Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? We’re also seeing many of our clients find new ways to be more sustainable in sourcing their food products. Mark Hoefer, General Manager, Le Bilboquet Atlanta.

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Modern Restaurant Management

JUNE 24, 2020

So when the next pandemic, tornado, hurricane or any disaster strikes, they will be ready and equipped to weather the storm.” “Off-premise business was growing exponentially well before the pandemic, and then it became the single source of income for restaurants. Beyond Technology.

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Modern Restaurant Management

OCTOBER 22, 2019

The brand has also pledged that 100 percent of its guest packaging will come from renewable, recycled, or certified sources. Pepsi has seconded this motion, and it also strives for 100 percent recyclable, compostable or biodegradable packaging by 2025. The equipment they use is a huge part of this.

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Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.

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Perfect Daily Grind

SEPTEMBER 26, 2022

We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”. This can include staff training, replacing certain equipment with more sustainable alternatives, and informing customers about new systems like reusable cup schemes.

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Modern Restaurant Management

NOVEMBER 14, 2019

Local, responsibly sourced ingredients that bridge traditional culinary lines and blur the fusion moniker will continue to grow in 2020. “Grown up sundaes” using locally sourced, often unexpected ingredients will be one of the top dessert trends, according to 1 in 5 chefs. Cross-Cultural Fusions. Dessert Trends.

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Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

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Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Parts Town and Heritage Combine.

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Lavu

JUNE 6, 2025

Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat. Examples of fixed costs for a restaurant include rent, insurance, and equipment lease payments. Another solution is to start a composting program for food scraps and other organic waste.

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The Rail

MARCH 22, 2024

An audit can help identify outdated equipment that is consuming more resources than necessary. By donating surplus food to local charities or composting it, restaurants can lower their environmental impact while helping those in need. This reduces the workload on HVAC systems, resulting in energy savings.

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Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Each EGOpro Active Tag is equipped with a unique serial number and has the potential to be connected to a custom software solution.

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7 Shifts

JULY 20, 2024

You can also put up policies to specifically reduce waste, such as using food scraps for compost. Total sales Total sales is the total revenue from all sales, from food and beverages to other sources like catering or merchandise. Sales, liquidated assets, and financing sources are three types of cash inflows you should track.

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Modern Restaurant Management

NOVEMBER 4, 2019

73 percent believe they can get protein from other sources, like plant-based alternatives. Not only does the round box contain less overall packaging compared to a typical square pizza box, it's also industrially compostable (where available) and interlocks easily to ensure a smoother delivery.

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Future Food

DECEMBER 5, 2019

The quality of food, beverage & service must evolve together with an environmentally-sustainable perspective - from responsibly sourced materials, compostable packaging and “smart” designed equipment to paperless menus. Beautiful spaces must deliver joy in every aspect. The future of eating out is greener.

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Bottleneck Management

MAY 3, 2023

Source Local and Seasonal Ingredients One of the easiest ways to reduce your restaurant’s carbon footprint is to source local and seasonal ingredients. Consider donating excess food to local charities or composting food scraps instead of sending them to landfills. It all starts with awareness.”

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Perfect Daily Grind

APRIL 22, 2022

The “One – Espresso Process Blend” includes the Catuai variety sourced from Finca El Puente in Honduras. Italian coffee equipment manufacturer Wega to unveil new espresso machine at cycling event. Roasting equipment company Aillio launches 2kg-capacity AiO roaster. The AiO was debuted at the Specialty Expo in Boston.

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Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. Timely Utilization of Fresh Produce for Waste Reduction: Keep a meticulous record of when you pick fruits and vegetables from your sources. Invest in proper storage areas equipped with technologies that help maintain the freshness of perishable items.

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Modern Restaurant Management

SEPTEMBER 15, 2020

With ingredients sourced locally from Sacramento, the husband and wife team behind acclaimed restaurants Allora and Woodlake Tavern created Eatable to provide healthy, affordable, and high-end, restaurant-quality meals that reflect their city. .”

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The Restaurant Times

JANUARY 13, 2022

Source: Pinterest. Purchase Kitchen Equipment. A significant slice of the capital outlay of a bakery business goes into purchasing the kitchen equipment. Some of the equipment that goes into the priority list include worktables, dough preparation tools, proofing cabinets, and bakery ovens. Set Up Waste Free Operations.

