Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

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Operations Ordering Sustainability Food Supply 493

Culinary Cues

MAY 12, 2025

A growing number of chefs are shifting their attention to independent operations that focus on foods with wider appeal that need a commitment to excellence. Slide the works into a custom, recyclable bag with your logo and pass it on to the customer with a smile and thanks for choosing us. Ahbut there are signs of change.

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Seasonal Menu Fine Dining Front of House White Paper 348

EATER

OCTOBER 15, 2024

Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Not all California restaurateurs agree.

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Compost Food Equipment Waste 288

Modern Restaurant Management

OCTOBER 2, 2020

One thing that many restaurants are not doing right now is taking the time to evaluate the core services that keep their businesses operating. The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency.

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Modern Restaurant Management

OCTOBER 13, 2021

On the other hand, those labeled “sustainable” are held to a much higher standard, and they must be made from renewable sources. Utilizing recycled plastics, rather than producing new plastic materials, significantly minimizes greenhouse gas emissions. Source products with sustainability certifications.

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Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

MARCH 9, 2021

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled. now recycle their waste.

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Waste Management Management Recycling 508

Modern Restaurant Management

OCTOBER 24, 2024

B Corp was one of a few certifications or collectives we investigated to find guidance and validation for the way we do business, particularly our long-standing sustainable sourcing mission. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category. Is It Worth It?

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MARCH 21, 2023

Here are some of the most important takeaways on how QSR brands can adjust their operations to recession-proof their business: Finding a New Balance of Labor and Volume Although the industry added back many of the jobs lost during the pandemic, most restaurants remain understaffed. That is what will truly make the difference.

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Technology Consumer Goods Supplies Waste 474

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. According to reports , more than 50% of diners claim to choose a restaurant that offers sustainably sourced food. Let’s explore some of them.

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Modern Restaurant Management

JUNE 13, 2025

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? Sustainability isn’t a side project for us; it’s something we work to embed into our culture, our operations and the way we show up for our Guests and communities every day. At Snooze, an A.M.

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Sustainability Loyalty Program Leadership Food Supply 221

The Rail

OCTOBER 10, 2024

Apart from this, questions regarding fair labor practices, ethical sourcing, and treatment of workers in the regions that produce coffee are also areas of concern. Taste: Some consumers feel that sustainably sourced coffee has a superior taste to traditionally harvested coffee. Think recycling and composting food waste.

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Modern Restaurant Management

JUNE 18, 2021

Restaurants that prospered recognized the need to alter the customer experience and streamline operations to gain market share and waste as little as possible. Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. Adopt Restaurant Innovations. Manage the Packaging.

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Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

NOVEMBER 3, 2021

Naturally both are integral to any restaurant operation, so what changes can be made to reduce your restaurant business’s carbon footprint? Owing to the ever-increasing decarbonisation of the electricity supply, electricity is a lower carbon energy source than gas. This is true for both cooking and space heating.

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Food Supply Transportation Compost Waste 520

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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Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

JUNE 13, 2022

Waste is an immense issue within the restaurant industry, and Starbucks itself distributes over six billion single-use cups each year — most of which are unable to be recycled and end up directly in landfills or the environment. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics.

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EATER

MAY 21, 2025

Makubi Safari Camp While operators have historically served Western cuisines, a handful of modern safaris are offering local cuisines and native ingredients to immerse guests fully in their stunning surroundings A safari in Africa is about more than wildlife encounters. Africas rich culinary traditions were largely excluded.

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Outdoor Fine Dining Tourism Food Supply 209

Modern Restaurant Management

AUGUST 17, 2020

Since our business model is built upon transforming typical cafeteria food into scratch-cooked meals made from clean, locally sourced and organic ingredients, we guide our clients to reinvest the money they’ve saved through waste reduction back into these premium ingredients, which inevitably results in better food.

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Waste Food Compost Food Supply 474

Modern Restaurant Management

FEBRUARY 4, 2022

This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases. Sourcing ingredients locally or from all-natural farms. On the other hand, this may increase the operational cost to a great deal. Focus on seasonal produce to ensure peak freshness.

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2022 Customer Service Online Ordering Website Management 547

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. Even better?

