Remove Leadership Remove Recycling Remove Sourcing
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Be the Change: How Snooze Prioritizes Sustainability

Modern Restaurant Management

Snoozers who lead with their values and want to grow their own leadership skills. It’s all about building a ripple effect of positivity, leadership, and local impact. We also see this leadership shine during the holiday season, when Change Makers coordinate donation drives in partnership with local nonprofits.

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Restaurant Experts Talk Sustainability Tips and Trends

Modern Restaurant Management

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. I also actively participate in the Monterey Bay Aquarium sustainable seafood program to maintain an ongoing awareness of which species can be sourced safely.

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MRM Franchise Feed: Currying Up Favor and Committed Taco

Modern Restaurant Management

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.

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Safe Distancing Tech and a Farewell to Foam

Modern Restaurant Management

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.

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Digital Dining and ‘Restaurant Recovery’ Show

Modern Restaurant Management

Moralejo’s prior experience spans over two decades, leading global teams in various operations, franchise development and legal leadership roles at Burger King. “Off-premise business was growing exponentially well before the pandemic, and then it became the single source of income for restaurants. ALTA Wireless Food Probe.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

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. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.

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How I Got My Job: Founding a Hip and Sustainable Canned Wine Company

EATER

Only 30 percent of glass bottles are recycled in the U.S., I was very active in Food Not Bombs, an activist organization that sources and prepares food that would otherwise be thrown away and offers it to the community for free. they’re highly energy-intensive to produce, and the shipping emissions are crazy,” she explains.