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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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KITCHEN LIFE & CAREER

Culinary Cues

From my experience, the best approach towards building your chops, filling your portfolio with skills, knowledge, and the ability to adjust to varying challenges in the kitchen begins with time in a busy full-service hotel, resort, or club kitchen.

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Making Your Food Delivery Business More Sustainable

Modern Restaurant Management

Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills. More than 63 percent of municipal solid waste in the US was a result of food packaging. Optimizing Delivery Frequency Optimizing the routes of food delivery is good.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

Star of the Show: Salted Egg Yolk This centuries-old ingredient has been a staple in traditional Chinese dishes, offering a umami flavor and saltiness, perfect for items like a creamy pasta or topping a Caesar salad and featured on menus including District at Kimpton Shinjuku Tokyo and Bambara at Kimpton Hotel Monaco Salt Lake City.

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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. A recent study from U.C.

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The Connection Between Used Cooking Oil and Climate Change

Modern Restaurant Management

Recycling your restaurant’s used cooking oil isn’t just a way to address your waste problems – it can help fight climate change. Consider the fact that kitchens in hotels and restaurants generate about three billion pounds of used cooking oil each year, according to the Environment Protection Agency (EPA).

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

Modern Restaurant Management

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. Kitchens also consume water at alarming rates—hotels, for example, average nearly 20,000 gallons of water per day, with kitchens as the primary culprits.