Modern Restaurant Management
DECEMBER 31, 2024
Stealth Health and More New research reveals the top trends set to shake up American menus in 2025, with caraflex cabbage and functional plants stealing the spotlight, condiments like hot honey making waves, and food tourism content fueling a craving for authentic global flavors.
Hot Schedules
NOVEMBER 3, 2021
Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting. Social media is essential to modern tourism, so focus on food presentation and make sure it’s Instagram-able! Sustainability doesn’t just link to food, but also to biodegradable packaging, straws, and printed menus.
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Modern Restaurant Management
SEPTEMBER 27, 2024
This sharp decline reflects a stabilization in post-pandemic hiring after a surge in demand for hospitality workers as travel and tourism rebounded. As environmental concerns have grown, sustainable packaging materials—such as compostable and biodegradable options—have become more popular.
The Wine Knitter
APRIL 19, 2022
SCWI features 351 individual requirements divided into four categories: Viticulture, Vinification & Bottling, Social, and Wine Tourism. There are no pesticides or chemical fertilizers used in our vineyards – only organic soil amendments, including compost made from our own pomace.
Modern Restaurant Management
FEBRUARY 14, 2020
SOBEWFF®, which benefits the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU), has raised more than $30 million for the School to date. Compostable cutlery will be available this summer. The dispenser can also be wall mounted. Gelest, Inc. cleaner than untreated towels during use.
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.
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.
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