Food Supply Sustainability Take-out 
Modern Restaurant Management
NOVEMBER 7, 2024
Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.
Modern Restaurant Management
JUNE 13, 2025
Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? As we grew, we saw the opportunity to blend those passions into a single, more holistic role, one that champions our values around community and sustainability with equal heart. At Snooze, an A.M. Photos courtesy of Snooze A.M.
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Modern Restaurant Management
SEPTEMBER 22, 2022
We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. Climate change is causing extreme drought conditions out west, which is harming crops in California and surrounding areas. Use tech tools to manage your supply chain.
Modern Restaurant Management
DECEMBER 17, 2024
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.
Modern Restaurant Management
APRIL 11, 2025
Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. What should restaurant operators take away from the survey results? They’re dining out more frequently, with 48 percent planning to increase their visits.
Modern Restaurant Management
APRIL 4, 2024
There is not one simple thing a company can do to be more sustainable–there are dozens that need to done every day, but they are doable. Over the past 30 years, she has been the architect of their groundbreaking approach to responsible purchasing and a leading force behind their pivotal shift toward sustainability.
Modern Restaurant Management
JUNE 18, 2021
The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. 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. Rather than waste food, we can redistribute it.
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