Modern Restaurant Management
MAY 14, 2021
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.
Restaurant365
JANUARY 13, 2022
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.
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The Restaurant Times
JULY 28, 2021
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.
Modern Restaurant Management
AUGUST 17, 2020
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.
Lavu
APRIL 13, 2020
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.
Restaurant365
JANUARY 13, 2022
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.
Modern Restaurant Management
FEBRUARY 4, 2022
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.
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