Design Recycling Sourcing 
Modern Restaurant Management
SEPTEMBER 16, 2020
In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. While recycling costs have undeniably increased, demand for high quality recyclables is still growing.
Modern Restaurant Management
DECEMBER 17, 2024
Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.
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Modern Restaurant Management
MAY 6, 2020
As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. “The reclaimed pieces we've been able to place in our projects are almost always the most talked about design elements in the room.
Modern Restaurant Management
MARCH 11, 2025
These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." We’ve found ways to use less plastic and recycle more. Today, third-party delivery is continuing to grow and becoming a more significant source of our revenue.
EATER
OCTOBER 15, 2024
Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.
Modern Restaurant Management
OCTOBER 13, 2021
On the other hand, those labeled “sustainable” are held to a much higher standard, and they must be made from renewable sources. Utilizing recycled plastics, rather than producing new plastic materials, significantly minimizes greenhouse gas emissions. Source products with sustainability certifications.
Modern Restaurant Management
MAY 19, 2023
But even without changing the menu, there are several design considerations that can be applied to both new builds and renovations that help reduce waste and carbon emissions. Adaptive Reuse and Recycling The greenest building is one that’s already built. Interior photo of TWO Urban Licks.
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