Compost Influencer Seasonal Menu Sourcing 
Hot Schedules
NOVEMBER 3, 2021
What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.
Restaurant Engine
MARCH 13, 2024
Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out. Here are some ideas: Compost leftover food scraps and paper products. Here are some ideas: Compost leftover food scraps and paper products. Shop locally for in-season produce as well as cheese and meat.
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Future Food
NOVEMBER 7, 2021
As we have endured the past 18 months of the pandemic it is not accurate to say that Covid-19 has influenced the trends we will see and experience in the near future, as many trends were already starting to gather momentum, the pandemic has however accelerated their inevitability. Day of the week Specials.
Future Food
DECEMBER 5, 2019
The evolution, financial viability & marketability of plant based menu options. Influencing the vegan pallet – extending plant-based meat replacement flavours & textures beyond “facon” to entice & further encourage the flexitarian movement away from meat. Beautiful spaces must deliver joy in every aspect.
EATER
JULY 6, 2022
While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.
Notch
MARCH 17, 2022
Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Source: Business Chief. Green Star Restaurant.
EATER
AUGUST 17, 2023
By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.
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