The Restaurant Group

DECEMBER 8, 2024

Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations. Community Impact : Reducing waste creates opportunities for food donations and supports sustainability efforts. Educating and empowering them fosters a collective mission for sustainability.

Waste 78

Waste Compost Food Recycling 78

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

Restaurant365

JANUARY 21, 2022

Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. 60% Americans would support local ordinances improving recyclability standards for takeout containers. So, which sustainable packaging model is best for your business? Recyclable.

Sustainability 147

Sustainability Recycling Compost Small Business 147

The Rail

MAY 23, 2024

Instead, differentiate yourself from the market and win the favor of climate-conscious customers by offering a more sustainable range. Sustainable Alcohol as a Competitive Advantage More bars and restaurants are embracing sustainable booze to connect with customers who are willing to spend a little more in order to protect the planet.

Sustainability 130

Sustainability Brewery Audits Vineyard 130

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Diners simply don’t want the low food quality that often comes with long menus. Focus on seasonal produce to ensure peak freshness.

2022 547

2022 Customer Service Online Ordering Website Management 547

The Rail

JULY 26, 2024

According to a recent report, 49% of consumers consider sustainability factors when making food and beverage purchases. There are, of course, many ways that restaurants can adopt sustainable practices, but the best place to start is the beginning of the supply chain — specifically, your sourcing.

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

EATER

SEPTEMBER 20, 2023

Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. All of this food waste — 35 percent of the U.S.

Waste 343

Waste Pricing Airlines Food 343

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. Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MAY 12, 2020

As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability. franchisees for use in their restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Deliverect

DECEMBER 10, 2019

Sustainability is a matter that has always been around, but in the past few years this topic has been flaring up in all industries. Around 3 out of 4 millennials are willing to pay more for sustainable products, as is 66 percent of consumers around the world*. Recycle glass and cardboard. 3 PUT SUSTAINABILITY ON THE MENU.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

The Restaurant Times

OCTOBER 29, 2021

Sustainability is a concept that has gained popularity everywhere, including in the restaurant industry. When it comes to food trucks, a lack of sustainability can give rise to multiple problems. Setting up a sustainable food truck is, therefore, a new concept. . 7 Ways To Set Up A Sustainable Food Truck.

Food Truck 97

Food Truck Sustainability 2021 Food 97

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different.

2022 147

2022 Compost Recycling White Paper 147

The Rail

SEPTEMBER 2, 2022

They can order products as they need, reducing inventory and waste. Today’s restaurateurs are more interested in forming part of the circular economy ; one in which materials or end-products are reused, recycled, remade, or redistributed. Restaurants are demanding faster, more efficient, more sustainable supply of goods.

Supplies 130

Supplies Management Management Food Supply 130

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. Taco Bell Sustainable Packaging.

Franchise 340

Franchise Franchising 2020 Fast Casual 340

The Rail

JULY 19, 2022

Restaurant automation solutions, for functions like stock and inventory, order processing, or CRM. This Morgan Stanley report points to the rapid and sustained increase in online food delivery. 5 - Sustainability Matters. Restaurant management systems. Image source (Morgan Stanley research).

Online Ordering 130

Online Ordering Front of House Food Supply Back of House 130

Cheetah

DECEMBER 20, 2021

Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues. Make sure the location can provide proof of live utility hookups, waste removal, recycling, and proper permitting.

Front of House 148

Front of House Food Supply Back of House Delivery 148

Notch

MARCH 17, 2022

Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And as we begin to return to post-pandemic life, 2022 has been predicted to be the year of the sustainability revival. And, t he pandemic hasn’t shaken diners' interest in sustainability. Green Star Restaurant.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

The Restaurant Times

FEBRUARY 22, 2022

Sustainable Business Practices . More than a decade ago, millennials started to advocate the cause of sustainability, and Gen Z has only added to it. The concept of sustainable business growth has developed significantly over time. Popular Restaurant Start-Up Trends 2022. Ensure that restaurant workers are paid a decent wage.

2022 98

2022 Front of House Cash Management Online Ordering 98

Xtra Chef

NOVEMBER 20, 2019

The guide serves as a resource for restaurant sustainability directors, owners and other leaders in the industry who are developing and implementing food waste reduction strategies. Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ?? Donate Leftover Food.

Waste 75

Waste Front of House Food Compost 75

Restaurant365

JANUARY 13, 2022

Sustainability will be top of mind. Many of the sustainability practices that we were committed to pre-COVID flew out the door when we entered this unprecedented era. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Each provides something different.

2022 78

2022 Compost Recycling White Paper 78

The Restaurant Times

JULY 28, 2021

As per the Food Sustainability Index, a person wastes 494 pounds of food per year in the UAE, which is way higher than in the USA and Europe. When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Source: CAKE Mix.

