Remove Compost Remove Design Remove Seasonal Menu
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Dinner, With a Side of Climate Preaching

EATER

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. Initially, the priority was on quality and flavor, not necessarily environmental impact. We call it out.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Offer seasonal items. Composting food scraps and leftovers. You can also cut back on waste by simplifying your menu. Control how those items are cared for. Avoid using pesticides. Using biodegradable packaging.

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Beyond the Plate: Evolution and Exploration in the 2024 Restaurant Scene

Modern Restaurant Management

For example, Chick-fil-A is debuting advanced store designs to engage new audiences, introducing two new architectural concepts. Brands can switch to plant-based, compostable containers and cutlery made from renewable materials. Familiar, nostalgic menu items draw them in.

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Embracing Hyperlocal Ingredients: Transforming Menus and Communities

Modern Restaurant Management

The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. They can easily compost, without having to find partners or programs to take the compost. They can sell it or can it for the off season. Using hyperlocal ingredients requires the menu to change seasonally.

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MRM Plant-Based: Five Easy Ways To Increase Your Sales (Without Cauliflower Pizza)

Modern Restaurant Management

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. Seasonality.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers. Designing a Waste-Conscious Menu Feature Versatile Ingredients : Use items that work across multiple dishes. Plan Around Availability : Design your menu with readily available ingredients.

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