Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Open for Business

APRIL 24, 2023

In the process, many restaurant owners discovered that some sustainable practices—especially the ones that focus on reducing waste—can come with significant cost savings. Forage’s reliance on local farmers means the menu is naturally vegetarian leaning. They produce a paltry 5 gallons of unused food per day.

Sustainability 78

Sustainability Compost Waste Agriculture 78

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 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

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

Notch

MARCH 17, 2022

The National Restaurant Association’s “What’s Hot” 2022 Culinary Forecast - an annual survey of 350 culinary leaders - found that sustainable packaging, plant-based foods, and zero waste were predicted to be leading culinary concepts this year. Source: Business Chief. And, paper also makes up 26% of landfill waste.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. The uprise in delivery has manifestly changed chef’s thinking and influenced menu development. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

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. Make your dishes smaller, so there is less food waste. Have your own kitchen garden.

Compost 52

Compost Recycling Website Management Employee Relations 52

Sustainability Beyond the Plate

JANUARY 26, 2017

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. When people differentiate between these two terms, they could be talking about other non-food organic waste streams like landscaping waste and cow manure.

Recycling 40

Recycling Waste Compost Reference 40

Open for Business

MAY 19, 2023

With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. Restaurants can use AI to create contactless drive-throughs, track inventory and demand data to reduce waste, and track customer behavior to create more successful promotions, just to name a few.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

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

The Rail

NOVEMBER 2, 2023

As it gets colder, the systems that cause heat and water to circulate through your establishment have to work harder to maintain the same level of functionality, inadvertently resulting in wasted resources and higher utility costs.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

Restaurant Clicks

MAY 6, 2021

One of their menu items not to miss – the “Chik-n-fuguy” sandwich. This sandwich is the “food waste success story” of Plnt Burger – they use oyster mushroom stems, a part of the mushroom that is less often used, and they have created a sandwich that is too spectacular to leave out. Order Online.

Fast Casual 78

Fast Casual Food Online Ordering Casual 78

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.

Food Supply 115

Food Supply Compost Supplies Take-out 115

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 117

Online Ordering Back of House Food Order Seasonal Menu 117

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.

Back of House 122

Back of House Online Ordering Seasonal Menu Bar 122

Marketman

JUNE 18, 2019

Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Composting is now the rule rather than the exception, and you’ve updated your menu to serve more eco-friendly, customer pleasing vegetarian dishes.

Recycling 63

Recycling Sustainability Waste Compost 63

Restaurant Clicks

NOVEMBER 24, 2021

You’ll find a curated selection of Mexican classics on the menu, including a few that are to die for, like Lechon, grilled octopus, and birria tacos. The menu has a distinct French lean, with classics like eggs Provencal and an onion and bacon tartine which is to die for.

Website Management 109

Website Management Reservations Online Ordering Back of House 109

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts. Map Your Goals.

Waste 203

Waste Management Management Recycling 203

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. To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins.

Sustainability 180

Sustainability Waste Food Supply Recycling 180

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. Parts Town and Heritage Combine.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. COMPOST oven: 155 degrees.

Compost 129

Compost Front of House 2014 Back of House 129

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 159

2020 Compost Sustainability Customer Experience 159

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 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

SEPTEMBER 14, 2021

Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy. In addition, Omnivore is also making select features of its popular Menu Management System free to restaurants. POS Integration : Minimize staff trips as orders are automatically transmitted to the point of sale system.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

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 150

2020 Bar Influencer Compost 150

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 136

Franchise Franchising Fast Casual Leadership 136

Restaurant Clicks

OCTOBER 8, 2021

With several options available, you’re bound to find delicious menu options that even meat-lovers can enjoy. Toad Style’s menu offers 100% vegan dishes free of soy and palm oil. They also offer daily brunch until 4PM and can make sandwich menu options into a taco or salad if you want a gluten-free meal. Order Online.

Food 101

Food Seasonal Menu Online Ordering Reservations 101

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” “Everything we serve will be fresh, top quality, and sourced from the best markets around the world. Jackie Kim is the creator of DOMA’s menu. ” For every burger sold, $0.50

Back of House 131

Back of House Hotels Leadership Design 131

Modern Restaurant Management

AUGUST 28, 2020

Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location. It runs on guests’ smartphones (iOS and Android), delivering real-time menus directly to their personal devices.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants. The 1,800 sq.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. To read the full report, click here.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

Compost 100

Compost 2000 2012 Fine Dining 100

Modern Restaurant Management

JUNE 14, 2020

The kit allows guests to use their personal mobile devices to scan NFC tags and QR codes at restaurants to get waitlisted, view the complete menu, place orders, and pay with their phone at the table without interacting with staff members. ” The Contactless Dining Kit is completely free to restaurants of all sizes and categories.

Food Safety 169

Food Safety Loyalty Program Kitchen Safety Online Ordering 169