The Restaurant Times

JANUARY 13, 2022

Educate the potential customers how wastage of food adversely impacts our environment. Purchase ingredients from vendors that use packaging that can be recycled or composted. Facilitates inventory management and ensures better shelf life monitoring, which means only the freshest and the best items are served to the customers.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Sustainability Beyond the Plate

JANUARY 26, 2017

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. all organic matter) for soil amendments.

Recycling 40

Recycling Waste Compost Reference 40

Modern Restaurant Management

NOVEMBER 4, 2019

Now, as part of its larger mission of educating audiences on the personal and environmental benefits of swapping out meat with plant-based meals even just one day a week, the company is unveiling its new Meatless Monday initiative by partnering with traditional restaurants across the country. Not anymore. " Meatless Monday in Russia.

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Fast Casual Seasonal Menu Innovation Customer Experience 112

Modern Restaurant Management

OCTOBER 16, 2019

Ono’s robotic food truck will begin serving the greater Los Angeles community nutritious, delicious, and affordable smoothie blends for under six dollars, and prepared within 60 seconds beginning this Fall. The aim is to educate businesses and professionals working within the foodservice industry on the importance of hand hygiene.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

SEPTEMBER 23, 2020

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. Serving Up a Side of Democracy. ” With 42 locations in the US, Nando’s will serve as a COVID-safe voter-registration resource hub in every community it serves.

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Serving White Paper Food Recycling 207

EATER

JULY 6, 2022

The Stone Barns Center for Food and Agriculture, a nonprofit regenerative farm and educational center, opened in 2004 on the site of a former dairy farm. The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014. Which education is actually standing out more?”.

Compost 131

Compost Front of House 2014 Back of House 131

Modern Restaurant Management

APRIL 21, 2022

It was a wonderful opportunity to educate our guests on bycatch fish (which are the fish picked up in large nets that are typically thrown out) as well as smaller breeds and not the big-name fish (such as halibut, albacore, etc.), and offer an eco-friendly approach that doesn’t deplete the supply chain. Delaware North.

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Sustainability Waste Food Supply Recycling 180

Restaurant365

JULY 14, 2021

Educate your staff on reducing food waste. However, ordering too much product can lead to inventory that is wasted, or dishes served not at the peak of freshness. Compost all remaining food waste. Finally, if there is food waste that you cannot minimize, reuse, or repurpose, your food scraps are excellent inputs for compost.

Waste 78

Waste Compost Food Inventory 78

Modern Restaurant Management

MARCH 9, 2021

This will give you an idea of how much serving is enough and beyond what scale will go to waste. After reducing the food expenses and cutting back on food that is likely to go to waste, you can also change your menu or reduce the food servings. This way, you can go back and work on the supply and demand metrics.

Waste 203

Waste Management Management Recycling 203

Perfect Daily Grind

APRIL 25, 2022

According to Statista , the number of people who own single-serve brewing machines in the US increased by 40% in 2020. Waste is one of the biggest concerns for coffee capsule consumers, leading some single-serve coffee manufacturers to start offering a number of solutions. Compostable. She defines compostable capsules.

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Compost Sustainability Waste Consumer Goods 130

EATER

AUGUST 17, 2023

The origins of our recent yolk worship can be traced to the late ’90s, when a few influential chefs were buying ingredients from local farms and educating their diners about it. Four years before that, Momofuku Noodle Bar opened and began serving bowls of ramen topped with poached eggs.

Consumer Goods 92

Consumer Goods Compost 2008 Magazine 92

EATER

JULY 29, 2021

Look for stores reintroducing self-serve bulk sections and invest in quality food containers to continue saving money on ingredients in bulk, cut down on packaging, and reduce the number of trips to the store. And pass down all these good habits to your kids, along with family recipes, to make them great helpers in the future. “If

Sustainability 104

Sustainability Consumer Goods Point of Sale Waste 104

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. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell's 2020 Commitments.

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Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

FEBRUARY 14, 2020

The brand recently launched its philanthropic arm – aptly named the Game On Foundation – to support youth sports facilities in the communities it serves. “Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003.

