Modern Restaurant Management

APRIL 29, 2025

The Darden Restaurant-owned brand rated top for fast service, fresh food, accurate orders, and customizable menu options. Along with those extraordinary steps, they compost pre-consumer and post-consumer food waste, purchase organic food products, use reusable products, and much more. GreenPoints™ in the Water category.

Reservations

EATER

DECEMBER 4, 2024

“It felt like nickel and diming people to also charge them a few bucks for sparkling water,” says David Barzelay of San Francisco’s Lazy Bear , where dinner is $295 a person for a set tasting menu. If you’re giving away bubbles for free, this is the most economical — and waste-free — way to do it.

Fine Dining

Modern Restaurant Management

MARCH 9, 2021

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts. Map Your Goals.

Waste

Modern Restaurant Management

AUGUST 17, 2020

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste

Modern Restaurant Management

JANUARY 20, 2021

Growing your produce is an especially great way to: Choose fruits and vegetables you want to feature on a menu. Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. You can also cut back on waste by simplifying your menu.

Sustainability

Modern Restaurant Management

NOVEMBER 18, 2021

The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. Sustainability will continue to influence menus and how restaurants make decisions across the board.

2022

Modern Restaurant Management

SEPTEMBER 23, 2020

By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Customers will be able to order voter-registration forms directly from the menu at every Nando’s PERi-PERi in the United States. Serving Up a Side of Democracy. ” Meallogix Closes Fund.

Serving

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste

Modern Restaurant Management

MARCH 21, 2023

Smart kitchen equipment, such as automated stove tops and automatic recycling oil fryers, make order fulfillment easier, faster, and more consistent. During the pandemic, menu prices frequently changed, and products were often out-of-stock due to supply chain shortages. Thus, automation of product updates was essential.

Technology

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022

Modern Restaurant Management

AUGUST 25, 2021

One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Using less delivery packaging is a great way to begin.

Ordering

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits.

Fast Casual

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. However, in response to the issue of single-use cup waste, some coffee shops now offer discounts for customers who bring their own reusable cups, as well as other swap schemes.

Waste

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017.

Waste

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste

Cheetah

APRIL 10, 2020

How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought. So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought.

Recycling

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. Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S.

Mobile Ordering

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.

Events

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. We use recyclable packaging and keep takeout packaging products to the minimum. It’s not just food, but also the supply chain.

Sustainability

Modern Restaurant Management

MAY 7, 2021

To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point. “This year continues to be the ‘Year of the Guest,’ where they are the focal point to everything we do, from menu innovation to technology to podcast content,” Eckles said.

Franchising

Modern Restaurant Management

JANUARY 12, 2022

58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. Restaurants will up menu prices – 9 in 10 restaurant owners/operators plan to increase menu prices as they grapple with growing supply shortages and costs.

2022

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.

Franchising

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.

Mobile Ordering

The Rail

MAY 23, 2024

By Indiana Lee, Contributor Adding a popular drinks menu to your current offering is a great way to improve your profitability and pad your margins. A well-tailored alcohol menu can help you attract a different kind of consumer and may help you claw back some of the costs associated with pandemic-era inflation rates.

Sustainability

Ken Burgin

JUNE 7, 2022

Now more than ever, with soaring supply prices, staff shortages and crazy weather, sustainability makes sense across all business areas – it’s much more than recycled packaging and local vegetables. So they’re big on increasing sales, recipe and menu costing, watching utility costs and having accurate figures daily.

Recycling

Restaurant365

JULY 14, 2021

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

Waste

Deliverect

DECEMBER 10, 2019

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 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. Recycle glass and cardboard. 2 FIGHT FOOD WASTE.

Sustainability

Modern Restaurant Management

DECEMBER 16, 2019

Chick-Fil-A drove growth through menu innovation, but more importantly, it was one of the main characters in the much-hyped Chicken Wars saga (8.2 From beer made from rejected cereal pieces to containers made from organic mushroom waste, food waste will lead the way for more sustainable consumption and innovation. times and 2.8

2019

Goliath Consulting

NOVEMBER 3, 2019

Veggies are being incorporated into the menu in creative ways (think jackfruit pulled “pork”, veggie rice and pasta), vegan entrees and sandwiches will keep rolling and “gut-friendly” fermented foods such as kimchi and kombucha are making its way into more restaurant menus 3. People are now craving the hottest and spiciest.

2020

Focus POS

JANUARY 16, 2020

Ways Gen Zs look for places that align with their philosophies include: Menu options that are health-conscious and help to sustain the environment. Sustainable food waste management. Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant.

Social Media

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste

Perfect Daily Grind

MAY 20, 2022

A customer at the Florence location called the police after claiming that the price was not displayed on the menu. For one day, the Washington roaster rolled back prices across its entire menu to standard coffee prices in the 1980s, including US $1.49 In Italy, the average price for an espresso is €1 (US $1.05). for a latte.

2022

Perfect Daily Grind

JUNE 21, 2020

Next, consider your menu. While you don’t want to overwhelm yourself with offerings, increasing your costs but not necessarily your incomings, you also don’t want to drive customers away with a stale or restrictive menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.

Café

The Restaurant Times

APRIL 27, 2022

Do you know how much food waste Americans generate every year? billion tons of food are wasted annually, the US is the highest contributor with nearly 80 billion pounds of discarded food. The concept of a waste-free bakery is one of the upcoming trends in this industry. What Is A Waste-Free Bakery? While globally 1.3

Waste

The Rail

JULY 19, 2022

Furthermore, there is increasing awareness and interest in healthier varieties on the menu (e.g. Restaurant owners need to quickly adapt to this reality and leverage this opportunity to offer healthier menu options – this way, they can appeal to a larger crowd. plant-based diets).

Online Ordering

The Restaurant Times

OCTOBER 29, 2021

Design Your Menu Efficiently. Menu engineering is one of the most important aspects of running a food truck. You have to put your brains into building a sustainable food truck menu. To design your menu efficiently, choose dishes whose ingredients can be crossed over and used. Reduce Waste .

Food Truck

The Rail

NOVEMBER 2, 2023

As it gets colder, the systems that cause heat and water to circulate through your establishment have to work harder to maintain the same level of functionality, inadvertently resulting in wasted resources and higher utility costs.

Sustainability