Cheetah
APRIL 10, 2020
Bars and Grills are especially notorious for oversized portions and the waste that often results. Start composting. Not only do many waste management companies provide composting for free, but it will also decrease your Trash bill – and increase your bottom line! You want your customers leaving full and satisfied, right?
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
With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. Restaurants can use AI to create contactless drive-throughs, track inventory and demand data to reduce waste, and track customer behavior to create more successful promotions, just to name a few.
Modern Restaurant Management
DECEMBER 16, 2019
percent at hotels. 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. Diverting Food Waste. The study noted that restaurants are recovering some food waste — but far too much is still thrown out. "Less
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?
EATER
SEPTEMBER 20, 2023
Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. A recent study from U.C.
Modern Restaurant Management
APRIL 21, 2022
Aaron Allen, Executive Chef, Silas Creative Kitchen + Cocktails at Hotel Versailles, Versailles, Ohio. To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. It’s not just food, but also the supply chain.
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