Compost Magazine Sustainability 
Modern Restaurant Management
JUNE 13, 2025
Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? 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. At Snooze, an A.M.
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.
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Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” Consumers are also becoming more conscientious about sustainability, which is primed to disrupt the restaurant business.
Goliath Consulting
MAY 10, 2021
With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Especially compostable menus.) According to this NielsenIQ report , hard seltzer products have “shown the most sustainable growth trajectory across the U.S.
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. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. ” Smart Diets.
Modern Restaurant Management
NOVEMBER 4, 2019
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. " Pizza Hut partnered with Zume, a company pioneering the shift to a more sustainable future of food, to design a way to put a round pizza in a round box. The Meatless Farm Co.
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.
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