OUR DAILY BREATH: CHEFS AND RESTAURATEURS – DON’T WASTE THIS TIME

Culinary Cues

Our first job is certainly to protect ourselves and our families, to stop the spread of the virus in every way within our individual power, but time wasted now will come back to bite us in the near future. Desperation has sunk in for those of us in the restaurant business.

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Shifting Priorities During COVID-19: Waste Goes up as Restaurants aim to Stop the Spread of the Pandemic

Lavu

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.

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From Surviving to Thriving: Re-Capturing Potential Lost Expense in Food Waste

Modern Restaurant Management

However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. Equipment Operations combating food waste Food Waste

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3 Simple Ways Restaurants Can Reduce Food Waste this Holiday Season

Xtra Chef

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real.

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Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? The post Restaurant Sustainability: Is Your Waste a Waste?

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Food Waste During a Global Pandemic: An Opportunity for Change

Modern Restaurant Management

We are referring to food waste. million tonnes of food waste each year. This figure will be simply incomparable with what we should expect to see come the end of the year when the 2020 waste statistics are produced. Waste management is something restaurateurs plan for.

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???????From Surviving to Thriving: Re-Capturing Potential Lost Expense in Food Waste

Modern Restaurant Management

However, according to the USDA , up to 40 percent of the nation’s food supply is wasted each year – the economic equivalent of approximately $161 billion. Design Equipment Operations avoiding food waste combating food waste Food Waste

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How to Create a Coffee Shop Food Menu That Minimises Waste

Perfect Daily Grind

To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu. The longer and more complicated your menu, the more potential there is for waste.

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Changes at McDonald’s and Reducing Food Waste

Modern Restaurant Management

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.

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Winnowing Away at Food Waste and Epic Generosity

Modern Restaurant Management

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant.

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Restaurants Save up to 10% on Food Costs by Reducing Waste

Cheetah

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7.

9 Tips Other Restaurant Managers Don’t Share About Saving On Waste

Bizimply

Being guilt-tripped by parents and teachers wasn’t fun when you were told off for wasting food. Socially, environmentally and for business it just makes sense to reduce your waste. The post 9 Tips Other Restaurant Managers Don’t Share About Saving On Waste appeared first on Bizimply.

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Wasting Away: Reducing Food (and Energy) Waste for Restaurants

Sustainability Beyond the Plate

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. The big take-away: “Reduce” is by far the most cost effective and sustainable approach to cutting food waste. Republic Waste.

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Four Ways To Manage Limited Resources And Increase Your Margins

Modern Restaurant Management

Minimize Waste. billion metric tons annually) is wasted. Wasting less food results in less wasted water. Equipment Finance Operations equipment waste water savings waste Sustainability

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Does My Restaurant Need A Point-Of-Sale System? Or Is It A Waste Of Money?

BNG Point of Sale

Well, a point-of-sale system is necessary when it comes to maintaining the operations of your business, but they also prevent theft, limit food waste, and help you make smarter ordering decisions. POS systems prevent waste. Or Is It A Waste Of Money?

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Organic Waste Recycling for Foodservice: What You Need To Know

Sustainability Beyond the Plate

If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. It refers specifically to the breakdown of biodegradable waste (e.g.

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HOSHIZAKI AMERICA, INC. ANNOUNCES AVAILABILITY OF THE AWARD-WINNING MODWATER DISPENSER

iSant

Hoshizaki’s award-winning MODwater dispenser not only delivers four types of water instantly, it also provides costs savings and reduces plastic waste.

Foodservice Forecast 2017: Has Cutting Waste Become More Profitable Than Unit Growth?

Sustainability Beyond the Plate

However, there is still plenty of profit to be made by cutting energy waste. The surprising conclusion is that cutting waste has become more profitable than unit growth. Richard Young, Director of Education.

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Restaurant Fights Waste By Chopping Menu Prices Till Food Is Gone

Earth Eats

Articles Blog Posts Content Type Earth Eats Homepage News Updates NPR Story Subfeatured Top Story Uncategorized food preservation food waste toronto

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The Staggering Reality of Restaurant Food Waste

FreshCheq

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EPA Lifts Requirements For Livestock Farms To Report Waste Pollution

Earth Eats

A new EPA rule will exempt requirements for farms to report pollution from animal waste. Articles Blog Posts Content Type Earth Eats Homepage Featured Subfeatured Top Story CAFOs emissions environmental justice EPA hog farming Hog Lagoons

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Cut Food Cost with Two Easy Systems

The Restaurant Expert

The other is a waste sheet. The waste sheet simply tracks waste in the kitchen. When an ingredient or item is double ordered, over cooked, spoils or just can’t be used any longer for any reason, it MUST be recorded on the waste sheet.

