Ken Burgin
JUNE 7, 2022
Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. This is an extended version of an article that was published in Hospitality magazine. This sustainable thing can be contagious!
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.
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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.
The Wine Knitter
APRIL 19, 2022
Minimizing the Generation of Waste and increasing Recycling Among other things, Emiliana has 91 organic vegetable gardens for its employees, with many participating in collective growing to provide healthy food for their families. All glass, metal, and cardboard are recycled. Reducing Carbon Footprint 5. Reducing Energy Consumption 6.
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
JANUARY 17, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. 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.
Restaurant Clicks
OCTOBER 12, 2021
They compost or recycle 95% of the waste produced by the restaurant, fitting in nicely with the eco-friendly demeanor of Boulder. They’ve earned awards from the James Beard Foundation, Wine Spectator, Travel and Leisure Magazine, and Monterey Bay Aquarium.
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