Ken Burgin

JUNE 7, 2022

Sustainability is about survival and prosperity – can we put that upfront? Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. They have a vital purpose and passion.

Recycling 60

Recycling Sustainability Compost Food Supply 60

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices.

Sustainability 88

Sustainability Recycling Compost Waste 88

Perfect Daily Grind

FEBRUARY 14, 2023

In many industries around the world, sustainability continues to be a pressing issue – and the coffee sector is no exception. This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. You may also like our article on how sustainable coffee packaging is.

Recycling 171

Recycling Compost Sustainability 2050 171

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Intelligent packaging allows restaurant owners to charge premium amount for well packaged meal, as consumers believe that sustainable packaging has a higher perceived value.

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The debate over manufactured plant proteins and whole plants has begun, and it has spurred innovation in menus across all segments of the foodservice industry.

2024 189

2024 Fast Casual Food Truck Allergens 189

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

Goliath Consulting

DECEMBER 4, 2023

In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. According to Green Places, “ kitchen equipment, HVAC, and lighting are a restaurant’s most significant sources of energy consumption.” Energy-efficient equipment can lower these bills by as much as 75%.”

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Modern Restaurant Management

FEBRUARY 8, 2023

Fine dining establishments provide a space for the most creative chefs and the boldest of all hospitality entrepreneurs to experiment, innovate and offer unique and upscale dining experiences–something that’s hard to replicate at regular dining establishments. Food is a business of making people happy.

Fine Dining 197

Fine Dining Technology Front of House Sustainability 197

Modern Restaurant Management

OCTOBER 6, 2022

Food waste generated by restaurants has long been an expensive and environmentally harmful problem. Now, there are solutions to change this that actually turn the waste into a resource that doesn't just benefit the environment, but the restaurants themselves. The Food Waste Reduction Alliance stated in a report that only 14.3

Waste 180

Waste Compost 2050 Recycling 180

Modern Restaurant Management

FEBRUARY 28, 2024

In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. QSRs are also addressing sustainability and health concerns. From classic crave-worthy items to healthier options, QSRs are diversifying their offerings.

Fast Casual 117

Fast Casual Fine Dining Customer Service Casual 117

Modern Restaurant Management

APRIL 10, 2023

Through tracking orders and managing produce, venues can also plan resources and product supply more effectively, reducing waste and saving costs. Ultimately, this results in greater sustainability, both environmentally and economically. Innovation and tech is no-longer a “nice to have”, but a business imperative.

Technology 194

Technology Customer Service Online Ordering Hospitality 194

Modern Restaurant Management

DECEMBER 28, 2023

Moreover, predictive analytics and machine learning algorithms are being utilized for demand forecasting, effectively minimizing food waste and optimizing inventory management. The adoption of AI is more than a passing trend and represents a step towards creating a more efficient and sustainable future for the restaurant industry.

2024 123

2024 Dietary Restrictions Customer Experience Customer Service 123

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. This would aid managers in implementing and overseeing these practices.

Training 68

Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Digital

JANUARY 16, 2024

Additionally, this focused ingredient inventory significantly diminishes the risk of food spoilage due to the swift use of the ingredients, maintaining freshness, and reducing waste. Reduced Equipment Needs: The advantages of a simplified menu extend beyond just the culinary aspect and impact the kitchen’s infrastructure as well.

Menu 52

Menu Equipment Customer Service Customer Experience 52

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Fresh, local, sustainable, ethical and seasonal will continue to be in fashion and shape most good menus we peruse.

2022 148

2022 Food Supply Entertainment Hospitality 148

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. In addition, there is an increasing emphasis on sustainability with our restaurant customers.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Perfect Daily Grind

OCTOBER 1, 2022

The online event is part of the WCA’s TechnoCoffee Innovation Series, and will cover topics related to data interoperability and transparency in the coffee sector. Coffee Planet partners with The Waste Lab to implement sustainable waste solutions. Nucleus Coffee Tools wins 2022 MICE Product Innovation Award.

2022 135

2022 2023 Point of Sale Webinar 135

Modern Restaurant Management

FEBRUARY 14, 2023

As people with tech experience migrate to the hospitality industry, wouldn’t it be great if they used their tech backgrounds to help elevate operations, reduce food waste, improve sustainability, and analyze data so food brands can make better, more informed decisions? Emulate innovative restaurant brands.

Food Safety 189

Food Safety Kitchen Safety Loyalty Program Employee Relations 189

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience. .

