This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
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.
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.
It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. Why is the restaurant industry at a pivotal moment regarding sustainability?
To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.
The migration to electronic vehicles (EVs) presents a great business opportunity for restaurants, allowing you to entice key stakeholders – and drive specific behaviors – simply by adding charging stations in your parking lots. Demonstrate your commitment to sustainability. Are you minimizing waste (and associated costs)?
To position themselves for sustainable growth, restaurants must respond quickly. Focusing on predictive analytics and automation addresses several common issues that brands face today, which present ample opportunity for bottom line improvement. Inflation on both wages and commodities are putting major margin pressure on brands.
By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.
Whether founders need funding for geographical expansion, marketing or operational enhancements, presenting a compelling case to potential investors is required. Prioritizing profitability through effective cost control measures, revenue optimization, and prudent investment allocation lays a solid foundation for sustainable growth.
This shift in behaviour is welcome news for the hospitality sector and presents a unique opportunity for anyone considering launching their own business. Sustainable Tourism Is on the Up. For businesses keen to really benefit from this trend, it pays to look at your own sustainability credentials.
What you offer and how you present it count, whether it's plant-forward cuisine, fusion cuisine, or interactive dining arrangements. Lease agreements in 2025 present further difficulties flexibility, rent escalation provisions, and zoning rules now demand close examination.
Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.
Sustainability continues to be a pressing issue in the specialty coffee sector – and for good reason. With demand for more sustainable coffee continuing to grow , it’s essential that industry professionals and stakeholders limit their environmental impact as much as possible. What does “sustainable” really mean?
To allow them to live a sustainable lifestyle, you can help them minimize their carbon footprint by creating a zero-waste kitchen. Since the tech-savvy youth tend to be on their phones at all times, being present in social media will help you establish a stronger presence among the younger generation.
By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. ” Any customer who clicks on the menu item will be presented with a voter-registration application, along with their tasty meals. Serving Up a Side of Democracy. CutOutCutlery.
A social media presentation is crucial. ” Although the concept seemssimple, the way you present it matters. Today, a restaurant should be present on all channels where its target audience is active—not just people in general but specifically your potential guests. Let’s look at two examples.
Striving for excellence will be the name of the game – set your eyes on perfecting skills, flavors, and presentations and take pride in being the best at what you do. [] Move Away from Premium Proteins. Cook and chefs will need to deal with it and learn how to keep their work exciting.
The move underscores a renewed focus on sustainability and innovation in Latin America. Zurich, Switzerland) Fri, 20 Jun – ECOM launches digital tool for supply chain sustainability. Bulcke’s departure concludes nearly 50 years with the company, including roles as CEO (2008–2016) and chairman (2017–present).
Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. How important is sustainability to restaurants and guests? Sustainability is becoming more and more important to operators and their customers.
Sustainability and healthy options rising in importance. or planning with a sustainable mindset,” said Kim Forrest, Senior Editor, WeddingWire. Throughout the wedding planning process, couples are keeping the environment top of mind and finding ways, big and small, to minimize waste.
With consumers seeking more than just a drink – they are looking for a 'moment' Bartenders are tasked with crafting immersive experiences, using aroma, visual presentation, and unique serving methods to create unforgettable cocktail encounters. They truly capture the refined craft of mixology, without the alcohol.
From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler. Menus will be designed to minimize food waste, with ingredients used efficiently across dishes.
When life presents unexpected expenses, such as urgent car or home repairs, an emergency fund can help keep families afloat, and prevent them from taking on debt or missing payments. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.
By the time you finish this article, youll know how to approach restaurant marketing the right way and not waste time doing guesswork, crossing your fingers, and then hoping you see new customers walking through the door. Are you all about sustainable sourcing? Study your competition. Do you focus on comfort food that feels like home?
These chicken liver presentations tend to be rustic and homey. According to Zukosky, chicken liver is also a no-waste workhorse. Chicken liver can be affordable, sustainable, and also a luxury. At Brooklyn’s Fort Defiance, the chicken liver with mostarda and sourdough has been a menu staple for a decade.
In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. For restaurants, adopting eco-friendly practices aligns with this global shift and presents an opportunity to save on electricity costs.
As restaurants seek ways to improve efficiency, reduce waste, and deliver personalized dining experiences, 3D food printing offers a unique solution that blends creativity with precision. Once the printed has created a mold and the recipe is determined, 3DFPs can print out food quickly and with less waste. Food printing is also slow.
“We, like every other company, have been faced with higher operating costs, says Dajo Aertssen , the CEO and head of coffee at Cafés MUDA, a specialty coffee roaster in Lille, France, and the official distributor of Stronghold machines in France, including sustainable roasters designed for in-store use. “We
“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” ” says John Cocker, FOODWORKS’s president. Climatarian Menu. “We hold a lot of power in what we choose to eat.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. The research also highlights the sustained momentum of loyalty program usage.
Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.
Step 1: Audit Your Current Location(s) Before you start planning for your future, take a look at your past and your present. Read on for our actionable, step-by-step process on how to expand your franchise. On the surface, your franchise may seem like it’s doing fine—maybe even great!
Make sure to stop by our special event: May Innovation Inspire with Celebrity Chef Aaron May Date: Sunday, May 19 Times: 12 PM - 1 PM and 2 PM - 3 PM Location: Booth 4840 Celebrity Chef Aaron May will demonstrate how RATIONAL's technologies empower his culinary creations during two arena cooking presentations.
In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.
“By participating, we can showcase the quality and sustainability of Cerrado Mineiro coffees, foster new partnerships, and strengthen existing relationships,” he adds. These events also serve as a platform for meaningful discussions about the future of coffee production, innovation, and sustainability.”
million over the next five years to build and sustain the program. Burger King® restaurants are continuing efforts to minimize environmental impact across the globe by testing a new reusable packaging model that will help cut down on packaging waste. ” Delivering Jobs.
The restaurant industry has recognized the need for innovative packaging solutions to meet growing consumer demand and contribute towards sustainability targets. The high reliance on plastics for food packaging has led to a buildup of landfill waste and ocean pollution.
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. Dunkin' Sustainability. franchisees for use in their restaurants.
The majority of customers report spending up to $5 on extra items presented during digital ordering. And for those yet to roll out digital ordering programs, there is no better time than the present to meet your customers where they are,” adds Faily. Diverting Food Waste. ” Smart Diets. High-tech Harvests.
Together, they presented a comprehensive guide for restaurateurs looking to reduce labor costs without sacrificing service quality. Similarly, inventory management software can track your stock levels and help predict demand, reducing the likelihood of over-ordering and waste. This collaborative approach has two benefits.
A fully digital experience, Dine-In Ordering removes the need for paper menus, bills, receipts, and check presenters to facilitate safety for servers and diners. Besides being secure and sustainable, Dine-In Ordering maximizes revenue by turning tables faster and delivering a positive guest experience that upholds social distancing.
How are your offerings presented? Sustainability Is in The Spotlight. Sustainability was on everyone’s lips in 2019, and 2020 is no exception. Cutting down on plastic and focusing on equitable, sustainable, and/or local supply chains are all as important to coffee shops these days as to their customers,” Ledwidge says.
This way, you reduce food waste and generate revenue from products that would otherwise go unused. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. Combos also help manage inventory and cut down on food waste.
The “support local” movement that helped sustain several restaurants during the pandemic won’t be going away any time soon, with more Canadians purchasing and ordering from their local restaurants directly, and for items other than just takeout or delivery. ” Supporting Local.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content