Compost Employee Relations Recycling Sustainability 
Modern Restaurant Management
MARCH 9, 2022
All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Proper inventory management is essential to decreasing food waste and saving related expenses. Recycle and compost. Train your staff.
The Restaurant Group
JANUARY 27, 2020
According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices.
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Restaurant Engine
AUGUST 9, 2023
Tip #1: Treat Your Employees Well While this may not be the first thing that pops into your mind, it is one of the most important things you can do to level up your restaurant. According to the Harvard Business Review (and many others), engaged, happy employees are the secret to your success. Have employee events.
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.
Modern Restaurant Management
SEPTEMBER 23, 2020
Also, in today's Covid challenged environment, Citrus safeguards both employees and customers by completely eliminating contact, enabling businesses to thrive, providing a safe pickup experience for all. “We’ve spread this message internally and are making it easy for every employee to do their part come November 3rd.”
Modern Restaurant Management
DECEMBER 16, 2019
Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.
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.
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