Modern Restaurant Management

MARCH 9, 2021

After reducing the food expenses and cutting back on food that is likely to go to waste, you can also change your menu or reduce the food servings. Organic food waste can be recycled for use as renewable energy sources. These wastes can also be transported to landfills to make compost manure and enrich the soil.

Waste 508

Waste Management Management Recycling 508

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.

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Seasonal Menu Compost Recycling 2018 431

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

JANUARY 3, 2020

Since our tastes are constantly expanding, the culinary world has been keeping up with what’s hot and what its customers want to see on the menu. The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients.

2020 307

2020 Compost Sustainability Customer Experience 307

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Brands will look to collaborate with menu splitting. We can’t implement technology just to cut costs – it has to improve the customer experience.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. Making the choice to promote a greener kitchen and menu is not only a smart business decision, but also a commitment to a healthier planet, community, and future.

Sustainability 122

Sustainability Menu Compost Seasonal Menu 122

Perfect Daily Grind

SEPTEMBER 26, 2022

We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”. The extent of these practices can depend on a number of factors, such as location, menu items, supplier partners, and number of staff. Then read our article on how to create a coffee shop food menu that minimises waste.

Waste 185

Waste Compost Recycling Sustainability 185

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

Franchise 340

Franchise Franchising 2020 Leadership 340

Modern Restaurant Management

NOVEMBER 14, 2019

Diets once considered alternative are now the norm, so expect to see gluten-free, dairy-free, vegetarian, vegan and keto options become menu mainstays. According to 31% of chefs surveyed, it’s no longer enough to have just one or two of these options on the menu. Cross-Cultural Fusions. Dessert Trends.

2020 375

2020 Bar Influencer Compost 375

Modern Restaurant Management

JUNE 24, 2020

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. “Off-premise business was growing exponentially well before the pandemic, and then it became the single source of income for restaurants. Paytronix Contactless Dining.

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

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

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Lavu

JUNE 6, 2025

Another solution is to start a composting program for food scraps and other organic waste. By turning these scraps into compost, you can reduce the amount of waste that ends up in landfills. You could even get a tax credit for using alternative energy sources like solar power.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

JULY 20, 2024

Food & beverage sales report A food and beverage sales report breaks down revenue from different menu items, giving you an idea of the best-selling dishes and optimizing your menu accordingly. “You could also use this time to try out a rotating daily menu for consistently new offerings and optimal freshness.”

2024 221

2024 Cash Management Inventory Waste 221

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. Source: Nielsen.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Parts Town and Heritage Combine.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

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

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

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 130

Sustainability Seasonal Menu Audits Outdoor 130

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Once the guest has selected their menu items, they can then use a credit card or digital wallet to check out. The 1,800 sq.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Xtra Chef

NOVEMBER 18, 2020

Here are four methods that can be implemented to directly address the most common sources. 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. Use a Food Waste Tracker.

Waste 110

Waste Food Front of House Compost 110

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

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 Restaurant Law 78

Restaurant Clicks

OCTOBER 12, 2021

Dining choices have a four-course menu and a chef’s tasting menu. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. A small menu means perfection in each dish, and the Mushroom Tempura is the perfect start to your meal.

Online Ordering 140

Online Ordering Back of House Food Order Seasonal Menu 140

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

Perfect Daily Grind

APRIL 22, 2022

The “One – Espresso Process Blend” includes the Catuai variety sourced from Finca El Puente in Honduras. US roaster Bluestone Lane launches compostable coffee capsules. Mon, 11 Apr – American Airlines adds espresso beverages to first class menu. Ditta Artigianale releases four-processing method espresso blend.

Airlines 144

Airlines 2022 Certification Webinar 144

Restaurant Clicks

NOVEMBER 4, 2021

All their ingredients, from meat to produce, are locally sourced and sustainable. Not only do they have a seasonally rotating food menu, but they also have a rotating beer tap menu and more than 60 imported beer selections. They also have a great list of local brews and imported wines.

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Back of House Online Ordering Seasonal Menu Bar 143

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. Source: Business Chief. Start by: Adding vegetarian and vegan dishes to your menu, or offer meat and dairy substitutions where possible. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Hot Schedules

APRIL 20, 2019

With so much food waste in landfills, you can see why it’s such a major source of methane gas in our atmosphere. Leverage Data to Identify Waste at the Source. Understand the Trends and Optimize Your Menu. Are there certain menu items your guests don’t usually finish? Let’s Look at an Example.

Waste 60

Waste White Paper Cash Management Inventory 60

Restaurant Clicks

MAY 6, 2021

One of their menu items not to miss – the “Chik-n-fuguy” sandwich. Offering up a “meatless magic” menu, VegZ is located in Adams Morgan, and can be most easily accessed via the U Street Metro. Their menu offers a large selection of dishes. Considered elevated fast casual, Chaia Tacos offers up creative menu items.

Fast Casual 78

Fast Casual Food Online Ordering Food Order 78

Hot Schedules

FEBRUARY 4, 2022

With so much food waste in landfills, it’s easy to see why it has become such a major source of methane gas in our atmosphere. Leverage data to identify waste at the source. Understand the trends and optimize your menu. Are certain menu items regularly unfinished by your guests? The good news? Browser Search Content.

Waste 78

Waste Hotels Inventory Food Order 78

Open for Business

MAY 19, 2023

Restaurants are already using ChatGPT to beef up menu descriptions, assist withdrive-through ordering and draft promotional copy, according to Hospitality Technology , Robots can tackle some tasks With restaurant labor still hard to come by, hospitality brands are looking to robots to handle certain tasks. At the upcoming St.

Hospitality 78

Hospitality 2023 Loyalty Program Email Marketing 78

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

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

The Restaurant Times

JULY 28, 2021

A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. Source: CAKE Mix. Optimize Your Menu.

Waste 52

Waste Management Management Operations 52