2024 215

2024 Loyalty Program Cash Management Customer Experience 215

Modern Restaurant Management

DECEMBER 21, 2022

The technology space is still the “wild west” in the spirits realm, and it is likely that technology will continue to innovate, and inevitably consolidate, the playing field. Typically smaller but more frequent increases, especially on the big movers, will produce better, more sustainable results.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

MAY 5, 2022

Furthermore, it also improves food safety and minimizes waste; moreover, it will contribute directly to your bottom line, which has seen participation from Walmart and Nestle. Innovative Loyalty Schemes. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Lower fees per transaction.

Serving 189

Serving Loyalty Program Food Supply Point of Sale 189

Modern Restaurant Management

JULY 30, 2021

“This program is a way to empower and equip restaurant employees with tools and resources to help them succeed and achieve their goals. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

The Rail

JULY 19, 2022

Restaurant technology encompasses various modern and state-of-the-art equipment, tools, software, and solutions that food establishments now use on a regular basis. This kind of thinking often causes employees to resist or frustrate attempts at introducing technological innovations in their restaurants. 5 - Sustainability Matters.

Online Ordering 52

Online Ordering Front of House Food Supply Back of House 52

Aaron Allen & Associates

JULY 14, 2022

The only way to work your way out of inflation is innovation. What equipment and technology can we use to improve performance/visibility? What types of inventory management systems should we introduce to reduce waste? Innovating the Way Out of Restaurant Inflation. restaurant hourly wages increased an average of 12.5%

Innovation 59

Innovation 2022 Pricing Food Supply 59

Modern Restaurant Management

OCTOBER 22, 2020

With drive-thru equipped buildouts as low as 1,200 sq. Together, they are launching the Pathways to Black Franchise Ownership program, an innovative personal development training initiative that equips potential business owners to operate high-performing businesses. ” Delivering Jobs.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

FEBRUARY 10, 2020

We look forward to continuing to innovate and find ways to make ordering plant-based at Taco Bell even more accessible at a great value,” said Taco Bell Corp Chief Food Innovation Officer Liz Matthews. We have long been a haven for vegans and vegetarians, who replace meat for beans on almost any of our menu items.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Modern Restaurant Management

FEBRUARY 27, 2020

We expect this year will see growth in off-premises options, technology that streamlines operations, and more restaurants that are talking about their increased sustainable and eco-friendly practices.” Healthy, sustainable options increase alongside changing alcohol preferences. Opportunity lies in off-premises.

2020 192

2020 Influencer Point of Sale Food Safety 192

Modern Restaurant Management

JUNE 18, 2021

Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.

Sustainability 203

Sustainability Tip Distribution Food Food Supply 203

Modern Restaurant Management

DECEMBER 16, 2019

Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 In fact, quality impacts the entire dining experience, including how well equipment functions and ultimately supports the staff’s ability to efficiently serve its guests.”

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

JANUARY 12, 2022

Sustainability and healthy options rising in importance. There are so many opportunities to engage, win share and drive growth in the On Premise, and at CGA we are working hard to ensure we have the best possible suite of solutions to help our clients lean into the channel and to innovate market-level tactics to drive performance.”

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. With self-cleaning technology, there are never issues with equipment going uncleaned.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

The Food Corridor

APRIL 21, 2021

At The Food Corridor , our mission is to enable efficiency, growth, and innovation in local food. These forward-thinking programs offer training, guidance, support, and funding, as well as access to the kitchen space and equipment needed to take a food business to the next level. Cleveland Central Kitchen.

Food 98

Food Coaching Food Truck Website Management 98

Modern Restaurant Management

SEPTEMBER 15, 2021

. “Restaurateurs and chefs will need to continue to innovate in order to increase margins on takeout and delivery, but they can count on people visiting in-person instead of just virtually as restrictions subside.” Convenience is key when it comes to technological innovations, especially when appealing to younger audiences.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017. in January 2017.

Waste 101

Waste Food Leadership Customer Service 101

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year.

Waste 104

Waste Food Franchise Franchising 104

Modern Restaurant Management

DECEMBER 21, 2020

Third – and this is true of all industries, not just restaurants: being innovative and flexible has tremendous value. You have to constantly adjust and innovate based on what's happening in the marketplace and environment. Matt Eisenacher, VP of Brand Strategy and Innovation, First Watch.

2020 180

2020 Online Ordering Fast Casual Point of Sale 180

Sustainability Beyond the Plate

NOVEMBER 30, 2016

The Summit brings together craft brewers, visionaries, innovators, business partners, distributors, retailers, and beer lovers across the state to showcase and highlight the craft brewing industry’s growth and success. As such, we recreated the FSTC’s “4-on-the-door” mnemonic to help brewers limit energy waste in walk-ins.

Brewery 40

Brewery 2016 Education Sustainability 40