EATER

OCTOBER 15, 2024

Heating and cooling, refrigeration, and cooking equipment are the biggest energy users, followed by lighting. More Energy Guzzlers Cooking equipment is just one facet of restaurant energy use. Budderfly also installed a new HVAC system at one location and made other equipment upgrades that have cut his energy use by 20 percent.

Compost 292

Compost Food Equipment Waste 292

Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 16, 2024

These collective issues lead to a challenging environment, affecting not just the individual restaurants’ ability to compete fairly but also harming their long-term sustainability and profitability. It goes back to education. What factors are fueling food-app fraud? How can operators train staff to be cognizant of fraud?

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Modern Restaurant Management

SEPTEMBER 8, 2023

Luckily, there are proven ways to help build a solid, positive food safety culture, including boosting trust, improving communication, educating employees, and relying on tech tools, including Artificial Intelligence. Six important ways to create and maintain a strong food safety culture include: 1.

Food Safety 520

Food Safety Allergens Food Audits 520

Modern Restaurant Management

JUNE 6, 2024

It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. Why is the restaurant industry at a pivotal moment regarding sustainability?

Sustainability 275

Sustainability Customer Service Fast Casual Technology 275

Modern Restaurant Management

JUNE 5, 2024

Andrew and Judith Economos Rooftop Edible Garden at Selby Gardens, which was planned, planted, and maintained by Operation EcoVets, a non-profit organization that provides personal, educational, and professional growth opportunities for military veterans. Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design.

Certification 474

Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

DECEMBER 2, 2019

I t’s no secret that the key to sustainability in restaurants is managing limited resources and keeping your operations clean and safe. The bottom line: clarity around sustainability, food preparation and safety is essential. As consumers demand more transparency about sustainability, turn your operations into an advantage.

Management 297

Management Management Waste Sustainability 297

Culinary Cues

MAY 4, 2022

One would assume that you dedicated the time and effort to your education, otherwise graduation might not be within your grasp. Experience is ultimately the best educator. [] TAKE EVERY OPPORTUNITY TO LEARN – YOUR EDUCATION WILL. The same holds true for the equipment (very expensive I might add) that we work with.

2022 404

2022 Education Coaching Kitchen Safety 404

Modern Restaurant Management

AUGUST 2, 2021

The edition of MRM Research Roundup features restaurant payment transaction data, foodservice equipment purchasing and the lasting appeal of chicken sandwiches. Sustainability is worth a financial commitment for some — 63 percent of millennials are willing to pay more for sustainable products. Rent Struggle Is Real.

2021 450

2021 Point of Sale Equipment 2019 450

Modern Restaurant Management

JULY 9, 2021

According to the NSF, “NSF testing, auditing and certification services assure suppliers, retailers, regulators and consumers that an independent organization has reviewed a product or system to comply with specific standards for safety, quality, sustainability or performance.”

Certification 469

Certification Food Safety Audits 2011 469

Modern Restaurant Management

MARCH 5, 2024

Data from the National Restaurant Association’s 2023 State of the Restaurant Industry report revealed that nearly three in four operators were focused on sustaining growth. Regular training programs that educate staff in a variety of engaging ways can help ensure employees adopt a safety-first mindset.

Training 419

Training Food Safety Employee Relations Insurance 419

Modern Restaurant Management

JANUARY 23, 2024

For example, consumers are becoming increasingly conscientious of the sustainability practices of the brands they purchase from. Education and awareness are critical in ensuring compliance with ever changing rules and regulations. Are you taking action to reduce pollution and energy consumption at your plant?

Food Safety 493

Food Safety Food Supply Beverage Loyalty Program 493

Modern Restaurant Management

SEPTEMBER 8, 2021

Some companies have even spent upwards of $1 billion on personal protective equipment (PPE), cleaning procedure trainings, cleaning and disinfecting products, and other pandemic-related costs. Consider systems that help to minimize waste and maximize sustainability. Provide staff and patrons with PPE and hygiene essentials.

Kitchen Safety 489

Kitchen Safety Employee Relations Communication Point of Sale 489

Modern Restaurant Management

AUGUST 19, 2024

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. Food waste is another concern regarding sustainability in restaurants. Menu notes, garden tours, and farm-to-table events can educate diners about where food comes from.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

MARCH 3, 2021

OSHA notes that this will involve a variety of engineering controls, administrative policies, and personal protective equipment. Educate and train your workers on COVID-19. Restaurant operators should get creative and use communication/education methods such as signage, text messages, or email blasts.

Employee Relations 399

Employee Relations Food Safety Restaurant Law Education 399

Modern Restaurant Management

MARCH 11, 2025

PIRG Education Fund. While this was originally done to prevent the spread of germs, it is now seen as a sustainable way of cutting back on printing. In fact, more than 1,400 people became ill from contaminated food in 2024, doubling hospitalization rates compared to 2023, according to the U.S.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Modern Restaurant Management

MARCH 14, 2024

This strategic approach allows for a level of exploration and discovery that enhances the event experience, inviting guests on a wine journey that is both educational and experiential. The sommelier’s role shifts from mere selection to that of a storyteller, an educator, and a bridge between the guest and the intricate world of wines.

