Modern Restaurant Management
MARCH 9, 2022
Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. This can happen at any point in the food preparation process, including the packing of meals for takeaway and delivery. What Makes Intelligent Packaging So Popular.
Restaurant365
JUNE 22, 2021
Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted. Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. Avoid Cross-Contamination That Leads to Food Waste.
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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.
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. Ono Food Co.
EATER
JULY 29, 2021
Energy Star deserves a shoutout,” says Sandra Goldmark, director of campus sustainability and climate action at Barnard College, referring to the Environmental Protection Agency and Energy Department program that identifies energy-efficient devices. COVID took care of some of those barriers, forcing many of us to adopt new habits.
Perfect Daily Grind
APRIL 25, 2022
Convenience and growing quality are the biggest driving forces behind capsule sales, but a rising awareness of environmental impact is becoming an increasingly important purchasing factor. The global market includes a number of different solutions for reducing capsule waste, including biodegradable, compostable, and reusable options.
EATER
FEBRUARY 1, 2021
To translate this aesthetic to go, takeout food is creatively wrapped in compostable packaging and adorned with colorful custom labels. In May, Eater SF referred to the bento as some of the “prettiest takeout in San Francisco.”. Delivery companies promise restaurants easy ordering and incremental sales.
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