Modern Restaurant Management

MARCH 28, 2025

This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. Commit to Sustainability and Environmental Responsibility Sustainability practices not only secure long-term business success but also resonate deeply with Gen Z values.

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Modern Restaurant Management

JANUARY 24, 2025

Just as Chatham alumna Rachel Carson’s pioneering work in sustainability changed America’s understanding of the environment, our induction advocacy will change the future of the culinary industry.” We also cover the health, performance, and financial benefits of transitioning to electric and sustainable kitchens.

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Modern Restaurant Management

JANUARY 16, 2025

In 2023, a study carried out in Europe and North America took a much closer look at delivery sustainability. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon. More than 63 percent of municipal solid waste in the US was a result of food packaging. In the U.S.,

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Modern Restaurant Management

DECEMBER 17, 2024

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. At the same time, it can result in consumers creating more waste if they order more than they can eat.

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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? As we grew, we saw the opportunity to blend those passions into a single, more holistic role, one that champions our values around community and sustainability with equal heart. At Snooze, an A.M.

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The Rail

JANUARY 21, 2025

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. This leads to huge financial losses, operational inefficiencies, and environmental harm.

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Modern Restaurant Management

JANUARY 20, 2021

While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Let’s take a look at a few sustainable practices and why now might be the perfect time to make more planet-friendly choices for your business.

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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

APRIL 4, 2024

There is not one simple thing a company can do to be more sustainable–there are dozens that need to done every day, but they are doable. Over the past 30 years, she has been the architect of their groundbreaking approach to responsible purchasing and a leading force behind their pivotal shift toward 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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Modern Restaurant Management

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Strive to use every scrap of food to reduce waste.

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Modern Restaurant Management

APRIL 11, 2025

Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. What can restaurant operators do to bring in new guests and keep them coming back for more? For back of house, operators should focus on tech that drives speed, efficiency, and cost savings.

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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

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.

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Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. Reducing Waste in the Kitchen.

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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. Limit water consumption.

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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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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

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. Optimizing shelf life and reducing waste. restaurants waste an astonishing $57 billion each year on uneaten food? Did you know that U.S.

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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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EATER

OCTOBER 14, 2024

Chopin Vodka is entirely family-owned and operated “There’s so much written about wonderful wines, and scotches, and tequilas, and rums, and not very much about vodkas,” says Tad Dorda, founder and CEO of Poland’s Chopin Vodka. The leftover potatoes are collected by farmers who then use the food waste to feed their animals.

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Modern Restaurant Management

NOVEMBER 7, 2019

Smart restaurant owners understand sustainability benefits their bottom line and customer base. if you’ve decided to get started, how do you get employees excited about sustainability too? Your employees will complete the majority of your sustainability actions. Guess who cares about sustainability?

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Modern Restaurant Management

APRIL 6, 2022

In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept. In an increasingly competitive market, operators can implement useful technologies to ensure success. Meanwhile, 61 percent of operators are encouraged to move their production to off-site provisions.

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Modern Restaurant Management

OCTOBER 13, 2024

Inventory management tools, for example, enable the real-time tracking of food stock, alerting staff to use items before they spoil and reducing waste. If the progress made to date is to be sustained and built on, the next part of the puzzle lies in ensuring robust cellular coverage throughout dining establishments.

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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. Improving sustainability. AI is also significantly improving sustainability in restaurant supply chains.

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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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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

FEBRUARY 14, 2020

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.

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The Rail

NOVEMBER 11, 2024

By Julia Nikolaus, Contributor Sustainability has become crucial to the success of restaurants. The Importance of Sustainability in the Restaurant Industry Up until now, restaurants have contributed significantly to environmental pollution. These ethical shifts make sustainability a win-win for the environment and your restaurant.

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Modern Restaurant Management

JUNE 3, 2025

For restaurant operators striving to cut through the noise and connect with today's diners, understanding the nuances of modern marketing and PR is crucial. What are common mistakes you see restaurant operators making in their marketing efforts and how can they rebound? It's essential for survival and growth.

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Modern Restaurant Management

DECEMBER 30, 2024

It’s time to stop chasing the latest trends and double down on strategies that ensure technology and operations seamlessly work together to improve customer satisfaction. This reduces waste and ensures menu availability, even during busy periods. Instead, the focus should be on sharpening what already works.

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Modern Restaurant Management

OCTOBER 16, 2024

When done on a large scale, this wastes the platform’s marketing budget and eventually leads them to cut down on promotions, slowing order volumes for restaurants. 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

FEBRUARY 14, 2025

With this in mind, what can restaurant operators expect from payments in 2025? Half of consumers surveyed by Nexi believe sustainable online shopping options are lacking and they would actively choose them if they available.

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Modern Restaurant Management

JUNE 13, 2022

The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. 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.

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Modern Restaurant Management

AUGUST 1, 2024

He believes that it's underutilized in the restaurant industry and can discuss the benefits it has for inventory management and food waste reduction, and why it’s a secret tech weapon that more brands should utilize. What should restaurant operators understand about RFID?

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Modern Restaurant Management

JANUARY 10, 2024

Despite positive indications, most restaurant operators are still in dire need of staff. Statistics from the National Restaurant Association reveal over 87 percent of operators are likely to hire restaurant staff in 2023, provided they can find qualified applicants. Shockingly, staffing in the restaurant industry remained 3.6

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Modern Restaurant Management

OCTOBER 17, 2024

Recycling your restaurant’s used cooking oil isn’t just a way to address your waste problems – it can help fight climate change. Not only that, but in the United States restaurants generate about 22 to 33 billion pounds of food waste annually. That’s a lot of waste.

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