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When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory. In 2025, restaurants need to have a plan in place that ensures they are effectively managing inventory and redirecting unused, still edible food to donations.
Optimizing Inventory Management Spoiled or unused inventory is another major contributor to food waste. AI-powered inventory tools can optimize inventory levels by 35% as they monitor stock levels in real time, alerting staff to slow-moving or soon-to-expire ingredients.
According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Organic Recycling.
Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.
A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Sourcing ingredients locally or from all-natural farms. Focus on seasonal produce to ensure peak freshness.
The food and beverage sector is one of the most significant sources of carbon emissions. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing. Unfortunately, plastic is a major contributor to pollution.
Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. In this case, that means finding a home for food before it reaches its “sell by” date.
By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Too much inventory might make you feel prepared, but it usually leads to spoiled food due to forgetting items, misplacing them, or theft.
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.
Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.
Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.
Or, give customers instructions on recycling the current packaging you use for carryout and delivery orders. Automatic inventory tracking (avoid over-ordering). Keep Track of Inventory with POS Integrations. With your POS system, you can easily keep track of inventory and adjust orders. Paperless ordering.
Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.
By Briana Hilton, Contributor The “ slow food movement ” has been given a big push by new post-pandemic demands, with many restaurants now nearshoring or reshoring (sourcing supplies closer to their location so as to have greater control over supply). They can order products as they need, reducing inventory and waste.
By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 Recycle glass and cardboard. Consider investing in software that allows you to keep track of inventory , both offline and online, so you can closely monitor your perishables. Source: Nielsen.
Source Your Raw Materials Locally. When you source your raw materials from local sources, they are actually fresh. Moreover, locally sourced raw materials are not just limited to plants and green products, you can also go for organic meats instead of imported ones. . Source: Wikimedia Commons.
Restaurant automation solutions, for functions like stock and inventory, order processing, or CRM. Image source (Morgan Stanley research). Restaurant management systems. Restaurant maintenance software, especially computerized maintenance management systems ( CMMS ).
Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Healthy twists on comfort foods.
When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. A restaurant generates food waste from numerous sources. Until and unless these sources are identified, it will be quite impossible to control the wastage.
Restaurant sustainability refers to how restaurants reduce their environmental impact by tackling issues such as sustainable farming, carbon footprint, supply chain shortening, food waste, packaging, water conservation, energy use, recycling, and more. People nowadays choose where to eat depending on a company’s beliefs.
Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. The results were shocking! Eco Kitchenware.
Labor costs, rental costs, and inventory costs constitute the major part of the investment. Source: RestoHub. Buying used kitchen apparatus not only saves you money but also helps the environment as it is a form of recycling. Recycling and reusing are always better options than throwing out all the equipment after first use.
And 11 restaurants across the US now have their ‘Michelin Green Star’ recognizing their commitment to sustainability initiatives; including local ingredients, eliminating food waste and non-recyclables, and curating a plant-focused menu. Source: Business Chief. Green Star Restaurant. Image by SingleThread Farms in B&W.
AI is being used for predictive analytics in inventory management, AI-powered chatbots for customer service, and even demand forecasting, helping franchises stay ahead of market trends. Many franchises are adding healthier menu options, with transparent ingredient sourcing to appeal to health-conscious customers.
Whether it’s speeding up order times, improving inventory management, or boosting loyalty programs, every tool should serve a purpose. We’ve found ways to use less plastic and recycle more. Today, third-party delivery is continuing to grow and becoming a more significant source of our revenue.
Source: Pinterest. Purchase ingredients from vendors that use packaging that can be recycled or composted. Facilitates inventory management and ensures better shelf life monitoring, which means only the freshest and the best items are served to the customers. Purchase Kitchen Equipment. Marketing And Promotion.
Insist on Transparency Choose vendors who are upfront about their inventory status and schedules. When deciding between vendors, choose the one willing and able to be upfront about their inventory and schedules. Connect the Dots: Recipe, Sales, Inventory, Procurement Avoid a disjointed mix of legacy software, Excel and emails.
Remember, you can recycle these corks if extracted in an unharmed manner. Source: Mixology Crew. Cocktail Pourer is a must-have tool in every bar to help in optimizing liquor inventory. Source: Beaumont TM. You can choose from among various styles: waiter’s, winged, T-shaped, extractors, etc. . Cocktail Shakers.
Of course, access to quality ingredients depends on your restaurant's budget, inventory capabilities, location, and food supplier. These restaurants work hard to reduce food waste and eliminate non-recyclables like plastic from their daily operations.
According to the company, its aluminum cans are “infinitely recyclable.” “ Plastic is not even technically recyclable anymore because it is no longer profitable to recycle,” reads Liquid Death’s website. That was especially important to Cessario and his partners, who made “death to plastic” the company’s motto.
You can even recycle clean empty jars from pickles or pasta sauce, which are perfect for dried beans, grains and other bulk items. If you have the space, it’s best to choose a windowless space that is farthest away from any heat source. Keep a running inventory of everything in your pantry. Find a System (and stick to it!)
Teens continue to prefer energy drinks over coffee and soda as their source of energy. Restaurants and food Chick-fil-A holds strong in its number one spot as the preferred chain restaurant among teens while McDonald’s and Chipotle Mexican Grill rank number two and three. GreenPoints™ in the Water category.
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