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Be the Change: How Snooze Prioritizes Sustainability

Modern Restaurant Management

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? As we grew, we saw the opportunity to blend those passions into a single, more holistic role, one that champions our values around community and sustainability with equal heart. At Snooze, an A.M. Photos courtesy of Snooze A.M.

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How Our Pop-Up Expanded to Serve a 10,000-Person Waitlist

EATER

Quick-service restaurants arent really sustainable at one. With price points and check averages under $20, it simply isnt enough money to cover the operating expenses in New York, so we needed to be more sustainable to a degree. Serving foie gras is not profitable for us: $8 is a sticker shock, but that is exactly what it costs us.

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Roadmap to Sustainability

Modern Restaurant Management

There is not one simple thing a company can do to be more sustainable–there are dozens that need to done every day, but they are doable. Over the past 30 years, she has been the architect of their groundbreaking approach to responsible purchasing and a leading force behind their pivotal shift toward sustainability.

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Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Let’s take a look at a few sustainable practices and why now might be the perfect time to make more planet-friendly choices for your business.

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Buzzing About Bees and Sustainability

Modern Restaurant Management

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. Sandoval hopes guests leave with a newfound appreciation for the vital role bees play in food sustainability.

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

Modern Restaurant Management

Just as Chatham alumna Rachel Carson’s pioneering work in sustainability changed America’s understanding of the environment, our induction advocacy will change the future of the culinary industry.” We also cover the health, performance, and financial benefits of transitioning to electric and sustainable kitchens.

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The Delta Variant: How to Leverage Tech to Sustain Restaurant Recovery

Modern Restaurant Management

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries. And it doesn’t appear the ups and downs of this pandemic will end anytime soon.