EATER
MAY 21, 2025
Any ingredients we couldnt grow ourselves had to be flown in and any food waste we couldnt convert to compost had to fly out. As I cemented my travel plans, I checked in on my former coworkers at the food magazine. Come September, the lodge prepared to close for the cold, dark winter months, and I began to plot my next destination.
Modern Restaurant Management
AUGUST 31, 2020
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. Administrative Developments. Full-service restaurants are exempt from this law if employees sort organic waste.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
JUNE 13, 2025
Modern Restaurant Management (MRM) magazine connected with Clint Hughey, Snooze’s Director of Impact, to learn how the Change Maker role is one of the most essential at Snooze. What is the role of the “Change Maker? We’ve also made a strong commitment to sustainable packaging.
Goliath Consulting
MAY 19, 2020
According to Daniel Smith, writer for QSR Magazine, “technology is playing a prominent and escalating role in catering. They also offer all serving utensils with compostable options. From venue information, menus, pack lists, hiring, timelines, etc., TAKE ADVANTAGE OF TRENDS.
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. However, in order for recycling and composting to succeed, the sorting has to be done properly.
Modern Restaurant Management
MARCH 16, 2021
As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.
Goliath Consulting
MAY 10, 2021
Especially compostable menus.) According to Francesca Cocchi , from Food Network Magazine, the latest diet trend isn’t low carb, it’s low carbon. As a result, there will be a significant push for plant-based dishes and those featuring natural and functional ingredients from elderberries to turmeric. Plant-forward. Low Carbon labeling.
Expert insights. Personalized for you.
163 
Let's personalize your content