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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled. now recycle their waste.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

Lagniappe Krewe Fund grants are available to hospitality employees and their families who have experienced emergencies beyond their control resulting in financial hardship. secured a $6 million investment to enhance its innovative technology and further bridge the gap between contactless dining and full-service hospitality. GoTab, Inc.

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July/August 2020 Legal Update

Modern Restaurant Management

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. Administrative Developments. Full-service restaurants are exempt from this law if employees sort organic waste.

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AMERICAN RESTAURANTS – AN INTERESTING EVOLUTION

Culinary Cues

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Food was always important, but it was the hospitality of the charismatic operator that had made the restaurant experience what it was up to this point. That was about to evolve. as synonymous with food of the U.S.

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Can you run a zero-waste coffee shop?

Perfect Daily Grind

Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.

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Safe Distancing Tech and a Farewell to Foam

Modern Restaurant Management

Co-founders Helen Patrikis and Steven Hall, two hospitality PR professionals, formed Dining Bonds, LLC with the goal of establishing it as a one-stop resource to raise revenue for the hospitality community. We can continue to show our support for the hospitality industry and the great, hardworking people it employs.

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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S.

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