Cheetah
APRIL 10, 2020
Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought.
Ken Burgin
JUNE 7, 2022
Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. This means embracing change and new technology and being keen to measure the effectiveness of old methods and new ones.
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Modern Restaurant Management
MARCH 9, 2022
Upgrade inventory and ordering systems with the latest technology. a POS system, predictive ordering technology) to accurately predict what products you’ll need to order based on historical patterns. Recycle and compost. California has just launched a food waste recycling program, the largest of its kind in the US.
Restaurant365
JANUARY 18, 2022
Separate your trash, recyclables, food waste, etc., Use technology to track your actual vs. theoretical food usage. Compost all remaining food waste. These food scraps are ideal for composting, which returns the nutrients from organic kitchen waste to farms and soils. at the end of a shift. Conclusion.
Focus POS
JANUARY 16, 2020
Use of emerging technologies. Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant. While fast-casual is their preferred dining option, 67% of Gen Z also care about the nutritional content of their food.
Open for Business
JANUARY 6, 2023
The biggest issues that are top of mind for many chefs right now are the labor crisis , making menu changes that reflect the new normal, finding the right restaurant technology , and deciding which pandemic pivots are now permanent. We recycle and compost. Read on for thoughts from three leading chefs on these pressing issues.
Modern Restaurant Management
MARCH 16, 2021
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? It’s bittersweet to see how much technology has immersed itself into the food industry in the last five years. Mark Hoefer, General Manager, Le Bilboquet Atlanta.
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