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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

Approximately 45 percent of all fruits and vegetables , 35 percent of seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers each year. Food takes up more space in US landfills than anything else. Recycle and compost. Stop overprepping. Feed the hungry.

Waste 539
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How Do We Get People to Compost?

EATER

Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. New York City, on the other hand, introduced a curbside composting program that failed completely because there was little incentive to participate.

Compost 261
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State of the Industry and More Restaurant Research

Modern Restaurant Management

Consumers want restaurant experiences : 84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up. Retail foodservice, specifically convenience store foodservice traffic, was a growth area for the industry. The breakfast and A.M.

2023 508
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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce.

Serving 517
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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

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.

Waste 343
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Restaurant Experts Talk Sustainability Tips and Trends

Modern Restaurant Management

It was a wonderful opportunity to educate our guests on bycatch fish (which are the fish picked up in large nets that are typically thrown out) as well as smaller breeds and not the big-name fish (such as halibut, albacore, etc.), Invest in sustainability and take a long view Don’t be wary about upfront costs for sustainability.

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MRM Research Roundup: Mid-December 2019 Edition

Modern Restaurant Management

But for other segments, namely fine dining and family dining, this holiday actually means an increase in sales as many families travel, get together and celebrate by dining out. Unfortunately, with consumers making more purchases from home, a trend that shows no signs of lessening, eating out is likely to be limited.”

2019 322