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.

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Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

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Modern Restaurant Management

JANUARY 29, 2025

Diversifying Suppliers : Establishing relationships with multiple suppliers across different regions can reduce dependence on any single source, mitigating the impact of localized outbreaks. Invest in Cage-Free Infrastructure While transitioning to cage-free systems is costly, it is a necessary step for long-term industry sustainability.

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Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Restaurant managers must ensure that their suppliers’ sources are trustworthy, and their products are high-quality.

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Modern Restaurant Management

APRIL 9, 2025

For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Sustainability is no longer a “nice-to-have” – it’s a must. We focus on responsible sourcing and operational efficiencies that minimize waste.

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Modern Restaurant Management

APRIL 9, 2020

The multi-unit chain prides itself as a mission-focused dining venue with relaxed, eco-friendly dining spaces, making sustainable choices for fresh, locally grown food, and operating a culinary internship program for young adults coming out of foster care.

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Modern Restaurant Management

OCTOBER 17, 2024

What’s not commonly known is that used cooking oil can be transformed into renewable plastics and lower-emission renewable fuels, like renewable diesel and sustainable aviation fuel (SAF), part of a growing list of useful products derived from recycled cooking oil and other renewable raw materials.

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Goliath Consulting

JANUARY 25, 2025

Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. Preserved Seafood : Preserved seafood is gaining traction, driven by Scandinavian simplicity and the desire for sustainable, nutrient-rich foods.

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Modern Restaurant Management

FEBRUARY 11, 2025

This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Our burger buns are now completely seed-oil free, and we’ve reformulated or sourced alternatives for items like harissa paste to ensure we uphold the highest ingredient standards.

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Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Innovative tech tools, like AI, can improve forecasting, inventory management, scheduling, customer service, marketing, and many other essential business tasks. Prioritize sustainability.

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EATER

APRIL 2, 2025

Ethical sourcing will also be considered. Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.

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Modern Restaurant Management

DECEMBER 18, 2024

For restaurants, sourcing from these local markets offers a way to support regional producers while differentiating their menus with unique, high-quality ingredients. These innovations will allow restaurant operators to do more with less and help create smart, seamless experiences that meet rising guest expectations.

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The Rail

JANUARY 21, 2025

In this article, we'll explore five practical ways AI helps restaurants reduce food waste by up to 30%, making sustainability an attainable goal for the industry. These tools identify common waste sources, such as over-trimmed produce or uneaten leftovers, enabling chefs to refine processes and reduce waste.

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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. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

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Modern Restaurant Management

DECEMBER 26, 2023

Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. These innovations were pivotal in safeguarding the safety of customers and foods.

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Modern Restaurant Management

DECEMBER 27, 2023

As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Additionally, by fostering a culture of continuous learning and innovation, establishments are positioning themselves as forward-thinking leaders in a competitive market.

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Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand.

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Modern Restaurant Management

JANUARY 10, 2023

“Innovation is in the sweetgreen DNA, and meeting customers where they are is the key to our brand mission; connecting people to real food,” said Jonathan Neman, CEO and Co-Founder of sweetgreen. Modern Restaurant Management (MRM) magazine quizzed the sweetgreen team to learn a bit more about the brand's latest innovation.

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Modern Restaurant Management

FEBRUARY 7, 2024

This is where innovative technology steps in, offering a silver lining. They drive the demand for clean labels, responsibly sourced ingredients and sustainability. Catering to a New Audience To capture Gen Z's taste buds and attention, restaurants must continually innovate their menus.

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Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

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Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability.

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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. The focus is to cut down the impact we have on the environment.

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Modern Restaurant Management

SEPTEMBER 22, 2022

Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Restaurant operators would be wise to take the following steps: Be proactive.

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Modern Restaurant Management

DECEMBER 14, 2021

From there, restaurants can build processes and inject innovation into this framework. For example, restaurants that can source ingredients locally should be vocal about their commitment to supporting local producers and sustainability as brand differentiators. Opportunities for 2022 and Beyond.

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Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Growth stems sustainably from meticulous mastery of the basics – hospitality, food, ambiance, and operations.

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Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.

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Modern Restaurant Management

AUGUST 6, 2020

After speaking with some of our partners in the industry on how they toe the line between investing in innovation and cutting costs during this time, we found five things restaurant owners can do to boost profits and stay open beyond the COVID shutdown. Re-engineer Menus.

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Modern Restaurant Management

DECEMBER 7, 2021

Seeking sustainability. The coming year will see consumers demand innovative, ethical, long-term solutions that deliver real social change. Sustainability remains a primary concern of consumers across the globe. Much of the current growth in e-commerce is being driven by the U.S., Consumption reconsidered.

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Modern Restaurant Management

JANUARY 9, 2024

Sustainability Remains Essential Beyond just healthy living, consumers are continuing to prioritize the health of the planet with nearly 50 percent of Gen Z and Millennial respondents placing a premium on sustainably sourced products. Foodservice providers are seeking innovative ways to make their brand stand out.

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Modern Restaurant Management

MAY 17, 2023

As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious.

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Modern Restaurant Management

MARCH 11, 2025

According to Mastercard Contactless Consumer Polling, more than half of Americans are now using some form of contactless payment, and several sources state that adoption rate is accelerating amongst younger consumers. The restaurants that thrive today are those that balance innovation with human connection.

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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.

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EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. She keeps her palate sharp by consulting on restaurant wine lists, but funnels most of her time and energy into Nomadica, which is expanding its selection and working on innovating beyond the can.

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Sustainability Back of House Front of House Agriculture 245

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This radically seasonal, regional restaurant sources its ingredients exclusively from the ocean, climate-adapted farms, and wild plants of the Mid-Atlantic. They source sunflower and canola oil from Pennsylvania farms. Take chocolate , for instance.

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Modern Restaurant Management

OCTOBER 3, 2023

Ray Kroc, McDonald’s Founder/Fast Food Innovator, said it best, “Look after the customer and the business will take care of itself.” We answered questions on the sourcing and sustainability of the new products and provided valuable face-to-face conversations with our customers during their experience.

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Squirrel Systems

MARCH 5, 2025

As we look ahead to 2025, the restaurant industry is poised for significant transformations driven by consumer preferences, technological advancements, and a heightened focus on sustainability. Chefs are experimenting with vegetables in innovative ways, such as plant-based “seafood” and using jackfruit as a meat alternative.

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Modern Restaurant Management

JUNE 13, 2024

Finding a delicate balance between tradition and innovation is often the key to success for QSRs and other establishments. Marketing and Branding: Sustaining the Popularity of Classics Effective marketing and branding play a crucial role in sustaining the popularity of core menu items over time.

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