Modern Restaurant Management

FEBRUARY 10, 2020

According to research by The Good Food Institute, 30 percent of Americans are reducing their total meat consumption, and another 2018 Johns Hopkins study has found that 60 percent of Americans are reducing their consumption of at least one type of animal meat. trillion global meat industry and be worth $140 billion in the next decade.

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Modern Restaurant Management

JUNE 22, 2020

The new wave of interest is based in consumers who are ready to add plant-based proteins to their diets because they are safe, sustainable and accessible. In 2018, Missouri became the first state to enact a “real meat” law, mandating that only animal products could be called “meat.” billion in 2018.

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Modern Restaurant Management

JULY 15, 2020

Methodology: "Top Trends" look at the most popular food orders during winter (Dec 21, 2019 – March 19, 2020) and spring (March 20, 2020 — June 20, 2020) compared to those same periods in 2018 and 2019. "Forecasted" bean burrito: 83 percent more popular — 2018's more popular food.

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7 Shifts

FEBRUARY 13, 2023

Source: @1fairwage_official on Instagram Everything about how restaurants are structured has been built around this model, and the historically razor-thin margins don’t provide a lot of wiggle room for those looking to initiate change. They push the envelope on what an equitable and sustainable future can and should look like, for all of us.

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Modern Restaurant Management

FEBRUARY 27, 2020

We expect this year will see growth in off-premises options, technology that streamlines operations, and more restaurants that are talking about their increased sustainable and eco-friendly practices.” Healthy, sustainable options increase alongside changing alcohol preferences. percent between 2015 and 2018, compared with a 2.5

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Modern Restaurant Management

JANUARY 15, 2020

Coupled with the fact that December of 2018 was strong in terms of same-store sales thus presenting a challenging comparison, December of 2019 was projected to be weak regardless of holiday shifts.” percent in 2018). percentage points compared with the growth recorded for 2018. percent since Q3 of 2017.

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Modern Restaurant Management

FEBRUARY 21, 2020

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. Sushi Maki Ocean Tempura.

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EATER

SEPTEMBER 22, 2021

You can expect future Happy Meals to come with games made from paper or other materials more sustainable than plastic. The company has taken some positive steps other than swapping out Happy Meal toys: McDonald’s pledged in 2018 that by 2025 all of its packaging materials will be recycled or otherwise sustainable. In the U.K.,

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EATER

SEPTEMBER 11, 2023

The Noguchis built Chef Hui in 2018 to strengthen relationships between Hawaiʻi’s chefs, farmers, and food producers and the community at large, and during the pandemic, it organized efforts to feed vulnerable communities. WCK was mobilizing, and it needed to connect with people on the ground.

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EATER

SEPTEMBER 30, 2024

When Peter Platt was in Newport, Oregon in 2018, visiting Local Ocean Seafoods to bring them on as a supplier, he spoke with some of the fishermen docked outside the waterfront fish market and restaurant. chefs and farmers are trying to source more ingredients locally. However, local sourcing isn’t always a guarantee of supply.

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Sante

APRIL 13, 2020

Rather today’s consumer demands menu innovation as well as eco-friendly and sustainable practices. Buyer's Edge compared case purchases of meat substitute products by its 20,000+ restaurant customers from 2018 to 2019. Restaurants can accomplish these goals while adding to their bottom line. from $62 a case to $99 a case.

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Modern Restaurant Management

OCTOBER 22, 2020

million over the next five years to build and sustain the program. Menu innovation has long been a staple of the Dog Haus brand, as evidenced by the launch of its Chef Collaboration Series in 2018 and Mixologist Collaboration in 2019. The alliance aims to catalyze additional franchises and companies to join the effort.

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7 Shifts

AUGUST 27, 2021

Mike and Jim rely on their Marine Corps family history, ingenuity and Italian heritage to guide all of their culinary endeavors and are committed to providing guests with exceptional service and great food, made with the utmost passion and highest quality, sustainably sourced ingredients.

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EATER

MARCH 24, 2021

In the spring of 2018, dozens of people across the country began falling sick. mile-long stretch of an irrigation canal supplying water to several farms in Arizona’s Yuma growing region, adjacent to a large cattle feedlot, which is often a source of such pathogens. Infected with E. coli O157:H7, a Shiga toxin-producing E. coli to a 3.5

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Modern Restaurant Management

APRIL 15, 2020

Shoppers likely stocked up on lower-frequency categories early on and now we're seeing some of the smaller fill-in trips to continue to sustain our households in-between larger tripsAmazon is up, though not as much as Dollar, in terms of spend/capita and appears to be gaining momentum in recent weeks. Foot Traffic Decline.

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Modern Restaurant Management

SEPTEMBER 14, 2021

That August, the James Beard Awards announced an audit of policies and procedures, which was conducted by various stakeholders, including subcommittee members, the Awards committee, James Beard Foundation staff, and consulting firms specializing in equity, justice, sustainability, and awards protocols and processes. Leading a Fair Kitchen.

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Future Food

FEBRUARY 25, 2020

Improving the sustainability of your restaurant during challenging times – a lesson for everyday trading. The question for every restaurateur and food operator in Australia is: What am I doing every day to make my business more sustainable and immune (or partially immune) to market forces? Image via Good Food).

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EATER

JANUARY 25, 2023

I had no intimation of what was to come: the billion-dollar multinational flavor and fragrance companies, the “spray-dried” broth, the “clean label protein solutions,” the “kitchen-like ingredients,” and the corporate dream of a “fully sustainable chicken stream.” Per its website, Kerry is “creating a world of sustainable nutrition.”

