Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential. As consumers demand more transparency about sustainability, turn your operations into an advantage.

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Management Management Waste Sustainability 154

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Because of the pandemic, our consulting business is on hold while we focus solely on catering. For example, we once helped Buffalo, N.Y.-based

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Waste Food Compost Food Supply 189

MBB Hospitality

NOVEMBER 15, 2023

Implementing Food Costing Solutions With the right food costing solutions, restaurants can turn a meticulous eye to their inventory and procurement processes. With features like these, restaurants can minimize losses due to spoilage and ensure they are purchasing inventory at the optimal level and price.

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Seasonal Menu Food Waste Loyalty Program 52

Restaurant Engine

NOVEMBER 24, 2021

In addition, once you’re done going through the box, consider composting it. In addition, consider using the compost to grow a garden to supply your restaurant. This is a great marketing tactic because today’s diners love to eat food that’s local and sustainable. Lower Your Inventory. Be vigilant with your inventory.

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Food Management Management Website Management 118

Touch Bistro

MAY 10, 2021

Next, if you’ve been following restaurant inventory best practices , you should be able to compare the information on your food waste tracker with data from your POS system’s inventory reports to pinpoint where your waste is coming from. Promote Sustainable Preparation. Improve Your Inventory Management. Another bonus?

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Waste Food Compost Tip Distribution 59

Xtra Chef

NOVEMBER 20, 2019

The guide serves as a resource for restaurant sustainability directors, owners and other leaders in the industry who are developing and implementing food waste reduction strategies. Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ?? Donate Leftover Food.

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Waste Compost Front of House Food 75

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different.

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2022 Compost Recycling White Paper 78

Perfect Daily Grind

AUGUST 5, 2022

The ICE-monitored arabica inventory is at a 23-year low despite a 6% rise in Colombian arabica exports in June. The winning team will join winners from other events for a five-day “mystery coffee vacation” RAVE launches compostable coffee bags for easy brewing. from June’s figures.

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2023 2022 Compost Events 133

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. 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. Source: CAKE Mix.

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Waste Management Management Operations 52

Open for Business

MAY 19, 2023

Inventory management software updates stock levels based on POS data on what guests order. They can even be set to trigger an automatic reorder when inventory drops below par. Guest demand sustainability Restaurant and hotel guests care about the environment more than ever before.

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2023 Hospitality Loyalty Program Email Marketing 78

The Rail

MAY 23, 2024

Instead, differentiate yourself from the market and win the favor of climate-conscious customers by offering a more sustainable range. Sustainable Alcohol as a Competitive Advantage More bars and restaurants are embracing sustainable booze to connect with customers who are willing to spend a little more in order to protect the planet.

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Sustainability Brewery Audits Vineyard 52

Sustainability Beyond the Plate

JUNE 30, 2017

The seminar at the PG&E facility in San Ramon featured presentations from the FSTC’s Richard Young and Claudia Pingatore who were joined by guest speakers Samantha Sommers ( ReThink Disposable ), Mike Goldblatt ( Copia ), Kerry Flickner ( Foodservice Sustainability Solutions ), and Anne Baker & Kimberly Lam ( Republic Waste Services ).

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Waste Seminar Recycling Food 40

The Restaurant Times

AUGUST 5, 2022

You need to purchase the truck depending on the space you need for your inventory, equipment, and staff. However, there are many ways to run the business sustainably and affordably. However, composting toilets will add to the time spent on cleaning your food truck. Choose the right vehicle. Run your food truck.

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Food Truck Design Food License 52

Restaurant365

JANUARY 21, 2022

Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. So, which sustainable packaging model is best for your business?

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Sustainability Recycling Compost Waste 147

Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And as we begin to return to post-pandemic life, 2022 has been predicted to be the year of the sustainability revival. And, t he pandemic hasn’t shaken diners' interest in sustainability. PLATE SOME ‘PLANT-BASED’ DISHES.

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Sustainability Operations Seasonal Menu Compost 52

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.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

Deliverect

DECEMBER 10, 2019

Sustainability is a matter that has always been around, but in the past few years this topic has been flaring up in all industries. Around 3 out of 4 millennials are willing to pay more for sustainable products, as is 66 percent of consumers around the world*. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

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Sustainability Seasonal Menu Compost Recycling 107

Restaurant365

JULY 14, 2021

With today’s increasingly environmentally focused diners, addressing food waste is an opportunity to showcase your commitment to sustainability. While food waste reduction is extremely beneficial in the long-term, it requires some additional work to properly store, monitor, and use inventory ingredients.

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Waste Compost Food Inventory 78

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Reading Time: 3 minutes.

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Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Compostable containers , for example, are in high demand by consumers, and offering them at a premium is now common. Reading Time: 3 minutes.

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Supplies Food Supply Compost Back of House 148

Hot Schedules

FEBRUARY 4, 2022

Don’t forget the amount of time your staff spent taking inventory and prepping the ingredient — once it goes bad, the cost for waste removal, and processing it when it arrives at the dump. The right hotel inventory software solution will fully analyze your inventory , so you can log food waste to automatically update quantities on hand.

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Waste Hotels Inventory Food Order 78

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. There are a lot of hurdles to [implementing dynamic pricing],” Schweizer says. “I

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Waste Pricing Airlines Food 136

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.

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Mobile Ordering Front of House Fast Casual Customer Service 215

Marketman

JUNE 18, 2019

Not too long ago the journey to turn your restaurant into a sustainable establishment began. Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Composting is now the rule rather than the exception, and you’ve updated your menu to serve more eco-friendly, customer pleasing vegetarian dishes.

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Recycling Sustainability Waste Compost 63

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability. franchisees for use in their restaurants. .*

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Mobile Ordering Online Ordering Food Order Recycling 150

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 Sustainable Packaging.

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Franchise Franchising Fast Casual Leadership 136

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. Sustainability will be even more important to diners, and restaurants that don’t have a sustainability strategy will be at a competitive disadvantage.

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2020 Kitchen Safety Consumer Goods Point of Sale 138