EATER

OCTOBER 21, 2024

Even if sustainable efforts stayed mostly in the background of restaurant operations, most people cannot afford to dine exclusively at sustainable restaurants (or any restaurant) for every meal. Often, a restaurant or chef’s personal commitment runs up against that economic reality.

Sustainability 326

Sustainability Sourcing Consumer Goods Compost 326

Modern Restaurant Management

JANUARY 20, 2021

Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Composting food scraps and leftovers.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Back-of-house operations also offer significant technological opportunities.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

OCTOBER 24, 2024

Workers – 40 points To address employee concerns, you will be asked to discuss pay structures and scale, benefits packages and distribution and speak to the health and safety of your operation. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Government Front of House 221

Modern Restaurant Management

OCTOBER 7, 2024

To reduce what goes to a landfill, more restaurants will start using closed-loop composting that turns waste into compost in 24 hours using heat and microbes. There are new technologies coming out for restaurants that will help them better track inventory, analyze their purchases and calculate waste.

2025 474

2025 Loyalty Program Waste Compost 474

Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. In fact, when restaurants adopt tech solutions, it can significantly improve every aspect of their business operations. For instance, technology can help restaurants: Optimize operations.

Food Safety 489

Food Safety Kitchen Safety Food Supply Audits 489

Modern Restaurant Management

JUNE 13, 2025

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? Sustainability isn’t a side project for us; it’s something we work to embed into our culture, our operations and the way we show up for our Guests and communities every day. At Snooze, an A.M.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

The Rail

NOVEMBER 11, 2024

Support for Local Farmers By sourcing organic ingredients from local farmers, restaurants can contribute to the growth of small-scale agricultural operations. Opt for efficient refrigerators, ovens, and dishwashers to preserve the integrity of organic products and run a more sustainable operation.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

DECEMBER 31, 2024

In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales. With 50 percent of operators launching at least one LTO in the last year, it is highly encouraged this continues in 2025.

Beverage 450

Beverage 2025 Fine Dining Guest Recovery 450

Modern Restaurant Management

NOVEMBER 3, 2021

Naturally both are integral to any restaurant operation, so what changes can be made to reduce your restaurant business’s carbon footprint? Both acknowledge that climate change is undeniably real and is caused by human activity. Restaurants use two of the main contributors to carbon emissions of all industries – food and energy.

Food Supply 520

Food Supply Transportation Compost Waste 520

Modern Restaurant Management

AUGUST 31, 2020

Court of Appeals for the District of Columbia dismissed an appeal by the operator of the &pizza restaurant chain in the United States against a copycat restaurant based in Scotland. commerce that violated the Lanham Act. Administrative Developments. Full-service restaurants are exempt from this law if employees sort organic waste.

2020 410

2020 Restaurant Law Agriculture Compost 410

EATER

APRIL 26, 2024

It’s also one with many potential uses ; it can be used as compost, as a means of decontaminating soil, as biofuel, and simply for growing more mushrooms. Stempel currently takes most of the material to a nearby compost facility, but local farms, gardeners, and florists also take a portion. It wasn’t a tough sell.

Compost 320

Compost Waste 2022 Point of Sale 320

The Rail

OCTOBER 10, 2024

Use eco-friendly materials and reduce waste in your daily operations. Think recycling and composting food waste. Promote Sustainability: Establish a sustainable theme by offering beverages with sustainable food pairings.

Sustainability 130

Sustainability Dine-in Compost Consumer Goods 130

Modern Restaurant Management

OCTOBER 6, 2022

According to CalRecycle, “businesses are required to subscribe to and participate in their jurisdiction’s organics curbside collection service OR self-haul organic waste to a specified composting facility, community composting program, or other collection activity or program.”

Waste 450

Waste Compost 2050 Recycling 450

Modern Restaurant Management

FEBRUARY 13, 2023

I believe many restaurateurs would love to operate in a more altruistic manner. At Conscious Hospitality Group, our various brands all operate in a unique way that fits their restaurants, however, our baseline of shared values ensures we are making a positive impact in the communities we operate in on the whole.

Recruiting 449

Recruiting Compost Sustainability Consumer Goods 449

Perfect Daily Grind

JUNE 29, 2025

Prices for green coffee have surged, operational expenses continue to climb, and economic pressures show no sign of easing. Roasters are also grappling with higher operational costs. Highlighting efforts such as compostable packaging or low-emission roasting can strengthen a brand’s appeal and justify premium or increased pricing.

Pricing 130

Pricing Customer Experience Sustainability Supplies 130

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. That was it! The chef never bought ingredients by the case, but rather what he or she needed to service their space.

