Culinary Cues

AUGUST 19, 2023

Many only stayed in business for a few months, but some were able to weather the storm of the depression and carry-on serving thousands of customers every week, allowing them to stay afloat. Food was always important, but it was the hospitality of the charismatic operator that had made the restaurant experience what it was up to this point.

Hotels 416

Hotels Influencer Compost Recycling 416

Perfect Daily Grind

SEPTEMBER 26, 2022

Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.

Waste 185

Waste Compost Recycling Sustainability 185

Perfect Daily Grind

FEBRUARY 14, 2023

This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. The practice of reusing and recycling materials has been implemented for centuries by many communities around the world. A large part of this revolves around the concept of a circular economy. And with 10.88

Recycling 206

Recycling Compost Sustainability 2050 206

Modern Restaurant Management

JUNE 24, 2020

Wally Sadat, CMO of The Kebab Shop, a chain of restaurants in California and Texas, has been using On-Demand Delivery for Square Online Store during our beta test and said it helped him manage costs and retain customers during recent months. Sellers can pass this fee entirely to the buyer or offer custom delivery promotions.

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

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. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

DECEMBER 16, 2019

They are also a good choice for someone who wishes to give an experience rather than a material item,” said Riehle. Verbal skills, customer service and multi-tasking are the top 3 skills needed to work in the events industry. "The For customers, they are a given. percent hold more than 500 events. percent at hotels.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Another trend that’s here to stay—the digital dining experience.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Cheetah

NOVEMBER 27, 2021

To successfully navigate towards a healthy planet, while maintaining a healthy business, restaurant operators must understand the alternatives and start experimenting with sustainable to-go packaging. More than 180 billion single use takeout containers are thrown away in the US every year, and recycling is not a solution.

Sustainability 148

Sustainability Compost Recycling Loyalty Program 148

Goliath Consulting

MARCH 14, 2020

A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. A research conducted by US Foods reported that the top complaints from ordering customers included, “food was not warm or fresh” and “food got shaken or messed up during delivery” (3).

Delivery 170

Delivery Food Compost Recycling 170

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Perfect Daily Grind

MAY 24, 2022

With such a fine grind size, protecting the grounds correctly helps to improve freshness and quality, therefore improving the overall consumer experience. Recyclability & sustainability. And while the production of “virgin” aluminium is energy-intensive, it is infinitely recyclable. Which is stronger? 7 plastics.

Recycling 173

Recycling Compost Sustainability Waste 173

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Customers will still crave convenience. trillion by 2026.

2022 147

2022 Compost Recycling White Paper 147

Perfect Daily Grind

JULY 7, 2025

Over the last few years, more roasters and coffee shops have shifted to compostable cups and straws, as well as recyclable coffee packaging and plant-based milks , to meet the growing demand. While raising prices could deter some customers from remaining loyal, a decline in coffee quality could have more serious consequences.

Sustainability 69

Sustainability Pricing Cash Management Sourcing 69

Modern Restaurant Management

SEPTEMBER 15, 2020

“We’re both humbled and lucky to support our amazing customers during this critical time. SALIDO continues to execute on its hiring plans to recruit and invest in talent across their Product, Engineering, Customer Experience, and Sales Teams. Lunchbox Partners with Ordermark.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Deliverect

DECEMBER 10, 2019

Today, compostable, recyclable and plant-based packaging is readily available , and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery and condiment packets. The same goes for your in-house dining experience. Source: Nielsen.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Restaurant Engine

JULY 9, 2025

Today, you can expect that your customers are always looking for convenience. If you don’t offer carry-out services to your customers, you’re leaving money on the table. With these digital strategies, you can spread the word, attract new customers, retain current ones, and keep your restaurant moving forward. #1:

Loyalty Program 52

Loyalty Program Marketing Email Marketing Online Ordering 52

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. There are many upsides to having brand-loyal customers. Customers who develop an emotional connection with you and your brand are much more likely to become loyal.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

The Rail

NOVEMBER 2, 2023

If you’re an established restaurant owner, you likely know that the most severe of these changes tend to be required around summer and winter, when extreme weather can alter customer behaviors and expectations. However, first-time restaurant and bar owners might not be fully aware of what to expect when the snow starts falling.

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

Cheetah

SEPTEMBER 8, 2019

Customer Retention Is a Powerful Business Tactics To attract first-time diners, restaurant owners do anything from marketing to branding to offering discount vouchers. There are many upsides to having brand-loyal customers. Customers who develop an emotional connection with you and your brand are much more likely to become loyal.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Perfect Daily Grind

SEPTEMBER 5, 2022

“Washed coffee can be easier to sell in my experience, but wet processing uses [significantly more water than natural processing],” he says. While some modern roasters now include built-in air recycling systems, older models typically emit these gases into the atmosphere. Ritesh Doshi is the CEO of Spring Valley Coffee in Kenya.

