Ken Burgin

JULY 5, 2022

Restoke manages back of house functions like recipes, menus, ordering, work lists, staff training, plus health & safety. The Menu Company create stylish and robust menu covers for every type of business. Great Wrap – the cling wrap that’s completely compostable. Design and Facility Management.

Kitchen Safety 78

Kitchen Safety Food Safety Website Management Online Ordering 78

Restaurant Engine

AUGUST 9, 2023

Make sure your customers know this by posting it on your menu or even signs around the restaurant. Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week. Restaurant Web Design, Made Easy. If you are a fast casual restaurant, provide recycling bins.

Compost 52

Compost Recycling Website Management Employee Relations 52

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items. Engage in Composting. Enforce a Waste Log Policy.

Compost 88

Compost Food Waste Front of House 88

MBB Hospitality

NOVEMBER 15, 2023

Using cost percentage formulas, you can determine the ideal cost for each item on your menu. 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.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

The Restaurant Group

DECEMBER 3, 2021

They are increasingly adopting compostable packaging materials in food deliveries to reduce their carbon footprint. Don’t be surprised if you see tonic and seltzer flavors such as ginger lime and strawberry lemon on supermarket shelves or on the drinks menu of your favorite pub. 4 A Shift in Catering Services .

2022 78

2022 Catering Compost Food Safety 78

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Design-Food-People – This trio of terms will merge to deliver living-spaces which embrace human feelings. Alternative eating is becoming mainstream.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Modern Restaurant Management

AUGUST 17, 2020

Simplifying Menus. We don’t need endless menu options that ultimately drive waste. Despite conventional approaches, we simply don’t require huge menus with so many choices. We use these to ensure that we work as efficiently as possible, which can get complicated in teams. For example, we once helped Buffalo, N.Y.-based

Waste 186

Waste Food Compost Food Supply 186

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. Get acquainted with their tastes and preferences, and make food and wine recommendations based on their likings. Create an atmosphere of openness and transparency by directly asking your guests for their thoughts on anything from the service to the food to the design.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. Get acquainted with their tastes and preferences, and make food and wine recommendations based on their likings. Create an atmosphere of openness and transparency by directly asking your guests for their thoughts on anything from the service to the food to the design.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Goliath Consulting

MARCH 14, 2020

With styrofoam losing favor over more environmentally friendly materials, restaurants are turning to new and innovative products like reusable or compostable containers, then relying on insulated bags to keep meal deliveries hot or cold (5). Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14). Conclusion.

Delivery 68

Delivery Food 2025 Compost 68

Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. Menus and food designed to travel. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

Modern Restaurant Management

MARCH 11, 2020

While it makes sense not to leave money on the table, it can be overwhelming, to have to come up with a whole new menu in an attempt to increase revenue and take advantage of this trend. Review your menu carefully and add a symbol that denotes all your plant-based/vegan dishes already available. “Special of the Day” menu.

Seasonal Menu 131

Seasonal Menu Compost Recycling 2018 131

The Restaurant Group

MAY 24, 2019

The same study also concludes that 1 in 5 restaurants are donating their leftover waste to charitable organizations, and 1 in 10 restaurants are composting what they don’t or can’t use. appeared first on Restaurant Consulting, Restaurant Design, Business Plans, Menu Development, Food Service Consultants.

Waste 60

Waste Sustainability Recycling Compost 60

Modern Restaurant Management

DECEMBER 16, 2019

Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 This is already beginning to happen, for example German start-up Ospin Modular Bioprocessing, which produces scalable bioreactors designed for processes such as cultured meat production.

2019 96

2019 Compost Mobile Ordering Point of Sale 96

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

Fast Casual 87

Fast Casual Seasonal Menu Innovation Customer Experience 87

EATER

OCTOBER 17, 2023

2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world. It quickly expanded across the U.S.,

2010 97

2010 2018 2023 Social Media 97

Perfect Daily Grind

JANUARY 27, 2023

JDE Peet’s to launch fully compostable coffee capsule in 2023. The resealable Penta Pak, which is recyclable and reusable, has a five-panel design, which the company says provides more stability. The new logo was created by Italian designer Giulio Vinaccia. Ecotact launches new Penta Pak green coffee storage solution.

2023 112

2023 2022 Events Certification 112

The Restaurant Times

JULY 28, 2021

Each raw material must have its designated space so that the likelihood of spillage is exceptionally less. Food waste is completely organic and can be recycled by transporting it to compost. Optimize Your Menu. If most of the dishes on the menu are getting back leftovers, there is a need to optimize your menu.

