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Strategies for Achieving a Zero-Waste Kitchen in Your Restaurant

Modern Restaurant Management

One of the most prominent is its engagement in the zero-waste movement. Is zero waste achievable? What strategic steps can you take to bring your kitchen closer to achieving zero-waste? Managing Inventory The first area of focus for any waste elimination strategy is your restaurant’s approach to ingredients.

Waste 309
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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

What Can Be Done : Professional services can provide statistics and case studies illustrating the cumulative impact of cooking oil waste. What Can Be Done : Services can remove the burden of onsite waste storage by removing the waste oil directly from the fryer, whenever necessary, and taking it immediately offsite.

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Training Shift Leads To Think Like Operators — Not Just Managers on Duty

Modern Restaurant Management

When a lunch ticket gets voided because the kitchen missed the allergy note, explain what that mistake costs in food waste, comped revenue, and lost trust. That’s where scenario training comes in. Create moments in training when your leads have to wrestle with these choices. Connect it to the bigger picture.

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Planning Year-Round Training to Improve Restaurant Operations

The Rail

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

Effective, sustainable SOPs focus on minimizing waste and maximizing productivity. Designate experienced staff to mentor new hires, handle onboarding, or run training sessions. These strategies enhance daily efficiency, reduce resource waste, and create a supportive environment for staff and managers alike.

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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

Resources and training materials are available to make this process easier and ensure everyone is aligned. Better data means faster responses to safety issues, less waste, and more satisfied customers who trust in the care you take with their food.

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

EATER

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change.

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