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A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Composting food scraps and leftovers.
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”
The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. Familiar, nostalgic menu items draw them in.
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. The Importance of Quality.
The modern supply chain is an impressive feat, but it has its weaknesses. Disruptions in the supply chain can happen suddenly and wreak havoc on the foodservice industry. Hyperlocal ingredients reduce emissions while also creating a more resilient supply chain for restaurants.
From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.
This way, you can go back and work on the supply and demand metrics. 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. These wastes can also be transported to landfills to make compost manure and enrich the soil.
and offer an eco-friendly approach that doesn’t deplete the supply chain. It’s not just food, but also the supply chain. For example, fish/meat can be grinded down and used to make our own garums for use down the road in new menu items. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.
What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Leading up to this, its pivotal that operators navigate global supply chain disruptions to continue enticing potential diners with a killer offering. The foodservice distribution industry is hypercompetitive and robust.
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 “Science will interlace with the food supply chain to boost yields and combat climate change. times and 2.8 per quarter, respectively. percent growth over Q2). percent growth over Q2.
” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Touchless menus and payment options are in-demand tools for consumers looking to have a good time dining out while reducing anxieties around hygiene and spreading germs.
At every level of the coffee supply chain, sustainability is a pressing issue. 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.
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.
Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.
Customers will be able to order voter-registration forms directly from the menu at every Nando’s PERi-PERi in the United States. When customers order spicy flame-grilled chicken from the Nando’s app, from a food-delivery service, or in-person at a restaurant, the menu will read: “Voter Registration Form: Free.”
Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. Their priorities have shifted to the point that they now conceive of a restaurant less as a place where you go for community and more as a facility that supplies dinner.
There are a number of sustainability issues across the entire coffee supply chain , but none have quite received the same level of attention as single-use cups. 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.
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.
San Francisco’s mandatory composting ordinance, for example, encourages residents and businesses to reduce their landfill fees by shifting as much as possible to composting. In short, besides bringing in clientele, a few steps to reduce food loss can be used to justify higher menu prices. Upcycled Food.
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.”
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.
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.
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. One effective way to achieve this is by using cost-effective ingredients in your menu items.
As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. The donations include items such as meat, dairy, produce and other non-food supplies.
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.
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.
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.
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. Thu, 22 Dec – Slow Pour Supply partners with 2022 US Barista Champion Morgan Eckroth.
The add-on ProCare system supplies cleaning agents for up to 100 cycles, and automatically cleans coffee brewing and milk dispensing systems. JDE Peet’s to launch fully compostable coffee capsule in 2023. Schaerer to debut new ProCare coffee machine cleaning system at Internorga in Hamburg from 10 to 14 March 2023.
Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Offering a seasonal menu also lets food stay on theme. Offering a seasonal menu also lets food stay on theme. Consider composting leftover food scraps and other compostable items. Reduce Food Waste.
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.
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. Many restaurants across the country have similarly pared down menus over the past year.
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.
US roaster Bluestone Lane launches compostable coffee capsules. The four-part toolkit was designed to assist roasters and other coffee professionals in assessing and improving sustainability in their systems and supply chains. Mon, 11 Apr – American Airlines adds espresso beverages to first class menu.
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.
Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. So they’re big on increasing sales, recipe and menu costing, watching utility costs and having accurate figures daily.
Understand the Trends and Optimize Your Menu. Are there certain menu items your guests don’t usually finish? Or, maybe that the ingredient is only used in an unpopular menu item. The right recipe and menu engineering tool helps you identify these trends (and others), so you can optimize your menu. Conclusion.
Other automations can make sure you never run out of supplies or ingredients. That can look like a digital ordering platform suggesting menu items based on a guest’s past orders or personalizing promotional offers in email marketing based on customer preferences. Digital kitchen display systems could make paper tickets obsolete.
Analyze and Optimize Your Menu A strategic menu review can uncover opportunities for savings. Highlighting items with better margins through smart menu design also steers customers toward more profitable choices. Composting food scraps, donating surplus food, and adopting zero-waste initiatives can help reduce overall expenses.
As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate. Another key trend is menu diversification. Here’s an in-depth look at how certain trends are restyling the fast food sector.
Many franchises are adding healthier menu options, with transparent ingredient sourcing to appeal to health-conscious customers. For example, some well-known food franchises have adopted compostable packaging and partnered with local recycling facilities, significantly reducing their environmental footprint.
Many areas provide green trash pick-up where you can recycle plant products into compost; check with your local solid waste program. Focus on Seasonal, Local Menu Items. Instead of planning menu items that use produce from other states or countries, look for ways to use products from nearby farms. Provide variety in your menu.
Most restaurants don’t own and control the majority of the links in their supply chains, but many are already dealing with climate-related issues, even if at a remove, whether it be the droughts and floods that ravage Midwestern farmland or the hurricanes that seasonally batter the Gulf Coast of the United States.
Executive Chef Rob Lind brings his experience in sustainable cooking to create a farm-to-table menu of contemporary steak and seafood dishes. Ella’s cocktail and wine menu are as creative and fresh as the dinner and lunch menus and an excellent way to start an extravagant and indulgent multi-course meal. Final Thoughts.
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