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Gen Z Wants More Than Good Food — Here’s How to Keep Them Coming Back

Modern Restaurant Management

This commitment across the supply chain not only enhances the flavor and safety of products but also resonates deeply with Gen Z’s values of transparency and trust. Build a Positive Social Media Presence Although authenticity may seem contrary to the curated nature of social media, we have discovered that the two can seamlessly coexist.

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Tips For Restaurants to Reduce Food Waste and Save Significant Money

Modern Restaurant Management

Optimize your supply chain. Software solutions help optimize supply chains so your products ship and reach your restaurant more quickly and effectively. Recycle and compost. Cities will compost organic waste, turning it into fertilizer, or harvest methane from rotting waste, burning it to generate power.

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How Do We Get People to Compost?

EATER

Composting is good for everything and everyone, but food waste continues to be a major problem In the United States, food waste amounts to a whopping 30 to 40 percent of the food supply. New York City, on the other hand, introduced a curbside composting program that failed completely because there was little incentive to participate.

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Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

A Sustainable Supply Chain. During the height of the pandemic, it seemed as though so many facets of the food industry were up in the air, including stress on supply chains. Composting food scraps and leftovers. Food processing, in some facilities, has been slowed down substantially due to labor shortages or complete shutdowns.

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Adopting Tech Solutions Is the Smartest Decision Restaurants Can Make

Modern Restaurant Management

Increase quality and safety across the supply chain. Your restaurant may prioritize safety, quality, and compliance, but is everyone across the supply chain aligned in this effort? One weak link in the supply chain could cause a food safety breach that could put your guests and brand at risk. Manage labor shortages.

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Dinner, With a Side of Climate Preaching

EATER

He worked on getting even more supply from local farms, and at a time when there were seemingly constant grocery shortages, he connected customers directly to the farms where he was getting his eggs and produce. So he took action.

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Beyond the Plate: Evolution and Exploration in the 2024 Restaurant Scene

Modern Restaurant Management

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment.

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