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 52

Waste Management Management Operations 52

Apicbase

APRIL 28, 2023

Every report on food waste is a jaw-dropper. Food waste is a monumental problem with massive consequences. An estimated 32% of all food produced worldwide is lost or wasted from farm to fork (some reports even say between 40-50%). Food loss and waste represent about $940 billion in annual economic losses. on food costs.

Waste 52

Waste Food Point of Sale Inventory 52

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 215

Sustainability Food Supply Waste Front of House 215

Sustainability Beyond the Plate

JANUARY 26, 2017

Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling.

Recycling 40

Recycling Waste Compost Reference 40

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 189

Technology Consumer Goods Waste Supplies 189

The Restaurant Group

JANUARY 27, 2020

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. The focus of the resulting report is on the conservation of resources, waste management, and consumer insights.

Sustainability 88

Sustainability Recycling Compost Waste 88

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.

Operations 197

Operations Ordering Sustainability Food Supply 197

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 218

2022 Customer Service Online Ordering Website Management 218

Open for Business

JANUARY 6, 2023

The biggest issues that are top of mind for many chefs right now are the labor crisis , making menu changes that reflect the new normal, finding the right restaurant technology , and deciding which pandemic pivots are now permanent. Menu prices rose by 8.5% She also constantly surveys her menu to make it smart and sustainable.

2023 109

2023 Compost Recycling Waste 109

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 189

Events Beverage Recycling Seasonal Menu 189

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 97

Food Truck Sustainability 2021 Food 97

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 128

Social Media Recycling Influencer Fast Casual 128

Restaurant Engine

AUGUST 9, 2023

There are several ways you can achieve this: Recycle plastic, glass, cardboard, etc. Make sure your customers know this by posting it on your menu or even signs around the restaurant. If you are a fast casual restaurant, provide recycling bins. Make your dishes smaller, so there is less food waste.

Compost 52

Compost Recycling Website Management Employee Relations 52

Future Food

NOVEMBER 7, 2021

Re purposing It has been inspiring to see the commitment of modern food and hospitality operators in minimising their impact on the environment, through the reduction in food and equipment waste across the sector. Menus and food designed to travel. Day of the week Specials.

2022 148

2022 Food Supply Entertainment Hospitality 148

Perfect Daily Grind

APRIL 13, 2022

This is why we’ve tried to make the coffee that people prepare at home more sustainable, by offering products with recyclable materials and low energy usage.”. A big cause of energy waste with espresso machines comes from “idling” – when a machine is on and consuming energy, but not being used. Growing versatility.

Marketing 159

Marketing Café Sustainability Beverage 159

Clover - Restaurants

MAY 3, 2024

Use the first-in, first-out method to use ingredients that are closer to spoiling first, so that you can decrease food waste. It’s important to properly communicate potential allergens in your menu to diners, and to train servers on what allergens are so they can communicate those to the guests they serve. Clean menus.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

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 129

2022 Events Recycling Café 129

The Restaurant Times

FEBRUARY 22, 2022

Investing in labour-saving technologies and providing simple and fewer menu selections, for example, has allowed them to free up cash flow and recruit more people or raise compensation. It’s no longer about waste and environmental damage. People nowadays choose where to eat depending on a company’s beliefs.

2022 98

2022 Front of House Cash Management Online Ordering 98

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 152

Waste Compost Recycling Sustainability 152

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 52

Sustainability Seasonal Menu Audits Outdoor 52

The Restaurant Times

MAY 14, 2020

Considering the potential of the online food delivery segment, many restaurants have been swift to establish a delivery system and improve their online menu options. Famous brands like Faasos and Box8 use food-grade plastic containers with lid wraps that are recyclable, microwave-safe, and ensure proper presentation. .

Marketing 72

Marketing Recycling Food Online Ordering 72

Marketman

JUNE 30, 2019

The easiest and probably the most obvious is to reduce waste. Are you doing everything within your power to prevent, recover and recycle waste; or are there still some gaps that need to be plugged. . Take waste out of the equation: Is your restaurant still tossing a substantial amount of unusable food? Buy in Bulk.

Recycling 40

Recycling Food Supply Waste Sustainability 40

Marketman

JUNE 30, 2019

The easiest and probably the most obvious is to reduce waste. Are you doing everything within your power to prevent, recover and recycle waste; or are there still some gaps that need to be plugged. . Take waste out of the equation: Is your restaurant still tossing a substantial amount of unusable food? Buy in Bulk.

Recycling 40

Recycling Food Supply Waste Sustainability 40

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 203

Waste Management Management Recycling 203

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 52

Online Ordering Front of House Food Supply Back of House 52

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 137

Café Consumer Goods Customer Experience Sustainability 137

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 60

2020 Food Social Media Sustainability 60

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. It’s also a great way to promote new menu items, for example by offering a free dessert every 5 punches. Recycle Throw away your trash in an orderly fashion. Better yet, tell them you have something made specially for them which they’re going to love.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. It’s also a great way to promote new menu items, for example by offering a free dessert every 5 punches. Recycle Throw away your trash in an orderly fashion. Better yet, tell them you have something made specially for them which they’re going to love.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Restaurant Clicks

OCTOBER 12, 2021

Dining choices have a four-course menu and a chef’s tasting menu. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. A small menu means perfection in each dish, and the Mushroom Tempura is the perfect start to your meal.

Online Ordering 117

Online Ordering Back of House Food Order Seasonal Menu 117

EATER

APRIL 25, 2022

At Slater’s restaurant, Seward Brewing Company in Seward, Alaska, wild local seafood is a menu staple. Because the so-called fresh stuff is more susceptible to harmful bacteria and unsold stock is usually tossed, resulting in food waste, flash-frozen fish is often a safer and more sustainable alternative. Here, a few to consider.

Sustainability 96

Sustainability Fine Dining Food Supply Consumer Goods 96

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 101

Waste Food Leadership Customer Service 101

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 78

Waste Compost Food Inventory 78

Harbor Touch

NOVEMBER 14, 2019

Restaurant owners are always looking for ways to save money and cut down on waste. Here are five ways you can recycle, increase sustainability, and save money all at the same time. So reducing food and cooking waste in your restaurant will help the planet in a meaningful way. Focus on Seasonal, Local Menu Items.

Recycling 148

Recycling Compost Food Supply Waste 148

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 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

The Restaurant Times

JULY 24, 2020

Food leftover by customers cannot be recycled and is probably one of the worst types of food wastage. You can also specify the portion size in the menu or inform customers about the number of dishes while they place orders, to reduce food waste. A slight imbalance in serving can also negatively affect your margins. Serving size.

Food 52

Food Recycling Customer Service Food Order 52

Foodable

OCTOBER 29, 2020

It’s very unique—it’s not something you would be drinking a cocktail from, so that was a big novelty for people.” - Bastien Ciocca “The cans are very good for recycling, so you don’t waste too much.

Beverage 40

Beverage Recycling Events Innovation 40