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Modern Restaurant Management

DECEMBER 7, 2021

But while recyclability and zero-waste cocktails formed the thrust of sustainable action this year, 2022 will see more initiatives shaped by a focus on how spirits are made, with a vast majority of people now willing to pay more for ethically sourced regenerative refreshments. Consumption reconsidered. ”

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Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? In terms of operation, we are constantly discussing social media, both in good ways and bad. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?”

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Fast Casual Front of House Fine Dining Mobile Ordering 390

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. If you think Uber Eats and Grubhub have already had a big impact on the way restaurants operate, just wait. Integration with third party aggregators.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. Operator optimism and investment fuels future credit needs.

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2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. In Dunkin’ U.S. restaurants, the foam cups have been replaced by double-walled paper cups.

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Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

MAY 19, 2023

New, ventless heat recovery technology in rack-conveyor warewashers can capture 100 percent of the operating exhaust heat and vapor and convert it into usable energy to heat wash and fresh rinse water. Adaptive Reuse and Recycling The greenest building is one that’s already built.

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Sustainability Design Waste Recycling 419

Modern Restaurant Management

MARCH 11, 2020

Let your customers know what your business is doing to help local and global communities from recycling and composting to locally sourcing ingredients to supporting local food pantries. Plant-based is associated with sustainability and the bigger picture of being more environmentally responsible.

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Seasonal Menu Compost Recycling 2018 431

The Rail

APRIL 2, 2025

This functional update results in improved operational effectiveness and a visitor experience that seems both current and sophisticated. Resilient flooring guarantees a lifetime while still looking great by resisting spills, hard usage, and the stresses of everyday operation.

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Customer Experience Sustainability Recycling Design 130

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Hattie Marie's Looks to Franchising.

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Franchising Franchise 2020 Fast Casual 340

Lavu

JUNE 6, 2025

With rising ingredient prices, labor shortages, and tighter margins, operators must find strategic ways to reduce restaurant costs without compromising quality or customer experience. Whether you want to lower your costs, increase profitability, or run a more efficient operation, these ideas can help you reach your financial goals.

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Loyalty Program Waste Recycling Inventory 78

Perfect Daily Grind

SEPTEMBER 26, 2022

Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. This is a daunting task considering that a staggering 91% of all plastics ever produced haven’t been recycled – ending up in landfills and oceans around the world instead.

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Waste Compost Recycling Sustainability 205

Modern Restaurant Management

JUNE 24, 2020

Travel Safe features are available in all 49 markets where Tripadvisor operates. Moralejo joins Dine from CHURCH’S/TEXAS CHICKEN (Cajun Operating Company), an international quick service restaurant company. Previously, Skelton served as Vice President, Infrastructure, Support, and Operations at CVS Health.

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Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Modern Restaurant Management

DECEMBER 14, 2023

Use responsibly sourced products to demonstrate your environmental commitments : It is clear that customers are increasingly conscious of restaurants’ environmental impact—a recent study even found that 43 percent of customers are willing to pay more for takeout from restaurants that have visible sustainability practices.

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Front of House Back of House Customer Experience Recycling 251

Modern Restaurant Management

OCTOBER 22, 2019

By 2025, McDonald’s plans to recycle guest packaging in 100 percent of its restaurants. The brand has also pledged that 100 percent of its guest packaging will come from renewable, recycled, or certified sources. Of course, customers also need to play their part by opting for bridgeable products and recycling responsibly.

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Catering Supplies Recycling 2019 235

EATER

SEPTEMBER 20, 2023

The results point to the fact that stopping waste at the source is more effective — environmentally and economically. Vermont established a universal recycling law that requires separation and diversion of food scraps from the waste stream. In this case, that means finding a home for food before it reaches its “sell by” date.

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Waste Pricing Airlines Food 343

Perfect Daily Grind

MARCH 28, 2023

As well as utilising some kind of heat source (usually either gas or electric), most roasters have an in-built fan or pump. When in operation, both of these systems work to continuously intake air and heat it to roast coffee. A roaster’s heat source and ventilation system are constantly working in unison.

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Recycling Article Uniforms Waste 187

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. The local food movement can be a win-win for patrons and operators. Conclusion.

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2022 Compost Recycling White Paper 147

Modern Restaurant Management

SEPTEMBER 15, 2020

Since the acquisition, SALIDO has operated in stealth mode, strengthening its product team, focusing on product development, and introducing many key features. Additionally, SALIDO has launched integrations like Oracle OPERA to support the evolving needs of SALIDO’s hospitality operators during this challenging time.

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