Seating 474

Seating Front of House Back of House Cash Management 474

Culinary Cues

AUGUST 19, 2023

The Great Restaurateurs: A new generation of restaurant operators found a home in established, bustling communities leading way to the “era of the restaurateur”. But the days of the restaurateur-centric operations were fading quickly. That was about to evolve. as synonymous with food of the U.S. as synonymous with food of the U.S.

Hotels 416

Hotels Influencer Compost Recycling 416

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. As consumers demand more transparency about sustainability, turn your operations into an advantage. By isolating water we can extract universal lessons to be applied throughout your operation.

Management 297

Management Management Waste Sustainability 297

EATER

MAY 21, 2025

Camp Denali | Murray Cohen Operating a full-time bakery in the backcountry of Denali National Park was an opportunity to step out of the confining rhythms of modern life This time last year, I was living in New York City, working what Id once considered to be my dream job as a food writer at a major publication.

Food 154

Food Compost Food Supply Travel 154

The Restaurant Group

DECEMBER 8, 2024

Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations. Why Reducing Food Waste Matters Reducing food waste is crucial for improving operational efficiency and minimizing environmental harm. Foster Communication : Encourage staff to share ideas for improvement.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

AUGUST 17, 2020

based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. This means that we produce more meals, which enable us to buy certain ingredients in bulk and save on costs. For example, we once helped Buffalo, N.Y.-based

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

DECEMBER 16, 2019

Finding and retaining employees remain among the biggest obstacles operators struggle with. From a workforce standpoint as long as the economy keeps growing (even if at a slower pace) and labor markets remain tight, restaurant operators will continue to struggle with finding and keeping enough qualified employees in the new year.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

MARCH 9, 2021

These wastes can also be transported to landfills to make compost manure and enrich the soil. While working with the right waste management company, here is how you can embrace the Reuse and Recycle in your restaurant. Organic food waste can be recycled for use as renewable energy sources.

Waste 508

Waste Management Management Recycling 508

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead.

2023 508

2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

AUGUST 19, 2024

They can easily compost, without having to find partners or programs to take the compost. However, whether operations actually save money overall after covering the additional costs of growing or raising the ingredients themselves depends on many factors and is not guaranteed.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? In terms of operation, we are constantly discussing social media, both in good ways and bad. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?”

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Hattie Marie's Looks to Franchising.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

FEBRUARY 28, 2024

Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape. There's also a growing momentum towards zero-waste operations that are both environment-friendly and economically sensible.

Fast Casual 294

Fast Casual Fine Dining Customer Service Customer Experience 294

Modern Restaurant Management

APRIL 21, 2022

This list can go on and on for waste, however, when waste is FINALLY just waste, compost is the answer or if the trimmings are safe, I'll give them to my sous chef, who then feeds them to her chickens. Using creative plating opportunities when arisen. Delaware North.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

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 closer we came to opening Cat & Cow, the clearer it was that we couldn’t operate it without representing our core values,” she adds. I worked as a barista and coffee shop manager for more than six years.

Waste 192

Waste Compost Recycling Sustainability 192

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. ” Tastewise Data.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

JANUARY 19, 2022

Remove the seat and staple a fabric into the void; then, fill it with compost and see your flowers grow. For instance, an old chair tarnished by the weather could become the perfect vase for vibrant plants. This also allows you to raise your plants from the ground, making them more visible for everyone to enjoy.

Outdoor 474

Outdoor Compost Seating Design 474

Modern Restaurant Management

FEBRUARY 26, 2020

When they have run their lifetime, the straws will decompose in your regular garden compost pile. Bamboo : Bamboo straws serve as the “middleman” between a single-use and a forever-use item. Bamboo straws are durable, but they probably won’t last you a lifetime. Going Beyond the Straw.

2050 474

2050 Waste Sustainability Compost 474

Modern Restaurant Management

MARCH 11, 2020

Let your customers know what your business is doing to help local and global communities from recycling and composting to locally sourcing ingredients to supporting local food pantries. Plant-based is associated with sustainability and the bigger picture of being more environmentally responsible. And if you have not given this much thought.

Seasonal Menu 431

Seasonal Menu Compost Recycling 2018 431

Modern Restaurant Management

FEBRUARY 18, 2020

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. If you think Uber Eats and Grubhub have already had a big impact on the way restaurants operate, just wait.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

EATER

MAY 5, 2021

From an operations and labor point of view, hiring a human to spend eight hours a day pressing tortillas by hand and flipping them on a dedicated plancha is more complicated and expensive than using premade tortillas. And we can’t rectify the error face to face. Instead, we send an apology in the form of an emailed gift card.

Delivery 322

Delivery Back of House Food Order Online Ordering 322