Modern Restaurant Management

DECEMBER 23, 2024

These changes are driven by a combination of consumer demands, technological breakthroughs, and the industry’s need to adapt to economic and operational challenges. From reimagining workflows to enhancing guest interactions, technology is shaping how restaurants, bars, and hospitality businesses operate.

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Modern Restaurant Management

MAY 13, 2025

Trend-driven yet deeply value-conscious, they want personalized nutrition, ethical sourcing, and innovative packaging. Health and Sustainability : Gen Z is all about making mindful choices. They bias toward foods that are sustainable and locally sourced. They want to know where their food comes from and how it's made.

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Modern Restaurant Management

APRIL 15, 2024

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. Sandoval hopes guests leave with a newfound appreciation for the vital role bees play in food sustainability.

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Modern Restaurant Management

JUNE 18, 2021

Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.

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EATER

OCTOBER 21, 2024

Changing temperatures and weather patterns mean ingredients that were once common are now harder to come by , and sourcing ingredients from sustainable farms can often be more expensive. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.

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Modern Restaurant Management

MARCH 18, 2025

For restaurants, success lies in recognizing these evolving preferences and strategically adapting operations to meet them. Instant Gratification and Sustainability Consumers today are deeply immersed in a culture of instant gratification, where anything that disrupts immediacy can feel like an inconvenience.

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Modern Restaurant Management

OCTOBER 13, 2021

Now is the time to also consider sustainability and how to minimize the environmental impact of commercial restrooms. Best Practices for Sustainable Restrooms. To responsibly maintain restrooms, the first step is to understand the difference between eco-friendly and sustainable. Act Now to Make a Positive Change.

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Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

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Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

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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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Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Restaurant managers must ensure that their suppliers’ sources are trustworthy, and their products are high-quality.

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The Rail

OCTOBER 10, 2024

That may or may not be up for debate, but one thing is for sure: the world is decidedly waking up to the taste of sustainability. As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector.

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Modern Restaurant Management

APRIL 9, 2025

For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Technology – and especially AI – is already reshaping how restaurants operate, and that impact is only going to grow. The key is using technology to work smarter, not harder.

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The Rail

NOVEMBER 11, 2024

By Julia Nikolaus, Contributor Sustainability has become crucial to the success of restaurants. 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. The first step toward sustainability is choosing organic ingredients.

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Modern Restaurant Management

OCTOBER 2, 2020

One thing that is not typically top-of-mind during the quarantine is sustainability, even though sustainability could mean the difference between success and failure. Keep in mind, sustainability has three elements: social, environmental, and economic. In light of everything else, it doesn’t seem like a priority.

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Modern Restaurant Management

MAY 14, 2024

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus.

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Modern Restaurant Management

OCTOBER 25, 2024

You’re unlikely to eliminate all your sources of overuse immediately. It takes commitment alongside some investment in specific areas of operations. Training Staff It does no good to look at waste reduction strategies for your restaurant’s operations if your staff doesn’t have a similar commitment to the concept.

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Modern Restaurant Management

OCTOBER 16, 2024

Operational challenges also arise as fake orders overwhelm customer support and cause supply chain issues, such as overstocking or running out of popular items due to misleading demand patterns. This results in customers waiting longer for their delivery and negatively impacts legitimate drivers operating without this unfair advantage.

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Modern Restaurant Management

SEPTEMBER 8, 2022

Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing and supply chain management. However, you can’t eliminate what you cannot identify, and you can’t remove what you cannot find.

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Modern Restaurant Management

JUNE 13, 2022

This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee. Too often we let outdated thinking prevent rapid progress: we assume that if something is better or more sustainable, it must cost more and take longer to gain traction.

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Modern Restaurant Management

NOVEMBER 20, 2024

To gain insights on what operators can do to prevent outbreaks, Modern Restaurant Management (MRM) magazine turned to Christine Schindler, CEO and Co-Founder of PathSpot, a digital health and safety system designed to effectively eliminates the spread of foodborne illness throughout the entire food cycle. Foodborne pathogens like E.

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Modern Restaurant Management

JANUARY 29, 2025

Diversifying Suppliers : Establishing relationships with multiple suppliers across different regions can reduce dependence on any single source, mitigating the impact of localized outbreaks. Invest in Cage-Free Infrastructure While transitioning to cage-free systems is costly, it is a necessary step for long-term industry sustainability.

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EATER

APRIL 30, 2025

. | Adam Friedlander/Eater NY Eric Huang of NYCs Pecking House talks grassroots growth A version of this post originally appeared on April 30, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.

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ChowNow

FEBRUARY 12, 2025

Whether youre an independent operator or part of a small chain, visibility is everything. Now, lets start with the first step every restaurant operator should take when launching a marketing campaignknowing their market inside and out. Even if your food is incredible, youre not operating in a vacuum. Study your competition.

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Modern Restaurant Management

MARCH 5, 2025

The Turning Point: Expanding into CPG Scaling an artisan food business isn’t just about making more product—it’s about ensuring that growth doesn’t dilute quality, customer experience, or operational efficiency. Opening 10 more stores wasn’t financially feasible.

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Modern Restaurant Management

MAY 19, 2023

Restaurant owners can lessen the carbon footprint of their kitchens through practical cut-backs such as eliminating single-use plastics, repurposing ingredients to limit food waste and partnering with local sustainable food suppliers. There are several tools out there that can help determine what makes a material sustainable.

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Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

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Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu. Serving Up.

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Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. In fact, when restaurants adopt tech solutions, it can significantly improve every aspect of their business operations. For instance, technology can help restaurants: Optimize operations.

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EATER

APRIL 2, 2025

Lisa Becklund, FarmBar, Tulsa, OK Gabriel Kreuther, Gabriel Kreuther, New York, NY Josh Niernberg, Bin 707 Foodbar, Grand Junction, CO Cassie Piuma, Sarma, Somerville, MA Jungsik Yim, Jungsik, New York, NY Outstanding Restaurant A restaurant that demonstrates consistent excellence in food, atmosphere, hospitality, and operations.

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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. She doesn’t have time to source alternatives, she said. Induction ovens are safer to use because there is no open flame.

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Goliath Consulting

JANUARY 25, 2025

Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. Preserved Seafood : Preserved seafood is gaining traction, driven by Scandinavian simplicity and the desire for sustainable, nutrient-rich foods.

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Modern Restaurant Management

MAY 8, 2023

Further to this point, restaurant operators have found that the large restaurant designs from before (and the associated higher occupancy costs) are no longer needed due to the sharp rise in off-premise. Sustainability and Quality Ingredients Matter The fast casual restaurant market is now being driven by innovative, healthier brands.

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Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

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Modern Restaurant Management

OCTOBER 17, 2024

What’s not commonly known is that used cooking oil can be transformed into renewable plastics and lower-emission renewable fuels, like renewable diesel and sustainable aviation fuel (SAF), part of a growing list of useful products derived from recycled cooking oil and other renewable raw materials.

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The Rail

JANUARY 21, 2025

This leads to huge financial losses, operational inefficiencies, and environmental harm. This is where artificial intelligence (AI) comes in, providing game-changing technology that restaurants can use to streamline operations, minimize waste, and boost profits. The time to act is nowbecause every scrap saved makes a difference.

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Modern Restaurant Management

FEBRUARY 11, 2025

This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Our burger buns are now completely seed-oil free, and we’ve reformulated or sourced alternatives for items like harissa paste to ensure we uphold the highest ingredient standards.

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