Restaurant365

JANUARY 13, 2022

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. Yet, alcohol-to-go will remain popular.

2022 147

2022 Compost Recycling White Paper 147

Perfect Daily Grind

AUGUST 5, 2022

Ally Champ Trip 2022 takes place in Brazil. The ICE-monitored arabica inventory is at a 23-year low despite a 6% rise in Colombian arabica exports in June. A 178 micron hole size keeps “grit out and oil in” Union asks Starbucks to extend wage increases to other stores. Here are this week’s stories. Mon, 1 Aug.

2023 133

2023 2022 Compost Events 133

Touch Bistro

MAY 10, 2021

Post-Consumer Waste: This includes all food that gets thrown out after it reaches your customers, and is by far the larger category of restaurant food waste. Determining how much of your food waste falls into these two buckets can help you identify exactly what is getting thrown out and why. Improve Your Inventory Management.

Waste 59

Waste Food Compost Tip Distribution 59

Restaurant365

JANUARY 13, 2022

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. Yet, alcohol-to-go will remain popular.

2022 78

2022 Compost Recycling White Paper 78

Open for Business

MAY 19, 2023

Still, staying on top of what’s new can help your restaurant stand out from the pack. As guest preferences change and new developments in technology come out, keeping up to date can help you in several key ways. Instead, they show orders on a screen and can even help manage how meals are coursed out.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

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. The waste management team should ensure compliance with the do’s and don’ts outlined in it and also take additional measures to track food wastage, wherever required.

Waste 52

Waste Management Management Operations 52

Modern Restaurant Management

DECEMBER 2, 2019

From food prep to cleaning, there isn’t a facet of running a restaurant that doesn’t take water. Producing the beef for a 1/3-pound burger, for instance, takes 660 gallons of water. Use Efficient Equipment. Imagine the collective impact if the sector adopted these modern machines at scale. Minimize Waste.

Management 115

Management Management Waste Sustainability 115

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. Make sure that your food log system includes weights, categories and the reason for throwing it out. Another thing they need to be taught is portion control.

Waste 60

Waste Audits Food Back of House 60

Restaurant365

JULY 14, 2021

You need to be able to track exactly what kind of waste your restaurant is generating, weighed out by different categories. Once you take a couple shifts to track waste, you can multiply each category weight by a month, quarter, or year, to find out your total waste footprint. Use FIFO method to reduce spoilage.

Waste 78

Waste Compost Food Inventory 78

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. One in three Americans would be willing to subscribe to a local low-cost reusable take out container return program. During the pandemic the takeout market more than doubled.

Sustainability 147

Sustainability Recycling Compost Waste 147

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. 55 out of the top 100 U.S.

Food Truck 105

Food Truck Customer Service Customer Experience Front of House 105

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

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. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Hot Schedules

FEBRUARY 4, 2022

First, the resources required to produce that vegetable have been wasted: consider the energy, water, fertilizer, equipment, and labor it takes to produce that ingredient, and the same for any packaging required. Take another look at the recipe and adjust it accordingly. Again, the right hotel inventory software will help here.

Waste 78

Waste Hotels Inventory Food Order 78

The Rail

MAY 23, 2024

of solid waste via recycling, composting, and repurposing; Purchasing carbon credits for unavoidable emissions. You’ll also need to take a proactive approach to reducing your own waste if you want to pitch yourself as a sustainable, climate-conscious option for your customers. Colorado The Alaskan Brewing Co.,

Sustainability 52

Sustainability Brewery Audits Vineyard 52

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. Do they have the labor?

Waste 133

Waste Pricing Airlines Food 133

Notch

MARCH 17, 2022

The good news is you don’t need to take a ‘Michelin Green Star’ approach to make your restaurant sustainable. GET CREATIVE WITH FOOD WASTE Start by: Reducing food waste by Avoiding, Repurposing, and Composting. Expired ingredients, food scraps, leftovers and other waste that is thrown away can be composted, repurposed or avoided.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 206

Mobile Ordering Front of House Fast Casual Customer Service 206

EATER

MAY 27, 2020

Those were some beautiful little gems , I sigh as I turn the near-liquid bag of green slop into my compost bin. Sometimes in anticipation of this feeling, I’ll put the whole ordeal off until, well, the lettuce turns to goo and I have no choice but to clear it out. It’s getting started that can take a little nudge.

White Paper 105

White Paper Front of House Back of House Waste 105

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.

Franchise 103

Franchise Franchising Fast Casual Leadership 103

Marketman

JUNE 18, 2019

After seeing the positive results of a few simple changes such as keeping liquids out of the trash and encouraging customers to take leftovers home, you took the leap and began implementing longer-term sustainability initiatives. Inventory is consistently accurate, nearly eliminating the amount of spoiled or ‘after use’ foods.

Recycling 63

Recycling Sustainability Waste Compost 63

Modern Restaurant Management

MAY 12, 2020

While a limited number of Dunkin’ restaurants may still have foam cups in their inventory, the company’s distribution centers are no longer offering foam cups, making only the new, double-walled paper cups available to Dunkin’ U.S. franchisees for use in their restaurants. ” US Foods Donates More Than $10 Million.

Mobile Ordering 113

Mobile Ordering Online Ordering Food Order Recycling 113

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

2020 126

2020 Kitchen Safety Consumer Goods Point of Sale 126

Hot Schedules

APRIL 20, 2019

Take these five steps to reduce your impact on the planet, and boost your bottom line. Consider the energy, water, fertilizer, equipment and labor that takes to produce each ingredient, and the same for any packaging required. Don’t forget the amount of time your staff spent taking inventory and prepping the ingredient!

Waste 60

Waste White Paper Cash Management Inventory 60