To Reduce Food Waste, FDA Urges ‘Best If Used By’ Date Labels

Earth Eats

Confusion over whether a food is still safe to eat after its "sell by" or "use before" date accounts for about 20% of food waste in U.S. Articles Blog Posts Content Type Earth Eats Homepage News Updates NPR Story Subfeatured Top Story food labeling food wastehomes, the FDA says. The new wording aims to clear that up.

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How Will Restaurant Food Waste Regulations Affect Your Business?

FreshCheq

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How to Develop a Restaurant Management Plan

The Restaurant Expert

In my restaurant we use tools such as a key item report and waste sheet to control our food costs ­­­ _. A restaurant management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action.

How a Restaurant Pre-Shift Meeting Improves Communication and Profits

The Restaurant Expert

What’s silly about this is a lot of this wasted time could be prevented if management held a daily pre-shift meeting. A pre-shift meeting can improve communication and profits in your restaurant? Allow me to explain through example.

Creating a sustainable restaurant in 3 easy steps

Deliverect

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. 2 FIGHT FOOD WASTE.

Food tech: a must for the modern restaurant business

Deliverect

From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Fighting food waste with Too Good To Go.

Why Manual Restaurant Inventory Management Is Eating Your Profits

Restaurant365

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Record Waste. Food waste is, essentially, money gone bad. Reason for waste. Food Waste.

Strategies For Automating Restaurant Operations

Sculpture Hospitality

You won’t waste time on repetitive tasks. In the hospitality business, who doesn’t want to streamline? Efficient operations are good for everyone. You won’t pay personnel for work you could automate. Employees will be less frustrated. Customers will enjoy better experiences.

Reduce Food Wastage With This Ultimate Portion Control Guide For Your Restaurant

RanceLab

Restaurants worldwide report of succumbing to the menace of wasting food every day. The UN concludes that universal food waste accounts for 8% of global greenhouse emissions. The Guardian reports every restaurant can make a profit of £7 for every £1 they invest in cutting food waste.

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Why Manual Restaurant Inventory Management Is Eating Your Profits

Restaurant365

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Record Waste. Food waste is, essentially, money gone bad. Reason for waste. Food Waste.

10 Tips to Effectively Control Restaurant Food Costs

Lavu

Minimize Waste. Even though more than 37 million people struggle with hunger in the United States alone, 30 to 40 percent of all food produced is wasted, according to the United States Department of Agriculture , and the restaurant industry is far from innocent.

Restaurant Sustainability Efforts and Customer Attraction

The Restaurant Group

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. Managing waste in restaurants. Nearly 50% track food waste.

A Chef’s Guide to Sustainable Dining

Modern Restaurant Management

billion tonnes of food is wasted each year, a clear motivation for thinking about reducing food waste to protect the environment. Reduce food waste: Food waste is one of the key issues and reducing food waste comes with tones of benefits.

How to Run a Restaurant and Reap the Benefits of Recycling

Cheetah

Bars and Grills are especially notorious for oversized portions and the waste that often results. Not only do many waste management companies provide composting for free, but it will also decrease your Trash bill – and increase your bottom line!

A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

Work on that network and DON’T BURN ANY BRIDGES along the way. [] BE A PROBLEM SOLVER, NOT A FINGER POINTER: Don’t waste any time pointing a finger at others. First and foremost – congratulations on earning your degree or certificate.

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3 Ways to Become a More Sustainable Restaurant

Focus POS

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Cut the Waste. Food waste is a huge problem in the United States; it makes up about 30-40% of the food supply.

OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING

Culinary Cues

Don’t waste this time – scenario plan now! Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them.

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3 Tips For Managing A Diverse Set Of Marketing Tools

Lady Boss Blogger

This not only wastes time, but it also causes interruptions in your workflow, which can directly limit productivity and creativity … The post 3 Tips For Managing A Diverse Set Of Marketing Tools appeared first on LadyBossBlogger.

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OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

Culinary Cues

You know that the financial success of the restaurant, a business that counts profits in single digit percentages, depends on you watching waste, following procedures, and controlling portions. Too much idle time leads to reflection and analysis.

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Restaurant Inventory Spreadsheet for Getting Started with Inventory Management

Restaurant365

Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line. Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant.

Actionable Cost Controls to Save Your Bar and Restaurant

The Restaurant Group

Pay attention to waste. A moderate amount of spill waste is expected, but it is imperative to keep an active record of all waste as this is deducted from profit. Implementing a consequence for excessive waste will aid in mitigating loss.