Events 472

Events Innovation Customer Experience Technology 472

Modern Restaurant Management

MARCH 11, 2025

Investing in teamwork, internal training, and career development—such as structured in-house wine education—creates a sense of belonging and shared growth. . – Joe Haubenhofer, Plaid Penguin founder The Power of Team Service A strong team culture enhances employee experience and performance.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

MARCH 9, 2022

All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. Train your staff.

Waste 539

Waste Compost Food Recycling 539

7 Shifts

JANUARY 23, 2020

Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.” Educating yourself and thoroughly researching every aspect of your new restaurant and your local landscape is only going to help you with fleshing out your plan. Alex, Doner Bros.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

FEBRUARY 26, 2020

Analyzing all of your restaurants waste streams can make a huge impact on your restaurant’s sustainability goals and bottom line. By helping educate customers and providing sustainable alternatives, businesses can have significant influence in determining how much waste their customers are using and disposing of.

2050 474

2050 Waste Sustainability Compost 474

Modern Restaurant Management

FEBRUARY 24, 2022

There are a few reasons: New employees often lack training; ill-equipped and inexperienced workers sustain more injuries trying to use machinery or tools with which they are not familiar. New managers jump in without being well educated on reporting or handling of claims.

Hiring 493

Hiring Guest Recovery Insurance Hotels 493

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

OCTOBER 6, 2022

In an era of rapid urbanization and population growth, waste management is critical for sustainable, healthy, and inclusive cities. Educating the restaurant industry about the circular economy should be a kicking off point for implementing these solutions. A greenhouse gas with 80 times more warming power than CO2.

Waste 450

Waste Compost 2050 Recycling 450

ChowNow

JULY 1, 2024

Implementing cost-saving measures not only helps in sustaining business operations but also ensures long-term success by improving financial stability and resilience. Now, let’s walk through a few ways you can save on equipment and utility expenses.

Operations 195

Operations Food Website Management Online Ordering 195

Modern Restaurant Management

DECEMBER 16, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. More and more kitchen equipment manufacturers are incorporating digital controls into their equipment with internet connectivity. In addition, there is an increasing emphasis on sustainability with our restaurant customers.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

JULY 30, 2021

Participants in MyChange with SaverLife receive access to the national SaverLife platform and the opportunity to participate in national savings challenges, access financial education articles, engage in forums and accumulate redeemable points for a chance to win prizes.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Modern Restaurant Management

SEPTEMBER 23, 2020

The sweepstakes, featuring a grand prize of $10,000 worth of state-of-the-art tech equipment for an ordering and payment system, and $1,500 worth of carryout packaging, can be found at www.smithfieldgood2go.com. Dedicate time and resources to educate Nandocas how to register, vote early, and safely vote at home or in-person.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

JUNE 24, 2020

Starting in July, Visa street teams will visit merchants to provide “back to business” kits with new point-of-sale materials, branding, educational resources and special offers. So when the next pandemic, tornado, hurricane or any disaster strikes, they will be ready and equipped to weather the storm.”

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

DECEMBER 28, 2020

We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry. We celebrate this as it benefits us all when brands focus on sustainability. Another huge trend will be helping our guests feel safe.

2021 576

2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

FEBRUARY 10, 2020

The organization’s registered dietitians, nurses and medical doctors deliver lunch-and-learns and employee wellness programs in hospitals to provide the education on the evidence behind plant-based nutrition. PCRM also helps hospitals with implementation of new plant-based menu items. ” JUST Partners with Sodexo.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

DECEMBER 14, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. There are plenty of solutions that can help ease the strain, such as domestically sourced products and equipment, as well as automated beverage dispensing systems, which minimizes wastage while maximizing output regardless of staffing level.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

JANUARY 27, 2020

This edition of MRM News Bites features Grubhub, PAR Technology, The Institute of Culinary Education, Parts Town, OneDine, Starbucks, QikServe, MOD Pizza, ezCater and Red Lobster, Omnivore, Coolgreens and Winston Industries. He is joined by award-winning author, educator, journalist and sommelier Anthony Giglio. Ultimate Grubhub.

Catering 305

Catering Mobile Ordering Customer Service Leadership 305

Perfect Daily Grind

DECEMBER 12, 2022

After providing for themselves and their families, producers can reinvest profits back into their farms to purchase equipment and resources – such as fertilisers and irrigation systems – and carry out necessary repairs and maintenance. Understanding the benefits of bartering.

Consumer Goods 189

Consumer Goods Certification Workshop Sustainability 189

Modern Restaurant Management

SEPTEMBER 16, 2020

This is good news for restaurants, particularly chains and franchises that want to be environmentally sustainable while saving money in the process. Global demand for paper and cardboard is projected to grow by 1.2 percent a year, and the plastic recycling market by $14.74 billion by 2024. Source Separation.

Recycling 383

Recycling Waste Training Workshop 383