EATER
OCTOBER 15, 2024
As part of creating that good environment, she’s taken multiple steps to cut Rifrullo’s carbon footprint, including composting all food scraps, one of the most important steps restaurants can take to combat climate change. For takeout, she uses compostable containers and wooden silverware.
Modern Restaurant Management
MAY 14, 2021
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. Composting. The Green Restaurant Association claims that close to 95 percent of restaurants’ waste streams could be recycled or composted.
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Modern Restaurant Management
MARCH 9, 2022
Research has shown that 72% of Americans say that packaging design affects their buying decisions. Majority of people believe that compostable packaging can be thrown away with the rest trash and it will decompose on its own. Intelligent packaging provides added appeal to the traditional packaging, making it presentable and appetizing.
Modern Restaurant Management
OCTOBER 7, 2024
From the consultant’s perspective, our restaurant designs have changed substantially due to these services. We now design in specific pick-up areas for these third-party delivery systems. It’s also become a boost to top-line sales. You will soon see advances that include voice commands and facial recognition.
EATER
OCTOBER 21, 2024
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. Wonho Frank Lee The dining room at Yang’s Kitchen.
Modern Restaurant Management
APRIL 11, 2024
For example, Chick-fil-A is debuting advanced store designs to engage new audiences, introducing two new architectural concepts. Brands can switch to plant-based, compostable containers and cutlery made from renewable materials. Promoting ethically-raised meats and sustainable seafood also demonstrates responsible practices.
Modern Restaurant Management
FEBRUARY 14, 2020
These practices include using energy efficient lighting (79 percent of restaurant operators said they use CFL or LED lighting), engaging in recycling (65 percent of operators recycle cardboard and paper) and reducing food waste (22 percent donate leftover food and 14 percent compost food waste).
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