Open for Business

APRIL 24, 2023

Forage’s reliance on local farmers means the menu is naturally vegetarian leaning. Photo credit: Forage Composting At Forage in Boston, the kitchen focuses on using all parts of its ingredients to cut food waste to the bone. And the minimal food scraps go straight to the compost bin—never to a landfill.

Sustainability 78

Sustainability Compost Waste Agriculture 78

Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. By laminating menus or placing them in reusable casings, you not only extend the life of the menu but also eliminate the constant need for paper replacements.

Waste 78

Waste Food Compost Audits 78

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Support of the local food movement.

2022 147

2022 Compost Recycling White Paper 147

Restaurant365

JULY 14, 2021

Modify your menu. For example, you can consider using menu engineering tools to modify your menu for optimal food usage. A slimmer menu can help facilitate a more streamlined inventory. A slimmer menu can help facilitate a more streamlined inventory. Use forecasting to avoid over-ordering.

Waste 78

Waste Compost Food Inventory 78

Restaurant Engine

MARCH 13, 2024

Here are some ideas: Compost leftover food scraps and paper products. Many cities have companies providing composting services to restaurants. Ditch the Styrofoam to-go packaging and look at compostable products. If you aren’t currently practicing them, you might consider adding a few.

2024 52

2024 Food Compost Front of House 52

Perfect Daily Grind

AUGUST 21, 2022

As more and more countries implement bans on single-use cups and plastics , we’ve seen the number of biodegradable, compostable, and recyclable alternatives increase. Furthermore, while biodegradable and compostable single-use cups are designed to break down faster, this largely depends on how they are disposed of. Enjoyed this?

Waste 141

Waste Recycling Compost Café 141

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items. Engage in Composting.

Compost 88

Compost Food Waste Front of House 88

Modern Restaurant Management

MARCH 11, 2020

While it makes sense not to leave money on the table, it can be overwhelming, to have to come up with a whole new menu in an attempt to increase revenue and take advantage of this trend. Review your menu carefully and add a symbol that denotes all your plant-based/vegan dishes already available. “Special of the Day” menu.

Seasonal Menu 172

Seasonal Menu Compost Recycling 2018 172

The Restaurant Group

JANUARY 27, 2020

3/4 buy some packaging/supplies that contain recycled materials or are certified compostable. 14% compost some food waste. Many operators fear liability, keeping them from donating leftover food and cite local ordinances, space or facility constraints, and pest concerns as reasons for not composting.

Sustainability 88

Sustainability Recycling Compost Waste 88

Modern Restaurant Management

AUGUST 17, 2020

Simplifying Menus. We don’t need endless menu options that ultimately drive waste. Despite conventional approaches, we simply don’t require huge menus with so many choices. We use these to ensure that we work as efficiently as possible, which can get complicated in teams. For example, we once helped Buffalo, N.Y.-based

Waste 189

Waste Food Compost Food Supply 189

Restaurant Engine

AUGUST 9, 2023

Make sure your customers know this by posting it on your menu or even signs around the restaurant. Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week. There are several ways you can achieve this: Recycle plastic, glass, cardboard, etc.

Compost 52

Compost Recycling Website Management Employee Relations 52

Restaurant Engine

NOVEMBER 24, 2021

As a food service entrepreneur, you want to control your costs as much as possible, so you don’t have to drastically increase menu prices and pass them on to your customers. Thin Out Your Menu. One of the first things you can do is take a long hard look at your menu. But what can you do? Look at what is selling and what isn’t.

Food 118

Food Management Management Website Management 118

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. 3 PUT SUSTAINABILITY ON THE MENU. A sustainable menu starts with seasonality. 1 REDUCE WASTE.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Cheetah

APRIL 10, 2020

Create menu items using scraps from your restaurant kitchen. Instead of throwing it out, why not dice it up and use it as part of your breakfast menu? Start composting. Not only do many waste management companies provide composting for free, but it will also decrease your Trash bill – and increase your bottom line!

Recycling 97

Recycling Compost Front of House Back of House 97

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Support of the local food movement.

2022 78

2022 Compost Recycling White Paper 78

Open for Business

JANUARY 6, 2023

The biggest issues that are top of mind for many chefs right now are the labor crisis , making menu changes that reflect the new normal, finding the right restaurant technology , and deciding which pandemic pivots are now permanent. Menu prices rose by 8.5% She also constantly surveys her menu to make it smart and sustainable.

2023 109

2023 Compost Recycling Waste 109

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Start by: Adding vegetarian and vegan dishes to your menu, or offer meat and dairy substitutions where possible. And, t he pandemic hasn’t shaken diners' interest in sustainability.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

MBB Hospitality

NOVEMBER 15, 2023

Using cost percentage formulas, you can determine the ideal cost for each item on your menu. This granular approach helps in making informed decisions about menu design, portion sizes, and pricing, ensuring that each dish contributes positively to your bottom line.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 52

EATER

MAY 17, 2021

With a staff of 35, it served only a tasting menu (plus a half-dozen a la carte items available at the bar), guests leisurely eating courses of fennel tagine, seaweed caviar with creme fraiche, or beet yakitori. We would’ve had to come up with a new menu.”. Menu price: $14. That’s exactly what she did. Labor Costs: $7.

