Remove Beverage Remove Compost Remove Recycling
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Tapping into the Trend of Sustainable Coffee in Dining

The Rail

As more consumers become conscious of the environmental impacts of their choices, sustainable products are increasingly popular, particularly in the food and beverage sector. Health Awareness: Most consumers perceive beverages made of sustainable coffee beans as much healthier compared to conventional coffee drinks.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

With real-time data into consumer behavior data, the solution offers immediate, location-specific food and beverage insights into an industry that is changing faster than ever before. ” “Tastewise has been incredibly valuable in helping us to uncover white spaces in the food and beverage industry. BIBO Beverage Debuts.

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Waste Reduction for Better Food and Increased Sales

Modern Restaurant Management

based Nardin Academy to set up a waste tracking system for recycling, compost, and landfill refuse that helped Nardin divert 86 percent of its cafeteria waste during the school year. The school went from buying 80 percent processed foods (with half of its sales coming from snacks and beverages) to a menu made entirely from scratch.

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As Consumers Prioritize Sustainability, Forward-Thinking Operators Accommodate

Restaurant Business

While implementing recycling programs or oil management systems can indeed contribute to sustainability initiatives in foodservice, they can be much more costly to support, especially in the beginning. However, there’s a new solution—the GC120 from Continental Cup which is curbside recyclable or commercially compostable in 120 days.

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July/August 2020 Legal Update

Modern Restaurant Management

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Litigation. Administrative Developments. Full-service restaurants are exempt from this law if employees sort organic waste.

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AMERICAN RESTAURANTS – AN INTERESTING EVOLUTION

Culinary Cues

Many, saw restaurants and taverns to be American while exposing others to their food, beverage, and style of hospitality. Prohibition and the Speakeasy: Prohibition from 1920-1933 made it illegal to produce, distribute, serve, or consume alcoholic beverages except as a sacrament in the church and for medicinal purposes prescribed by doctors.

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Restaurant Experts Talk Sustainability Tips and Trends

Modern Restaurant Management

We use recyclable packaging and keep takeout packaging products to the minimum. This list can go on and on for waste, however, when waste is FINALLY just waste, compost is the answer or if the trimmings are safe, I'll give them to my sous chef, who then feeds them to her chickens. Using creative plating opportunities when arisen.