Compost Marketing Waste 
Modern Restaurant Management
MARCH 28, 2025
For example, we have partnered with the cause-marketing program GiftAMeal, which turns a customer engagement into real-world impact — every photo shared results in a donation to the local food bank. A true commitment to sustainable development further aligns with Gen Z’s demand for social and environmental responsibility.
Modern Restaurant Management
OCTOBER 7, 2024
Controlling food waste is a hot topic in the industry as well. Food Waste Management Food waste management has always been a challenge for the restaurant industry. Because each person is different and may not have been trained well in food preparation, the level of waste can be extremely high.
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Modern Restaurant Management
FEBRUARY 14, 2020
This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainability initiatives through various channels including digital, marketing materials, and streamlined internal communications and messaging.
Modern Restaurant Management
JANUARY 20, 2021
Plus, growing organic food is a great marketing decision, as many people are not only paying more attention to the environment but their own health, as well. Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. Avoid using pesticides.
EATER
SEPTEMBER 20, 2023
Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.
Modern Restaurant Management
DECEMBER 31, 2024
This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. ” The food and beverage industry is faced with this demand, yet there are very few pickle-flavored sauces actually available in today’s market. Move over “swicy.”
Modern Restaurant Management
NOVEMBER 3, 2021
Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.
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