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.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. The focus is to cut down the impact we have on the environment.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

JANUARY 3, 2020

Because of this, we’re about to be served some truly unique dishes. The results of this sustainability movement have encouraged restaurateurs to begin composting, eliminate single-use plastic products and source locally grown or foraged ingredients. Biodegradable or compostable diningware like napkins, plates and cutlery.

2020 307

2020 Compost Sustainability Customer Experience 307

Modern Restaurant Management

JANUARY 18, 2024

With consumers seeking more than just a drink – they are looking for a 'moment' Bartenders are tasked with crafting immersive experiences, using aroma, visual presentation, and unique serving methods to create unforgettable cocktail encounters. They truly capture the refined craft of mixology, without the alcohol.

2024 275

2024 Compost Presentation Sustainability 275

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.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

EATER

SEPTEMBER 20, 2023

The results point to the fact that stopping waste at the source is more effective — environmentally and economically. Prices serve a very important role,” he says. The study zeros in on the question: What does more to stop food from being wasted from grocery stores — food waste diversion systems or smart pricing strategies?

Waste 343

Waste Pricing Airlines Food 343

Modern Restaurant Management

JUNE 24, 2020

“This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. “We are putting our network to work to help 50 million businesses globally not only survive, but also to thrive, along with the communities they serve.”

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

Lavu

APRIL 13, 2020

With this rise in waste production in response to the current pandemic, there are still ways restaurant owners can cut back on waste and continue to stay true to their missions of doing the least harm to the environment while serving their communities. Start Composting Food Waste. Update your POS for Paperless Ordering.

Waste 148

Waste Compost Point of Sale Food Order 148

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.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.

2022 147

2022 Compost Recycling White Paper 147

Modern Restaurant Management

NOVEMBER 4, 2019

Penne Bolognese – Meat-free Bolognese sauce covers freshly made penne pasta and serves as Pomodoro’s most popular vegan dish. Classic Meatless Meatballs– One of Pomodoro best-selling dishes reimagined with Meatless Farm meat-free ground and served on a bed of spicy red sauce. Not anymore.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Perfect Daily Grind

MAY 24, 2022

With the skyrocketing popularity of coffee capsules and other single-serve coffee options, there are more materials available on the market than ever before. After months of sourcing, cupping, and developing roast profiles, roasters understandably want to make sure they are protecting the delicate flavour and aroma compounds in their coffee.

Recycling 174

Recycling Compost Sustainability Waste 174

Modern Restaurant Management

MAY 12, 2020

The new, double-walled paper cups, made with paperboard certified to the Sustainable Forestry Initiative (SFI) Standard, are currently used to serve all Dunkin’ hot beverages, including coffee, espresso drinks, tea, and hot chocolate in the U.S. ” SevenRooms Streamlines Payment Experience.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Hot Schedules

NOVEMBER 3, 2021

Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

OCTOBER 16, 2019

Ono’s robotic food truck will begin serving the greater Los Angeles community nutritious, delicious, and affordable smoothie blends for under six dollars, and prepared within 60 seconds beginning this Fall. Ono Blend Founders Daniel Fukuba and Stephen Klein.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Lavu

JUNE 6, 2025

Portion Size: Determine the portion size of the recipe or dish in terms of weight or number of servings. 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.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. If you serve meat, make sure you buy it from local, organic and free-range farms. Source: Nielsen.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

EATER

APRIL 29, 2022

The seed library in Mystic is just one of a number that have sprouted up around the country over the last decade — including in Georgia, California, Colorado, Arizona, and Maine — as libraries turn to seeds to help them meet the daily needs of the communities they serve in new ways. Beyond Seed Distribution.

Agriculture 246

Agriculture Education Website Management Outdoor 246

Modern Restaurant Management

SEPTEMBER 15, 2020

A hybrid grab-and-go market and cafe serves both breakfast and lunch, is tailored to the needs of sizable office buildings and features the best local restaurants in rotation. “For 39 years, TooJay’s has been an iconic, well-recognized brand serving many Florida communities.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Perfect Daily Grind

MARCH 18, 2022

Starbucks also announced it will relaunch the automatic single-serve Clover brewing system in its US stores. Nia sources coffee directly from female farmers in Africa. Wyndham hotels will serve and sell Nia’s coffee at its café locations. A&W launches Canada’s first lidless compostable coffee cup.

Pricing 167

Pricing 2022 Webinar Café 167

The Rail

NOVEMBER 2, 2023

If there are extreme storms, winter weather can cause damage not only to your restaurant but to your ability to serve customers comfortably and safely. Weatherproofing Your Restaurant When preparing for the winter, your first consideration should be how extreme weather will affect your property.

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

Perfect Daily Grind

APRIL 22, 2022

The “One – Espresso Process Blend” includes the Catuai variety sourced from Finca El Puente in Honduras. Single-serve brewer company Bruvi appoints new board advisor. CEO of single-serve coffee brand Caffitaly Andrea Clementini will assist Bruvi with product diversification and scaling operations. Wed, 20 Apr.

