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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. What Can Be Done : Ther are long-term cost savings associated with sustainable practices, including oil filtration and recycling services.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Start here: lets make the worlds best, no comparison, out-of-the-park, mind-blowing, cant even describe how good this (fill in the blank) is. [] SANDWICHES: Think about the details: either produce, or find the absolute best, crusty exterior and rich, moist interior bread to be found anywhere on the planet. Make the tomato an experience.

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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost 284
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Keep it Clean and Safe

Modern Restaurant Management

As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. If you miss a day, it will take another week before it gets emptied. It isnt an easy task, but if you know what you are doing you can take care of it. doesnt work.To doesnt work.To

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Streamlining Restaurant Renovations with 3D Modeling and Design Technology

Modern Restaurant Management

Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space. Restaurants that are adding hybrid models offering traditional dining, delivery, and pickup services can use 3D design tools to carve out strategic space for each function.

Design 221
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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. This shift will likely be complemented by an increased focus on reducing waste generated from animal products.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses. . "This