Compost Design Recycling Sourcing 
Modern Restaurant Management
MAY 14, 2021
According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Composting.
Modern Restaurant Management
MARCH 9, 2022
Research has shown that 72% of Americans say that packaging design affects their buying decisions. Majority of people believe that compostable packaging can be thrown away with the rest trash and it will decompose on its own. Intelligent packaging provides added appeal to the traditional packaging, making it presentable and appetizing.
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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. This is true for both cooking and space heating.
Restaurant Engine
AUGUST 9, 2023
There are several ways you can achieve this: Recycle plastic, glass, cardboard, etc. If you are a fast casual restaurant, provide recycling bins. 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.
Sustainability Beyond the Plate
JANUARY 26, 2017
Until 2016, commercial organic recycling was limited to the dedicated few. 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. Composting can be considered a form of recycling.
Modern Restaurant Management
MARCH 16, 2021
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.
Modern Restaurant Management
AUGUST 17, 2020
Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.
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