Modern Restaurant Management

FEBRUARY 14, 2020

This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainability initiatives through various channels including digital, marketing materials, and streamlined internal communications and messaging.

Recycling 567

Recycling Sustainability Loyalty Program Social Media 567

The Rail

JANUARY 21, 2025

This leads to huge financial losses, operational inefficiencies, and environmental harm. This is where artificial intelligence (AI) comes in, providing game-changing technology that restaurants can use to streamline operations, minimize waste, and boost profits.

Waste 182

Waste Compost Recycling Food 182

Modern Restaurant Management

JANUARY 24, 2025

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. Chefs and operators can start by experimenting with portable induction cooktops, which provide a low-investment opportunity to explore this technology.

Sustainability 449

Sustainability Food Equipment Design 449

Modern Restaurant Management

JANUARY 16, 2025

Sometimes, these packaging materials end up in recycling where they can be broken down for reuse. However, oils and other foodstuffs are often not accepted in recycling plants. Moving to more eco-friendly options like biodegradable materials using bamboo or already recycled paper helps reduce unwanted waste from clogging landfills.

Sustainability 221

Sustainability Delivery Recycling Food 221

Modern Restaurant Management

OCTOBER 2, 2020

One thing that many restaurants are not doing right now is taking the time to evaluate the core services that keep their businesses operating. The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency. Consolidation: Increase your Buying Power.

Sustainability 363

Sustainability Operations Management Management 363

Modern Restaurant Management

DECEMBER 17, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. After a challenging 2024, it’s promising to see restaurant operators looking ahead to 2025 with optimism.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

JANUARY 22, 2025

Furthermore, CAD supports the design-build lifecycle and maintenance, ensuring continuity and precision from the initial concept to the daily operation of the completed restaurant. 3D design technology allows operators to optimize their space for operational efficiency and customer comfort.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

MARCH 9, 2021

Whichever your specific goals are, they will fall under one of the following categories: reduce waste production, reuse and recycle. Reuse and Recycle. A single restaurant disposes 50 tons of waste every year , and out of the food waste disposed of, 76 percent are organic, meaning they can be recycled. now recycle their waste.

Waste 510

Waste Management Management Recycling 510

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. ” Tastewise Data.

Serving 519

Serving White Paper Food Recycling 519

Restaurant Business

MARCH 20, 2024

When they choose where to dine, that’s no different—for operators, offering sustainable packaging products is a way to generate value, and according to Technomic’s 2023 Value and Pricing Consumer Trend Report, 75% of consumers say value is important or extremely important when deciding where to dine.

Sustainability 259

Sustainability Operations Compost Recycling 259

Modern Restaurant Management

MARCH 9, 2022

Restaurant operators would be wise to take the following steps to reduce food waste and save money. Recycle and compost. California has just launched a food waste recycling program, the largest of its kind in the US. Food takes up more space in US landfills than anything else. A lot of the food we toss is perfectly edible.

Waste 540

Waste Compost Food Recycling 540

EATER

OCTOBER 15, 2024

It’s a great tool for our overall success,” said Emily Lyall, operations manager at the Lafayette Public House , a coffee, bar, and kitchen. composting infrastructure is patchy at best—and it’s not clear that compostable materials, which contain chemical additives like their plastic counterparts, are safe for recycling back into soil.

Compost 288

Compost Food Equipment Waste 288

Modern Restaurant Management

OCTOBER 13, 2021

Consider a variety of features and solutions that your facility can invest in to reduce its carbon footprint and provide visitors with a clean and green restroom, including: Look for restroom products made from renewable sources and/or from recycled materials. Minimize your facility’s output of plastic waste.

Sustainability 493

Sustainability Recycling 2040 Waste 493

Modern Restaurant Management

JANUARY 20, 2021

Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program. Using biodegradable packaging.

Sustainability 539

Sustainability Food Supply Front of House Back of House 539

Modern Restaurant Management

FEBRUARY 16, 2021

And as COVID spread, it came became increasingly clear that addressing the larger system that prevents packaging from being properly managed and recycled was a more practical and flexible way to manage bags that were designed to be recycled rather than banning them.

Food Safety 559

Food Safety Recycling Restaurant Law Front of House 559

Modern Restaurant Management

NOVEMBER 18, 2021

Off-premises traffic will remain high in the coming year, with operators are trying new options to provide the best off-premises experience for their customers, and provide it sustainably. From reusable and recyclable packaging to zero-waste options, restaurants are continuing to prioritize sustainable initiatives.

2022 495

2022 Menu Recycling Sustainability 495

Modern Restaurant Management

OCTOBER 24, 2024

Workers – 40 points To address employee concerns, you will be asked to discuss pay structures and scale, benefits packages and distribution and speak to the health and safety of your operation. Waste management programs like recycling, composting, and any food-waste reduction measuring done can also help in this category.

Certification 221

Certification Fast Casual Front of House Government 221

Modern Restaurant Management

MARCH 21, 2023

Here are some of the most important takeaways on how QSR brands can adjust their operations to recession-proof their business: Finding a New Balance of Labor and Volume Although the industry added back many of the jobs lost during the pandemic, most restaurants remain understaffed. That is what will truly make the difference.

