Restaurant Business

MARCH 20, 2024

When they choose where to dine, that’s no different—for operators, offering sustainable packaging products is a way to generate value, and according to Technomic’s 2023 Value and Pricing Consumer Trend Report, 75% of consumers say value is important or extremely important when deciding where to dine.

Sustainability 259

Sustainability Operations Compost Recycling 259

Culinary Cues

AUGUST 22, 2022

Bigger isn’t always better. Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs. Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

APRIL 21, 2022

We use recyclable packaging and keep takeout packaging products to the minimum. Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MARCH 16, 2021

environments and are now seen everywhere from fine dining to counter service and everywhere in between. We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. This was largely due to a favorable shift in the Thanksgiving holiday. Same-store sales growth was 1.6 percentage points.”

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

JUNE 24, 2020

In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. On-Demand Delivery for Square Online Store. “This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. Visa SMB Help.

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

Modern Restaurant Management

MAY 12, 2020

Dining Bond Goes Global. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. The idea of purchasing Dining Bonds seemed to strike a chord with the public as a way to provide much needed financial support in order to help restaurants stay in business.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Cheetah

NOVEMBER 27, 2021

More than 180 billion single use takeout containers are thrown away in the US every year, and recycling is not a solution. A UN funded study estimated that barely 10% of plastic packaging is recycled effectively and more than 70% reaches landfills and nature. It takes at least 500 years to decompose and cannot be fully recycled.

Sustainability 148

Sustainability Compost Recycling Loyalty Program 148

Goliath Consulting

MARCH 14, 2020

And as Alicia McCabe, senior director of Food Packaging Category at Georgia-Pacific Professional, stated, “It’s important for consumers to have a good dining experience, even outside of the restaurant. This probably explains the trend of previously-recycled and reusable packaging. The packaging is important to meet this need” (2).

Delivery 170

Delivery Food Compost Recycling 170

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Lavu

APRIL 13, 2020

Since events are canceling and dining halls are closed, many restaurant owners are seeing an influx of food waste and looking for ways to avoid throwing the food in the trash. It’s time to look at the packaging you use for to-go and delivery orders as we shift from serving customers in dining halls to curbside service and delivery only.

Waste 148

Waste Compost Point of Sale Food Order 148

Lavu

JUNE 6, 2025

Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Focus POS

JANUARY 16, 2020

Because Gen Z also loves to dine out frequently, specifically in large groups and are of the “snap first, eat later” generation—meaning they share their every move on social platforms particularly Snapchat and Instagram. While fast-casual is their preferred dining option, 67% of Gen Z also care about the nutritional content of their food.

Social Media 128

Social Media Recycling Influencer Compost 128

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Below are our 7 guest preference predictions for 2022. trillion by 2026.

2022 147

2022 Compost Recycling White Paper 147

Modern Restaurant Management

SEPTEMBER 15, 2020

The Hospitality Recovery Coalition includes DISCUS, the American Distilled Spirits Alliance (ADSA), the Council of State Restaurant Associations (CSRA), the National Restaurant Association and TIPs. “Without assistance at all levels of government, many of these businesses will be forced to close their doors. .”

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Restaurant Engine

JULY 9, 2025

They may choose to dine out when they don’t want to cook, but they may also not want to dine in. Today, you can expect that your customers are always looking for convenience. So, that’s where carry-out services come into play. If you don’t offer carry-out services to your customers, you’re leaving money on the table.

Loyalty Program 52

Loyalty Program Marketing Email Marketing Online Ordering 52

The Restaurant Group

JANUARY 27, 2020

For some time now, the members of the foodservice industry in some areas have been forced, at a minimum, to practice proper waste disposal and recycling. More than 60% recycle cardboard/paper and fats/oils/grease. Less than 30% recycle aluminum/metal/glass/flexible plastics. 14% compost some food waste.

Sustainability 88

Sustainability Recycling Compost Waste 88

Deliverect

DECEMBER 10, 2019

Today, compostable, recyclable and plant-based packaging is readily available , and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery and condiment packets. The same goes for your in-house dining experience. 1 REDUCE WASTE.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

The Rail

NOVEMBER 2, 2023

Don’t let the weather dampen the outdoor dining experience : For some, the outdoor dining experience is part of their brand — and if that describes you, you’ll want to ensure that your dining area remains comfortable for customers. Think, “if I were coming here for the first time during this season, what would I expect?”

