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

Modern Restaurant Management

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

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Eco‑Friendly Packaging That Won’t Hurt Your Margins

The Rail

When customers see compostable bowls or recycled napkins in their delivery orders, it signals that you care about more than just profits. Many compostable and recyclable containers have become more affordable as demand increases and technology improves. Compostable sugarcane containers, for example, are excellent for hot meals.

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Dinner, With a Side of Climate Preaching

EATER

We actually have sourcing and mission statements on our menus,” he says, which state that the restaurant serves “only wild caught, sustainable & responsibly farmed seafood.” There are customers who are self-educated and seek out certain restaurants because of their practices, and those for whom sourcing and intention are incidental.

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Tapping into the Trend of Sustainable Coffee in Dining

The Rail

Here's what's driving the demand for restaurants to start serving more sustainable coffee : Ethical Awareness: Consumers have more awareness about the social and environmental dimensions associated with the production of coffee. Think recycling and composting food waste.

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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. Educating Customers on Waste Reduction Add Notes to Menus : Encourage mindful ordering with simple messages.

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28 Strategies to Cut Costs in the Restaurant Business

Lavu

Portion Size: Determine the portion size of the recipe or dish in terms of weight or number of servings. This includes using pre-portioned ingredients, closely monitoring food preparation, and educating your team on the importance of reducing waste. This not only helps the community but also positively impacts those in need.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

GreenPoints™, the most GreenPoints™ of any Certified Green Restaurant® MUSE Global Kitchen serves 100 percent vegan food and has on-site solar panels that produce more than 65 percent of its annual energy usage. Village Center Dining has implemented 71 environmental steps to earn 402.86