Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. What is hyperlocal?

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Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

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Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

JANUARY 19, 2022

If you’re a hospitality or restaurant business who utilise an outside space, then you’ll know that outdoors furniture and fittings can take a bashing with the weather. This said, keep an eye out for those menacing black clouds. An alternative way to upcycle a worn-out garden item is to reinvent its purpose.

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Outdoor Compost Seating Design 474

Perfect Daily Grind

MAY 1, 2022

Packaging Online claims that plastic-based capsules can take up to 500 years to break down. One of these alternatives is compostable coffee capsules. Read on to find out what they said. Although they are regarded as more sustainable than standard capsules, they can still take years to break down.

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Compost Marketing Recycling Certification 137

Modern Restaurant Management

JANUARY 3, 2020

If you’re curious about what will be hot in 2020, check out the top five restaurant trends you should expect to see. If you take a quick glimpse around your local grocery store, you may notice quite a few plant-based products. Biodegradable or compostable diningware like napkins, plates and cutlery.

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2020 Compost Sustainability Customer Experience 307

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

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Mobile Ordering Front of House Customer Service Customer Experience 539

EATER

JANUARY 14, 2021

Take the sternum and neck off, chunk the rest out with a cleaver, and braise the whole thing.”. Rabbits have such a small footprint on our world, and the manure is great for compost for our garden,” says Lisa Webster, co-owner of Maine’s North Star Sheep Farm , where the Vermont Butcher Shop sources its rabbits.

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Food Supply Compost Supplies Take-out 315

EATER

SEPTEMBER 20, 2023

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. Do they have the labor?

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Waste Pricing Airlines Food 344

Modern Restaurant Management

NOVEMBER 14, 2019

Kimpton predicts that more adventurous health ingredients and plant-based menus will rise to the top, and lower-alcohol spritzes will take center stage at bars. Kimpton predicts that more adventurous health ingredients and plant-based menus will rise to the top, and lower-alcohol spritzes will take center stage at bars.

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2020 Bar Influencer Compost 375

Modern Restaurant Management

JUNE 24, 2020

With On-Demand Delivery for Square Online Store, sellers can take control of their fulfillment process by offering delivery to their loyal customer base directly from their own website. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions.

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Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. Reach out to local shelters, schools, and charitable organizations that are struggling to meet the increased demand for food supplies. Start Composting Food Waste.

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Waste Compost Point of Sale Food Order 148

Perfect Daily Grind

SEPTEMBER 26, 2022

I spoke with two coffee sustainability experts to find out more. We also use compostable and recyclable items, so our landfill bin is only a quarter-full every two weeks.”. However, she emphasises that it’s important to be critical of the information you receive – especially from online sources. And is it achievable?

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Waste Compost Recycling Sustainability 152

Restaurant365

JANUARY 13, 2022

Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different. Yet, alcohol-to-go will remain popular.

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2022 Compost Recycling White Paper 147

Modern Restaurant Management

SEPTEMBER 14, 2021

Stepping out of operations, he became a Point of Sale (POS) Technician in 1984, and three years later was promoted to POS Manager, where he managed the IT team for Michigan, Ohio, Pennsylvania, and Northern Indiana. “We know that seismic changes continue to take place within the food and media industries.

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Food Tip Distribution Guest Recovery Food Safety 433

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 2020 Fast Casual 340

Modern Restaurant Management

NOVEMBER 4, 2019

Now, as part of its larger mission of educating audiences on the personal and environmental benefits of swapping out meat with plant-based meals even just one day a week, the company is unveiling its new Meatless Monday initiative by partnering with traditional restaurants across the country. Impossible Meatballs.

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Fast Casual Seasonal Menu Innovation Customer Experience 280

Next Restaurants

JULY 18, 2024

Traditionally, restaurants can throw out large amounts of food waste, some 11.4 By sourcing local , organic ingredients, you can support local farmers and reduce the emissions from food transportation – whilst also ensuring your food is free from pesticides and harmful chemicals. million tons annually in the U.S.,

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Sustainability Menu Compost Seasonal Menu 122

Modern Restaurant Management

DECEMBER 31, 2019

Traditional restaurants are already seeing profit losses between eight and 25 percent when using food delivery services such as Uber Eats, we expect more restaurants to prioritize finding solutions that allow them to incorporate delivery methods and meet demand, without losing out on revenue. Dark kitchens gain more real estate.

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2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

AUGUST 17, 2023

In an Instagram reel from last year, a pair of disembodied hands tips a large metal bowl full of neon-orange yolks into a well of flour, an act whose ostensible purpose is to make fresh pasta but whose effect is to freak me out. The egg “becomes this visual language that is a gateway to so many things,” he says.

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Consumer Goods Compost 2008 Magazine 246

Modern Restaurant Management

AUGUST 28, 2020

In following his entrepreneurial ambitions, he struck out on his own in 1979 and established Plamondon Enterprises Inc., "We have a business that is 40 years old thanks to Dad taking the chance after leaving a huge job at Marriott,” added Pete Plamondon Jr. "We Pete Plamondon, Sr., 40 in Frederick, Md.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Restaurant Engine

FEBRUARY 12, 2025

Check out these tips for transforming your diners into your best marketers through user-generated content. tweet this) According to one source , Statistics show that nearly 80% of people say UGC highly impacts their purchasing decisions. Take a look at how you plate your dishes and on what. Is it conducive to taking good photos?

