Modern Restaurant Management
SEPTEMBER 16, 2020
In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.
Modern Restaurant Management
FEBRUARY 14, 2020
A 2018 National Restaurant Association (NRA) State of Restaurant Sustainability survey found that a restaurant’s sustainability efforts can impact a consumer’s choice of restaurants.
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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. Organic Recycling. million tons of food. Composting.
Modern Restaurant Management
NOVEMBER 7, 2019
In 2018, the National Restaurant Association listed it at almost 75 percent. In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. Smart restaurant owners understand sustainability benefits their bottom line and customer base. “But turnover!” ” I can hear you say.
Modern Restaurant Management
FEBRUARY 9, 2022
In some cities, bars and restaurants saw a 40 percent or more revenue increase, according to Womply Research , on this major Sunday in 2018. Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe.
Modern Restaurant Management
MARCH 11, 2020
Grubhub released its annual “ Year In Food ” report, highlighting the top trends of 2019 and found that vegan and vegetarian orders rose by 27 percent in popularity overall in 2019 as compared to 2018. Vegan and vegetarian dishes took over seven of the top ten most ordered dishes on Grubhub, up from three of the top spots in 2018.
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.
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