Modern Restaurant Management

JANUARY 16, 2025

Fuel and e-commerce order management systems help streamline delivery routes. Sometimes, these packaging materials end up in recycling where they can be broken down for reuse. However, oils and other foodstuffs are often not accepted in recycling plants. This also lowers operational costs. Sustainability is a must.

Sustainability 221

Sustainability Delivery Recycling Food 221

Modern Restaurant Management

FEBRUARY 16, 2021

In 2017, a US Foods study revealed that nearly 30 percent of food delivery drivers taste the food they’re responsible for delivering, sparking an evolution in packaging design to tamper-proof takeout. Legislators Will Rethink How to Better Manage Product Waste.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MAY 14, 2021

Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Organic Recycling.

Waste 527

Waste Compost Recycling Food 527

Modern Restaurant Management

FEBRUARY 14, 2020

About half of consumers indicated that a “restaurant’s efforts to reduce food waste, recycle or donate food can be factors in choosing where to dine.” This communication is not just for company channels; managers and staff should also share these company announcements on their personal pages to extend organic reach.

Recycling 567

Recycling Sustainability Loyalty Program Social Media 567

Modern Restaurant Management

OCTOBER 13, 2021

But cleanliness is not the only thing that facility managers must prioritize. Consider a variety of features and solutions that your facility can invest in to reduce its carbon footprint and provide visitors with a clean and green restroom, including: Look for restroom products made from renewable sources and/or from recycled materials.

Sustainability 491

Sustainability Recycling 2040 Waste 491

EATER

OCTOBER 15, 2024

It’s a great tool for our overall success,” said Emily Lyall, operations manager at the Lafayette Public House , a coffee, bar, and kitchen. 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.

Compost 288

Compost Food Equipment Waste 288

Modern Restaurant Management

MAY 19, 2023

But even without changing the menu, there are several design considerations that can be applied to both new builds and renovations that help reduce waste and carbon emissions. Adaptive Reuse and Recycling The greenest building is one that’s already built. Interior photo of TWO Urban Licks.

Sustainability 419

Sustainability Design Waste Recycling 419

Modern Restaurant Management

JUNE 18, 2021

Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems. 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. Manage the Packaging.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. BIBO is a full- service importer/exporter, national sales, and brand management agency.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

APRIL 22, 2025

As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. a restaurant manager or owner keep up with the scheduling of emptying your dumpsters. Correct trash handling, oildisposal,and more is critical in keeping the backlotof the restaurant clean and clear of debris.

Front of House 221

Front of House Back of House Waste Recycling 221

Modern Restaurant Management

JUNE 13, 2025

Modern Restaurant Management (MRM) magazine connected with Clint Hughey, Snooze’s Director of Impact, to learn how the Change Maker role is one of the most essential at Snooze. In many ways, the Change Maker serves as an extension of our management team support system, similar to a supervisor or a future manager.

Sustainability 221

Sustainability Loyalty Program Leadership Food Supply 221

Modern Restaurant Management

OCTOBER 24, 2024

” Additionally, you will speak to or put in place written policies around employee and manager expectations and a code of ethics. Environment – 45 points For environment, you will look specifically at your management of materials and space.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

SEPTEMBER 16, 2022

“Jordan and our team wanted to design something that perfectly captures the spirit of the community and our values for repurposing existing structures to give them new life,” said Brian Laubenthal, Principal of Aline Architecture Concept. Ham wanted to design his brewery with the environment in mind.

Brewery 472

Brewery Recycling Sustainability Design 472

Modern Restaurant Management

NOVEMBER 7, 2019

In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. “10 percent energy reduction compared to 2017 by the end of 2020” or “95 percent correct recycling by July compared to the 55 percent of 2018.” Employees are on the floor daily, making the restaurant run.

Sustainability 414

Sustainability Recycling Waste Communication 414

Modern Restaurant Management

JANUARY 20, 2021

Not only is sustainability a hot topic in the restaurant industry, but certain sustainable practices can actually help you to manage risk and keep your business going if another disaster should strike. Some of that comes from leftover food that diners didn’t finish, and there isn’t much that can be done about that.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. This has led to a rise in the appearance of green kitchens, where the business focuses on reducing as much waste as possible and trying to recycle and reuse leftovers whenever they can. Delivery Options.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

AUGUST 26, 2024

Restaurant Management Panel Menu management : Restaurant owners and employees should have the option to add, remove, and edit menu items. Order management : New orders should be easily accessible for acceptance, decline, or modification. Payment integration : Payment methods are stored and managed for security and accuracy.

