated equipment and certainly not computerized. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. www.harvestamericacues.com BLOG. PLAN BETTER -TRAIN HARDER. Harvest America Ventures, LLC.
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Goliath Consulting
MAY 19, 2020
They also offer all serving utensils with compostable options. More ideas can be found in our earlier blog, “5 Steps To Do Social Media Right.”) TAKE ADVANTAGE OF TRENDS. We expect the Coronavirus pandemic to have changed catering trends significantly. The company also has a management division that manages full-service restaurants.
Modern Restaurant Management
MAY 12, 2020
Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Each EGOpro Active Tag is equipped with a unique serial number and has the potential to be connected to a custom software solution.
Future Food
DECEMBER 5, 2019
The quality of food, beverage & service must evolve together with an environmentally-sustainable perspective - from responsibly sourced materials, compostable packaging and “smart” designed equipment to paperless menus. The future of eating out is greener. Hotel Veriu Central, Sydney offers in room dining by Deliveroo.
Focus POS
JANUARY 16, 2020
Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant. The first step is to equip your restaurant with the right tools for success. “Fresh, organic, sustainable” gets them in the door, and ingredient transparency is crucial to keeping them.
The Restaurant Group
JANUARY 27, 2020
6+/10 adhere to start up/shut down equipment schedules. 3/4 buy some packaging/supplies that contain recycled materials or are certified compostable. 14% compost some food waste. Conservation of resources in restaurants. 8/10 are using energy efficient lighting. 6/10 are using programmable thermostats.
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