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Back of House Hotels Leadership Design 131

EATER

SEPTEMBER 20, 2023

Prices serve a very important role,” he says. While creating such systems, especially the infrastructure to separate food waste to turn into compost, are critical to the fight against climate change, there is also a growing emphasis on prevention. Selling produce is not the same as selling airline tickets.”

Waste 130

Waste Pricing Airlines Food 130

Perfect Daily Grind

NOVEMBER 25, 2022

Nespresso launches new home-compostable capsules. The Solar Cow initiative provides children in coffee-producing communities with solar-powered charging stations to improve their access to education. Coffee and food-to-go chain LEON plans to double the number of its UK self-serve kiosks.

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2022 Workshop Certification Café 166

Perfect Daily Grind

JANUARY 6, 2023

The Canadian roaster’s new 100% recycled cardboard packaging also includes a fully recyclable and compostable shipping label and inner lining. Getz currently serves as Deputy Dean for Alumni, Development, and Special Initiatives at the Yale School of Management. Getz will serve as an independent director at Luckin.

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2022 2023 Recycling Café 137

Modern Restaurant Management

FEBRUARY 26, 2020

Bamboo : Bamboo straws serve as the “middleman” between a single-use and a forever-use item. When they have run their lifetime, the straws will decompose in your regular garden compost pile. Depending on what you use, that’s potentially four pieces of single-use plastic per drink served. Going Beyond the Straw.

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2050 Waste Sustainability Compost 189

Modern Restaurant Management

MARCH 3, 2023

These investments are anticipated mostly in the order and payment space, rather than automated systems or robots that prepare and serve food. a pop, Philly metro area restaurants on average served 109 percent more beer during Super Sunday 2023 than in 2022, while Kansas City metro area was only up 67 percent. How Do You Stack Up?

2023 203

2023 2022 Consumer Goods Point of Sale 203

Perfect Daily Grind

APRIL 22, 2022

Cup of Excellence opens applications for new Sensory Education Training Virtual Calibration session. Single-serve brewer company Bruvi appoints new board advisor. CEO of single-serve coffee brand Caffitaly Andrea Clementini will assist Bruvi with product diversification and scaling operations. points for its natural arabica.

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Airlines 2022 Certification Webinar 109

EATER

JULY 6, 2022

Later that fall, with remains lingering in the farm’s freezer, a large cut from its hindquarters was served at a staff event. “It Over his first 10 years at Stone Barns, he built a flourishing, 10-acre organic vegetable farm using compost and rotational planting to feed the soil. We strongly dispute this allegation,” Stone Barns said.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

JUNE 24, 2020

“This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. “We are putting our network to work to help 50 million businesses globally not only survive, but also to thrive, along with the communities they serve.”

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Guest Recovery Kitchen Safety Mobile Ordering Food Safety 215

Modern Restaurant Management

SEPTEMBER 15, 2020

A hybrid grab-and-go market and cafe serves both breakfast and lunch, is tailored to the needs of sizable office buildings and features the best local restaurants in rotation. “For 39 years, TooJay’s has been an iconic, well-recognized brand serving many Florida communities. ” The gift will support: ?

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Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

AUGUST 28, 2020

Through James Beard Foundation Mentorship, KitchenAid will provide critical support and resources to women through educational tools and mentorship that help women build and grow their business. He served on countless non-profit boards throughout Frederick County and the state of Maryland. 20, 1955, and served in the U.S.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

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.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

DECEMBER 31, 2019

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. To increase customer satisfaction, the restaurant model will have to shift to serve customers wanting a basic recipe with new customizable add-ons. Enter dark kitchens. Forget simple – eaters want more personalized food choices.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

EATER

DECEMBER 23, 2020

Katina uses no tractors or chemicals in her fields; instead, she regenerates the soil with compost, fixes nitrogen with cover crops, and minimizes tillage so as not to disturb the microbiology her team has worked so hard to enrich. For Kyle, the farm has been a vehicle for educating the next generation of chefs.

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Menu Agriculture Seasonal Menu Vineyard 130