Modern Restaurant Management

JANUARY 24, 2025

" 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

Sustainability 448

Sustainability Food Equipment Design 448

Modern Restaurant Management

FEBRUARY 16, 2021

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.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MARCH 6, 2025

Working with London-based DA Bureau team, the features include: 27 unique canyons made from over 20,000 3D-printed parts created out of recycled plastic and coated them with texture paint. To learn more about the process of using 3D printing in restaurant design, Modern Restaurant Management (MRM) magazine reached out to Lvovsky.

Design 251

Design Recycling Sustainability License 251

EATER

SEPTEMBER 20, 2023

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. A recent study from U.C.

Waste 343

Waste Pricing Airlines Food 343

Modern Restaurant Management

SEPTEMBER 23, 2020

“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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Serving White Paper Food Recycling 517

Modern Restaurant Management

JUNE 18, 2021

Rather than waste food, we can redistribute it. 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. New innovations in takeout packing are helping manage the waste.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

NOVEMBER 3, 2021

Let’s take food first. Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.

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Food Supply Transportation Compost Waste 520

Modern Restaurant Management

JANUARY 22, 2025

Here is how 3D modeling simplifies renovation planning: Accurate Resource Allocation : 3D modeling software offers accurate material estimation to avoid unnecessary waste and hidden expenses. Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

AUGUST 25, 2021

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. Often, the resulting waste was not only the food but also the associated costs and energy spent on more waste management. Third Priority: A Team-First Orientation.

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Ordering Operations Sustainability Food Supply 493

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 198

Waste Compost Recycling Sustainability 198

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. We use recyclable packaging and keep takeout packaging products to the minimum. and offer an eco-friendly approach that doesn’t deplete the supply chain.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Perfect Daily Grind

AUGUST 21, 2022

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. However, in response to the issue of single-use cup waste, some coffee shops now offer discounts for customers who bring their own reusable cups, as well as other swap schemes.

Waste 187

Waste Recycling Compost Café 187

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Water pollution and plastic waste have made many people look at restaurants. Simplified Menus. Health-Conscious Food Will Dominate Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

JUNE 13, 2025

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. It’s a role built on purpose, passion and the belief that small actions can create big change.

Sustainability 251

Sustainability Loyalty Program Leadership Food Supply 251

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.

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Waste Food Leadership Customer Service 253

Modern Restaurant Management

MARCH 27, 2023

Even without accounting for the emissions impact of a restaurant's supply chain, the amount of environmental damage from materials consumed and wasted in the food preparation process can be staggering. So what actions can a restaurant take to reduce their carbon footprint? How can I measure my business’s carbon footprint?

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Transportation Food Supply Supplies Waste 450

Modern Restaurant Management

JUNE 13, 2022

The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics. We can reduce environmental impact while offering economic returns and compelling value propositions.

Sustainability 474

Sustainability Innovation Recycling 2030 474

Modern Restaurant Management

FEBRUARY 26, 2020

Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal nations. As a restaurant, real dedication to solving the plastic waste problem is going to take a bigger commitment than just straws.

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2050 Waste Sustainability Compost 474

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Modern Restaurant Management

DECEMBER 2, 2019

From food prep to cleaning, there isn’t a facet of running a restaurant that doesn’t take water. Minimize Waste. Producing the beef for a 1/3-pound burger, for instance, takes 660 gallons of water. billion metric tons annually) is wasted. billion metric tons annually) is wasted.

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Management Management Waste Sustainability 297

Culinary Cues

AUGUST 22, 2022

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.

Seating 474

Seating Front of House Back of House Cash Management 474

Perfect Daily Grind

FEBRUARY 14, 2023

This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. Essentially, this model encourages the continued use of resources for as long as possible, with the goal of reducing waste production. When carried out effectively, a circular economy minimises environmental impact.

Recycling 207

Recycling Compost Sustainability 2050 207

Lavu

JUNE 6, 2025

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

7 Shifts

JULY 14, 2020

Some service providers offer special prices/packages knowing these are tough times for restaurants so find out if labor, materials, equipment, and chemicals are included in the pricing.

Management 370

Management Management Kitchen Safety Equipment 370

Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

Waste 147

Waste Compost Food Consumer Goods 147

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. If your restaurants want to reduce waste even amidst the current crisis, there’s still plenty you can do. Donate Food Waste to Local Charities.

Waste 148

Waste Compost Point of Sale Food Order 148

Cheetah

APRIL 10, 2020

How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought. Well, what if food recycling could actually help your growing business and save you money? Customers are also sure to take note.

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Recycling Compost Front of House Back of House 97

EATER

DECEMBER 23, 2021

These collectors are obsessed with Starbucks limited merch, like hard plastic tumblers decorated with flowers or iced coffee cups made from recycled glass. The drinkware retails between $20 and $30, and is almost always sold out on the Starbucks website. And of course, a market this hot has predictably inspired some fraud.

Marketing 337

Marketing Merchandise White Paper Retail 337

EATER

APRIL 8, 2022

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. Marina Lohrbach /Shutterstock. That said, this stuff is still complicated, there are still challenges to be solved,” Graber adds.

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Compost Waste 2010 Recycling 261

Modern Restaurant Management

JANUARY 12, 2022

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.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

AUGUST 10, 2020

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?

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Document Restaurant Law Book Point of Sale 351

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Taking just a few minutes every hour to refill dispensers occupies valuable time that employees could spend ensuring quality service in other parts of the restaurant. Back of House What goes into an unforgettable meal?

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Perfect Daily Grind

AUGUST 15, 2022

To find out, I spoke to three coffee professionals who work with Fibtex , a company which produces and distributes coffee packaging and works in Colombia and Peru. Read on to find out what they said about minimising the environmental impact of green coffee storage. You may also like our article on how long green coffee stays fresh for.

Recycling 174

Recycling Sustainability Waste Transportation 174

Restaurant365

JANUARY 21, 2022

Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fast Facts: Food related waste, including straws, cutlery, and takeout containers, make up more than 60% of the most commonly collected items at the International Coastal Cleanup (ICC). Recyclable.

Sustainability 147

Sustainability Recycling Compost Small Business 147

Modern Restaurant Management

FEBRUARY 18, 2020

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.

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Mobile Ordering Front of House Customer Service Customer Experience 539