Modern Restaurant Management
DECEMBER 26, 2023
Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. Food waste is a huge, expensive issue, with fresh foods often rotting on trucks during transport.
Apicbase
MAY 21, 2024
Operational realities like ingredient sourcing, kitchen workflow, pricing strategy, and branding play a role in menu development. Research dietary trends and flavour profiles to uncover opportunities that appeal to customer segments where you’re launching new locations.
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SpotOn
MARCH 18, 2024
Be aware of dietary restrictions Since the dishes on prix fixe menus are predetermined, it's easy to overlook guests' dietary restrictions. Offering alternatives for guests with food allergies or restrictions can help. Consider these tips to ensure your guests are happy with your offerings.
Ken Burgin
JUNE 6, 2023
Sustainability Practices: Create learning modules about incorporating sustainability practices into the restaurant, including waste management, energy efficiency, and sourcing local produce. Tea Sourcing and Quality: Provide information about where different teas are sourced from and what makes a high-quality tea.
Modern Restaurant Management
DECEMBER 28, 2023
Sourcing will also be a priority for many chefs, working with global salt producers to identify salts from around the world and understand their history and use cases. Restaurants will continue to emphasize responsible stewardship from zero waste efforts and regenerative agriculture, to water conservation.
Culinary Digital
MAY 10, 2023
The Current State of Food Practices Source : Adobe Stock In many state-run correctional institutions, food is prepared in large quantities and is often pre-packaged and reheated. One of the key benefits of CulinarySuite is its ability to create Menus that meet nutritional standards and accommodate dietary restrictions.
Lavu
APRIL 6, 2020
Second, speak with your chef about food waste. If waste can be attributed to buying some ingredients in bulk, check out the prices other vendors are offering for the amount of food you really need. You might find an alternate source for the same quality at a lower price that saves you hundreds or thousands every month.
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