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EATER

OCTOBER 22, 2020

These early memories would leave a major impression and seed our interest in food security and sustainable and renewable agriculture. It starts with where and how the cacao beans are grown and harvested by sourcing organic or fair-trade cacao. As successful as the bars were at the wholesale level, they weren’t speaking to my soul.

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EATER

JULY 6, 2022

Given the pervasive influence of Stone Barns, Blue Hill, Dan Barber, and the Rockefeller family, numerous sources for this story have requested anonymity out of fear of retaliation. Pseudonyms are denoted with asterisks. Repeated requests to speak directly with the leadership of Stone Barns and Blue Hill were denied. “The

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The Wine Knitter

FEBRUARY 26, 2023

Nestore Bosco Montepulciano d’Abruzzo DOC 2018 ​Nestore Bosco is a family-run business in the province of Pescara, in Abruzzo. The company has been certified organic since 2018 and practices sustainability. They manage over 500 hectares of vineyards with an eye on sustainability, research, and quality.

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Perfect Daily Grind

JUNE 21, 2020

“The world we live in is fast-paced, with consumers becoming more and more focused on quality over quantity in many aspects of life,” says Dan Fellows, World Coffee in Good Spirits Champion 2018 and 2019. According to Mintel, over a million British coffee-drinkers switched to decaf in 2018 alone. Sustainability Is in The Spotlight.

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EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. So far the collective efforts seem to be working.

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Modern Restaurant Management

OCTOBER 21, 2019

One in six food products launched in the UK in 2018 carried a vegan claim. In December 2018, Carl’s Jr. “We’re excited to make plant-based options accessible in more and more communities as we move toward a better-for-you, more sustainable future.” was an early entrant into the plant-based space.

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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. Sustainability will be even more important to diners, and restaurants that don’t have a sustainability strategy will be at a competitive disadvantage.

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2020 Kitchen Safety Consumer Goods Point of Sale 345

Perfect Daily Grind

FEBRUARY 4, 2020

During this time, people would go through great trouble to source green beans to roast and grind at home. Latte art at PIR Expo 2018, in Moscow, Russia. They also directly source their beans before roasting them at their Moscow and Prague facilities. . Credit: PIR—COFFEE Expo. What is Russia’s Coffee Culture Like Today?

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EATER

JULY 8, 2020

As executive director of Harlem Grown , a nonprofit that serves youth through mentoring and teaching about urban farming, sustainability, and nutrition, Hillery wanted to provide the neediest children in the community with a way to access fresh food during the pandemic. “So, I raise the money.

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EATER

JULY 6, 2022

Eighteen former workers at the Stone Barns Center for Food & Agriculture allege dysfunction in the livestock program at America’s most famous regenerative farm “This isn’t a joke,” police told the Daily Voice , a hyperlocal news site in Westchester County, New York, on August 30, 2018. “We Pseudonyms are denoted with asterisks.

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EATER

FEBRUARY 15, 2022

I first met León Hernández and León in late 2018, not long after they opened Alfonsina together. The corn, which the duo sources from small farmers in their ancestral village, is used in tortillas, tlayudas, sopes, tamales, and tostadas. The corn, in particular, would be sourced from small farmers in Santo Domingo Nundo.

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Back of House Fine Dining Dine-in Restaurant Law 246

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. In 2018, 51% of chefs in the United States added vegan items to their menus. GlobalData).

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Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

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Coaching Point of Sale Customer Experience Retail 419

Sante

NOVEMBER 30, 2020

Diora 2018 La Grand Majesté Pinot Noir, San Bernabe AVA??. VDR 2018 Very Dark Red, Monterey ??. Seghesio 2018 Zinfandel, Sonoma County. ??Pioneers Cameron Hughes Lot 725 2018 Zinfandel, Russian River Valley. wineries and blend them into his offerings—with the sources never individually disclosed.

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Vineyard 2018 Front of House Beverage 130

Perfect Daily Grind

NOVEMBER 20, 2022

In 2018, according to Mintel, sales of almond milk accounted for around 64% of the US plant milk market , while soy milk only had around 13% of the market share in the same year. It is inevitable that coffee shop owners and consumers alike look for more sustainable milk options,” he says. are made using soy milk.

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Modern Restaurant Management

SEPTEMBER 15, 2020

“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” ” says John Cocker, FOODWORKS’s president. Climatarian Menu. “We hold a lot of power in what we choose to eat.

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Perfect Daily Grind

SEPTEMBER 1, 2022

You may also like our article on how competitors can source coffee for the World Barista Championship. Emi Fukahori is the co-founder of MAME Coffee in Zurich, Switzerland and the 2018 World Brewers Cup (WBrC) champion. “An First and foremost, origin trips can be a useful way for WCC competitors to source their coffee.

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EATER

JUNE 17, 2020

The space and the fridge at 234 Glenmore Avenue have become hubs for organizers in the Black Lives Matter movement since the protests began at the end of May, and protesters who have taken to the streets to demand justice have inherited boxes of donated fresh produce to sustain their energy in the fight. Findings around the E.

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The Wine Knitter

APRIL 19, 2022

It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth. Globally, more wineries than ever before are contributing their efforts to maintain sustainable practices in the vineyard and wine production. Concerning sustainable farming, this is what they have to say.

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