Modern Restaurant Management
MARCH 9, 2022
Approximately 45 percent of all fruits and vegetables , 35 percent of seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers each year. Practice good stock control. Recycle and compost. Food takes up more space in US landfills than anything else.
Modern Restaurant Management
DECEMBER 16, 2019
In the case of most of the concepts in these segments, Thanksgiving means significantly less traffic and even closed locations as consumers gather at home for meals with friends and family. Unfortunately, with consumers making more purchases from home, a trend that shows no signs of lessening, eating out is likely to be limited.”
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Future Food
NOVEMBER 7, 2021
Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes. ME&U contactless ordering.
Open for Business
MAY 19, 2023
The good news is that changing restaurant trends are an opportunity for restaurants to get a jump on the next big thing and get ahead of the competition. Digital kitchen display systems could make paper tickets obsolete. QR codes are here to stay QR code menus began as a pandemic safety measure. At the upcoming St.
The Food Corridor
NOVEMBER 29, 2022
Clear policies and procedures will support your kitchen contract in enforcing the rules you have set. Below, we’ll cover everything you need to know to make sure that your kitchen contract sets clear expectations for your clients. This information comes straight from the Shared Kitchen Toolkit.
The Restaurant Times
SEPTEMBER 27, 2021
Since the restaurateurs were looking to make the most of their food delivery services, they started shifting towards cloud kitchens. The rise of cloud kitchens further led to an increase in the relevance of efficient food delivery packaging. . For cloud kitchens, food packaging is of the utmost importance irrespective of the pandemic.
Cheetah
SEPTEMBER 6, 2019
Pre-Consumer Food Waste: food that spoiled, expired, was improperly cooked or served, spilled by employees, staff meals, theft, remedied customer complaints, or otherwise thrown away. Post-Consumer Food Waste: food that diners left on their plates. Generally, restaurants produce three types of waste.
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