Compost Recycling Seasonal Menu Transportation 
Modern Restaurant Management
JANUARY 20, 2021
Disruptions in processing, as well as transportation, have created numerous problems for restaurant owners across the country. It’s also a more environmentally friendly endeavor as it doesn’t rely as much on large forms of transportation. Offer seasonal items. Composting food scraps and leftovers.
Restaurant Clicks
NOVEMBER 4, 2021
Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. Located in the heart of downtown Seattle, Serious Pie is a wood-fired pizzeria using farm-to-table local Washington ingredients to make the freshest seasonal pizzas around.
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Modern Restaurant Management
DECEMBER 16, 2019
According to new research from the National Restaurant Association, 72 percent of people want a restaurant gift card this holiday season. Given that the 2019 holiday season is shorter than last year, brands will need strong gift card promotions throughout December to optimize their overall sales. Go with a Restaurant Gift Card.
Harbor Touch
NOVEMBER 14, 2019
Here are five ways you can recycle, increase sustainability, and save money all at the same time. Many areas provide green trash pick-up where you can recycle plant products into compost; check with your local solid waste program. Recycle your cooking oil and grease waste so it can be used as biofuel.
Open for Business
MARCH 20, 2023
And when they are ordering takeout and delivery they expect everything packaged and transported in an eco-friendly way. Consider reducing portion or plate size, shrinking the menu, and creatively using parts of vegetables, like herb stems, that usually go to waste. They want meat produced humanely on a small scale.
Deliverect
DECEMBER 10, 2019
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 Recycle glass and cardboard. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. 3 PUT SUSTAINABILITY ON THE MENU. 1 REDUCE WASTE. Source: Nielsen.
Modern Restaurant Management
AUGUST 28, 2020
” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. I am fully behind this initiative and hope my industry peers share their support as well.” " Trabon and MenuTrinfo Team Up. Carlisle Squares.
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