Leadership Recycling Sourcing 
Modern Restaurant Management
JUNE 13, 2025
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.
Modern Restaurant Management
APRIL 21, 2022
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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Modern Restaurant Management
JANUARY 17, 2020
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.
Modern Restaurant Management
MAY 12, 2020
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.
Modern Restaurant Management
JUNE 24, 2020
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.
Modern Restaurant Management
FEBRUARY 18, 2020
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.
EATER
MAY 16, 2023
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.
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