Apicbase

JULY 22, 2024

The corporate catering sector faces a host of challenges, including labour shortages and the Herculean task of making the supply chain more sustainable. Innovation took centre stage in the debate. Mann says Sodexo wants to be “a market maker and really lead” in sustainability. Markets and demand have changed.

Catering 52

Catering Sustainability Technology Employee Relations 52

Squirrel Systems

FEBRUARY 12, 2023

While the basic premise of table service restaurants has remained the same for decades, many innovations in recent years have transformed the industry and the way we dine out. One of the biggest innovations in table service restaurants has been the rise of technology, such as restaurant POS systems.

Innovation 52

Innovation Mobile Ordering Customer Service Customer Experience 52

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability.

Food Supply 177

Food Supply Seasonal Menu Compost Sustainability 177

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.

Recycling 100

Recycling Sustainability Waste Innovation 100

Modern Restaurant Management

APRIL 9, 2020

The multi-unit chain prides itself as a mission-focused dining venue with relaxed, eco-friendly dining spaces, making sustainable choices for fresh, locally grown food, and operating a culinary internship program for young adults coming out of foster care.

Innovation 187

Innovation Management Management Fine Dining 187

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

2024 189

2024 Food Truck Fast Casual Allergens 189

Modern Restaurant Management

JANUARY 9, 2024

Sustainability Remains Essential Beyond just healthy living, consumers are continuing to prioritize the health of the planet with nearly 50 percent of Gen Z and Millennial respondents placing a premium on sustainably sourced products. Foodservice providers are seeking innovative ways to make their brand stand out.

2024 110

2024 Sustainability Consumer Goods Food Supply 110

Open for Business

JANUARY 17, 2023

And the innovations have come at a breakneck pace the past few years. Here, we round up the 10 most inspiring innovations from all across the country for restaurant owners to explore. Sustainability lies at the core of everything award-winning chef Rob Rubba does at Oyster Oyster, one of D.C.’s Let robots pitch in.

Innovation 146

Innovation 2023 Seasonal Menu Café 146

Open for Business

JANUARY 17, 2023

And the innovations have come at a breakneck pace the past few years. Here, we round up the 10 most inspiring innovations from all across the country for restaurant owners to explore. Sustainability lies at the core of everything award-winning chef Rob Rubba does at Oyster Oyster, one of D.C.’s Let robots pitch in.

Innovation 145

Innovation 2023 Seasonal Menu Café 145

Culinary Digital

FEBRUARY 23, 2023

We also discuss how modern approaches have improved consumption habits and nutritional awareness – while, resolving issues around wastage and costs and promoting sustainable practices for all. This pushes the need for innovation to build a resilient supply chain and minimize negative impacts. ranks 13th. is far from ideal.

Sustainability 52

Sustainability Food Agriculture Food Safety 52

The Restaurant Times

OCTOBER 3, 2023

Charting a path that spans the domains of retail, e-commerce, and hospitality, Karl Goodhew’s story is a reflection of the remarkable possibilities that technology, innovation, and a relentless drive for change can create. Goodhew has a passion for technology and innovation and a vision for transforming the fast-casual dining industry.

Innovation 52

Innovation Fast Casual Retail Loyalty Program 52

Modern Restaurant Management

JUNE 13, 2024

Finding a delicate balance between tradition and innovation is often the key to success for QSRs and other establishments. Marketing and Branding: Sustaining the Popularity of Classics Effective marketing and branding play a crucial role in sustaining the popularity of core menu items over time.

Seasonal Menu 123

Seasonal Menu Loyalty Program Innovation Point of Sale 123

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This radically seasonal, regional restaurant sources its ingredients exclusively from the ocean, climate-adapted farms, and wild plants of the Mid-Atlantic. They source sunflower and canola oil from Pennsylvania farms. Take chocolate , for instance.

Seasonal Menu 124

Seasonal Menu Food Supply Sourcing Agriculture 124

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand.

2024 197

2024 Fast Casual Food Safety Insurance 197

Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

Fast Casual 165

Fast Casual Casual Operations Consumer Goods 165

Modern Restaurant Management

DECEMBER 27, 2023

As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Additionally, by fostering a culture of continuous learning and innovation, establishments are positioning themselves as forward-thinking leaders in a competitive market.

2024 202

2024 Food Supply Kitchen Safety Influencer 202

Modern Restaurant Management

FEBRUARY 7, 2024

This is where innovative technology steps in, offering a silver lining. They drive the demand for clean labels, responsibly sourced ingredients and sustainability. Catering to a New Audience To capture Gen Z's taste buds and attention, restaurants must continually innovate their menus.

Social Media 197

Social Media Customer Experience Influencer Dine-in 197

Tableo

JULY 14, 2023

You may improve the sustainability of the future and boost the profitability of your restaurant by putting these methods into practice. Conduct a waste audit You must first identify the source of food waste in order to address it effectively. Besides, your mum will be proud! New to Tableo?

Waste 52

Waste Sustainability Food Audits 52

Goliath Consulting

AUGUST 16, 2024

Their emphasis on sustainability, health, and convenience compels food businesses to adapt to stay relevant. Sustainability as a Driving Force For Gen Z, sustainability isn’t just a buzzword—it’s a key factor in their food choices.

Food 78

Food Email Marketing Sustainability POS 78

EATER

MAY 16, 2023

The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. She keeps her palate sharp by consulting on restaurant wine lists, but funnels most of her time and energy into Nomadica, which is expanding its selection and working on innovating beyond the can.

