Catering Compost Dietary Restrictions Tip Distribution 
Hot Schedules
NOVEMBER 3, 2021
The foodservice distribution industry is hypercompetitive and robust. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting. Adding ‘low calorie’ courses, or actual menus catered to minimal but tasty offerings, have proven successful and even boost profitability.
Modern Restaurant Management
OCTOBER 16, 2019
Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.
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