The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

Modern Restaurant Management

NOVEMBER 3, 2021

Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.

Food Supply 208

Food Supply Transportation Compost Waste 208

Ken Burgin

JULY 5, 2022

Great Wrap – the cling wrap that’s completely compostable. Cut waste and reduce costs. Sticky Dates , prints small low-cost date labels, using a phone app for the design work. Eversys espresso machines – awesome equipment that grinds, tamps, preps milk and dispenses. Design and Facility Management.

Kitchen Safety 78

Kitchen Safety Food Safety Website Management Online Ordering 78

MBB Hospitality

NOVEMBER 15, 2023

This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

Modern Restaurant Management

FEBRUARY 14, 2020

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.”

Recycling 227

Recycling Sustainability Loyalty Program Social Media 227

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Menus and food designed to travel.

2022 148

2022 Food Supply Entertainment Hospitality 148

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Perfect Daily Grind

MAY 10, 2022

Firstly, they require a significant investment in equipment as well as needing land to be built on. 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.

Equipment 160

Equipment Sustainability Compost Article 160

Perfect Daily Grind

SEPTEMBER 6, 2022

However, it can be easy to underestimate the infrastructure, knowledge, and equipment you need to manufacture and fill coffee capsules. Allen Cao is the machine designer at AFPAK , which produces filling and packaging machines for coffee capsules. Equipment is one of the most challenging aspects of the capsule manufacturing process.

Equipment 144

Equipment Food Supply Sustainability 2025 144

Modern Restaurant Management

DECEMBER 16, 2019

In fact, quality impacts the entire dining experience, including how well equipment functions and ultimately supports the staff’s ability to efficiently serve its guests.” The percentage of cultivated land equipped for irrigation is inadequate to meet global needs.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

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. With self-cleaning technology, there are never issues with equipment going uncleaned.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

SEPTEMBER 14, 2021

Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. 7shifts launched a new solution designed to help operators and managers streamline the complicated and time-consuming tip tracking and distribution process. William (Bill) M.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

AUGUST 28, 2020

James Beard Foundation Mentorship, presented by KitchenAid, is designed to empower and engage a network of culinary leaders. “The TableBoost app helps restaurants save up to 25% of the cost of managing their equipment (e.g. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Restaurateurs will need to be more digitally savvy and relevant to the star power of design and bar rescues that are a hot in media.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

FEBRUARY 14, 2020

The Foundation has already refurbished a number of basketball courts in Baton Rouge, and has plans to make a dramatic impact on the lives of young athletes as the brand continues to grow by providing equipment and rebuilding fields and parks. ” For every burger sold, $0.50 will be donated to the Foundation.

Back of House 131

Back of House Hotels Leadership Design 131

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. They also have the choice of using the MarketConnect app to order and pick up from a designated shelf onsite, avoiding interactions and maintaining necessary social distancing. ” says John Cocker, FOODWORKS’s president.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. Now, restaurateurs can easily manage and promote these experiences via OpenTable. 22 to Friday Sept.

Serving 207

Serving White Paper Food Recycling 207

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

FEBRUARY 23, 2024

Traditional restaurant packaging has a significant negative impact on the environment as common materials used, such as Styrofoam and single-use plastics, are not compostable. The high reliance on plastics for food packaging has led to a buildup of landfill waste and ocean pollution.

Sustainability 196

Sustainability Recycling Compost Waste 196

EATER

JULY 6, 2022

Over his first 10 years at Stone Barns, he built a flourishing, 10-acre organic vegetable farm using compost and rotational planting to feed the soil. The spokesperson also characterized the power lift used to raise people up and down from the roof as safety equipment.). You’re on a metal tightrope.”.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

OCTOBER 31, 2019

Consumer pressure is mounting to phase out single-use plastics, and replace these with more easily recyclable aluminum and glass, plant-based and compostable “hybrid” plastics, or re-use and re-fill containers. .” Here are some highlights: Single-use plastics: it’s time to go.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

FEBRUARY 14, 2020

Beyond food and drinks, though, customer orders show fans were in need of party and clean-up supplies along with some medicine to make their Monday morning a bit smoother: Home Essentials: Red Party Cups, Charmin Toilet Paper, Scott Toilet Paper, Repurpose Compostables Plates, Puffs Ultra Soft & Strong Tissues. Food Waste is Higher.

2020 122

2020 Waste Food Order Point of Sale 122

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. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

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 Energy Efficient Equipment.

Catering 168

Catering Dietary Restrictions Compost Seasonal Menu 168

Modern Restaurant Management

NOVEMBER 14, 2019

Sustainability will also continue to take center stage; restaurant and bar managers, chefs and bartenders are crazy about composting, incorporating zero-waste techniques and eliminating single use plastic items. Dessert Trends. Spritzes Will Reign Supreme.

2020 150

2020 Bar Influencer Compost 150

Modern Restaurant Management

JUNE 14, 2020

Rentable storage space designed to store equipment and perishable products. The Panasonic ClearConnect Kiosk offering is a turnkey solution inclusive of hardware, software, UI/UX Design, deployment, and support services. ” Fuel Rewards Teams with DoorDash. Breeze is readily available to restaurants in the tri-state area.

Food Safety 169

Food Safety Loyalty Program Kitchen Safety Online Ordering 169