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

Modern Restaurant Management

Limited time offers (LTOs) Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience. People are interested again in Happy Hour specials and will dine earlier in the evening to take advantage of value-driven deals.

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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. Create Daily Specials : Turn surplus into unique offerings like tacos or quiches.

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28 Strategies to Cut Costs in the Restaurant Business

Lavu

This includes using pre-portioned ingredients, closely monitoring food preparation, and educating your team on the importance of reducing waste. Another solution is to start a composting program for food scraps and other organic waste. Another solution is to start a composting program for food scraps and other organic waste.

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

Modern Restaurant Management

Value matters, too—over 80 percent of consumers utilize deals like "Buy One, Get One” offers, combo meals, or real-time specials. Along with those extraordinary steps, they compost pre-consumer and post-consumer food waste, purchase organic food products, use reusable products, and much more.

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Coffee News Recap, 1 Aug: US says coffee could be exempt from tariffs, PRF El Salvador to take place on 26 & 27 March 2026 & other stories

Perfect Daily Grind

The automated EcoPour system manufacturer appointed the 25-year CPG sales veteran to spearhead distribution and go-to-market expansion across hospitality, retail, and outdoor channels, building on its compostable pour-over innovation. Ketchum, Idaho, US) Wed, 30 Jul – Cold coffee drives 56% sales growth for Caffè Nero.

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Challenge your chef to be creative in transforming leftovers or excess ingredients into the next day’s specials. Recycle and compost. Train your staff. The more you use, the less you’ll waste.