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.
7 Shifts
JULY 14, 2020
Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff reopening orientation and training sessions. Poorly maintained equipment also uses more energy increasing your electricity and water bills.
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Culinary Cues
APRIL 13, 2020
We have become use to recycling our cardboard on a daily basis, but it may soon be required to eliminate that packaging before food and other supplies enter a food production space or storage. [] EMPLOYEE ANTIBODY TESTING AND VALIDATION. PLAN BETTER – TRAIN HARDER. Do they use gloves when required and do so properly?
Culinary Cues
AUGUST 22, 2022
The kitchen was not filled with the most sophisticated equipment and certainly not computerized. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. PLAN BETTER -TRAIN HARDER. Maybe it’s time to bring them back.
Perfect Daily Grind
SEPTEMBER 26, 2022
Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.
Modern Restaurant Management
MARCH 9, 2022
Train your staff. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Recycle and compost. California has just launched a food waste recycling program, the largest of its kind in the US. A lot of the food we toss is perfectly edible.
Clover - Restaurants
MAY 7, 2024
Provide guidance, training, and support to foster a positive and productive work environment. Participate in daily kitchen opening and closing procedures Set up the kitchen with the necessary tools and equipment Maintain appropriate levels of inventory and restock when necessary 7.
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