Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

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Waste Compost Food Recycling 212

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. A recent study from U.C.

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Waste Pricing Airlines Food 122

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. Technology is ever-changing and constantly disrupting industries – from restaurants and retail to healthcare – and everything in between. The luxury of having everything on-demand is no longer a customer wish – it is an expectation.

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Mobile Ordering Front of House Fast Casual Customer Service 212

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. Taco Bell's 2020 Commitments.

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Franchise Franchising Fast Casual Leadership 107

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

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Mobile Ordering Online Ordering Food Order Hospitality 118

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. Amanda Nichols, senior manager, retail, hospitality, and food service practice at Kronos Incorporated.

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2020 Kitchen Safety Consumer Goods Point of Sale 134