The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

The Wine Knitter

OCTOBER 8, 2023

Thomas is the winemaker, and they run LUKE Wines operations from their home while production is done at a private facility in Mattawa, Washington Kristin & Thomas Vogele Photo courtesy of LUKE. In addition, all grape pomace is collected after pressing and sent to local dairies for use in feed and soil compost programs.

White Paper 131

White Paper Compost Vineyard Recycling 131

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Many bakers are exploring ways to eliminate this wastage through customer awareness and operational modifications. What Is A Waste-Free Bakery?

Waste 52

Waste Kitchen Safety Equipment Social Media 52

Touch Bistro

MAY 10, 2021

Running a foodservice operation involves a lot of moving parts. 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.

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. 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.

Sustainability 78

Sustainability Compost Waste Agriculture 78

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? This will reduce both the cost of raw materials as well as saving on commercial waste collection. Both acknowledge that climate change is undeniably real and is caused by human activity.

Food Supply 201

Food Supply Transportation Compost Waste 201

Future Food

NOVEMBER 7, 2021

Less human interaction will advance the involvement of robots in food preparation, service and delivery, prompting enhanced labour and operational efficiencies. Shorter, more defined menus that are less labour intensive, more cost effective and contain more sustainable and locally sourced produce are becoming a clear focus of the modern menu.

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2022 Food Supply Entertainment Hospitality 148

MBB Hospitality

NOVEMBER 15, 2023

In the restaurant industry, managing food costs is not just an operational task—it’s a strategic imperative. Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Waste Reduction and Sustainability Practices Minimizing waste is crucial in managing restaurant food costs.

Seasonal Menu 52

Seasonal Menu Food Waste Loyalty Program 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

Digital ordering has been a game changer, and the latest trends for 2023 could change how hospitality businesses operate even more. With the promise of lower labor costs, less waste, more effective marketing, and a better guest experience, it’s easy to see why. QR codes are here to stay QR code menus began as a pandemic safety measure.

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2023 Hospitality Loyalty Program Email Marketing 78

The Restaurant Times

JANUARY 13, 2022

Danone , a large food corporation, recently made the decision to cut waste by incorporating wasted fruits into its yoghurt products. Increasing numbers of people are actively making intentional decisions to compost food waste rather than simply discarding it. Source: Inhabitat. Technology To Flourish.

2022 75

2022 Outdoor Beverage Waste 75

The Rail

NOVEMBER 2, 2023

Extreme winters can radically change several aspects of how your business operates overnight, and no two winters are the same. Replacing insulation will help keep heat indoors longer, allowing your climate control systems to operate efficiently with minimal additional effort.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

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 120

Food Supply Compost Supplies Take-out 120

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 152

Waste Compost Recycling Sustainability 152

Restaurant Clicks

MAY 6, 2021

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. Chef Spike is active on social media, and often promotes sustainability and has taken a stand against food waste.

Fast Casual 78

Fast Casual Food Online Ordering Casual 78

Marketman

JULY 7, 2019

Number 8: DOT Transportation – Family-owned and -operated, DOT Transportation serves customers in all 50 states, as well as 39 countries. Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources. million pounds of food waste. A sustainability statement provides the details. .

Recycling 40

Recycling Food Agriculture Transportation 40

Marketman

JULY 7, 2019

Number 8: DOT Transportation – Family-owned and -operated, DOT Transportation serves customers in all 50 states, as well as 39 countries. Using electronic transactions to eliminate paper waste, and leveraging renewable energy sources. million pounds of food waste. A sustainability statement provides the details. .

Recycling 40

Recycling Food Agriculture Transportation 40

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 199

Waste Management Management Recycling 199

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 173

Sustainability Waste Food Supply Recycling 173

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. Wayne, IN (Heritage’s headquarters), in addition to other operations in the U.S.,

Food Truck 105

Food Truck Customer Service Customer Experience Front of House 105

EATER

SEPTEMBER 20, 2023

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S. A recent study from U.C.

