Design Operations Recycling Sourcing 
Modern Restaurant Management
SEPTEMBER 16, 2020
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.
Modern Restaurant Management
AUGUST 25, 2021
Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.
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Modern Restaurant Management
MAY 14, 2021
According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. 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.
Modern Restaurant Management
DECEMBER 14, 2023
Use responsibly sourced products to demonstrate your environmental commitments : It is clear that customers are increasingly conscious of restaurants’ environmental impact—a recent study even found that 43 percent of customers are willing to pay more for takeout from restaurants that have visible sustainability practices.
The Restaurant Times
JULY 28, 2021
To manage the waste effectively, you need to put together an effective Standard Operating Procedure (SOP). A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage. Source: CAKE Mix. Conduct Waste Audits. Use The 3 Rs.
Perfect Daily Grind
MARCH 28, 2023
As well as utilising some kind of heat source (usually either gas or electric), most roasters have an in-built fan or pump. When in operation, both of these systems work to continuously intake air and heat it to roast coffee. A roaster’s heat source and ventilation system are constantly working in unison. Enjoyed this?
Modern Restaurant Management
MARCH 16, 2021
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.
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