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Gen Z Wants More Than Good Food — Here’s How to Keep Them Coming Back

Modern Restaurant Management

The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. Ingredient Integrity: Earning Trust Through Food Ethos Gen Z diners value honesty and quality in every aspect of the dining experience. Emphasizing ingredient transparency and a commitment to excellence can set a restaurant apart.

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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.

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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.

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

Modern Restaurant Management

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

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Effective Promotional Ingredients for Going Green

Modern Restaurant Management

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.

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

Modern Restaurant Management

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses.

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Tapping into the Trend of Sustainable Coffee in Dining

The Rail

Use eco-friendly materials and reduce waste in your daily operations. Think recycling and composting food waste. By Julia Nikolaus, Contributor A once-catchy jingle in the United States constituted that coffee is the "best part of waking up."