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 Compost fruits, vegetables, dairy products, grains, bread, egg shells etc. 3 PUT SUSTAINABILITY ON THE MENU. A sustainable menu starts with seasonality.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

7 Shifts

JULY 20, 2024

Food & beverage sales report A food and beverage sales report breaks down revenue from different menu items, giving you an idea of the best-selling dishes and optimizing your menu accordingly. “You could also use this time to try out a rotating daily menu for consistently new offerings and optimal freshness.”

2024 221

2024 Cash Management Inventory Waste 221

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. Best wishes of the season and may 2020 bring be a great year for us all the - Team at Future Food. Alternative eating is becoming mainstream.

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Hospitality 2020 Food Point of Sale 145

Future Food

NOVEMBER 7, 2021

Modern Menus The humble menu has had a thorough overhaul in the past two years and as businesses are reopening, we are seeing the emphasis that has been placed on menu flexibility, pricing, structure, and menu size. The uprise in delivery has manifestly changed chef’s thinking and influenced menu development.

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2022 Food Supply Entertainment Hospitality 148

Xtra Chef

NOVEMBER 18, 2020

Here are four methods that can be implemented to directly address the most common sources. Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use. Excess that can’t be repurposed can be considered for composting instead. Order to Par to Reduce Spoilage.

Waste 110

Waste Food Front of House Compost 110

Lavu

FEBRUARY 2, 2024

Laminated Menus: Menus are often a significant source of paper waste in restaurants. By laminating menus or placing them in reusable casings, you not only extend the life of the menu but also eliminate the constant need for paper replacements.

Waste 78

Waste Food Compost Audits 78

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Each provides something different. Support of the local food movement.

2022 78

2022 Compost Recycling White Paper 78

The Rail

NOVEMBER 11, 2024

Today, we will explore the advantages of organic products and Paleo pantry essentials to show you how to source these ingredients to foster a greener dining experience. According to reports , more than 50% of diners claim to choose a restaurant that offers sustainably sourced food. Let’s explore some of them.

Sustainability 52

Sustainability Compost Recycling Agriculture 52

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

Fast Casual 112

Fast Casual Seasonal Menu Innovation Customer Experience 112

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

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Franchise Franchising Fast Casual Leadership 136

Restaurant Clicks

OCTOBER 12, 2021

Dining choices have a four-course menu and a chef’s tasting menu. They share their love of food and drinks with customers, and their New American menu relies heavily on the uniqueness of their oak oven and grill. A small menu means perfection in each dish, and the Mushroom Tempura is the perfect start to your meal.

Online Ordering 117

Online Ordering Back of House Food Order Seasonal Menu 117

Restaurant Clicks

NOVEMBER 4, 2021

All their ingredients, from meat to produce, are locally sourced and sustainable. Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. Not only do they have a seasonally rotating food menu, but they also have a rotating beer tap menu and more than 60 imported beer selections.

Back of House 122

Back of House Online Ordering Seasonal Menu Bar 122

Touch Bistro

MAY 10, 2021

Identify Multi-Use Menu Items. Keep in mind that, having too many menu items can make the process of identifying multi-use items difficult. A great way to streamline this activity is by switching to a small menu at your restaurant, which will be easier to manage. Order In-Season. Compost Whenever Possible.

Waste 59

Waste Food Compost Tip Distribution 59

MBB Hospitality

JULY 7, 2024

Analyze and Optimize Your Menu A strategic menu review can uncover opportunities for savings. Highlighting items with better margins through smart menu design also steers customers toward more profitable choices. Start by identifying high-cost items that yield low profit margins.

Loyalty Program 52

Loyalty Program Food Waste Seasonal Menu 52

Restaurant Engine

MARCH 13, 2024

Here are some ideas: Compost leftover food scraps and paper products. Many cities have companies providing composting services to restaurants. Ditch the Styrofoam to-go packaging and look at compostable products. Shop locally for in-season produce as well as cheese and meat. Be transparent with your menus.

2024 52

2024 Food Compost Front of House 52

MBB Hospitality

NOVEMBER 15, 2023

It involves tracking the cost of each ingredient, understanding seasonality, and recognizing price fluctuations. Using cost percentage formulas, you can determine the ideal cost for each item on your menu. Menu Engineering and Pricing Menu engineering is an essential tactic in the arsenal for controlling food costs.

Food 52

Food Seasonal Menu Waste Loyalty Program 52

Restaurant Engine

AUGUST 9, 2023

You don’t want either of these to slip during busy times or busy seasons. Make sure your customers know this by posting it on your menu or even signs around the restaurant. Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week.

Compost 52

Compost Recycling Website Management Employee Relations 52

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. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

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Sustainability Seasonal Menu Audits Outdoor 52

Modern Restaurant Management

SEPTEMBER 14, 2021

The offer comes as restaurants brace for a second fall and winter season navigating COVID -19, and as operations become even more complex amidst vaccine requirements, tracking, and more operational challenges. Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

MBB Hospitality

MAY 15, 2024

This article explores key trends that new franchisees and seasoned operators should monitor to ensure sustained growth and relevance. Many franchises are adding healthier menu options, with transparent ingredient sourcing to appeal to health-conscious customers.

Franchise 52

Franchise Franchising Innovation Loyalty Program 52

EATER

AUGUST 17, 2023

By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.

Consumer Goods 98

Consumer Goods Compost 2008 Magazine 98

Sustainability Beyond the Plate

JANUARY 26, 2017

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. all organic matter) for soil amendments.

Recycling 40

Recycling Waste Compost Reference 40

Restaurant Clicks

DECEMBER 20, 2021

The Firehouse Restaurant Ella Dining Room & Bar Cafeteria 15L Mulvaney’s B&L Ruth’s Chris Steak House Zinfandel Grille Paragary’s Piatti Il Fornaio Sacramento Grange Restaurant & Bar Seasons 52. It implements many eco-friendly projects like recycling and compost to fulfill its green promise.

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Dine-in Fine Dining Seasonal Menu Book 125

Modern Restaurant Management

AUGUST 28, 2020

” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. I am fully behind this initiative and hope my industry peers share their support as well.” " Trabon and MenuTrinfo Team Up.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading.

Compost 136

Compost Front of House 2014 Back of House 136

Restaurant Clicks

OCTOBER 8, 2021

With several options available, you’re bound to find delicious menu options that even meat-lovers can enjoy. Dirt Candy also offers five-course seasonal tasting menus for you to enjoy in their dining rooms or outdoor patio. Toad Style’s menu offers 100% vegan dishes free of soy and palm oil. Order Online.

Food 101

Food Seasonal Menu Online Ordering Reservations 101

Modern Restaurant Management

SEPTEMBER 15, 2020

From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.

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Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Parts Town and Heritage Combine.

Food Truck 126

Food Truck Customer Service Customer Experience Front of House 126

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” “Everything we serve will be fresh, top quality, and sourced from the best markets around the world. ” For every burger sold, $0.50 will be donated to the Foundation.

Back of House 131

Back of House Hotels Design Events 131

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Placer.ai, dug into the numbers to analyze the situation.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Source: Business Chief. Start by: Adding vegetarian and vegan dishes to your menu, or offer meat and dairy substitutions where possible. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

Compost 105

Compost 2000 2012 Small Business 105