Modern Restaurant Management

AUGUST 19, 2024

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. They can sell it or can it for the off season.

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Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

MARCH 11, 2020

While it makes sense not to leave money on the table, it can be overwhelming, to have to come up with a whole new menu in an attempt to increase revenue and take advantage of this trend. Review your menu carefully and add a symbol that denotes all your plant-based/vegan dishes already available. Seasonality. Sustainability.

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Seasonal Menu Compost Recycling 2018 431

The Restaurant Group

DECEMBER 8, 2024

Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations. Community Impact : Reducing waste creates opportunities for food donations and supports sustainability efforts. Educating and empowering them fosters a collective mission for sustainability.

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Waste Compost Food Recycling 78

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. In the current climate, with global concerns for our environment mounting, sustainability is likely to be at the forefront of your customer’s minds. million tons annually in the U.S.,

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Sustainability Menu Compost Seasonal Menu 122

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.

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Beverage 2021 Food Seasonal Menu 259

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. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

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Sustainability Seasonal Menu Audits Outdoor 130

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.

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2019 Compost Mobile Ordering Online Ordering 322

Deliverect

DECEMBER 10, 2019

Sustainability is a matter that has always been around, but in the past few years this topic has been flaring up in all industries. Around 3 out of 4 millennials are willing to pay more for sustainable products, as is 66 percent of consumers around the world*. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

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Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

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Fast Casual Seasonal Menu Innovation Customer Experience 280

Open for Business

MARCH 20, 2023

In spite of inflation, increasing prices, and overall economic uncertainty, there’s one thing that people remain willing to pay up for: Sustainability. Even Michelin has gotten into the sustainable food movement, awarding a green star for restaurants that uphold the highest environmental standards.

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Sustainability Compost Social Media Waste 146

Lavu

JUNE 6, 2025

Reducing restaurant expenses is critical for improving profitability and sustainability. Another solution is to start a composting program for food scraps and other organic waste. By turning these scraps into compost, you can reduce the amount of waste that ends up in landfills.

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Loyalty Program Waste Recycling Inventory 78

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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Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1.

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Food Truck Fast Casual Food 2024 251

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. The healthy and sustainable eating trend is not going away and will most likely continue to rise in popularity into the new year. Plant-based options are a must on any menu from bed and breakfasts to five-star resorts.

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Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

SEPTEMBER 15, 2020

“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show.

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Fast Casual Casual Menu Mobile Ordering 405

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. 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.

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2022 Compost Recycling White Paper 147

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Blend Founders Daniel Fukuba and Stephen Klein. Parts Town and Heritage Combine.

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Food Truck Customer Service Customer Experience Front of House 317

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Service-Sustainable-Sales – Accountability of food & hospitality venue design will remain critical in delivering components that continue to drive sales.

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Hospitality 2020 Food Point of Sale 145

Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And as we begin to return to post-pandemic life, 2022 has been predicted to be the year of the sustainability revival. And, t he pandemic hasn’t shaken diners' interest in sustainability. Green Star Restaurant.

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Sustainability Operations Seasonal Menu Compost 52

The Restaurant Group

MAY 24, 2019

Restaurant Sustainability. The same study also concludes that 1 in 5 restaurants are donating their leftover waste to charitable organizations, and 1 in 10 restaurants are composting what they don’t or can’t use. The post Restaurant Sustainability: Is Your Waste a Waste? Multiply that by seven days.

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Waste Sustainability Recycling Compost 60

Modern Restaurant Management

MARCH 4, 2020

Sustainability has become a popular trend in the wedding and event industry. Check out these tips to learn how your catering company can adopt sustainable business practices while providing great customer service. Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season.

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Catering Dietary Restrictions Compost Seasonal Menu 421

Lavu

FEBRUARY 2, 2024

Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste. By reducing the amount of food wasted, you cut down on food costs and contribute to the larger goal of creating a sustainable restaurant environment.

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Waste Food Compost Restaurant Law 78

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. 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.

2022 78

2022 Compost Recycling White Paper 78

Perfect Daily Grind

JANUARY 27, 2023

The agency also expects the 2023/24 harvest season to hit 54.9 JDE Peet’s to launch fully compostable coffee capsule in 2023. The Coffee Champions League focuses on areas such as green coffee trading and sustainability, and will take place in Kigali, Rwanda. million 60kg bags – up 4.4%

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2023 2022 Events Certification 157

Restaurant Clicks

NOVEMBER 4, 2021

All their ingredients, from meat to produce, are locally sourced and sustainable. Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. Bar del Corso is a Beacon Hill pizzeria, a neighborhood Italian restaurant created and sustained by the neighborhood. Bar Del Corso.

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Back of House Online Ordering Seasonal Menu Bar 143

Restaurant Clicks

OCTOBER 12, 2021

Dining choices have a four-course menu and a chef’s tasting menu. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. A small menu means perfection in each dish, and the Mushroom Tempura is the perfect start to your meal.

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Online Ordering Back of House Food Order Seasonal Menu 140

Touch Bistro

MAY 10, 2021

Promote Sustainable Preparation. Another useful restaurant waste management strategy is to promote sustainable preparation and aim to run a sustainable restaurant more generally. First and foremost, sustainable practices are good for the environment. Identify Multi-Use Menu Items. Order In-Season.

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Waste Food Compost Tip Distribution 59

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Menu Engineering and Pricing Menu engineering is an essential tactic in the arsenal for controlling food costs.

Food 52

Food Seasonal Menu Waste Point of Sale 52

Restaurant Engine

MARCH 13, 2024

Trend: A Nod to Sustainability According to one study , your customers care about sustainability. Consider these statistics from the study: 90% of people say sustainability matters to them. Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out.

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2024 Food Compost Front of House 52

MBB Hospitality

JULY 7, 2024

Analyze and Optimize Your Menu A strategic menu review can uncover opportunities for savings. Highlighting items with better margins through smart menu design also steers customers toward more profitable choices. Focus on Sustainable Practices Sustainability and cost management go hand in hand.

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Loyalty Program Food Waste Customer Service 52

Restaurant Engine

AUGUST 9, 2023

You don’t want either of these to slip during busy times or busy seasons. Tip #3: Showcase Sustainability Research shows customers are more environmentally conscious than ever. So, another way to take your restaurant to the next level is to showcase your commitment to sustainability. Look into composting as well.

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Compost Recycling Website Management Employee Relations 52

MBB Hospitality

MAY 15, 2024

This article explores key trends that new franchisees and seasoned operators should monitor to ensure sustained growth and relevance. Many franchises are adding healthier menu options, with transparent ingredient sourcing to appeal to health-conscious customers.

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Franchising Franchise Innovation Loyalty Program 52

Sustainability Beyond the Plate

JANUARY 26, 2017

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. all organic matter) for soil amendments.

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Recycling Waste Compost Reference 40

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. Focus on Seasonal, Local Menu Items. Provide variety in your menu.

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Recycling Compost Food Supply Waste 148

Restaurant Clicks

DECEMBER 20, 2021

The Firehouse Restaurant Ella Dining Room & Bar Cafeteria 15L Mulvaney’s B&L Ruth’s Chris Steak House Zinfandel Grille Paragary’s Piatti Il Fornaio Sacramento Grange Restaurant & Bar Seasons 52. It implements many eco-friendly projects like recycling and compost to fulfill its green promise.

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Dine-in Fine Dining Seasonal Menu Book 144

EATER

DECEMBER 23, 2020

An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River.

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Menu Agriculture Vineyard Seasonal Menu 337