Compost Dine-in Food Supply Waste 
Lavu
FEBRUARY 2, 2024
In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.
Modern Restaurant Management
APRIL 11, 2024
The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?
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Modern Restaurant Management
FEBRUARY 29, 2024
Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste. As restaurants implement tech tools, they’re experiencing numerous benefits, including waste (and cost) savings, more effective scheduling, and increased customer satisfaction, to name just a few. Elevate quality management programs.
Lavu
APRIL 13, 2020
Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.
Culinary Cues
AUGUST 22, 2022
The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. The dish machine was likely an under counter unit and there was no need for a walk-in cooler since supplies were purchased every day; a reach-in or two would suffice. Bigger isn’t always better. That was it!
Cheetah
NOVEMBER 27, 2021
Use of to-go food containers surged during the pandemic’s delivery boom. Even those marked BPA free leach hormones when in contact with food or subjected to changes in temperature. Polystyrene foam, commonly used in clamshell food packaging, is one of the worst. Everyone Wants Eco To-Go Food Containers.
Modern Restaurant Management
APRIL 21, 2022
To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. and offer an eco-friendly approach that doesn’t deplete the supply chain. and offer an eco-friendly approach that doesn’t deplete the supply chain.
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