The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

JUNE 18, 2021

Rather than waste food, we can redistribute it. A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. New innovations in takeout packing are helping manage the waste. Think Circular.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

MARCH 21, 2023

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. According to the National Restaurant Association , 62 percent of operators say their restaurant needs more employees to support customer demand. The KFC-Taco Bell collaboration is likely to ring a bell.

Technology 474

Technology Consumer Goods Supplies Waste 474

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. They generate large amounts of waste and carbon emissions through food production and transportation.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

OCTOBER 24, 2024

Doing the Work Aspiring B Corps have to submit data and policies to prove how they measure up in the categories of Governance, Workers, Community, Environment, and Customers. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Government Front of House 221

Modern Restaurant Management

NOVEMBER 18, 2021

Off-premises traffic will remain high in the coming year, with operators are trying new options to provide the best off-premises experience for their customers, and provide it sustainably. From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives.

2022 493

2022 Menu Recycling Sustainability 493

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Third Priority: A Team-First Orientation.

Operations 493

Operations Ordering Sustainability Food Supply 493

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 189

Waste Compost Recycling Sustainability 189

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. He has the right mix of skills and experience to lead us forward having run our U.S. business."

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Customers often give companies an ultimatum; they can choose to be part of the problem or the solution. Simplified Menus. Delivery Options.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

APRIL 8, 2020

Mixologists are experimenting with seltzer-based recipes and teas combined with fewer spirits. Some bartenders are adding CBD to low ABV and non-alcoholic drinks as a way for customers to relax without being impaired. So, what do you serve instead? Environmentally friendly practices have more impact on your bottom line than you think.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

DECEMBER 7, 2021

At Bacardi, we are driven by this purpose – with a family of premium spirit brands that are uniquely positioned to evoke emotions, catalyze experiences, and play an integral role in fostering connections, encouraging celebration, and enabling exploration,” says Tony Latham, Executive Vice President and Chief Financial Officer at Bacardi.

2022 493

2022 Point of Sale Sustainability Customer Experience 493

Modern Restaurant Management

MARCH 27, 2023

The restaurant industry is guilty of producing large amounts of carbon emissions in its quest to deliver delicious food and memorable culinary experiences for customers. The use of single-use coffee cups, plastic straws and plastic take-out containers is resulting in huge amounts of waste in our landfills and oceans.

Transportation 450

Transportation Food Supply Supplies Waste 450

Culinary Cues

AUGUST 22, 2022

The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. Good friends, good food, good times.”. author unknown.

Seating 474

Seating Front of House Back of House Cash Management 474

7 Shifts

JULY 14, 2020

We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic. We rebuilt the entire repair and maintenance experience by stepping into your shoes.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 12, 2022

The On Premise is an incredibly valuable market, and an important channel for trial, experimentation and building brand equity, and 60 percent of consumers state that On Premise experiences lead them to Off Premise purchases, driving total trade growth for brands and categories at large. ” What Restaurant Employees Want at Work.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Increasing restaurant profits allows you to invest in upgrades, like better equipment or a nicer place for customers to eat.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Perfect Daily Grind

FEBRUARY 14, 2023

This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. Essentially, this model encourages the continued use of resources for as long as possible, with the goal of reducing waste production. A large part of this revolves around the concept of a circular economy. And with 10.88

Recycling 206

Recycling Compost Sustainability 2050 206

Modern Restaurant Management

DECEMBER 14, 2023

Restaurants are confronted with providing the best experiences possible, all while maintaining optimal revenue and efficiency. Hygiene impacts both staff and guests and providing better hygiene has been proven to improve their experiences. One-at-a-time and controlled dispensers can reduce waste and serve more guests between refills.

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

EATER

DECEMBER 23, 2021

These collectors are obsessed with Starbucks limited merch, like hard plastic tumblers decorated with flowers or iced coffee cups made from recycled glass. Customer adoption of reusable cups is one part of Starbucks’s ongoing commitment to reduce single-use cup waste.”.

Marketing 337

Marketing Merchandise White Paper Retail 337

Modern Restaurant Management

MAY 7, 2021

“It’s a very exciting time and we’re thrilled for new markets to experience our beloved handmade donuts in their own neighborhoods. On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. Chris Dull.

