Remove Compost Remove Franchising Remove Waste
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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

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MRM Franchise Feed: Currying Up Favor and Committed Taco

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. 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.

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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

Single restaurant proprietors and large franchise chains alike utilize SALIDO’s enterprise-level solution to revamp traditional and outdated operational systems. "COVID-19 has made it more important than ever for kitchens to control food waste to keep costs in line. The effective date for emergence is forthcoming.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Technology-enabled franchises are better positioned to continually evolve to meet guests’ changing expectations. While paper and fiber packaging are an improvement, there is a lack of recycling and composting infrastructure to effectively reuse them – most end up in the landfill.

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11 Franchise Innovations to Keep Track Of

MBB Hospitality

The world of franchising changes as fast as the trends, and franchisee innovation is central to staying competitive and meeting evolving consumer demands. As we approach 2025, several groundbreaking innovations, including franchisee innovation, are reshaping the franchise landscape.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

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. It has the potential to set new standards for service and operations at our franchise restaurants.”

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Food Costing Solutions in the Wake of Rising Inflation

MBB Hospitality

Modern inventory software helps track stock levels, expiration dates, and purchasing trends, allowing you to avoid overstocking and minimize food waste. Training staff to minimize waste, properly portion meals, and utilize leftovers creatively can lead to substantial savings.