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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

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The Cost of B-ing Good

Modern Restaurant Management

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. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

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As coffee prices stay volatile, has sustainability become less of a priority for roasters?

Perfect Daily Grind

Consumers also started to demand more ethically sourced coffee. Over the last few years, more roasters and coffee shops have shifted to compostable cups and straws, as well as recyclable coffee packaging and plant-based milks , to meet the growing demand. This can help maintain quality while reducing costs.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

Teens continue to prefer energy drinks over coffee and soda as their source of energy. alcohol products from retail stores. Restaurants and food Chick-fil-A holds strong in its number one spot as the preferred chain restaurant among teens while McDonald’s and Chipotle Mexican Grill rank number two and three. Additionally, U.S.

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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

Robert Sanders, the study’s author, used economic models to show that if grocery retailers used dynamic pricing to adjust prices for perishable foods based on how long they’ve been on the shelves, retailers would likely dramatically curb food waste. San Diego’s Rady School of Management suggests that it might.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Elo’s Sonal Apte, vice president of retail and hospitality. 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. Sean Bradley, AudioEye co-founder.

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Can you run a zero-waste coffee shop?

Perfect Daily Grind

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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