Remove Compost Remove Education 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. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”

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

Modern Restaurant Management

With rising consumer awareness around ecological impact, restaurants have an opportunity to improve green practices and highlight their sustainability efforts: Restaurants can partner with local farms, vendors and suppliers to feature seasonal, organic ingredients on menus. Familiar, nostalgic menu items draw them in.

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Embracing Hyperlocal Ingredients: Transforming Menus and Communities

Modern Restaurant Management

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. They can sell it or can it for the off season.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

Educating and empowering them fosters a collective mission for sustainability. Employee Education on Waste Reduction Raise Awareness : Train staff on food wastes environmental and financial impacts. Menu Optimization for Waste Reduction A thoughtful menu design can minimize waste while offering dishes that excite customers.

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Restaurant Experts Talk Sustainability Tips and Trends

Modern Restaurant Management

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. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

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MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.

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