Sustainability Beyond the Plate

JANUARY 26, 2017

Until 2016, commercial organic recycling was limited to the dedicated few. 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. Composting can be considered a form of recycling.

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Recycling Waste Compost Reference 40

Restaurant365

JANUARY 13, 2022

Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different. Healthy twists on comfort foods.

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2022 Compost Recycling White Paper 78

Perfect Daily Grind

MAY 8, 2023

Moreover, in certain producing countries, women and girls disproportionately carry out most of the physical labour associated with coffee farming , yet receive less financial responsibility. Then read our article on why recycling single-use coffee cups is so difficult. Therefore, they are unable to sustainably support their families.

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Sustainability Consumer Goods Social Media Recycling 167

Perfect Daily Grind

SEPTEMBER 5, 2022

To find out how we can acknowledge and begin to resolve environmental issues in coffee production, I spoke with three industry experts. However, even if a smallholder producer is exclusively carrying out washed processing, they alone are unlikely to cause a significant amount of harm to the environment.

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Agriculture Certification Sustainability Recycling 123

EATER

JULY 6, 2022

There was so much to take in, especially from the head chef, Dan Barber. Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber. A former front-of-house employee who left in 2020 says, “The goal is for us all to go out and take what we’ve learned and do great things, but what are we learning?

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Compost Front of House 2014 Back of House 129

EATER

SEPTEMBER 20, 2023

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. Do they have the labor?

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Waste Pricing Airlines Food 124

Notch

MARCH 17, 2022

And 11 restaurants across the US now have their ‘Michelin Green Star’ recognizing their commitment to sustainability initiatives; including local ingredients, eliminating food waste and non-recyclables, and curating a plant-focused menu. Source: Business Chief. Green Star Restaurant. Image by SingleThread Farms in B&W.

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Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

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Fast Casual Front of House Fine Dining Mobile Ordering 156

The Restaurant Times

JULY 28, 2021

The waste management team should ensure compliance with the do’s and don’ts outlined in it and also take additional measures to track food wastage, wherever required. A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage.

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Waste Management Management Operations 52

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. A restaurant newsletter is a great way to provide updates about the brand and new or special offerings, and send out automated birthday cards to let them know you care. Better yet, tell them you have something made specially for them which they’re going to love.

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Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. A restaurant newsletter is a great way to provide updates about the brand and new or special offerings, and send out automated birthday cards to let them know you care. Better yet, tell them you have something made specially for them which they’re going to love.

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Compost Loyalty Program Back of House Customer Service 110

Social Hospitality

MAY 29, 2019

Here are some tips to take your Instagram presence to the next level, along with businesses doing it right: 6 Tips to Improve Your Restaurant Marketing on Instagram. Piada Italian Street Food has a classic take on their Instagram profile. Most of our paper comes from recycled sources. Focus on the first impression.

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Social Media Marketing Compost 2019 150

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Taking steps to prepare for the worst has the joint effect of saving you from having to make unexpected repairs and sheltering you from liability.

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Sustainability Seasonal Menu Audits Outdoor 52

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. All glass, metal, and cardboard are recycled. Reducing Carbon Footprint 5. Reducing Energy Consumption 6.

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Vineyard Certification Sustainability Recycling 96

Perfect Daily Grind

NOVEMBER 11, 2022

The 2022 Pacific Rim Coffee Summit to take place on 16 and 17 November 2022. The company says its new name is in homage to the “collaborative voyage behind every cup of coffee” Covoya sources specialty coffee from over 30 producing countries. Sintercafé International Coffee Week takes place in Costa Rica.

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Workshop Seminar 2022 2023 137

Future Food

NOVEMBER 7, 2021

Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry. The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Day of the week Specials.

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Perfect Daily Grind

MARCH 18, 2022

The Barista League Hamburg to take place on 19 March. Coffee ground recycling company bio-bean receives award for Inficaf product. Starbucks pledges to phase out single-use cups. Turkish National Coffee Championships take place at Coffeex in Istanbul. Nia sources coffee directly from female farmers in Africa.

