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.

Compost 88

Compost Food Waste Front of House 88

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

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Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

MARCH 4, 2020

An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering. As couples become more eco-conscious, they look to vendors who can help them cut down on waste and reduce their celebration’s carbon footprint. Reduce Food Waste. Buy Local Ingredients.

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Catering Dietary Restrictions Compost Seasonal Menu 168

Focus POS

JANUARY 16, 2020

Sustainable food waste management. 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. Are you prepared to cater to the “want it all” mentality of Gen Z? Supporting causes aligned with their business activities.

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Social Media Recycling Influencer Fast Casual 128

Modern Restaurant Management

DECEMBER 16, 2019

From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. Diverting Food Waste. A new study finds restaurants can play a crucial role in diverting tons more food waste away from the nation's landfills.

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2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

JANUARY 3, 2020

The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients. Biodegradable or compostable diningware like napkins, plates and cutlery. Why is there a surge of non-alcoholic drinks that are catered to adults?

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2020 Compost Sustainability Customer Experience 159

Perfect Daily Grind

MAY 10, 2022

They would need a micro mill that could cater to their needs,” he tells me. Milling also has an environmental impact, and at smaller facilities, managing this impact can be a lot more difficult; larger and commercial mills often have access to the supply chain and infrastructure to responsibly dispose of waste.

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Equipment Sustainability Compost Article 160

EATER

MAY 6, 2021

For other iftars, mosques use their budgets to book catering from halal restaurants. But food waste plagues countless Muslim communities, as a culture of overindulgence has overtaken the historical practice of breaking fast with no more than a simple date and glass of milk. Community iftars are almost always planned in advance.

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Food Safety Waste Sustainability Book 99

Modern Restaurant Management

SEPTEMBER 23, 2020

By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. And, on Election Day, Nando’s will provide free catered meals to poll workers in Nando’s USA communities, as a thank-you to our dedicated poll-working volunteers. CutOutCutlery.

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Serving White Paper Food Recycling 207

Restaurant Clicks

MAY 6, 2021

This sandwich is the “food waste success story” of Plnt Burger – they use oyster mushroom stems, a part of the mushroom that is less often used, and they have created a sandwich that is too spectacular to leave out. Chef Spike is active on social media, and often promotes sustainability and has taken a stand against food waste.

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Fast Casual Food Online Ordering Casual 78

Restaurant Clicks

OCTOBER 12, 2021

Blackbelly Market launched in 2011 and has become the top boutique catering and events provider in the area. Blackbelly Market sits off Arapaho, across from the Flatirons Golf Course, and offers breakfast, lunch, and dinner as dine-in services as well as their catering. Blackbelly Market. The lunch menu is divine.

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Online Ordering Back of House Food Order Seasonal Menu 117

Modern Restaurant Management

AUGUST 28, 2020

"Our conversations with customers all over the country have left us incredibly optimistic about the resurgence of the event and catering business as more regions get COVID-19 under control," said Tripleseat CEO Jonathan Morse. "As That’s why the compostable packaging is more important than ever.

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Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

FEBRUARY 18, 2020

Virtual restaurants can cater to different consumers, expanding clientele. Its theatrical and yes it might cost slightly more, but it has a lot of added cool factor for restauranteurs to have their cold side prep cook on the floor- and it’s easier to customize, and cuts down on waste with errant orders.

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Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

NOVEMBER 14, 2019

From ingredients like seaweed, ashwagandha and nutritional yeast to dishes like fresh, elevated ceviche and flavorful Levantine cuisine, chefs are getting creative while catering to consumers’ changing dietary and lifestyle preferences. "Diners ” Alternative Diets Become Mainstream. Dessert Trends.

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2020 Bar Influencer Compost 150

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/catering service, Pie Face Bakery.

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Franchise Franchising Fast Casual Leadership 136

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. These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

SEPTEMBER 14, 2021

branches, Southern Glazer’s will gift its drivers polo shirts and hats, as well as host various socially-distanced festivities throughout the week, from catered breakfasts and lunches, to raffles and prizes. This allows you to account for the type of waste, the source of the waste, or the person adding the waste.

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Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

JUNE 14, 2020

reception, cleaning, disinfection, security and maintenance services), and catering services (adapted to take in to account social distancing and contactless services). That review will be followed by other major composting certification applications. It covers both facilities management on-site services (i.e. Multiple Traceability.

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Food Safety Loyalty Program Kitchen Safety Online Ordering 169

Perfect Daily Grind

JANUARY 17, 2023

“Now more than ever, there is a wide variety of different capsules to choose from, which means roasters can cater to different taste preferences,” Jeffree explains. It’s believed that around 39,000 capsules are manufactured every minute around the world , prompting many consumers to express concerns about capsule waste.

Recycling 155

Recycling Sustainability Waste Design 155

Modern Restaurant Management

FEBRUARY 14, 2020

Loews Boston Hotel welcomed Bianca Dickey , Catering Sales Manager to the historic property, formerly the Boston Police Department headquarters. Compostable cutlery will be available this summer. Pronk holds a Master of Business Administration from National University. The dispenser can also be wall mounted. Gelest, Inc.

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Back of House Hotels Leadership Design 131

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits. Leanpath Scout.

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Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. ”=.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

EATER

DECEMBER 23, 2020

Katina uses no tractors or chemicals in her fields; instead, she regenerates the soil with compost, fixes nitrogen with cover crops, and minimizes tillage so as not to disturb the microbiology her team has worked so hard to enrich. There is no waste.”. And, of course, the staff ate plenty of spaghetti squash for family meal. “We

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Menu Agriculture Seasonal Menu Vineyard 129

Restaurant Clicks

OCTOBER 8, 2021

You can also ask about their catering services for social gatherings or other events. They also prioritize running an establishment that wastes less energy as a CO2-neutral company. Their establishment also offers compostable utensils and napkins to encourage eco-friendly dining.

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Food Seasonal Menu Online Ordering Reservations 101