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

Modern Restaurant Management

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.

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

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.

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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

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.

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How the Pandemic Has Forever Changed the Way We Eat

Modern Restaurant Management

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.

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10 Tips for Promoting Sustainability in the Food Industry

Modern Restaurant Management

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.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

“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.

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The New Order: Five Important Focus Areas for Greener Operations

Modern Restaurant Management

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.

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