The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. A well-trained chef will know the exact amount of ingredients to be used in any dish without wasting any of it. . Food wastage is one of the core problems of UAE restaurants.

Waste 52

Waste Management Management Operations 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. With self-cleaning technology, there are never issues with equipment going uncleaned.

Food Truck 117

Food Truck Customer Service Customer Experience Front of House 117

Sustainability Beyond the Plate

JUNE 30, 2017

The seminar at the PG&E facility in San Ramon featured presentations from the FSTC’s Richard Young and Claudia Pingatore who were joined by guest speakers Samantha Sommers ( ReThink Disposable ), Mike Goldblatt ( Copia ), Kerry Flickner ( Foodservice Sustainability Solutions ), and Anne Baker & Kimberly Lam ( Republic Waste Services ).

Waste 40

Waste Seminar Recycling Food 40

Sustainability Beyond the Plate

JANUARY 26, 2017

This will involve learning what is accepted in your area, setting up the proper on-site infrastructure, and training your staff. 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.

Recycling 40

Recycling Waste Compost Reference 40

Perfect Daily Grind

SEPTEMBER 26, 2022

At every level of the coffee supply chain, sustainability is a pressing issue. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models. I spoke with two coffee sustainability experts to find out more. And is it achievable?

Waste 152

Waste Compost Recycling Sustainability 152

Restaurant365

JULY 14, 2021

With today’s increasingly environmentally focused diners, addressing food waste is an opportunity to showcase your commitment to sustainability. With accurate sales numbers in hand, your managers are better equipped for purchasing new inventory and optimizing food waste reduction. Compost all remaining food waste.

Waste 78

Waste Compost Food Inventory 78

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Cynthia (Cyndi) Barnes: Director of Accounting | 35 years. Who is a James Beard Award winner?

Food 153

Food Tip Distribution Guest Recovery Food Safety 153

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Perfect Daily Grind

APRIL 22, 2022

Italian coffee equipment manufacturer Wega to unveil new espresso machine at cycling event. Cup of Excellence opens applications for new Sensory Education Training Virtual Calibration session. UK roaster Origin Coffee wins 2022 Queen’s Award for Enterprise in Sustainable Development. points for its natural arabica.

Airlines 109

Airlines 2022 Certification Webinar 109

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability.

Mobile Ordering 118

Mobile Ordering Online Ordering Food Order Hospitality 118

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 Sustainable Packaging.

Franchise 107

Franchise Franchising Fast Casual Leadership 107

Modern Restaurant Management

JUNE 24, 2020

Visa is expanding its partnership with IFundWomen providing grants and digital training to U.S.-based So when the next pandemic, tornado, hurricane or any disaster strikes, they will be ready and equipped to weather the storm.” In the U.S., based Black women-owned small businesses. " Qwick's Business Recovery Rate. .”

Guest Recovery 212

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 212

EATER

JULY 6, 2022

Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. Former staffers say the culture issues also negatively affected the farm’s mission to train the next generation of farmers.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

MARCH 3, 2023

In 2023, many operators want to keep moving toward the edge, with more than four in ten planning investments in equipment or technology to increase front- and back-of-the-house productivity. Most operators still consider their use of technology as mainstream rather than leading edge. million by 2030.

2023 199

2023 2022 Consumer Goods Point of Sale 199

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. While he trained to become a sushi chef, he maintained a respect for hibachi and ramen.

Back of House 111

Back of House Hotels Leadership Design 111

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. “We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” NAB Acquires SALIDO. Climatarian Menu.

Fast Casual 128

Fast Casual Casual Menu Mobile Ordering 128

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Automation will cause workforce to adjust focus.

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134

Perfect Daily Grind

NOVEMBER 11, 2022

Climate-smart Production of Coffee explores the environmental impact of coffee production and includes insight from various industry experts on how to improve sustainability in the supply chain. Owner Karen Sauther says funding will be used for a number of purposes, including to purchase equipment and signage. Wed, 9 Nov. Take a look.

Workshop 137

Workshop Seminar 2022 2023 137