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Reducing Restaurant Food Waste

Modern Restaurant Management

According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Composting.

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ADJUSTING A COOK’S SKILLS TO MEET A CHANGING INDUSTRY

Culinary Cues

So, as life starts to transition to a level of normalcy, restaurants may find that the pandemic opened the door to a viable, additional source of revenue that isn’t going away. Using everything from hoof to snout will be the price of admission for todays and tomorrow’s cooks. [] Variety on the Plate.

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7 Guest Preference Predictions for 2022

Restaurant365

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. Healthy twists on comfort foods.

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.

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7 Guest Preference Predictions for 2022

Restaurant365

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. Healthy twists on comfort foods.

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5 Tips to Take Your Restaurant to the Next Level

Restaurant Engine

Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week. The biggest key here is to let your customers know if you are using locally sourced food, if you’re recycling, and/or composting. If you are a fast casual restaurant, provide recycling bins.

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How to Wield Restaurant Food Costs to Your Advantage

MBB Hospitality

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. 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.