Modern Restaurant Management

DECEMBER 23, 2024

Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers. In 2025, expect to see more restaurants and bars adopting eco-friendly practices, such as reducing food waste, sourcing locally, and using energy-efficient equipment.

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Modern Restaurant Management

NOVEMBER 22, 2021

With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries. Leaders who equip their businesses with modern technology can translate word-of-mouth marketing and turn diners into ambassadors in just a few clicks.

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Sustainability Guest Recovery Customer Experience SEO 568

Modern Restaurant Management

JANUARY 8, 2025

What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability? What Can Be Done : Educate the customer about the impact that different oils make not only on their ability to operate but also on their sustainability goals within the kitchen. Five major relationships to consider are: 1.

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Management Management Recycling Sustainability 423

Modern Restaurant Management

JUNE 18, 2021

Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.

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Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

OCTOBER 25, 2024

Sustainability is measured by looking at a number of areas throughout a business. Energy-efficient equipment When you look at your electricity bills, a large proportion of those kilowatts per hour are likely to be used by your kitchen equipment. Therefore, one of your priorities should be to invest in energy-efficient equipment.

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Waste Equipment Inventory Customer Service 309

Modern Restaurant Management

DECEMBER 16, 2020

Sustainable Food Sourcing Is Worth the Effort. Sourcing seafood sustainably takes a bit more work but is worth it. A fishery may also require new equipment, while aquacultures might implement more environmental controls. It requires fisheries, farms, and restaurants to be more thoughtful every step of the way.

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Sourcing Sustainability Certification Food 474

Modern Restaurant Management

MARCH 23, 2022

Over the past decade, the restaurant business has been changing with the innovations in cooking equipment and advent of ghost and cloud kitchen. These are the future of commercial cooking and the cooking equipment industry must be ready for it. These equipment will allow chefs to cook food to perfection. 3D Printing and Food.

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Equipment Innovation Customer Service Food Order 520

Modern Restaurant Management

MAY 14, 2024

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus.

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Modern Restaurant Management

NOVEMBER 7, 2019

Smart restaurant owners understand sustainability benefits their bottom line and customer base. if you’ve decided to get started, how do you get employees excited about sustainability too? Your employees will complete the majority of your sustainability actions. Guess who cares about sustainability?

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Sustainability Recycling Waste Communication 414

Modern Restaurant Management

MARCH 11, 2025

But it also fast-tracked the adoption of technology and AI, setting small businesses up for smarter, more sustainable growth moving forward. – Iliana de la Vega, Chef and Owner of El Naranjo Nothing about operating and sustaining a profitable restaurant during COVID was easy. – Andrew Glantz, CEO of GiftAMeal

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Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

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.

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Compost Food Equipment Waste 292

Modern Restaurant Management

MARCH 5, 2025

Space or equipment constraints that prevent further growth in the current setup. In-house expansion gives full control over quality and processes but requires significant investment in equipment, facilities, and compliance with food safety regulations. Increased interest from wholesale buyers or retailers requesting larger orders.

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Food Back of House Consumer Goods Kitchen Safety 322

Modern Restaurant Management

JANUARY 29, 2025

Enhanced biosecurity includes: Restricting farm access to essential personnel only Implementing rigorous sanitatiozn protocols for equipment and vehicles Increasing surveillance and early detection programs to identify potential outbreaks 2.

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Supplies Pricing Food Supply 2025 373

Modern Restaurant Management

DECEMBER 10, 2024

While significant investment has poured into the sector, few technologies have proven to be sustainable businesses. Operators who embrace technology and prioritize strategies like loyalty programs will gain a competitive edge—fostering deeper connections with customers, streamlining operations, and driving sustained growth.

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2025 Loyalty Program 2024 Customer Service 443

Modern Restaurant Management

MAY 19, 2023

Restaurant owners can lessen the carbon footprint of their kitchens through practical cut-backs such as eliminating single-use plastics, repurposing ingredients to limit food waste and partnering with local sustainable food suppliers. There are several tools out there that can help determine what makes a material sustainable.

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Sustainability Design Waste Recycling 419

Modern Restaurant Management

APRIL 21, 2022

Every quarter, the manager sends a technician to each location for preventative maintenance, concentrating on the oldest equipment. This is just one of the questions restaurants are tackling in their focus on sustainability. Not only are restaurants themselves driving this sustainability movement, so are their customers. .”

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Sustainability Food Truck Equipment Consumer Goods 294

Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Improving sustainability. AI is also significantly improving sustainability in restaurant supply chains.

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Supplies Sustainability Food Supply Food Safety 419

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?

