Compost Hotels Innovation Waste 
Modern Restaurant Management
DECEMBER 16, 2019
percent at hotels. Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation.
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. This is not new and this is not the last year this will appear in this forecast, but it shows that this trend is here to stay.
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Open for Business
MAY 19, 2023
Innovations like AI, robots , and even QR codes can help restaurants succeed by keeping labor costs down while still delivering on guest experience. With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. At the upcoming St.
Hot Schedules
FEBRUARY 4, 2022
Hotel Profit Margins Decreasing? Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Much of this waste is avoidable. The good news?
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. Ono Blend Founders Daniel Fukuba and Stephen Klein. through the end of the year.
Modern Restaurant Management
FEBRUARY 14, 2020
” Hotel Revival , an award-winning Joie de Vivre hotel located in the heart of Baltimore’s historic Mount Vernon neighborhood, named Donal Neilan as its new director of food and beverage. Donal Neilan. “His extensive experience and knowledge of the industry will elevate Topside and B-Side to new heights.”
Notch
MARCH 17, 2022
The National Restaurant Association’s “What’s Hot” 2022 Culinary Forecast - an annual survey of 350 culinary leaders - found that sustainable packaging, plant-based foods, and zero waste were predicted to be leading culinary concepts this year. And, paper also makes up 26% of landfill waste.
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