Franchising 433

Franchising Franchise Sustainability Fast Casual 433

Modern Restaurant Management

SEPTEMBER 15, 2020

“We’re both humbled and lucky to support our amazing customers during this critical time. SALIDO continues to execute on its hiring plans to recruit and invest in talent across their Product, Engineering, Customer Experience, and Sales Teams. Lunchbox Partners with Ordermark.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

7 Shifts

AUGUST 10, 2020

If you answer to question #1 is yes, and question #2 is no, you’re not embodying the behaviors you expect from your staff, who in turn interact with your customers. Notes like self-reminders, customer complaints, maintenance requests, or moments of staff excellence can be documented and referenced down the line.

Document 351

Document Restaurant Law Book Point of Sale 351

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell's 2020 Commitments.

Franchising 340

Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

DECEMBER 16, 2019

They are also a good choice for someone who wishes to give an experience rather than a material item,” said Riehle. Verbal skills, customer service and multi-tasking are the top 3 skills needed to work in the events industry. "The For customers, they are a given. percent hold more than 500 events. percent at hotels.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Cheetah

NOVEMBER 27, 2021

To successfully navigate towards a healthy planet, while maintaining a healthy business, restaurant operators must understand the alternatives and start experimenting with sustainable to-go packaging. More than 180 billion single use takeout containers are thrown away in the US every year, and recycling is not a solution.

Sustainability 148

Sustainability Compost Recycling Loyalty Program 148

Perfect Daily Grind

MAY 24, 2022

With such a fine grind size, protecting the grounds correctly helps to improve freshness and quality, therefore improving the overall consumer experience. Recyclability & sustainability. Plastic waste is understandably a major concern for many consumers. These high recycling rates also carry over to coffee capsules.

Recycling 173

Recycling Compost Sustainability Waste 173

Perfect Daily Grind

MARCH 28, 2023

A roaster’s ventilation system will then remove the smoke and waste gases from the machine. To achieve this, the recirculator removes waste products – such as exhaust gases, chaff, and smoke – before returning the hot air to the drum or roasting chamber. Machines reuse air which has already been used to roast coffee,” he says.

Recycling 179

Recycling Article Uniforms Waste 179

The Rail

JULY 26, 2024

However, another problem that plays an indirect role is food waste. While food waste isn’t directly a sourcing issue, it can be a result of poor ingredient and material management practices related to inventory management. How is your company committed to reducing waste?

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

Perfect Daily Grind

JUNE 21, 2020

Vegan, earth-conscious, experience-seeking, Instagram-shunning, pour-over-drinking, pour-over-avoiding, quality-orientated, convenience-orientated: the consumer market is rapidly evolving and at times contradictory. Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. Credit: La Marzocco Korea.

Café 178

Café Consumer Goods Customer Experience Sustainability 178

EATER

APRIL 25, 2022

Oriol hopes to sway customers on frozen fish. Because the so-called fresh stuff is more susceptible to harmful bacteria and unsold stock is usually tossed, resulting in food waste, flash-frozen fish is often a safer and more sustainable alternative. People have a lot of prejudices about frozen fish from a bygone era,” Oriol says.

Sustainability 246

Sustainability Food Supply Fine Dining Sourcing 246

Goliath Consulting

NOVEMBER 3, 2019

Transparency has also become an important factor, and behind customer awareness of what constitutes a sustainably produced food 8. Zero waste has become a buzzworthy term, with restaurants being encouraged to be the vanguard of recycling and to take part of an initiative that is sure to resonate with today’s customers 10.

2020 150

2020 Food Social Media Sustainability 150

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 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. The same goes for your in-house dining experience. Recycle glass and cardboard.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Perfect Daily Grind

SEPTEMBER 5, 2022

“Washed coffee can be easier to sell in my experience, but wet processing uses [significantly more water than natural processing],” he says. While coffee farmers can be encouraged to use more organic fertilisers or manage waste in a more sustainable way, environmental efforts in the coffee industry need to go far beyond this.

Agriculture 166

Agriculture Certification Sustainability Recycling 166

Perfect Daily Grind

MAY 20, 2022

The Asia Pacific market is expected to experience the most growth during the analysis period. A customer at the Florence location called the police after claiming that the price was not displayed on the menu. Indian brand Savorworks Roasters opens Coffee & Chocolate Atelier experience. billion by 2026. Take a look.

2022 166

2022 Events Recycling Café 166