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Sustainability Customer Service Fast Casual Technology 275

Modern Restaurant Management

DECEMBER 16, 2024

From updating policies to gearing up for tax season, these steps will enhance your compliance and position your restaurant for sustained growth. Focus on: Reviewing Safety Protocols : Ensure all staff understand emergency exit locations, proper equipment handling, and current food safety standards.

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2025 Restaurant Law Audits Employee Relations 449

Modern Restaurant Management

JANUARY 22, 2025

pipes intersecting walls) or wrong equipment placements. 3D modeling lets operators test layouts and equipment. Another big reason for restaurant renovations is sustainability since some restaurants now use eco-friendly designs, recycled materials, and energy-efficient appliances.

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Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu. Serving Up.

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Sustainability 2030 Food Supply Waste 414

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.

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2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

MARCH 13, 2025

The other main aspect of evolution has been in specialized techniques and equipment like sous vide cooking, fermentation, and the use of induction burners and combo ovens. Topics such as sustainability and induction cooking are top of mind in the industry—how does ICE respond to offer education to meet the needs of future chefs?

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Modern Restaurant Management

OCTOBER 6, 2023

IoT devices provide real-time data on critical factors, including equipment performance, energy consumption, and production processes. Boosting sustainability efforts. Every restaurant wants to become more sustainable, reducing waste and associated costs, and IoT can be instrumental in reducing food waste (see above!)

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Food Safety Operations Management Management 504

Modern Restaurant Management

FEBRUARY 14, 2025

Sustainable Solutions Growing in Importance Consumers in 2025 will be more conscious of “localisation” in terms of where they conduct their online purchases, and the conditions under which products are made, also considering the CO2 emissions related to intercontinental transport.

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2025 Sustainability Transportation Travel 275

Modern Restaurant Management

JUNE 5, 2024

“Many hours were devoted to researching specialty equipment that would work best in our solar-powered environment. We chose state-of-the-art equipment, including our electric flat tops, ovens, and finishing broilers, as well as the induction ranges.” who designed the Green Orchid Restaurant kitchen.

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Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

FEBRUARY 14, 2020

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.

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Recycling Sustainability Loyalty Program Social Media 567

Modern Restaurant Management

OCTOBER 2, 2020

One thing that is not typically top-of-mind during the quarantine is sustainability, even though sustainability could mean the difference between success and failure. Keep in mind, sustainability has three elements: social, environmental, and economic.

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Sustainability Operations Management Management 362

Modern Restaurant Management

FEBRUARY 29, 2024

Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. But if they skip handwashing, don’t carefully sanitize equipment and surfaces, or ignore cross-contamination hazards, they could cause an expensive, damaging food breach.

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Food Safety Kitchen Safety Audits Food Supply 489

Modern Restaurant Management

OCTOBER 24, 2024

A comprehensive approach to efficiency can help lower your energy consumption and bills as well as play a significant role in enhancing your restaurant's sustainability outcomes. Armed with this information, you can start making needed adjustments to your processes or equipment to reduce overall energy consumption.

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Equipment Pricing Influencer Sustainability 221

Modern Restaurant Management

DECEMBER 15, 2021

Keeping equipment functioning as intended also reduces the risk of damage that results in expensive repairs. Change tank water – As equipment completes cycle after cycle, the tank water becomes dirtier and less effective as a cleaning agent. They also consume energy and chemical. This translates to cost savings.

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Kitchen Safety Front of House Food Safety Equipment 508

Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

Sustainability 251

Sustainability 2050 Front of House Transportation 251

Modern Restaurant Management

OCTOBER 5, 2021

Labor management solutions with multiplatform functionality can also equip tech-savvy workers with mobile capabilities, allowing employees to clock in/clock out, adjust schedules, communicate with managers and complete training programs from their mobile devices.

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Technology Tip Distribution Front of House Back of House 558

Modern Restaurant Management

MARCH 9, 2022

Cross-contamination at a restaurant refers to the transmission of germs or other hazardous microorganisms from food, equipment, or humans to food. Intelligent packaging allows restaurant owners to charge premium amount for well packaged meal, as consumers believe that sustainable packaging has a higher perceived value.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

OCTOBER 17, 2024

What’s not commonly known is that used cooking oil can be transformed into renewable plastics and lower-emission renewable fuels, like renewable diesel and sustainable aviation fuel (SAF), part of a growing list of useful products derived from recycled cooking oil and other renewable raw materials.

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Recycling Sustainability Waste Innovation 251

Modern Restaurant Management

APRIL 6, 2022

In a recent study, at least 52 percemt of restaurants claim they are considering exploring the ghost kitchen’s delivery-only model to sustain demand and maintain their brand. Some ghost kitchens are even set up to house several delivery-only concepts from different operators that share equipment like refrigerators, dishwashers and more.

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Operations Kitchen Safety Food Safety Waste 491