2018 Back of House Compost 
Modern Restaurant Management
MAY 14, 2021
The EPA estimated that in 2018, the United States wasted 35.3 Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Composting. million tons of food.
Modern Restaurant Management
DECEMBER 2, 2019
This is a trend that has been confirmed by a 2018 report from The Hartman Group, which shows that young people are more interested than previous generations in quality cues, transparency and sustainability credentials, and information on ingredients and nutrient density. The result: peace of mind. Here are four tips to keep top of mind.
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Modern Restaurant Management
MARCH 16, 2021
We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Mark Hoefer, General Manager, Le Bilboquet Atlanta. “Will this look good on Instagram?
Modern Restaurant Management
DECEMBER 16, 2019
While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies.
EATER
JUNE 20, 2023
We did it twice a week, bouncing in the back on our way to the pond at the edge of our property for water. Charis understands this well; as a soccer player in college, they had debilitating back pain. My first experience of gardening was a lesson in scarcity and sustenance. Still, I’d always been a willing student.
Modern Restaurant Management
JANUARY 17, 2020
Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.
Modern Restaurant Management
OCTOBER 16, 2019
Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Ono Food Co.
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