Blog Equipment Recycling Sustainability 
Modern Restaurant Management
FEBRUARY 14, 2020
Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.
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.
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Modern Restaurant Management
MARCH 9, 2022
Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Intelligent packaging allows restaurant owners to charge premium amount for well packaged meal, as consumers believe that sustainable packaging has a higher perceived value.
Focus POS
JANUARY 16, 2020
They are highly niche, localized individuals that sustain higher engagement rates than their macro-influencer counterparts. Ways Gen Zs look for places that align with their philosophies include: Menu options that are health-conscious and help to sustain the environment. Sustainable food waste management. Micro-influencers.
Future Food
NOVEMBER 7, 2021
Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Fresh, local, sustainable, ethical and seasonal will continue to be in fashion and shape most good menus we peruse.
Perfect Daily Grind
NOVEMBER 11, 2022
Climate-smart Production of Coffee explores the environmental impact of coffee production and includes insight from various industry experts on how to improve sustainability in the supply chain. Owner Karen Sauther says funding will be used for a number of purposes, including to purchase equipment and signage.
Perfect Daily Grind
JUNE 21, 2020
Customer expectations are growing, fuelled in part by Instagram, foodie blogs, and the growing tendency for dishes and locations to be designed for photos. Keeping both customers and staff members from unnecessarily touching surfaces and equipment is another measure worth implementing, as it drastically reduces transmissions from occurring.
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