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Pricing Webinar 2022 Social Media 121

Marketman

JUNE 18, 2019

Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. The results were shocking! with reusable containers.

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Recycling Sustainability Waste Compost 63

Harbor Touch

FEBRUARY 26, 2021

Cons: Environmental Pollution : Single-use plastics are a major environmental pollutant, especially when they’re not recycled properly. Moreover, customers will appreciate your sustainability efforts when they see you serving food and drinks in recyclable, compostable, or biodegradable paper-based dinnerware and packaging.

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Supplies Compost Recycling Food Supply 134

The Restaurant Times

SEPTEMBER 27, 2021

A food package having the logo, name, and tagline of the outlet speaks volumes to the customers about the outlet and creates a good brand recall each time they think about ordering online or dining out. . Source: Restaurant India. Nowadays, restaurants have started taking extra care of customer satisfaction.

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Delivery Food Fine Dining Kitchen Safety 52

Restaurant Clicks

NOVEMBER 4, 2021

I spent my last trip to Seattle figuring out where to get pizza in Seattle and found a long list of winners. All their ingredients, from meat to produce, are locally sourced and sustainable. Their specialty pizzas are wildly elaborate with locally sourced vegetables, meats, and cheeses.

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Back of House Online Ordering Seasonal Menu Bar 122

Restaurant Clicks

OCTOBER 12, 2021

What sets Black Cat Bistro apart from other Boulder restaurants in the area is its unique food source. Jill and Eric Skokan grow produce on a 425-acre farm just north of Boulder and staff forages for wild mushrooms and other food sources. Did we leave a restaurant out of this list? Make a Reservation. Izakaya AMU.

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Online Ordering Back of House Food Order Seasonal Menu 117

Restaurant Clicks

NOVEMBER 24, 2021

We’ve eaten our way through Houston and checked out every brunch restaurant in town. Ortega has cemented himself as one of America’s finest chefs, and he has the hardware to prove it, taking home top honors in the best chef category in the 2017 James Beard Awards. So how are you supposed to choose? That’s where we come in.

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Website Management Reservations Online Ordering Back of House 109

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. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

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Sustainability Waste Food Supply Recycling 180

Modern Restaurant Management

MARCH 9, 2021

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Unless you know how much waste your restaurant produces per day, taking any initiative will be counter productive. Reuse and Recycle. now recycle their waste.

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Waste Management Management Recycling 203

Restaurant Clicks

DECEMBER 20, 2021

Overlooking the beautiful Capitol Park, Cafeteria 15L is a hip and festive comfort food restaurant, offering refined and elegant takes on traditional comfort food favorites. Located in Midtown Sacramento, Mulvaney’s B&L is a sustainable, eco-friendly New American restaurant that uses 100% locally sourced, fresh, organic ingredients.

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Dine-in Fine Dining Seasonal Menu Book 125

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. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

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Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

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Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

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Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

AUGUST 28, 2020

In following his entrepreneurial ambitions, he struck out on his own in 1979 and established Plamondon Enterprises Inc., "We have a business that is 40 years old thanks to Dad taking the chance after leaving a huge job at Marriott,” added Pete Plamondon Jr. "We Pete Plamondon, Sr., 40 in Frederick, Md.

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Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

JUNE 24, 2020

With On-Demand Delivery for Square Online Store, sellers can take control of their fulfillment process by offering delivery to their loyal customer base directly from their own website. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions.

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Guest Recovery Kitchen Safety Mobile Ordering Food Safety 215

Modern Restaurant Management

OCTOBER 31, 2019

Some key menu trends and takeaways include: If you’re not including substantial and delicious vegan options, you could be missing out on a lot of business. Every table turn won’t be ideal, but there are ways to nudge them out sooner before the cost of camping really hits your bottom line. Order for Pickup Stats.

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2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

SEPTEMBER 15, 2020

“We have officially rolled out SALIDO to support all of our flagship stores across the United States and Canada and are looking forward to continuing our partnership.” Presliced, the chicken is great for any number of applications – including fajitas, salads and an array of take-home DIY meal-kit recipes.

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Fast Casual Casual Menu Mobile Ordering 162