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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. Predicting Customer Demand Accurately One of the leading causes of food waste in restaurants is overproduction.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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How Organic Ingredients Can Enhance Your Restaurant’s Sustainability Initiatives

The Rail

By Julia Nikolaus, Contributor Sustainability has become crucial to the success of restaurants. The Importance of Sustainability in the Restaurant Industry Up until now, restaurants have contributed significantly to environmental pollution. These ethical shifts make sustainability a win-win for the environment and your restaurant.

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Is Bitter the New Sweet on Restaurant Menus?

Modern Restaurant Management

Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trained front-of-house staff. It also means rethinking menu development processes. What’s Next for Bitter in Menu Development? Back-of-house training is just as crucial.

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Emerging Trends in Healthy Foods and Restaurant Concepts

Goliath Consulting

Preserved Seafood : Preserved seafood is gaining traction, driven by Scandinavian simplicity and the desire for sustainable, nutrient-rich foods. Health-Focused Restaurant Concepts Smaller or Streamlined Menus As diners prioritize healthier options, smaller menus are emerging as a strategic approach.

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How To Reduce Food Waste in Restaurants

The Restaurant Group

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.

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How to Find the Target Market for Your Restaurant

ChowNow

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.