Airlines 148

Airlines 2022 Certification Webinar 148

Xtra Chef

NOVEMBER 18, 2020

Here are four methods that can be implemented to directly address the most common sources. You should also train kitchen staff to make each recipe exactly as it’s written, including its final serving size. Excess that can’t be repurposed can be considered for composting instead. How to Reduce Food Waste in Restaurants.

Waste 110

Waste Food Front of House Compost 110

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.

2022 78

2022 Compost Recycling White Paper 78

Restaurant Clicks

OCTOBER 12, 2021

This former summer cabin-turned fine dining restaurant became part of the Monette family in 1971 and has served locals and tourists alike for over five decades. What sets Black Cat Bistro apart from other Boulder restaurants in the area is its unique food source. Dining choices have a four-course menu and a chef’s tasting menu.

Online Ordering 140

Online Ordering Back of House Food Order Seasonal Menu 140

Open for Business

APRIL 24, 2023

Photo credit: Forage Composting At Forage in Boston, the kitchen focuses on using all parts of its ingredients to cut food waste to the bone. That’s nothing compared to the half-pound of food waste created for the average restaurant meal served in the US, according to food-waste expert Jonathan Bloom. Photo credit: The Shuckery.

Sustainability 78

Sustainability Compost Waste Agriculture 78

The Wine Knitter

APRIL 19, 2022

The world’s most wide-ranging wine sustainability code, SCWI, has served as an inspiration for numerous other countries and wine regions. There are no pesticides or chemical fertilizers used in our vineyards – only organic soil amendments, including compost made from our own pomace. Grapes are sourced from the D.O.

Vineyard 109

Vineyard Certification Sustainability Recycling 109

Restaurant Clicks

NOVEMBER 4, 2021

All their ingredients, from meat to produce, are locally sourced and sustainable. Bar Del Corso is a Neapolitan pizzeria and salumeria, serving small Italian plates, wine, cocktails, and house-made bread and sweets. Their full bar serves excellent cocktails and has negronis on tap.

Back of House 143

Back of House Online Ordering Seasonal Menu Bar 143

Restaurant Clicks

MAY 22, 2021

This local restaurant serves American cuisine made from locally-sourced ingredients. Front Street Cafe serves breakfast between 8 a.m. This local taqueria serves all of your favorite Mexican dishes in a retro-themed interior. They also compost and use other sustainable practices. (@frontstreetcafe). and 5 p.m.,

Front of House 78

Front of House Online Ordering Back of House Bar 78

Restaurant Clicks

MAY 6, 2021

Fare Well is a restaurant that serves up comfort food that is plant based. VegZ is a casual restaurant that serves up Indian inspired vegetarian cuisine. The Shahi Paneer, grated cheese with a cashew sauce, is oh so creamy and perfect with the balsamic rice that is served with the dish. HipCityVeg also serves breakfast all day.

Fast Casual 78

Fast Casual Food Online Ordering Food Order 78

Touch Bistro

MAY 10, 2021

For example, if your new line cook gets a little too enthusiastic on the grill and burns a steak that can no longer be served, this is pre-consumer waste. was anywhere from two to eight times bigger than USDA or FDA standard servings. Compost Whenever Possible. It accounts for 4 to 10% of restaurant food waste.

Waste 59

Waste Food Compost Tip Distribution 59

The Restaurant Times

JULY 28, 2021

A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources. It is generated during food preparation or serving.

Waste 52

Waste Management Management Operations 52

Open for Business

MAY 19, 2023

Quick-serve concepts like Chipotle, White Castle, and Sweetgreen are testing robots that can make chips, flip burgers, and toss salads, according to CNBC. With dozens of cute, emoji-like facial expressions, customers love taking selfies with the robot, making it a great source of word-of-mouth marketing. At the upcoming St.

2023 78

2023 Hospitality Loyalty Program Email Marketing 78

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.

Recycling 40

Recycling Waste Compost Reference 40

MBB Hospitality

MAY 15, 2024

Many franchises are adding healthier menu options, with transparent ingredient sourcing to appeal to health-conscious customers. For example, some well-known food franchises have adopted compostable packaging and partnered with local recycling facilities, significantly reducing their environmental footprint.

Franchise 52

Franchise Franchising Innovation Loyalty Program 52

The Rail

MARCH 20, 2025

Regardless of what you serve, you probably have stacks of single-use containers in the kitchen to pack carry-out orders and box up customers leftovers. Your establishment likely uses industry-standard styrofoam or plastic containers and utensils because theyre affordable and easy to source. What if there was a better way?

Waste 130

Waste Food Recycling Sustainability 130

The Restaurant Times

JANUARY 13, 2022

Source: Pinterest. Purchase ingredients from vendors that use packaging that can be recycled or composted. Facilitates inventory management and ensures better shelf life monitoring, which means only the freshest and the best items are served to the customers. Purchase Kitchen Equipment. Marketing And Promotion.

Waste 52

Waste Kitchen Safety Equipment Social Media 52