Sustainability 95

Sustainability Back of House Front of House Agriculture 95

Modern Restaurant Management

JANUARY 10, 2023

“Innovation is in the sweetgreen DNA, and meeting customers where they are is the key to our brand mission; connecting people to real food,” said Jonathan Neman, CEO and Co-Founder of sweetgreen. Modern Restaurant Management (MRM) magazine quizzed the sweetgreen team to learn a bit more about the brand's latest innovation.

Website Management 179

Website Management Customer Experience Food Order Online Ordering 179

Cheetah

JANUARY 31, 2022

Cheetah is here to help stop that trend and reinvigorate small restaurants with transparent sourcing and pricing, strategic partnerships to help grow every aspect of their businesses, and an ever evolving tech platform. Furthermore, we are continuing to work with local artisans, setting the bar even higher for what it means to source locally.

Food Supply 148

Food Supply Sustainability Supplies Small Business 148

Modern Restaurant Management

JANUARY 18, 2024

The journey of a cocktail from the bartender's shaker to the customer's hand reflects the trends, tastes, and innovations of the time. Sustainability Shakes Things Up Sustainability is no longer a mere buzzword; it is becoming a cornerstone of cocktail culture.

2024 110

2024 Compost Sustainability Presentation 110

Modern Restaurant Management

MARCH 9, 2022

Intelligent packaging allows restaurant owners to charge premium amount for well packaged meal, as consumers believe that sustainable packaging has a higher perceived value. Restaurants Are Stepping up their Online Food Delivery Game through Smart and Sustainable Packaging. Takeaway packaging industry is undergoing transition.

Compost 208

Compost Sustainability Online Ordering Kitchen Safety 208

Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Growth stems sustainably from meticulous mastery of the basics – hospitality, food, ambiance, and operations.

Leadership 203

Leadership Small Business Hospitality Customer Experience 203

Perfect Daily Grind

APRIL 4, 2023

Forging connection to origin: a specialty “special” One of the main selling points of specialty coffee is that it is more sustainable, traceable, and transparent than commodity-grade coffee. This helps to elevate the quality perception of your coffee, and shows that you’re going the extra mile [when sourcing].” But why is this?

Consumer Goods 144

Consumer Goods Sustainability Email Marketing Café 144

Future Food

MARCH 10, 2020

Did you know there is a sustainable volume of food and hospitality revenue for every project? This alters the financial dynamics of an outlet’s or precinct’s sustainable volume of F&B. The modern customer is looking for diversity, value and innovation. Kambri Pricinct at ANU (Image via Visit Canberra).

Sustainability 78

Sustainability Hospitality Food Customer Experience 78

Squirrel Systems

MAY 22, 2020

Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies. The post Restaurant Take-out Innovations appeared first on Squirrel Systems.

Take-out 52

Take-out Innovation Food Safety Kitchen Safety 52

Modern Restaurant Management

JANUARY 5, 2024

The best plans utilize: More sustainable and diverse suppliers. Modernizing sourcing technology. Innovative companies will continually evaluate and rethink their conventional supply chain and logistics practices and never assume the status quo will remain viable. Regionalized supply chains.

Supplies 117

Supplies Cash Management Food Supply Transportation 117

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. The focus is to cut down the impact we have on the environment.

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

Hot Schedules

NOVEMBER 3, 2021

The healthy and sustainable eating trend is not going away and will most likely continue to rise in popularity into the new year. Finding innovative ways to incorporate novel foods into your menu sets your properties at the forefront of healthy dining. Sustainability. b3lineicon|b3icon-trees|?|Trees. b3lineicon|b3icon-tray|?|Tray.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

The Restaurant Group

NOVEMBER 20, 2024

Source Ingredients Locally Support local producers and appeal to eco-conscious customers. Highlighting local ingredients can set you apart and attract guests who value sustainability. Seasonal flavors, fusion cuisines, or innovative plating styles can make your offerings stand out.

Loyalty Program 78

Loyalty Program Customer Experience Social Media Customer Service 78

Goliath Consulting

DECEMBER 4, 2023

In today’s environmentally conscious world, consumers increasingly prefer businesses that prioritize sustainability. According to Green Places, “ kitchen equipment, HVAC, and lighting are a restaurant’s most significant sources of energy consumption.”

Sustainability 78

Sustainability Equipment Waste Sourcing 78

Perfect Daily Grind

JANUARY 9, 2023

In recent years, it’s become increasingly important for roasters to focus on sustainability – in terms of sourcing traceable and ethical coffee, as well as their environmental impact. Sustainability issues in coffee roasting. Ultimately, investing in more efficient and sustainable machines could help to keep these costs down.

Sustainability 179

Sustainability 2050 Equipment Technology 179

Modern Restaurant Management

MAY 17, 2023

As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious.

Loyalty Program 189

Loyalty Program Mobile Ordering Social Media Online Ordering 189

The Restaurant Group

NOVEMBER 8, 2021

3 Focus on Hyperlocal and Sustainability. The pandemic saw a boom in consumer interest in sustainability and innovative farming practices such as hydroponics and aquaponics. This awareness led restaurants to curate their menus based on organic, sustainable ingredients. 4 Innovative Menus. Wondering how? Conclusion.

2022 78

2022 Food Supply Innovation Sustainability 78

Modern Restaurant Management

OCTOBER 3, 2023

Ray Kroc, McDonald’s Founder/Fast Food Innovator, said it best, “Look after the customer and the business will take care of itself.” We answered questions on the sourcing and sustainability of the new products and provided valuable face-to-face conversations with our customers during their experience.

Social Media 177

Social Media Customer Experience 2009 Customer Service 177