Waste 52

Waste Management Management Operations 52

EATER

MAY 5, 2021

Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. Not to get existential, but considering until recently, restaurants were designed to be curated, multifaceted in-house experiences, what’s the tipping point?

Delivery 118

Delivery Back of House Food Order Online Ordering 118

Sustainability Beyond the Plate

JANUARY 26, 2017

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. all organic matter) for soil amendments.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant Clicks

NOVEMBER 4, 2021

Not only do they have a seasonally rotating food menu, but they also have a rotating beer tap menu and more than 60 imported beer selections. Their pizza is as authentic as it gets, and their vast menu of Antipasti and Appetizers is equally authentic. View this post on Instagram A post shared by Kari (@karilou_14).

Back of House 122

Back of House Online Ordering Seasonal Menu Bar 122

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. Parts Town and Heritage Combine.

Food Truck 109

Food Truck Customer Service Customer Experience Front of House 109

Restaurant Clicks

FEBRUARY 28, 2020

This health-conscious chain is dedicated to sustainable practices, both in their foods and other materials, which are compostable. . The fast-food inspired menu is made with fresh, organic, and often locally sourced ingredients. The menu at HipCityVeg features vegan burgers, sandwiches, chick’n, salads, and more.

Compost 79

Compost Recycling 2012 Catering 79

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 123

Fast Casual Casual Menu Mobile Ordering 123

Restaurant Clicks

DECEMBER 20, 2021

Executive Chef Rob Lind brings his experience in sustainable cooking to create a farm-to-table menu of contemporary steak and seafood dishes. Ella’s cocktail and wine menu are as creative and fresh as the dinner and lunch menus and an excellent way to start an extravagant and indulgent multi-course meal.

Dine-in 125

Dine-in Fine Dining Seasonal Menu Book 125

EATER

JULY 6, 2022

COMPOST oven: 155 degrees. This was the latest iteration of Blue Hill at Stone Barns’ compost oven, which cooks food in the most sustainable way imaginable — with heat from waste being recycled on-site. The compost egg was such a blatant lie it felt silly,” she says, adding that it left her wondering, “ Why am I doing this? ”.

Compost 131

Compost Front of House 2014 Back of House 131

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts. ” For every burger sold, $0.50 will be donated to the Foundation.

Back of House 109

Back of House Hotels Leadership Design 109

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting. The sleeping giant is virtual kitchens.

Mobile Ordering 208

Mobile Ordering Front of House Fast Casual Customer Service 208

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 141

Food Tip Distribution Guest Recovery Food Safety 141

Modern Restaurant Management

APRIL 21, 2022

For example, fish/meat can be grinded down and used to make our own garums for use down the road in new menu items. This list can go on and on for waste, however, when waste is FINALLY just waste, compost is the answer or if the trimmings are safe, I'll give them to my sous chef, who then feeds them to her chickens. Delaware North.

Sustainability 175

Sustainability Waste Food Supply Recycling 175

Modern Restaurant Management

JUNE 24, 2020

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Touchless menus and payment options are in-demand tools for consumers looking to have a good time dining out while reducing anxieties around hygiene and spreading germs.

Guest Recovery 211

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 211

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 104

Franchise Franchising Fast Casual Leadership 104

Modern Restaurant Management

JANUARY 3, 2020

Since our tastes are constantly expanding, the culinary world has been keeping up with what’s hot and what its customers want to see on the menu. The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients.

2020 119

2020 Compost Sustainability Customer Experience 119

Perfect Daily Grind

JANUARY 6, 2023

The Canadian roaster’s new 100% recycled cardboard packaging also includes a fully recyclable and compostable shipping label and inner lining. Starbucks launches new winter menu items including Pistachio Cream Cold Brew. Torque Coffee launches new Coffee Box which reduces packaging by over 50%.

2022 137

2022 2023 Recycling Café 137

EATER

AUGUST 17, 2023

By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.

Consumer Goods 85

Consumer Goods Compost 2008 Magazine 85

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Further, Zuul Studios works with real estate owners to support the design, build, launch, and operation of their own ghost kitchens. The 1,800 sq.

Mobile Ordering 114

Mobile Ordering Online Ordering Food Order Recycling 114

Modern Restaurant Management

AUGUST 28, 2020

James Beard Foundation Mentorship, presented by KitchenAid, is designed to empower and engage a network of culinary leaders. JBF is committed to helping independent restaurants survive the crisis, rebuild better and thrive for the long-term. " Trabon and MenuTrinfo Team Up. ” Saving More than Paper.

Allergens 113

Allergens Kitchen Safety Guest Recovery Customer Service 113