Delivery 448

Delivery Online Ordering Mobile Ordering Customer Service 448

Culinary Cues

AUGUST 22, 2022

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. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

Seating 474

Seating Front of House Back of House Cash Management 474

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?”

Fast Casual 391

Fast Casual Front of House Fine Dining Mobile Ordering 391

Modern Restaurant Management

JUNE 11, 2020

That leaves restaurants with three options: investing in laminated menus so that you can clean and disinfect them between customers, springing for disposable menus and recycle them after each use, or going touchless with online menus and menu QR codes. A strong, consistent message across these channels is key to your success.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Modern Restaurant Management

NOVEMBER 3, 2021

Restaurant management is no exception. Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.

Food Supply 520

Food Supply Transportation Compost Waste 520

Modern Restaurant Management

MAY 21, 2020

They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. Experiment with design programs to create event announcement posters to use for your digital marketing initiatives. Combined with creative design, you can quickly gain your audience’s attention.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

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. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

Modern Restaurant Management

AUGUST 17, 2020

This also extends to how we manage our staff. based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. This adds up to a significant amount of money saved. Organization is key.

Waste 474

Waste Food Compost Food Supply 474

Modern Restaurant Management

AUGUST 31, 2020

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. Full-service restaurants are exempt from this law if employees sort organic waste.

2020 412

2020 Restaurant Law Agriculture Compost 412

The Restaurant Group

DECEMBER 8, 2024

Implementing Inventory Management Practices Effective inventory management reduces overstocking and spoilage, keeping operations efficient and sustainable. Organize Storage : Keep storage areas neat for easy inventory management. Plan Around Availability : Design your menu with readily available ingredients.

Waste 78

Waste Compost Food Recycling 78

Restaurant Business

MARCH 20, 2024

While implementing recycling programs or oil management systems can indeed contribute to sustainability initiatives in foodservice, they can be much more costly to support, especially in the beginning. However, there’s a new solution—the GC120 from Continental Cup which is curbside recyclable or commercially compostable in 120 days.

Sustainability 255

Sustainability Operations Compost Recycling 255

Modern Restaurant Management

AUGUST 25, 2021

Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. For the necessary packaging, try to opt for biodegradable materials and packaging with a high recycled content. Changing consumer demand made it hard to understand how much was too much.

Operations 493

Operations Ordering Sustainability Food Supply 493

Modern Restaurant Management

JUNE 24, 2020

Wally Sadat, CMO of The Kebab Shop, a chain of restaurants in California and Texas, has been using On-Demand Delivery for Square Online Store during our beta test and said it helped him manage costs and retain customers during recent months. with menus designed to offer the best-selling delivery items by region, market, and time of day.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In addition to improving the guest experience, technology also makes it easier for restaurants to manage their operations.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

NOVEMBER 18, 2021

From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives. Plant-based proteins are growing increasingly popular on menus and less expensive cuts of protein, such as thighs instead of wings, will have a greater presence in the year to come.

2022 493

2022 Menu Recycling Sustainability 493

Modern Restaurant Management

APRIL 21, 2022

We use recyclable packaging and keep takeout packaging products to the minimum. Banners Kitchen & Tap and Hub Hall in Boston will feature aluminum Ball cups, which are infinitely recyclable. ” Any coasters left over will be donated to local community organizations.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. They also have the choice of using the MarketConnect app to order and pick up from a designated shelf onsite, avoiding interactions and maintaining necessary social distancing. On Point With Off-Premise. US Foods Holding Corp.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.

Events 474

Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

MAY 7, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. 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.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

JUNE 13, 2022

Waste is an immense issue within the restaurant industry, and Starbucks itself distributes over six billion single-use cups each year — most of which are unable to be recycled and end up directly in landfills or the environment. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics.

Sustainability 474

Sustainability Innovation Recycling 2030 474

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. You may also like our article on why recycling single-use coffee cups is so difficult. Can you recycle single-use cups? Read on to learn more about what they had to tell me.

Waste 187

Waste Recycling Compost Café 187