Food Order 145

Food Order Delivery Food Safety Compost 145

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also a great way to promote new menu items, for example by offering a free dessert every 5 punches.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. Learn about Composting Composting is not just about doing your share for the environment by separating plastics from biodegradables. It’s also a great way to promote new menu items, for example by offering a free dessert every 5 punches.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Ken Burgin

JULY 5, 2022

Restoke manages back of house functions like recipes, menus, ordering, work lists, staff training, plus health & safety. The Menu Company create stylish and robust menu covers for every type of business. Great Wrap – the cling wrap that’s completely compostable. Integrates with delivery and payment services.

Kitchen Safety 78

Kitchen Safety Food Safety Website Management Online Ordering 78

The Restaurant Group

DECEMBER 3, 2021

They are increasingly adopting compostable packaging materials in food deliveries to reduce their carbon footprint. Don’t be surprised if you see tonic and seltzer flavors such as ginger lime and strawberry lemon on supermarket shelves or on the drinks menu of your favorite pub. 4 A Shift in Catering Services .

2022 78

2022 Catering Compost Recycling 78

Xtra Chef

NOVEMBER 18, 2020

Excess that can’t be repurposed can be considered for composting instead. If you have space, use composted food waste to create nutrient-rich soil that can support the growth of your own herb and vegetable garden. Extra vegetable trimmings and bones leftover from prep can be repurposed for broths and soups. Use a Food Waste Tracker.

Waste 110

Waste Food Front of House Compost 110

Modern Restaurant Management

DECEMBER 16, 2019

Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 More than two-thirds (67 percent) say park apps make life easier through advance-ordering and 39 percent love that they give more time to decide on menu choices. times and 2.8

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Focus POS

JANUARY 16, 2020

Ways Gen Zs look for places that align with their philosophies include: Menu options that are health-conscious and help to sustain the environment. Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant. Sustainable food waste management.

Social Media 128

Social Media Recycling Influencer Fast Casual 128

Goliath Consulting

MARCH 14, 2020

With styrofoam losing favor over more environmentally friendly materials, restaurants are turning to new and innovative products like reusable or compostable containers, then relying on insulated bags to keep meal deliveries hot or cold (5). Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14). Conclusion.

Delivery 68

Delivery Food 2025 Compost 68

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. Plants will continue growing on menus. We can expect more menu items incorporating chilies and other spicy flavors as the heat trend (a.k.a. Plant-forward.

Beverage 103

Beverage 2021 Food Seasonal Menu 103

Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. Menus and food designed to travel. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

The Rail

NOVEMBER 2, 2023

Promoting sustainability practices such as composting for landscaping, recycled takeout bags and utensils, and sourcing ingredients locally will imbue a powerful ethical quality in your brand, keeping the consumers who care coming back for more.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

Goliath Consulting

MAY 19, 2020

They also offer all serving utensils with compostable options. In an interview with Mike O’Hanlon, head of catering partner business at ezCater, with FSR Magazine, orders on ezCater containing individually packaged menu items have more than doubled as the result of the Coronavirus pandemic (9). TAKE ADVANTAGE OF TRENDS.

Catering 151

Catering Social Media Loyalty Program Online Ordering 151

Cheetah

MARCH 16, 2020

Be sure to have enough supplies, including: Recyclable and compostable containers. Simplify your menu and stick to the items that fit best with the new system. Grubhub: [link]. Repurpose your staff to answer phone calls, prepare meals, package, deliver and service the drive-up orders. Takeout bags and insulated totes.

Online Ordering 103

Online Ordering Compost Customer Service Recycling 103

The Restaurant Group

MAY 24, 2019

The same study also concludes that 1 in 5 restaurants are donating their leftover waste to charitable organizations, and 1 in 10 restaurants are composting what they don’t or can’t use. appeared first on Restaurant Consulting, Restaurant Design, Business Plans, Menu Development, Food Service Consultants.

Waste 60

Waste Sustainability Recycling Compost 60

Perfect Daily Grind

JANUARY 6, 2023

The Canadian roaster’s new 100% recycled cardboard packaging also includes a fully recyclable and compostable shipping label and inner lining. Starbucks launches new winter menu items including Pistachio Cream Cold Brew. Torque Coffee launches new Coffee Box which reduces packaging by over 50%.

2022 137

2022 2023 Recycling Café 137

Touch Bistro

MAY 10, 2021

Identify Multi-Use Menu Items. Keep in mind that, having too many menu items can make the process of identifying multi-use items difficult. A great way to streamline this activity is by switching to a small menu at your restaurant, which will be easier to manage. Compost Whenever Possible. Order In-Season.

Waste 59

Waste Food Compost Tip Distribution 59

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. So they’re big on increasing sales, recipe and menu costing, watching utility costs and having accurate figures daily.

Recycling 60

Recycling Sustainability Compost Food Supply 60

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Alternative eating is becoming mainstream. Grown-up sodas (Low or no-alcohol) drinks will complement the trend of eating better. The future of eating out is greener.

Hospitality 145

Hospitality 2020 Food Point of Sale 145