Waste 129

Waste Pricing Airlines Food 129

Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. Based on consumer demands and these aligning trends, restaurant operators and hospitality groups have begun to focus more on sustainability practices, as we emerge from an era of dining restrictions. Source: Business Chief.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

The Rail

MARCH 22, 2024

This leads to increased operational costs and has a significant environmental impact. Installing programmable thermostats: These devices allow dining establishments to set and schedule temperature adjustments based on peak operating hours, saving resources when the establishment is closed or less busy.

Audits 52

Audits Sustainability Loyalty Program Compost 52

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 133

Compost Front of House 2014 Back of House 133

Deliverect

DECEMBER 10, 2019

But how can you make your restaurant - and your delivery operation - more sustainable? 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. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

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

Mobile Ordering 206

Mobile Ordering Front of House Fast Casual Customer Service 206

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. In 2009, Greg moved to the Del Taco brand, where we were chosen as Franchise Operator of the Year in both 2009 and 2010. William (Bill) M.

Food 137

Food Tip Distribution Guest Recovery Food Safety 137

Restaurant Clicks

OCTOBER 9, 2021

I can order online home delivery on my own schedule so that I can buy right when I want it, and nothing goes to waste. Every order is fully carbon-neutral and ships in 100% compostable packaging. The company sources high-quality meats from butchers throughout Tennessee, Kentucky, and Pennsylvania. View Website. states and D.C.

Delivery 127

Delivery Online Ordering Loyalty Program Customer Service 127

Perfect Daily Grind

APRIL 15, 2022

The Coffee Sourcing and Production Trends in the Context of a New Price Boom report covers a range of topics, including strategies to avoid shipping delays and product diversification drivers. Panera Bread states the data will help to improve coffee freshness and reduce waste. Tue, 12 Apr. A total of 21.5 billion by 2031. Thu, 14 Apr.

2022 128

2022 2021 Certification Consumer Goods 128

The Wine Knitter

APRIL 19, 2022

Minimizing the Generation of Waste and increasing Recycling Among other things, Emiliana has 91 organic vegetable gardens for its employees, with many participating in collective growing to provide healthy food for their families. . We strive to minimize waste in our tasting room and all aspects of wine production. Maipo Valley.

Vineyard 98

Vineyard Certification Sustainability Recycling 98

Modern Restaurant Management

JANUARY 3, 2020

The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients. Biodegradable or compostable diningware like napkins, plates and cutlery. An emphasis on using reusable items like to-go containers and straws.

2020 116

2020 Compost Sustainability Customer Experience 116

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.

Franchise 103

Franchise Franchising Fast Casual Leadership 103

Modern Restaurant Management

FEBRUARY 14, 2020

“Everything we serve will be fresh, top quality, and sourced from the best markets around the world. The Millennium Advisory Board (MAB) is a gathering of food and beverage industry leaders whose companies operate over 7,000 locations serving an estimated six million customers per day. Neilan's first job in the U.S.

Back of House 109

Back of House Hotels Leadership Design 109

Modern Restaurant Management

AUGUST 28, 2020

with his first venture being the operation of the Roy Rogers on Rt. 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. 40 in Frederick, Md. Sedgwick St., To learn more, click here.

Allergens 112

Allergens Kitchen Safety Guest Recovery Customer Service 112

Modern Restaurant Management

MAY 12, 2020

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. franchisees for use in their restaurants. ” SevenRooms Streamlines Payment Experience.

Mobile Ordering 113

Mobile Ordering Online Ordering Food Order Recycling 113

Modern Restaurant Management

SEPTEMBER 15, 2020

Since the acquisition, SALIDO has operated in stealth mode, strengthening its product team, focusing on product development, and introducing many key features. Additionally, SALIDO has launched integrations like Oracle OPERA to support the evolving needs of SALIDO’s hospitality operators during this challenging time.

Fast Casual 122

Fast Casual Casual Menu Mobile Ordering 122

Perfect Daily Grind

MARCH 18, 2022

The cost of production has also increased, with the Cooabriel co-operative claiming costs have jumped from R$222 (US $44) to R$517 (US $102), mainly attributed to rising fertiliser costs. Nia sources coffee directly from female farmers in Africa. A&W launches Canada’s first lidless compostable coffee cup.

Pricing 121

Pricing Webinar 2022 Social Media 121