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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability?

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Be the Change: How Snooze Prioritizes Sustainability

Modern Restaurant Management

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? Modern Restaurant Management (MRM) magazine connected with Clint Hughey, Snooze’s Director of Impact, to learn how the Change Maker role is one of the most essential at Snooze. At Snooze, an A.M.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. First and foremost, there often aren’t enough sustainable options available, and the production costs can be significantly higher.

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The Potential of 3D Printing in Restaurant Design

Modern Restaurant Management

Working with London-based DA Bureau team, the features include: 27 unique canyons made from over 20,000 3D-printed parts created out of recycled plastic and coated them with texture paint. To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. We’ve found ways to use less plastic and recycle more. One of the biggest struggles for restaurants post-covid is staffing.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. “To remain competitive, organizations must adopt greater agility, innovation and sustainability throughout the entire supply chain. .

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MRM Franchise Feed: Randy’s Donuts Plans Rise and Burger King Makes Sustainable Commitment

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. ” “Burger King® has been leading the charge in foodservice sustainability and Kraft Heinz is excited to partner with them and Loop to offer reusable packaging around the world.