Fine Dining Mobile Ordering Recycling Waste 
Cheetah
DECEMBER 20, 2021
Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.
Modern Restaurant Management
JANUARY 12, 2022
Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off.
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Restaurant Engine
AUGUST 9, 2023
Each time someone dines with you, their food should taste just as good as it did the time before. There are several ways you can achieve this: Recycle plastic, glass, cardboard, etc. If you are a fast casual restaurant, provide recycling bins. Make your dishes smaller, so there is less food waste.
The Restaurant Times
OCTOBER 29, 2021
For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly. This eliminates waste and decreases the load on inventory. Reduce Waste . Limiting the menu and cross utilizing the ingredients reduces waste to a great extent.
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Fine and Family Dining Hurt by Holiday Shift. Holiday Traffic Not Enough. First, at 2.1
Modern Restaurant Management
NOVEMBER 5, 2019
This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.
Modern Restaurant Management
FEBRUARY 18, 2020
We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. You can see which other restaurants they frequent, too, and the types of items they order from those places. Of course, people will always dine out.
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