Modern Restaurant Management
MARCH 9, 2022
The restaurant industry loses an astounding $162 billion each year in food waste. 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. Between a third and a half of food is wasted worldwide annually.
Modern Restaurant Management
NOVEMBER 3, 2021
Since the day man first cooked over fire, food production has been associated with the burning of carbon-based materials, and so the release of carbon dioxide gas. Restaurants use two of the main contributors to carbon emissions of all industries – food and energy. Let’s take food first.
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Restaurant365
JANUARY 13, 2022
As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era.
Perfect Daily Grind
AUGUST 21, 2022
To find out, I spoke with four coffee professionals involved with the HuskeeSwap reusable cup programme. It’s estimated that it takes around 20 million trees and 12 billion gallons of water to produce 58 billion paper cups every year. But how do these initiatives work? And what are the benefits – for both coffee shops and consumers?
Ken Burgin
JULY 5, 2022
Food, Menus and Kitchen Management. Restoke manages back of house functions like recipes, menus, ordering, work lists, staff training, plus health & safety. Great Wrap – the cling wrap that’s completely compostable. Yume Food – buy surplus or near use-by-date food from wholesalers through an online marketplace.
Restaurant365
JUNE 22, 2021
As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.
Modern Restaurant Management
DECEMBER 2, 2019
The bottom line: clarity around sustainability, food preparation and safety is essential. While it’s no easy task, the tools needed to create clean environments for preparing and serving food and making smart decisions on resource management exist. about a third of all the food produced in the world (approximately 1.3
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