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Increasing Regulatory Pressures on the Food Service Industry I expect more states and municipalities to implement stronger organics recycling laws in 2025, mandating food waste diversion for commercial food service operators. Additionally, supply chain disruptions can complicate sourcing efforts.
Food takes up more space in US landfills than anything else. Restaurant operators would be wise to take the following steps to reduce food waste and save money. All employees should practice proper “first in, first out” inventory management. Optimize your supply chain. Recycle and compost.
Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Unless you know how much waste your restaurant produces per day, taking any initiative will be counter productive. This way, you can go back and work on the supply and demand metrics.
As restaurants reimagined takeout and venues shut down their bars, we too repurposed and rebalanced our portfolio repeatedly to meet changing demands—whether we were converting food packaging supply lines to produce PPE or supporting take-out offerings with tamper-proof food packaging.
A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. Maintain a Healthy Supply Chain. A big expense for food production lies in food systems and the supply chain. Manage the Packaging.
“During the period I was laid off due to COVID-19, there were several problems out of my control with my unemployment status leaving me in a difficult financial situation,” said Jessica Schiefele, long time Ruby Slipper bartender. To learn more about Smithfield Culinary go to www.smithfieldculinary.com.
One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste. Problems with supply left a deficit of some items and a surplus of others. First Priority: Getting Smarter. Changing consumer demand made it hard to understand how much was too much.
Drivers for implementing carbon reduction efforts come from customers, our supply chain, the government and investors. Let’s take food first. Owing to the ever-increasing decarbonisation of the electricity supply, electricity is a lower carbon energy source than gas. Restaurant management is no exception.
From emissions released during the production of the ingredients, to the water used to grow fruit and vegetables, to the transportation emissions involved in the supply of ingredients – the carbon footprint associated with the resulting meal can be as much as eight kg of carbon dioxide (CO2).
Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.
As we like to say, it only takes a moment to make a difference. It’s not just about creating impact outside our four walls; it’s about strengthening our teams, our communities, and our culture from the inside out. Real change begins at the farm level, with the partners you choose to support along your supply chain.
It was a wonderful opportunity to educate our guests on bycatch fish (which are the fish picked up in large nets that are typically thrown out) as well as smaller breeds and not the big-name fish (such as halibut, albacore, etc.), and offer an eco-friendly approach that doesn’t deplete the supply chain.
Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Following are some of the major restaurant trends to watch out for in 2022. A ghost kitchen is a restaurant that only operates out of a kitchen with no dining space. Simplified Menus.
Understand Your Supply. From food prep to cleaning, there isn’t a facet of running a restaurant that doesn’t take water. Producing the beef for a 1/3-pound burger, for instance, takes 660 gallons of water. You face a number of resource challenges in your day-to-day operations, but let’s focus on one: water.
A fragrant Cape Malay curry layers warming spices, slow-cooked meats take on herbaceous depth, McNeices pastry expertise shines in desserts like masala-spiced panna cotta with rooibos-poached pear, and the prickly pear cocktail is a sundowner signature. This dedication extends to the food, which features traditional Tanzanian Swahili flavors.
This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. When carried out effectively, a circular economy minimises environmental impact. To find out more about a circular economy model in coffee, I spoke with Mark Zhou, founder of sustainable packaging company MTPak Coffee.
Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. The chef had sent everyone a list of new protocols before they arrived, so routines of old were out the window. Somehow you are nervous – why is that?
Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. Do they have the labor?
Taking the time to set up a restaurant organizational system is an investment – but it’s one that will certainly pay off in the form of more efficiency. Here are some reasons why you may want to carve some time out in your schedule to reorganize your working space. Don’t have the budget for any filing products?
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. Restaurant Reboot Efforts. In Dunkin’ U.S. franchisees for use in their restaurants.
By Briana Hilton, Contributor The “ slow food movement ” has been given a big push by new post-pandemic demands, with many restaurants now nearshoring or reshoring (sourcing supplies closer to their location so as to have greater control over supply). Below are some of the hottest trends taking over the restaurant industry.
As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. To find out, I spoke with four coffee professionals involved with the HuskeeSwap reusable cup programme. Can you recycle single-use cups? But how do these initiatives work?
Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.
With On-Demand Delivery for Square Online Store, sellers can take control of their fulfillment process by offering delivery to their loyal customer base directly from their own website. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions.
Nearly half (47 percent) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29 percent said the atmosphere of dining-in is hurt by delivery drivers picking up food. Download the Restaurant Trends for 2022 report for more details. Fast is not fast enough.
