Modern Restaurant Management

FEBRUARY 18, 2020

Virtual restaurants can cater to different consumers, expanding clientele. Its theatrical and yes it might cost slightly more, but it has a lot of added cool factor for restauranteurs to have their cold side prep cook on the floor- and it’s easier to customize, and cuts down on waste with errant orders.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.

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Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.

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Supplies Food Supply Compost Back of House 148

Modern Restaurant Management

MARCH 4, 2020

An average wedding produces 400 pounds of garbage – and a large amount of this waste comes from the catering. As couples become more eco-conscious, they look to vendors who can help them cut down on waste and reduce their celebration’s carbon footprint. Reduce Food Waste. Buy Local Ingredients.

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7 Shifts

JULY 20, 2024

By analyzing these reports, you can optimize pricing, control restaurant costs , reduce waste, and improve overall profitability. It helps you see which ingredients are being used frequently so you can maintain the right amount of stock on hand, reducing waste and spoilage.

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Modern Restaurant Management

NOVEMBER 14, 2019

From ingredients like seaweed, ashwagandha and nutritional yeast to dishes like fresh, elevated ceviche and flavorful Levantine cuisine, chefs are getting creative while catering to consumers’ changing dietary and lifestyle preferences. "Diners ” Alternative Diets Become Mainstream. Dessert Trends.

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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. In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/catering service, Pie Face Bakery.

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Franchise Franchising 2020 Leadership 340

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. Compost fruits, vegetables, dairy products, grains, bread, egg shells etc.

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Sustainability Seasonal Menu Compost Recycling 107

Open for Business

MARCH 20, 2023

If you would like to cater to eco-friendly diners and make sustainability part of your mission, there are concrete steps, big and small, you can start taking today. Here are some common practices to consider: Reduce food waste Restaurants waste a total of $162 billion worth of food annually , and guests know it.

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Sustainability Compost Social Media Waste 146

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits. Leanpath Scout.

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Fast Casual Casual Menu Mobile Ordering 405

Focus POS

JANUARY 16, 2020

Sustainable food waste management. Recycling and composting, selling non-GMO foods, and phasing out non-recyclable plastics are among the other practices Gen Z seek out in a restaurant. Are you prepared to cater to the “want it all” mentality of Gen Z? Supporting causes aligned with their business activities.

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Social Media Recycling Influencer Sustainability 128

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

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Compost Food Waste Front of House 88

The Restaurant Times

JANUARY 13, 2022

A survey conducted by Too Good To Go indicates that more than 1/3rd of the bakery output in the UK ends up being wasted. This is where it is recommended to start a waste-free bakery. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Source: Pinterest.

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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. Ono Blend Founders Daniel Fukuba and Stephen Klein. ”=.

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Perfect Daily Grind

MAY 10, 2022

They would need a micro mill that could cater to their needs,” he tells me. Milling also has an environmental impact, and at smaller facilities, managing this impact can be a lot more difficult; larger and commercial mills often have access to the supply chain and infrastructure to responsibly dispose of waste.

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Equipment Sustainability Article Compost 160

Restaurant Clicks

OCTOBER 12, 2021

Blackbelly Market launched in 2011 and has become the top boutique catering and events provider in the area. Blackbelly Market sits off Arapaho, across from the Flatirons Golf Course, and offers breakfast, lunch, and dinner as dine-in services as well as their catering. Blackbelly Market. The lunch menu is divine.

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Online Ordering Back of House Food Order Seasonal Menu 117

Restaurant Clicks

MAY 6, 2021

This sandwich is the “food waste success story” of Plnt Burger – they use oyster mushroom stems, a part of the mushroom that is less often used, and they have created a sandwich that is too spectacular to leave out. Chef Spike is active on social media, and often promotes sustainability and has taken a stand against food waste.

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Fast Casual Food Online Ordering Food Order 78

Rocket Fuel

JANUARY 18, 2025

Consumers are demanding choices that cater to a variety of dietary needs, including plant-based, low-carb and allergen-free options. This reduces food waste, lowers costs and guarantees consistent quality, which is critical in maintaining customer satisfaction. Another key trend is menu diversification.

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MBB Hospitality

MAY 15, 2024

Additionally, some franchises are expanding into wellness-related services such as fitness centers, wellness spas, and holistic healing options, catering to the increased demand for health and well-being. Commitment to Sustainability Environmental responsibility is increasingly becoming a core part of franchise operations.

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Perfect Daily Grind

JANUARY 17, 2023

“Now more than ever, there is a wide variety of different capsules to choose from, which means roasters can cater to different taste preferences,” Jeffree explains. It’s believed that around 39,000 capsules are manufactured every minute around the world , prompting many consumers to express concerns about capsule waste.

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Modern Restaurant Management

FEBRUARY 14, 2020

Loews Boston Hotel welcomed Bianca Dickey , Catering Sales Manager to the historic property, formerly the Boston Police Department headquarters. Compostable cutlery will be available this summer. Pronk holds a Master of Business Administration from National University. The dispenser can also be wall mounted. Gelest, Inc.

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Modern Restaurant Management

AUGUST 28, 2020

"Our conversations with customers all over the country have left us incredibly optimistic about the resurgence of the event and catering business as more regions get COVID-19 under control," said Tripleseat CEO Jonathan Morse. "As That’s why the compostable packaging is more important than ever.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

The Restaurant Times

JANUARY 14, 2022

Globally, food waste generates 4.4 This is one of the reasons why food waste has been gaining momentum over the past few years. In the US, food waste and related packaging account for almost 45% of the material that goes into landfills. Step-by-step Guide For Starting A Waste-Free Restaurant In The US.

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Restaurant Clicks

OCTOBER 8, 2021

You can also ask about their catering services for social gatherings or other events. They also prioritize running an establishment that wastes less energy as a CO2-neutral company. Their establishment also offers compostable utensils and napkins to encourage eco-friendly dining.

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EATER

DECEMBER 23, 2020

Katina uses no tractors or chemicals in her fields; instead, she regenerates the soil with compost, fixes nitrogen with cover crops, and minimizes tillage so as not to disturb the microbiology her team has worked so hard to enrich. There is no waste.”. And, of course, the staff ate plenty of spaghetti squash for family meal. “We

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Modern Restaurant Management

SEPTEMBER 14, 2021

branches, Southern Glazer’s will gift its drivers polo shirts and hats, as well as host various socially-distanced festivities throughout the week, from catered breakfasts and lunches, to raffles and prizes. This allows you to account for the type of waste, the source of the waste, or the person adding the waste.

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EATER

MAY 6, 2021

For other iftars, mosques use their budgets to book catering from halal restaurants. But food waste plagues countless Muslim communities, as a culture of overindulgence has overtaken the historical practice of breaking fast with no more than a simple date and glass of milk. Community iftars are almost always planned in advance.

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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. These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. Andrew Shearer, Cofounder and CEO at Farmshelf.

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Modern Restaurant Management

JUNE 14, 2020

reception, cleaning, disinfection, security and maintenance services), and catering services (adapted to take in to account social distancing and contactless services). That review will be followed by other major composting certification applications. It covers both facilities management on-site services (i.e. Multiple Traceability.

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Food Safety Kitchen Safety Online Ordering Loyalty Program 423