Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

EATER

AUGUST 17, 2023

In 2008, it even spawned a zine with the same (though purposely misspelled) name. From the position of a market farmer, you might be able to get twice as much selling Marans eggs, but you’re really only getting about a quarter of the eggs in a given season.” It can be seasoned, turned into a condiment for rice or even steak tartare.

Consumer Goods 89

Consumer Goods Compost 2008 Magazine 89

Restaurant Clicks

DECEMBER 20, 2021

The Firehouse Restaurant Ella Dining Room & Bar Cafeteria 15L Mulvaney’s B&L Ruth’s Chris Steak House Zinfandel Grille Paragary’s Piatti Il Fornaio Sacramento Grange Restaurant & Bar Seasons 52. It implements many eco-friendly projects like recycling and compost to fulfill its green promise.

Dine-in 125

Dine-in Fine Dining Seasonal Menu Book 125

Modern Restaurant Management

AUGUST 28, 2020

.” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. That’s why the compostable packaging is more important than ever. " Trabon and MenuTrinfo Team Up. ” Saving More than Paper.

Allergens 147

Allergens Kitchen Safety Guest Recovery Customer Service 147

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

Compost 102

Compost 2000 2012 Small Business 102