Maintaining freshness is an essential part of green coffee storage, but minimising environmental damage at this stage of the supply chain is also crucial – especially as the demand for more sustainable coffee grows. Read on to find out what they said about minimising the environmental impact of green coffee storage.
Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. There are cities and states that have figured out the right mix of bans and incentives and other policies to make food scrap diversion work,” says Twilley.
Bengaluru, India) Wed, 25 Jun – Conflict in the Middle East may disrupt coffee supply chains and raise costs, although ceasefire holds steady. Oakland, California, US) Industry news Mon, 23 Jun – Coffee Island takes a new step in India’s expansion plan. Exports reached US $1.28 billion in 2023/24, up from US $1.14
At every level of the coffee supply chain, sustainability is a pressing issue. I spoke with two coffee sustainability experts to find out more. Essentially, the concept of zero waste is based on the elimination of waste, mainly through reusing and recycling products, materials, and packaging. And is it achievable?
Read on to find out what they said. Through photosynthesis, trees absorb carbon dioxide from the atmosphere and recycle it into oxygen – helping to mitigate the effects of climate change. At Sucafina, we’re currently working on a definition that monitors five different types of deforestation, based on severity, in our supply chain.
Being upfront and providing rewards are crucial in motivating your staff to actively take part in cutting costs. Taking proactive steps to minimize waste can save money and make the food industry more sustainable and responsible. Employee referral bonuses for recommending cost-effective suppliers or vendors.
Carry-out and delivery orders grew by over 130% during the pandemic, causing the use of to-go containers to surge to the point of a packaging shortage. These plastic to-go containers, although convenient, take a toll on our health. It takes at least 500 years to decompose and cannot be fully recycled.
K Cup consumers could receive reimbursements over recyclability settlement. was accused of labelling K Cups as recyclable when many were not widely available for recycling in the US. case, K Cup customers are eligible for a reimbursement if they purchased the pods labelled as recyclable between 8 June 2016 and 8 August 2022.
But even in a post-pandemic world, they are a wonderful way for restaurants to take advantage of the delivery boom , and perfect for new virtual or ghost restaurant entrepreneurs who are interested in a delivery-only enterprise. In most instances, restaurateurs provide staff and food supplies. 4 Leading Ghost Kitchens Compared.
To find out how we can acknowledge and begin to resolve environmental issues in coffee production, I spoke with three industry experts. A 2021 study from University College London found that after the export of coffee, production was responsible for the second-highest total volume of carbon emissions across the supply chain.
UK’s Cup Neutral launches new 100% recyclable single-wall paper cups. In partnership with Paper Round, each Cup Neutral single-use cup can be fully recycled using the CupCycling scheme. In partnership with Paper Round, each Cup Neutral single-use cup can be fully recycled using the CupCycling scheme.
The Canadian roaster’s new 100% recycled cardboard packaging also includes a fully recyclable and compostable shipping label and inner lining. The roaster also says its clear coffee bag is recyclable in most regions of Canada. The festival will take place at the Custard Factory. Take a look.
Packaging Online claims that plastic-based capsules can take up to 500 years to break down. Read on to find out what they said. Although recyclable capsules are an option for consumers, the waste disposal solutions aren’t always straightforward. But despite these recycling schemes, consumer uptake rates remain low.
Specifically for food trucks, a commissary kitchen offers a designated parking spot, hookups for electricity, cleaning and sanitation areas, water and propane refills, disposal facilities of greywater, grease, solid waste, recycling facilities and more. It also means more room for things that take up too much space in the food truck.
The Golden Cup takes place in 15 countries. Third World Coffee Producers Forum to take place in hybrid format. The virtual forum will be held on 12 July from 8:00 to 11:00 EST. The in-person event will take place in Kigali, Rwanda from 12 to 13 February 2023. The auction will take place on 23 June. Tue, 17 May.
On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. “We are on a mission to re-image On The Border and take guests back to our glory days,” said Chief Real Estate Officer Mike Wood.
Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell's 2020 Commitments.
To find out, I spoke with the CEO of Novocapsule , Yuval Weinshtock. Read on to find out what he said. Recyclability & sustainability. And while the production of “virgin” aluminium is energy-intensive, it is infinitely recyclable. These high recycling rates also carry over to coffee capsules. 7 plastics.
Moreover, in certain producing countries, women and girls disproportionately carry out most of the physical labour associated with coffee farming , yet receive less financial responsibility. One of the most prominent is that millions of smallholder coffee farmers live below the poverty line.
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