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

The Rail

MARCH 22, 2024

Dining establishments can conduct the audits online or hire a professional to perform a detailed assessment. Installing programmable thermostats: These devices allow dining establishments to set and schedule temperature adjustments based on peak operating hours, saving resources when the establishment is closed or less busy.

Audits 130

Audits Sustainability Loyalty Program Compost 130

Cheetah

SEPTEMBER 8, 2019

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also about noticing what is becoming more important to consumers in general, beyond the dining experience. Offer to get them “the usual” and suggest they try out new menu items.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also about noticing what is becoming more important to consumers in general, beyond the dining experience. Offer to get them “the usual” and suggest they try out new menu items.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

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.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Below are our 7 guest preference predictions for 2022. trillion by 2026.

2022 78

2022 Compost Recycling White Paper 78

Open for Business

JANUARY 6, 2023

We recycle and compost. The historic staffing crisis marches on, but many chefs and restaurants have gotten better at dealing with it, offering the same level of hospitality as they did in more fully staffed times. A restaurant is defined by good quality flavorful food, great service, and good ambiance. Menus that meet reality.

2023 109

2023 Compost Recycling Food Supply 109

Restaurant Clicks

OCTOBER 12, 2021

This former summer cabin-turned fine dining restaurant became part of the Monette family in 1971 and has served locals and tourists alike for over five decades. Dining choices have a four-course menu and a chef’s tasting menu. Here, I’ve gathered a list of the best restaurants in Boulder, CO. Best Restaurants in Boulder CO.

Online Ordering 140

Online Ordering Back of House Food Order Seasonal Menu 140

Restaurant Engine

AUGUST 9, 2023

Each time someone dines with you, their food should taste just as good as it did the time before. 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. Be quick with praise.

Compost 52

Compost Recycling Website Management Employee Relations 52

Notch

MARCH 17, 2022

Based on consumer demands and these aligning trends, restaurant operators and hospitality groups have begun to focus more on sustainability practices, as we emerge from an era of dining restrictions. Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Restaurant Clicks

NOVEMBER 4, 2021

You can bet that Seattle’s west coast bounty of fresh fish and produce underlies a food scene that is equally as fresh, and when combined with Seattle’s unique creativity, makes for a fun, new, and exciting dining experience. Seattle pizza restaurants aptly portray the alternative and innovative spirit of this west coast gem.

Back of House 143

Back of House Online Ordering Seasonal Menu Bar 143

Restaurant Clicks

DECEMBER 20, 2021

If you’re looking to celebrate in Sacramento, you have plenty of options to dine as a private group while touring this historic town’s many attractions. Whether your celebration is big or small, you can find the best private dining in Sacramento on my eclectic list of classy and delicious restaurants. Ella Dining Room & Bar.

Dine-in 144

Dine-in Fine Dining Seasonal Menu Book 144

EATER

DECEMBER 4, 2024

In both fine dining establishments and cafes, filtered, sparkling water is increasingly part of the included hospitality experience, not an upsell. In an already pricey dining setting, the chef didn’t want to create an atmosphere of exclusion. And that’s how it should be. And for the restaurants, it comes at a cost.

Fine Dining 328

Fine Dining Customer Experience Compost Recycling 328

Modern Restaurant Management

MARCH 9, 2022

In 2020, many restaurants closed their dining rooms and used online food delivery services to not only protect their staff and customers but also to stay relevant and connected with their customers. Majority of people believe that compostable packaging can be thrown away with the rest trash and it will decompose on its own.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The documentary is available on-demand exclusively on Hulu.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

2022 148

2022 Food Supply Entertainment Hospitality 148

Modern Restaurant Management

OCTOBER 31, 2019

While some things never change (we all know to prepare for the end-of-summer turnover when college students return to school!) the team did find some interesting changes in staff turnover trends from last year. Turnover is lowest in states with higher minimum wages – don’t live in one of those states? The ‘NOW’ Economy.

2019 345

2019 Mobile Ordering Online Ordering Customer Experience 345

Cheetah

MARCH 16, 2020

As of 12:00 AM today, all bars, nightclubs and dine-in restaurants are closed to the public by the executive order of the mayor of Los Angele. Be sure to have enough supplies, including: Recyclable and compostable containers. In uncertain times, it’s good to have a friend in the business. Grubhub: [link]. Sanitation supplies .

Online Ordering 103

Online Ordering Customer Service Compost Recycling 103