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Social Media Marketing Customer Experience Customer Service 52

EATER

APRIL 29, 2022

There’s eggplant and kale, marigolds and zinnias; more than 90 different types of seeds available for anyone with a card to take home and plant. This was something good that came out of COVID, because people gained a new appreciation for the outdoors,” said Mystic & Noank Library Director Christine Bradley. The Give and Take.

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Agriculture Education Website Management Outdoor 246

EATER

OCTOBER 11, 2023

Because when dining out is also your night out, the food is just the start. Jackie Gutierrez-Jones Wonho Frank Lee Looking at the window from inside-out at Poltergeist at Button Mash. Ropey strands of hollowed-out pasta come slathered in yellow curry. Here, in no particular order (what’s more fun than whimsy?!),

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Fine Dining Back of House Dine-in Bar 330

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. A restaurant newsletter is a great way to provide updates about the brand and new or special offerings, and send out automated birthday cards to let them know you care. Better yet, tell them you have something made specially for them which they’re going to love.

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Compost Loyalty Program Back of House Customer Service 114

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. 55 out of the top 100 U.S.

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Food Truck Customer Service Customer Experience Front of House 317

Cheetah

SEPTEMBER 8, 2019

Offer to get them “the usual” and suggest they try out new menu items. A restaurant newsletter is a great way to provide updates about the brand and new or special offerings, and send out automated birthday cards to let them know you care. Better yet, tell them you have something made specially for them which they’re going to love.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Perfect Daily Grind

MAY 24, 2022

To find out, I spoke with the CEO of Novocapsule , Yuval Weinshtock. Read on to find out what he said. After months of sourcing, cupping, and developing roast profiles, roasters understandably want to make sure they are protecting the delicate flavour and aroma compounds in their coffee. Compostable and biodegradable pods.

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Recycling Compost Sustainability Waste 139

7 Shifts

JULY 20, 2024

Let’s take a look at the five components you should monitor in your establishment’s financial report. “You could also use this time to try out a rotating daily menu for consistently new offerings and optimal freshness.” Analyzing these metrics allows you to make informed decisions to improve profitability.

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2024 Cash Management Inventory Waste 221

Modern Restaurant Management

MAY 12, 2020

Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Contactless Order & Pay aims to ease consumer hesitation around dining out, putting the power of ordering and payments in guests’ pockets.

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Mobile Ordering Online Ordering Food Order Hospitality 376

EATER

JULY 6, 2022

In the course of reporting this story, I’ve spoken with more than 20 sources. Looking the part of what one former apprentice calls the “farmer hero,” he has served as the weathered, handsome face of Stone Barns, whether in the pages of O, The Oprah Magazine or hanging out with Martha Stewart.

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Agriculture Leadership Employee Relations Food Safety 246

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. Taking steps to prepare for the worst has the joint effect of saving you from having to make unexpected repairs and sheltering you from liability.

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Sustainability Seasonal Menu Audits Outdoor 130

Future Food

DECEMBER 5, 2019

Supermarkets will continue to customise each individual store offer to their local target market, thereby taking market share away from small fresh food and food and beverage businesses. As these now have become common, precincts and venues will differentiate themselves in order to stand out. The future of eating out is greener.

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Hospitality 2020 Food Point of Sale 145

Perfect Daily Grind

MAY 8, 2023

Moreover, in certain producing countries, women and girls disproportionately carry out most of the physical labour associated with coffee farming , yet receive less financial responsibility. One of the most prominent is that millions of smallholder coffee farmers live below the poverty line.

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Sustainability Consumer Goods Social Media Recycling 167

Modern Restaurant Management

SEPTEMBER 15, 2020

“We have officially rolled out SALIDO to support all of our flagship stores across the United States and Canada and are looking forward to continuing our partnership.” Presliced, the chicken is great for any number of applications – including fajitas, salads and an array of take-home DIY meal-kit recipes.

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Fast Casual Casual Menu Mobile Ordering 405

Social Hospitality: Restaurants

MAY 29, 2019

Here are some tips to take your Instagram presence to the next level, along with businesses doing it right: 6 Tips to Improve Your Restaurant Marketing on Instagram. Piada Italian Street Food has a classic take on their Instagram profile. Most of our paper comes from recycled sources. Focus on the first impression.

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Social Media Marketing 2019 Compost 150

EATER

JULY 20, 2020

Pockets of the country are slowly opening back up, but going to restaurants remains iffy — so while you might be taking a vacation, you can’t really take a vacation from cooking. So bring your own chef’s knife (and maybe invest in a knife roll to prevent it from slipping out and accidentally cutting someone).

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Back of House Travel Consumer Goods Compost 166

Bottleneck Management

MAY 3, 2023

Source Local and Seasonal Ingredients One of the easiest ways to reduce your restaurant’s carbon footprint is to source local and seasonal ingredients. Consider donating excess food to local charities or composting food scraps instead of sending them to landfills. Yet it’s also easy to take clean water for granted.

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Compost Sustainability Waste Agriculture 78