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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Increasing Regulatory Pressures on the Food Service Industry I expect more states and municipalities to implement stronger organics recycling laws in 2025, mandating food waste diversion for commercial food service operators. This shift will likely be complemented by an increased focus on reducing waste generated from animal products.

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How Organic Ingredients Can Enhance Your Restaurant’s Sustainability Initiatives

The Rail

Not only will it cater to consumer preferences, but it will also promote environmentally responsible practices. Waste Reduction Strategies Effective waste reduction strategies like composting and recycling can enhance sustainability. These ethical shifts make sustainability a win-win for the environment and your restaurant.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

We’ve found ways to use less plastic and recycle more. The main part of our business is catering, which of course was all but dead during the pandemic. The lockdown encouraged us to be smarter about using our resources, to save both money and planet earth.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

The Green Restaurant Awards include categories such as: Greenest Restaurant Greenest University Greenest Caterer Energy Efficiency Award Greenest Restaurant MUSE Global Kitchen is a 4 Star Certified Green Restaurant® in Calabasas, California which has implemented 71 environmental steps and earned 573.08 This caterer offers 25.66

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

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. Not only is single-use plastic cutlery not recyclable, it’s ending up in our oceans and killing sea life. " Showcasing Black Restaurant Week.

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Because of the pandemic, our consulting business is on hold while we focus solely on catering. For example, we once helped Buffalo, N.Y.-based

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The New Order: Five Important Focus Areas for Greener Operations

Modern Restaurant Management

Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste.