Compost Pricing Supplies Waste 
Cheetah
NOVEMBER 17, 2021
Taking advantage of the growing trend of reducing food waste is a great way to achieve both. By taking a few simple actions to reduce food waste, operators can position themselves as a conscious business that appeals to the heart of their patrons. The Food Waste Pandemic. Covid-19 Boosts Food Waste Reduction Trend.
Modern Restaurant Management
AUGUST 17, 2020
Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.
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Culinary Cues
FEBRUARY 13, 2022
The not so good news is that labor issues continue to plague all restaurants from fine dining to quick service, and supply chain challenges are limiting availability and in conjunction with inflation pushing prices of raw materials to unprecedented levels. There are a number of possible solutions, but not all of them positive.
Restaurant Engine
NOVEMBER 24, 2021
Food prices are rising across the board, and this affects restaurants just like yours. 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. In addition, once you’re done going through the box, consider composting it.
Perfect Daily Grind
MAY 10, 2022
However, alongside the health benefits of consuming coffee itself, some of the byproducts in the supply chain actually have nutraceutical properties. The global coffee industry generates over 20 billion kilograms of coffee cherry waste annually. Nowadays, when managing pulp, most producers create compost,” he tells me.
Future Food
NOVEMBER 7, 2021
Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. This is not new and this is not the last year this will appear in this forecast, but it shows that this trend is here to stay.
Open for Business
JANUARY 6, 2023
Add the stress of rising prices and food shipping snags, and the need to simplify menus became even more pronounced. “We We took a look at our menus and did a lot of streamlining to help weather the worst shocks of supply chain issues,” says Garces. Pricing became a flashpoint as well. Pricing became a flashpoint as well.
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