Perfect Daily Grind

SEPTEMBER 26, 2022

We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”. This can include staff training, replacing certain equipment with more sustainable alternatives, and informing customers about new systems like reusable cup schemes.

Waste 184

Waste Compost Recycling Sustainability 184

Lavu

JUNE 6, 2025

Training and development opportunities to help employees improve their skills and become more efficient in their roles. Additionally, implementing proper portion control and training your staff to minimize waste can help improve costs. Another solution is to start a composting program for food scraps and other organic waste.

Loyalty Program 78

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.

Franchise 341

Franchise Franchising 2020 Leadership 341

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. ” Presto's New Vision.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

Modern Restaurant Management

JUNE 24, 2020

Visa is expanding its partnership with IFundWomen providing grants and digital training to U.S.-based “Off-premise business was growing exponentially well before the pandemic, and then it became the single source of income for restaurants. In the U.S., based Black women-owned small businesses.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Perfect Daily Grind

APRIL 15, 2022

The Coffee Sourcing and Production Trends in the Context of a New Price Boom report covers a range of topics, including strategies to avoid shipping delays and product diversification drivers. The MUMAC Academy Lab will host training sessions using Faema espresso machines. Tue, 12 Apr. MUMAC Academy Lab opens first location in Oslo.

2022 166

2022 2021 Certification Consumer Goods 166

Xtra Chef

NOVEMBER 18, 2020

Incorrect or inconsistent kitchen training can lead to larger portion sizes than planned. 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. Miscalculated Portions.

Waste 110

Waste Food Front of House Compost 110

Social Hospitality: Restaurants

MAY 29, 2019

Sip your heart out… We’re excited to share that we’re eliminating plastic straws + rolling out compostable, plant-based straws to our U.S. Most of our paper comes from recycled sources. She writes for Kiwi , a restaurant LMS that aims to help restaurant owners train their staff in an easier and more effective way.

Social Media 150

Social Media Marketing 2019 Compost 150

Future Food

DECEMBER 5, 2019

The quality of food, beverage & service must evolve together with an environmentally-sustainable perspective - from responsibly sourced materials, compostable packaging and “smart” designed equipment to paperless menus. Beautiful spaces must deliver joy in every aspect. The future of eating out is greener. Technology 27.

Hospitality 145

Hospitality 2020 Food Point of Sale 145

Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. Timely Utilization of Fresh Produce for Waste Reduction: Keep a meticulous record of when you pick fruits and vegetables from your sources. Beyond composting, explore initiatives like partnering with local farms to source fresh produce.

Waste 78

Waste Food Compost Restaurant Law 78

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. We’re thrilled to provide the essential training businesses need to succeed in a post-pandemic world.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

Perfect Daily Grind

MARCH 18, 2022

Alongside the launch of the marketplace, Fantine is releasing a non-fungible token (NFT) to support the Fundación Germinar coffee training school in Colombia. Nia sources coffee directly from female farmers in Africa. A&W launches Canada’s first lidless compostable coffee cup.

Pricing 164

Pricing Webinar 2022 Café 164

Perfect Daily Grind

APRIL 22, 2022

The “One – Espresso Process Blend” includes the Catuai variety sourced from Finca El Puente in Honduras. Cup of Excellence opens applications for new Sensory Education Training Virtual Calibration session. US roaster Bluestone Lane launches compostable coffee capsules. points for its natural arabica. Tue, 19 Apr.

Airlines 143

Airlines 2022 Certification Webinar 143

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. With ingredients sourced locally from Sacramento, the husband and wife team behind acclaimed restaurants Allora and Woodlake Tavern created Eatable to provide healthy, affordable, and high-end, restaurant-quality meals that reflect their city.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

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. Look into composting as well. Be quick with praise.

Compost 52

Compost Recycling Website Management Employee Relations 52

MBB Hospitality

JULY 7, 2024

Local sourcing is not only economical but also aligns with the growing consumer preference for sustainable and locally-sourced food. Training staff to minimize waste, properly portion meals, and utilize leftovers creatively can lead to substantial savings.

Loyalty Program 52

Loyalty Program Food Waste Customer Service 52

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 Restaurant Times

JULY 28, 2021

A well-trained chef will know the exact amount of ingredients to be used in any dish without wasting any of it. . Furthermore, the team must be trained to use various methods to monitor, reduce, and store waste sanitarily. . A restaurant generates food waste from numerous sources. Source: CAKE Mix. Conduct Waste Audits.

Waste 52

Waste Management Management Operations 52

Open for Business

MAY 19, 2023

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. Going the extra mile with eco-friendly ideas like composting and local sourcing can show guests that you care about the same things they do. At the upcoming St.

Hospitality 78

Hospitality 2023 Loyalty Program Email Marketing 78

MBB Hospitality

NOVEMBER 15, 2023

Train your staff to understand these margins as well, so they can effectively upsell higher-margin items. Training staff on proper portioning, storage, and handling can drastically reduce the amount of food that ends up in the trash. Training for Efficiency Staff training is a critical component in controlling costs.

Food 52

Food Seasonal Menu Waste Point of Sale 52

Touch Bistro

MAY 10, 2021

Training your employees on proper food preparation techniques is an easy and effective way to ensure perfectly good food doesn’t end up as scraps. Compost Whenever Possible. Building on the idea of leveraging partnerships to decrease restaurant food waste, if you work with local suppliers, ask if you can provide them with compost.

Waste 59

Waste Food Compost Tip Distribution 59

Sustainability Beyond the Plate

JANUARY 26, 2017

This will involve learning what is accepted in your area, setting up the proper on-site infrastructure, and training your staff. 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.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant Clicks

DECEMBER 20, 2021

Located in Midtown Sacramento, Mulvaney’s B&L is a sustainable, eco-friendly New American restaurant that uses 100% locally sourced, fresh, organic ingredients. It implements many eco-friendly projects like recycling and compost to fulfill its green promise. Seasons 52.

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Dine-in Fine Dining Seasonal Menu Book 148

Modern Restaurant Management

FEBRUARY 14, 2020

While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. “Everything we serve will be fresh, top quality, and sourced from the best markets around the world. ." Compostable cutlery will be available this summer. " Pronk began her career bartending at P.F. Gelest, Inc.

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Back of House Hotels Design Events 331

Modern Restaurant Management

SEPTEMBER 14, 2021

” “Many of our TEAM Members stay a long time with TSFR – a testament to our accountable culture, family atmosphere and commitment to training and development,” said Bill Angott, President and Chief Executive Officer at TSFR. Annual DEI Training will be required and provided for judges and committee members. ?

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

EATER

JULY 6, 2022

In the course of reporting this story, I’ve spoken with more than 20 sources. It’s also a training ground for the next generation of farmers that has for years attracted young, idealistic staffers who are passionate about growing food and believe that the right agricultural practices could help save the world.

Agriculture 246

Agriculture Leadership Employee Relations Food Safety 246

Perfect Daily Grind

NOVEMBER 11, 2022

The company says its new name is in homage to the “collaborative voyage behind every cup of coffee” Covoya sources specialty coffee from over 30 producing countries. Long Miles Coffee’s micro lots are sourced from its Bukeye, Heza, and Ninga washing stations in the Kayanza and Muramvya provinces.

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Workshop Seminar 2022 2023 181

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.

Compost 340

Compost Front of House 2014 Back of House 340

Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. An example of this could include rethinking how the kitchen is trained and staffed. Additionally, staff will be expected to have cross-training in both order fulfillment and customer service for guests dining-in.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345