Modern Restaurant Management
MARCH 9, 2022
Train your staff. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Recycle and compost. California has just launched a food waste recycling program, the largest of its kind in the US. Realize that small changes matter.
Culinary Cues
AUGUST 19, 2023
Starting as a raw, not always well thought out movement in the 60’s this became the organic food movement, sustainable practices, recycling and composting, the farm to table movement, and learning about the connections between what we eat and how we feel.
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Restaurant365
JANUARY 18, 2022
Separate your trash, recyclables, food waste, etc., Consequently, you must follow proper food storage techniques, and train your staff on these techniques to minimize the amount of perishable goods that go to waste. Compost all remaining food waste. Track your restaurant food waste manually. Implement waste tracking processes.
Restaurant Engine
AUGUST 9, 2023
Provide ongoing training, especially in customer service. This is where your customer service training really shines. By thoroughly training your staff and keeping that high morale we mentioned, your restaurant is sure to receive high marks for consistency. If you are a fast casual restaurant, provide recycling bins.
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.
Modern Restaurant Management
AUGUST 17, 2020
Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year.
Xtra Chef
NOVEMBER 20, 2019
In order to minimize food costs and maximize yields, you must properly train staff involved in food prep to process the ingredients to make the most of them according to your standards. According to Ecocycle, one of the largest non-profit recyclers in the US, less than 15% of restaurant food waste is collected for composting.
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