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.
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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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.
EATER
JANUARY 14, 2021
Rabbits have such a small footprint on our world, and the manure is great for compost for our garden,” says Lisa Webster, co-owner of Maine’s North Star Sheep Farm , where the Vermont Butcher Shop sources its rabbits. There’s zero waste, and it’s nutrient dense. There’s zero waste, and it’s nutrient dense.
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.
Restaurant Clicks
NOVEMBER 4, 2021
Epicurious magazine included Independent Pizzeria as one of the top 10 pizzas in the U.S. If you want an authentic farm-to-table, sustainable pizza, come to Humble Pie, where they grow most of their ingredients on-site and have an impressive compost/recycling waste ratio of 30:1. back in 2013.
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. We strive to minimize waste in our tasting room and all aspects of wine production.
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