Agriculture 165

Agriculture Certification Sustainability Recycling 165

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Customers will still crave convenience. trillion by 2026.

2022 78

2022 Compost Recycling White Paper 78

Perfect Daily Grind

MARCH 18, 2022

The South Asian and East Asian markets are expected to experience the most growth throughout this period. Coffee ground recycling company bio-bean receives award for Inficaf product. The company will encourage customers to bring their own reusable cups. A&W launches Canada’s first lidless compostable coffee cup.

Pricing 164

Pricing 2022 Webinar Social Media 164

Perfect Daily Grind

SEPTEMBER 6, 2022

First and foremost, private label capsule companies need to start by understanding the needs of the roaster they are working with. “[ AFPAK ’s process begins by understanding] the customer’s requirements, such as the capsule material and the coffee being used.”. This ensures customers experience consistency in their coffee.”.

Equipment 186

Equipment Food Supply Sustainability Small Business 186

Restaurant Engine

AUGUST 9, 2023

Once you put these into practice, you just may notice an upward swing in diners, customer satisfaction, and revenue. Happy, satisfied customers are in direct relation to how happy your employees are. It seems that employee well-being and customer satisfaction are tightly linked. All it takes is one bad meal to lose a customer.

Compost 52

Compost Recycling Website Management Employee Relations 52

Restaurant Clicks

OCTOBER 12, 2021

The various food stops provide their own tourist experience, ensuring that you’re never hungry and always satisfied. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. Izakaya AMU is an experience everyone should enjoy. Order Online.

Online Ordering 140

Online Ordering Back of House Food Order Seasonal Menu 140

MBB Hospitality

MAY 15, 2024

From Artificial Intelligence (AI) to Automation and Robotics, franchises are finding new ways to streamline operations and enhance customer experiences. AI-driven scheduling tools are also used to optimize staff allocation, reducing costs and ensuring better customer service.

Franchising 52

Franchising Franchise Innovation Loyalty Program 52

EATER

DECEMBER 4, 2024

In both fine dining establishments and cafes, filtered, sparkling water is increasingly part of the included hospitality experience, not an upsell. Sinzer also considers what ensures diners feel like the price tag equates to a full experience. “We And that’s how it should be.

Fine Dining 328

Fine Dining Customer Experience Compost Recycling 328

Modern Restaurant Management

MARCH 9, 2022

Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Restaurant owners are using intelligent packaging to keep food warm, hygienic, presentable, and ready to eat from kitchen to customer plate. Delivery of cold food leads to loss of customer.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

AUGUST 28, 2020

A unique partnership with the James Beard Foundation (JBF) complements the launch of the film through a custom mentorship program, presented by KitchenAid, developed to advance women in culinary arts and support the industry at large as it rebuilds.?. He was instrumental in organizing the Frederick Community College Hospitality Program.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. Among grocery experiences, H-E-B and Whole Foods made it into the top rankings.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Future Food

NOVEMBER 7, 2021

As we have endured the past 18 months of the pandemic it is not accurate to say that Covid-19 has influenced the trends we will see and experience in the near future, as many trends were already starting to gather momentum, the pandemic has however accelerated their inevitability.

2022 148

2022 Food Supply Entertainment Hospitality 148

The Restaurant Times

SEPTEMBER 27, 2021

It is often the only way that they connect with customers ordering from home. Customers were apprehensive about dining in at restaurants due to the outbreak of the deadly virus. This article will highlight the importance of food delivery packaging in regaining customers’ trust. . Establishes The Brand More Effectively.

Delivery 52

Delivery Food Fine Dining Kitchen Safety 52

EATER

JULY 6, 2022

Schaible is one of nearly 20 former employees who’ve told me that they arrived at Blue Hill at Stone Barns filled with passion and ambition, only to leave drained and disillusioned — or deeply scarred — by their experiences there. I’ve adopted from those experiences a temper that I’m just not proud of at all.”.

Compost 339

Compost Front of House 2014 Back of House 339

Modern Restaurant Management

APRIL 29, 2025

What Customers Want and How Operators Can Deliver Consumers want speed, ease of use and rewarding experiences. 94 percent of all consumers say speed is critical, with over 9 in 10 citing customer service as a top priority. Three-quarters of delivery customers value tech-enabled ordering and payments. percent in 2024.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488