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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

In this article, we'll explore five practical ways AI helps restaurants reduce food waste by up to 30%, making sustainability an attainable goal for the industry. Automating Waste Recycling Efforts AI can also streamline how restaurants handle food waste.

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Streamlining Restaurant Renovations with 3D Modeling and Design Technology

Modern Restaurant Management

This article will explain how renovating a restaurant using 3D design technology saves time and money and delivers a better final result How 3D Modeling Simplifies Restaurant Renovation Planning Traditional methods do little to help one have an efficient and effective restaurant remodeling.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

I have personally experienced kitchens exceeding 130F and a New York Times article from August 2023 talked about just this issue and the dangers it poses. With induction you’re able to cut out 30 minutes of cleaning meaning that more time is devoted to production and less time to cleaning. Induction also keeps kitchens cooler.

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The Cost of B-ing Good

Modern Restaurant Management

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

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Five Reasons Why QR Code Menus Aren’t Going Away

Modern Restaurant Management

They may have discovered you from an Eater article, booked their reservation through OpenTable, or located you via Google Maps, and they will surely review their experience on Yelp — whether positive or negative — when their meal is complete. Restaurant customers do everything from their phones.

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BRING BACK THE 20 SEAT BISTRO

Culinary Cues

Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. More than 800 articles and short stories on kitchens & restaurants. The chef never bought ingredients by the case, but rather what he or she needed to service their space. CAFÉ Talks podcast.

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July/August 2020 Legal Update

Modern Restaurant Management

Based on the doctrine of standing, the Court found that the plaintiff had not shown any ongoing injury sufficient to establish Article III standing. However, quick or limited-service restaurants and all other businesses that generate organic waste and subscribe to recycling or composting services must make bins accessible to customers.

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