Waste 52

Waste Management Management Operations 52

Restaurant365

JULY 14, 2021

With today’s increasingly environmentally focused diners, addressing food waste is an opportunity to showcase your commitment to sustainability. Divide your recyclables, trash, food waste, etc by either temporarily setting up different waste bins or by sorting through waste at the end of a shift.

Waste 78

Waste Compost Food Inventory 78

Marketman

JUNE 18, 2019

Not too long ago the journey to turn your restaurant into a sustainable establishment began. Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Recyclable items were being thrown in the trash, substantially increasing your disposal fees. Tips to expand your sustainability efforts.

Recycling 63

Recycling Sustainability Waste Compost 63

Modern Restaurant Management

MARCH 11, 2025

Whether it’s speeding up order times, improving inventory management, or boosting loyalty programs, every tool should serve a purpose. We’ve found ways to use less plastic and recycle more. Aligning tech with business goals is a must. The pandemic changed how businesses market, no doubt about it.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Sustainability Beyond the Plate

JUNE 30, 2017

The seminar at the PG&E facility in San Ramon featured presentations from the FSTC’s Richard Young and Claudia Pingatore who were joined by guest speakers Samantha Sommers ( ReThink Disposable ), Mike Goldblatt ( Copia ), Kerry Flickner ( Foodservice Sustainability Solutions ), and Anne Baker & Kimberly Lam ( Republic Waste Services ).

Waste 40

Waste Seminar Recycling Food 40

Apicbase

JUNE 11, 2024

Insist on Transparency Choose vendors who are upfront about their inventory status and schedules. When deciding between vendors, choose the one willing and able to be upfront about their inventory and schedules. Connect the Dots: Recipe, Sales, Inventory, Procurement Avoid a disjointed mix of legacy software, Excel and emails.

Supplies 52

Supplies Management Management Food Supply 52

MBB Hospitality

MAY 15, 2024

This article explores key trends that new franchisees and seasoned operators should monitor to ensure sustained growth and relevance. AI is being used for predictive analytics in inventory management, AI-powered chatbots for customer service, and even demand forecasting, helping franchises stay ahead of market trends.

Franchise 52

Franchise Franchising Innovation Loyalty Program 52

Marketman

JUNE 30, 2019

What if you could simultaneously do both while enriching your sustainability practices ? Take sustainability and profitability to new levels. Let’s take a look at how sustainability initiatives can grow your restaurant’s revenues. It’s time to take a closer look at your inventory processes. Cut expenses to the bone.

Recycling 40

Recycling Food Supply Waste Sustainability 40

Marketman

JUNE 30, 2019

What if you could simultaneously do both while enriching your sustainability practices ? Take sustainability and profitability to new levels. Let’s take a look at how sustainability initiatives can grow your restaurant’s revenues. It’s time to take a closer look at your inventory processes. Cut expenses to the bone.

Recycling 40

Recycling Food Supply Waste Sustainability 40

Apicbase

APRIL 28, 2023

The Killer — Poor inventory management. Inventory management should be chapter one in every restaurant manual, because when it’s not, it will kill profit margins faster than a tornado in a china shop. Your staff throws money in the bin when items spoil (see poor inventory management), which is, well, shameful.

Waste 52

Waste Food Point of Sale Inventory 52

The Restaurant Times

APRIL 27, 2022

These modifications can include maintaining optimal inventory, changing meal portions to reduce leftovers, reducing wastage during cooking, etc. Enroll with the local recycling programs to ensure that the bakery’s recyclable items, like aluminum cans, don’t add to the environmental hazard. Promote The Bakery.

Waste 52

Waste License Recycling Customer Service 52

SpotOn

JUNE 5, 2024

Of course, access to quality ingredients depends on your restaurant's budget, inventory capabilities, location, and food supplier. A Green Michelin Star shows a restaurant is dedicated to reducing waste and creating sustainable meals. Thanks to its sustainable practices, SingleThread even earned a Green Michelin Star.

Fine Dining 40

Fine Dining Seasonal Menu Dine-in Sustainability 40

Modern Restaurant Management

JANUARY 27, 2020

The Institute of Culinary Education (ICE) developed a new Beverage Studies program with three in-depth courses covering fluency in tasting and serving, effective team and inventory management, and increased professionalism to achieve success in the beverage sector of culinary and hospitality businesses. " Coolgreens Promotes Madlener.

Catering 305

Catering Mobile Ordering Customer Service Leadership 305

EATER

DECEMBER 6, 2021

According to the company, its aluminum cans are “infinitely recyclable.” “ Plastic is not even technically recyclable anymore because it is no longer profitable to recycle,” reads Liquid Death’s website. That was especially important to Cessario and his partners, who made “death to plastic” the company’s motto. Sad stuff.”.

Recycling 293

Recycling Food Truck Sports Beverage 293