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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.
Cheetah
JANUARY 30, 2022
The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common.
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Cheetah
JANUARY 30, 2022
The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common.
Modern Restaurant Management
FEBRUARY 18, 2020
Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. While paper and fiber packaging are an improvement, there is a lack of recycling and composting infrastructure to effectively reuse them – most end up in the landfill.
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. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.
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