Xtra Chef

NOVEMBER 20, 2019

Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ?? Having sales and purchase history at your fingertips to compare with the ghosts of your inventory’s past certainly helps. Order to Par Based on Projections.

Waste 75

Waste Compost Front of House Food 75

The Restaurant Times

JULY 28, 2021

When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Furthermore, to reduce inventory wastage, you need to manage it properly which will be discussed in the next point. . Manage & Store Inventory Properly.

Waste 52

Waste Management Management Operations 52

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different.

2022 78

2022 Compost Recycling White Paper 78

Modern Restaurant Management

DECEMBER 2, 2019

You can educate your staff and appoint a food waste reduction team; inventory and store food properly and use it on a “first in, first out” basis; measure portion sizes to lower the number of plates that come back with uneaten foods; recycle unused ingredients and compost leftovers.

Management 154

Management Management Waste Sustainability 154

The Restaurant Times

JANUARY 13, 2022

Purchase ingredients from vendors that use packaging that can be recycled or composted. Facilitates inventory management and ensures better shelf life monitoring, which means only the freshest and the best items are served to the customers. Educate the potential customers how wastage of food adversely impacts our environment.

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Sustainability Beyond the Plate

JUNE 30, 2017

A variety of food and energy waste-related subjects were presented during the two sessions including composting, recycling, hardware technologies for reducing pre- and post-consumer food waste streams, software solutions for food rescue, and reducing the use of disposables. Rethink Disposables – Clean Water Action. Republic Waste.

Waste 40

Waste Seminar Recycling Food 40

Cheetah

SEPTEMBER 6, 2019

Separate paper, plastic, glass and cardboard, which are recyclable, food that can be redirected as compost, or simply landfill. Weigh and record all the different categories. Another useful thing is automated inventory tracking systems. Get into the habit of sorting the waste every day based on how you dispose of it.

Waste 60

Waste Audits Food Back of House 60

Restaurant365

JANUARY 21, 2022

60% Americans would support local ordinances improving recyclability standards for takeout containers. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Recyclable. Recyclable takeout containers are commonly made from plastic.

Sustainability 147

Sustainability Recycling Compost Waste 147

The Rail

MAY 23, 2024

of solid waste via recycling, composting, and repurposing; Purchasing carbon credits for unavoidable emissions. Audits ensure that the waste you produce ends up in the right recycling bins and is being repurposed whenever possible. These steps contribute to achieving a net-zero and zero-waste status.

Sustainability 52

Sustainability Brewery Audits Vineyard 52

Restaurant365

JULY 14, 2021

Divide your recyclables, trash, food waste, etc by either temporarily setting up different waste bins or by sorting through waste at the end of a shift. While food waste reduction is extremely beneficial in the long-term, it requires some additional work to properly store, monitor, and use inventory ingredients.

Waste 78

Waste Compost Food Inventory 78

Notch

MARCH 17, 2022

And 11 restaurants across the US now have their ‘Michelin Green Star’ recognizing their commitment to sustainability initiatives; including local ingredients, eliminating food waste and non-recyclables, and curating a plant-focused menu. GET CREATIVE WITH FOOD WASTE Start by: Reducing food waste by Avoiding, Repurposing, and Composting.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

EATER

SEPTEMBER 20, 2023

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.

Waste 136

Waste Pricing Airlines Food 136

Deliverect

DECEMBER 10, 2019

Today, compostable, recyclable and plant-based packaging is readily available , and many restaurants and third-party delivery service providers are already making efforts to curb the distribution of (single-)plastic straws, cutlery and condiment packets. . - Recycle glass and cardboard. Buy products in bulk whenever possible.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

JANUARY 17, 2020

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. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Marketman

JUNE 18, 2019

Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. The results were shocking! Eco Kitchenware.

Recycling 63

Recycling Sustainability Waste Compost 63

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Overall, look for improvements in customer-facing services, integrated payments and comprehensive management features like accounting and inventory. Integration with third party aggregators.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215