Modern Restaurant Management
FEBRUARY 4, 2022
This has led to a rise in the appearance of green kitchens, where the business focuses on reducing as much waste as possible and trying to recycle and reuse leftovers whenever they can. It's to find an eco-friendly alternative.
7 Shifts
JULY 14, 2020
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.
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Modern Restaurant Management
MARCH 16, 2021
We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. What issues or trends will have impact in the next five years?
Modern Restaurant Management
FEBRUARY 18, 2020
Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. While paper and fiber packaging are an improvement, there is a lack of recycling and composting infrastructure to effectively reuse them – most end up in the landfill.
Sling
JULY 14, 2020
Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. Empty trash and recycling bins before they get too full. Empty trash and recycling. Be sure to include the cost of extra soap and hand sanitizer in your restaurant budget so you don’t overspend. Front Of House.
Modern Restaurant Management
MARCH 3, 2022
Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. There are even durable sustainable tools made from recycled materials, like brushes and broom handles made from repurposed plastic bottles and mop heads made from textile scraps.
Modern Restaurant Management
APRIL 29, 2025
GreenPoints™ This Certified Green Restaurant® has 100 percent LED lights, Green-e Energy Certified Green Wind Power that offsets 100 percent of energy usage, and BOH and FOH composting. “To remain competitive, organizations must adopt greater agility, innovation and sustainability throughout the entire supply chain.
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