Compost Magazine Waste 
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. The restaurant industry has traditionally been riddled with waste, high energy and water usage, and deep ties to our intricate, often unsustainable, food system.
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. Full-service restaurants are exempt from this law if employees sort organic waste. Litigation.
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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. Soon Ill be returning to Denali for another summer, this time in a new role as the lodges executive chef.
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. Diverting Food Waste. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November.
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?” With self-service options, like kiosks, restaurants can improve efficiency, create new business opportunities and enhance the customer experience.
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.
Ken Burgin
JUNE 7, 2022
Melissa Goffin from Redgum BBQ talked about how central sustainability is to everything they do – from using local timber for the BBQ, choice of packaging, composting, waste reduction and energy use. Listen to the Hospo Reset Podcast on Reducing Food Waste – New Strategies and Solutions. This sustainable thing can be contagious!
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