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Hot Schedules

APRIL 20, 2019

With so much food waste in landfills, you can see why it’s such a major source of methane gas in our atmosphere. Consider the energy, water, fertilizer, equipment and labor that takes to produce each ingredient, and the same for any packaging required. Leverage Data to Identify Waste at the Source. Conclusion.

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The Restaurant Times

JULY 28, 2021

A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. Source: CAKE Mix. Conduct Waste Audits.

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Hot Schedules

FEBRUARY 4, 2022

First, the resources required to produce that vegetable have been wasted: consider the energy, water, fertilizer, equipment, and labor it takes to produce that ingredient, and the same for any packaging required. With so much food waste in landfills, it’s easy to see why it has become such a major source of methane gas in our atmosphere.

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MBB Hospitality

JULY 7, 2024

Local sourcing is not only economical but also aligns with the growing consumer preference for sustainable and locally-sourced food. Simple steps like scheduling routine maintenance for kitchen equipment also ensure optimal performance and energy savings.

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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.

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The Restaurant Times

AUGUST 5, 2022

You need to purchase the truck depending on the space you need for your inventory, equipment, and staff. To choose an appropriate power source for your food truck, you need to know the energy requirement of your equipment and emissions regulations in your area. Choose the right vehicle. 3 Creative Ideas To Design A Food Truck.

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MBB Hospitality

NOVEMBER 15, 2023

Implementing sustainability practices, such as composting or donating excess food, not only reduces costs but also resonates with eco-conscious consumers. This can include practices like sourcing from local producers to reduce transportation costs, which also lowers your carbon footprint.

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Marketman

JUNE 18, 2019

Composting is now the rule rather than the exception, and you’ve updated your menu to serve more eco-friendly, customer pleasing vegetarian dishes. By simply recycling unconsumed drinking water, as well as excess water from ice buckets and other sources you can put this grey water to good use. Eco Kitchenware.

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Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Majority of people believe that compostable packaging can be thrown away with the rest trash and it will decompose on its own. What Makes Intelligent Packaging So Popular.

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Modern Restaurant Management

AUGUST 28, 2020

Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location. “The TableBoost app helps restaurants save up to 25% of the cost of managing their equipment (e.g. ” Saving More than Paper.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

EATER

JULY 30, 2024

The small plot that hugs a soccer field and community center is an increasingly vital source of food to feed her family. Although it started a decade ago, its purpose has expanded over the years to become a source of food security and sovereignty for local farmworkers. The half-acre garden teems with a staggering assortment of produce.

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Modern Restaurant Management

FEBRUARY 14, 2020

The Foundation has already refurbished a number of basketball courts in Baton Rouge, and has plans to make a dramatic impact on the lives of young athletes as the brand continues to grow by providing equipment and rebuilding fields and parks. Compostable cutlery will be available this summer. ” For every burger sold, $0.50

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Modern Restaurant Management

OCTOBER 31, 2019

Consumer pressure is mounting to phase out single-use plastics, and replace these with more easily recyclable aluminum and glass, plant-based and compostable “hybrid” plastics, or re-use and re-fill containers. .” Here are some highlights: Single-use plastics: it’s time to go. Yelp Economic Average.

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Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Day of the week Specials. What would you like to know more about? Do you have an article request? Thank you for your feedback!

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Modern Restaurant Management

SEPTEMBER 14, 2021

Now, with each guest transaction through Thanx, Tattle triggers a post-transaction survey email equipped with transaction details, which has allowed our team to measure the guest satisfaction of each ordering channel and identify and improve high-impact areas across our locations.”

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Perfect Daily Grind

NOVEMBER 11, 2022

The company says its new name is in homage to the “collaborative voyage behind every cup of coffee” Covoya sources specialty coffee from over 30 producing countries. Long Miles Coffee’s micro lots are sourced from its Bukeye, Heza, and Ninga washing stations in the Kayanza and Muramvya provinces. Wed, 9 Nov.

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EATER

JULY 6, 2022

In the course of reporting this story, I’ve spoken with more than 20 sources. 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. I had a splitting headache from being so high in the air and being scared and nauseous,” she says.

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Modern Restaurant Management

DECEMBER 31, 2019

We know that consumers associate compostable disposables with a higher level of care in preparing their meal, that the food is better, and feel that through their order they are doing something positive for the world—all positive associations for the restaurant brand for which consumers are willing to pay more.

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