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Streamlining Restaurant Renovations with 3D Modeling and Design Technology

Modern Restaurant Management

Usually, unexpected design challenges leave owners frustrated. Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing renovations, giving a much-needed solution for simplifying the process.

Design 221
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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

"This initiative reflects a growing industry trend toward aligning business practices with global sustainability goals, ensuring that graduates are prepared to lead the way in transforming the culinary and design landscapes for a sustainable future." their equipment) is lasting as long as possible.

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Restaurants Save Money with the Right Recycling Practices 

Modern Restaurant Management

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.

Recycling 383
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The Potential of 3D Printing in Restaurant Design

Modern Restaurant Management

The world’s largest 3D-printed restaurant interior design recently debuted at MYATA Platinum Lounge, a hookah lounge with a restaurant and bar in the C2 Licensed District in Dubai's City Walk. “It’s an intersection of design, technology, and hospitality, offering a fully customised experience for everyone.”

Design 251
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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Increasing Regulatory Pressures on the Food Service Industry I expect more states and municipalities to implement stronger organics recycling laws in 2025, mandating food waste diversion for commercial food service operators. This shift will likely be complemented by an increased focus on reducing waste generated from animal products.

2025 419
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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting. Though the restaurant still uses one gas range, Lyall said they run it just two to three times a week and designed their menus to do without it. More Energy Guzzlers Cooking equipment is just one facet of restaurant energy use.

Compost 284
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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Cooking should be fun and designed to make all involved happy. Slide the works into a custom, recyclable bag with your logo and pass it on to the customer with a smile and thanks for choosing us.