Technology 475

Technology Consumer Goods Supplies Waste 475

The Rail

NOVEMBER 11, 2024

Support for Local Farmers By sourcing organic ingredients from local farmers, restaurants can contribute to the growth of small-scale agricultural operations. Opt for efficient refrigerators, ovens, and dishwashers to preserve the integrity of organic products and run a more sustainable operation.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

Modern Restaurant Management

JUNE 18, 2021

Restaurants that prospered recognized the need to alter the customer experience and streamline operations to gain market share and waste as little as possible. Building on the concepts of a circular food economy, talk centers around recycling and how to return packaging to suppliers. Adopt Restaurant Innovations. Manage the Packaging.

Sustainability 510

Sustainability Tip Distribution Food Food Supply 510

Modern Restaurant Management

NOVEMBER 3, 2021

Naturally both are integral to any restaurant operation, so what changes can be made to reduce your restaurant business’s carbon footprint? Both acknowledge that climate change is undeniably real and is caused by human activity. Restaurants use two of the main contributors to carbon emissions of all industries – food and energy.

Food Supply 522

Food Supply Transportation Compost Waste 522

Modern Restaurant Management

FEBRUARY 4, 2022

This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases. On the other hand, this may increase the operational cost to a great deal. A ghost kitchen is a restaurant that only operates out of a kitchen with no dining space. Ghost Kitchens.

2022 548

2022 Customer Service Online Ordering Website Management 548

Modern Restaurant Management

NOVEMBER 7, 2019

In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. “10 percent energy reduction compared to 2017 by the end of 2020” or “95 percent correct recycling by July compared to the 55 percent of 2018.” Employees are on the floor daily, making the restaurant run.

Sustainability 415

Sustainability Recycling Waste Communication 415

The Rail

OCTOBER 10, 2024

Use eco-friendly materials and reduce waste in your daily operations. Think recycling and composting food waste. Promote Sustainability: Establish a sustainable theme by offering beverages with sustainable food pairings.

Sustainability 130

Sustainability Dine-in Consumer Goods Compost 130

Modern Restaurant Management

AUGUST 26, 2024

Plus, it explores how to efficiently implement ordering platforms and optimise delivery operations. For example, you can use recyclable containers with your logo. Keep Delivery Separate Creating dedicated spaces for all delivery operations is crucial for an efficient workflow. But, it also creates new complexities to manage.

Delivery 449

Delivery Mobile Ordering Online Ordering Customer Service 449

Modern Restaurant Management

JUNE 13, 2022

Waste is an immense issue within the restaurant industry, and Starbucks itself distributes over six billion single-use cups each year — most of which are unable to be recycled and end up directly in landfills or the environment. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics.

Sustainability 475

Sustainability Innovation Recycling 2030 475

Modern Restaurant Management

FEBRUARY 9, 2023

Whether you own and operate a large establishment or a small one, there is always an increased chance of risks for cash management when dealing with more cash. For example, with an uptick in business comes an influx of cash, especially with higher interest rates motivating consumers to utilize cash versus credit cards.

Cash Management 411

Cash Management Transportation Recycling Small Business 411

Modern Restaurant Management

OCTOBER 6, 2022

percent of the leftover food is recycled, 1.4 The circular economy is a model of production and consumption involving the reuse or recycling of materials to its fullest life cycle. The Food Waste Reduction Alliance stated in a report that only 14.3 percent donated, and the rest, 84.3 percent, is discarded.

Waste 451

Waste Compost 2050 Recycling 451

Modern Restaurant Management

MAY 21, 2020

The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. They are cost-effective and reduce the likelihood of contamination – buy disposable menus in bulk and recycle them. Use Disposable Bottles for Condiments. Protect Your Employees.

Social Media 540

Social Media Food Safety Cash Management Customer Service 540

Modern Restaurant Management

DECEMBER 7, 2021

But while recyclability and zero-waste cocktails formed the thrust of sustainable action this year, 2022 will see more initiatives shaped by a focus on how spirits are made, with a vast majority of people now willing to pay more for ethically sourced regenerative refreshments. ”

2022 495

2022 Point of Sale Sustainability Customer Experience 495

Modern Restaurant Management

AUGUST 31, 2020

Court of Appeals for the District of Columbia dismissed an appeal by the operator of the &pizza restaurant chain in the United States against a copycat restaurant based in Scotland. commerce that violated the Lanham Act. Full-service restaurants are exempt from this law if employees sort organic waste.

2020 412

2020 Restaurant Law Agriculture Compost 412

7 Shifts

JULY 14, 2020

Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Ask them to verify that your ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

SEPTEMBER 16, 2022

” The interior design of the brewery also incorporates tables made from recycled pallets and chairs made from recycled skateboards. We replaced them with new insulated skylights that help brighten up the space without the leaks and heat pouring in.” Ham wanted to design his brewery with the environment in mind.

Brewery 474

Brewery Recycling Sustainability Design 474

Modern Restaurant Management

FEBRUARY 9, 2022

Soft and hard costs can add up and can typically justify implementing a cash logistics solution like a cash recycler or smart safe. For example, a smart safe or other device can save about an hour a day of an employee’s work time, and with minimum wage increasing to $15 per hour this could result in a $450 savings per month.

Cash Management 475

Cash Management Recycling Transportation Sports 475

Culinary Cues

AUGUST 22, 2022

A chef/owner was busy by the stove with an assistant who also washed dishes and bussed tables and out front a single server and maybe, in the busiest of operations, a host/bartender who was likely the spouse of the chef. That was it! The chef never bought ingredients by the case, but rather what he or she needed to service their space.

Seating 473

Seating Front of House Back of House Cash Management 473

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. In Dunkin’ U.S. restaurants, the foam cups have been replaced by double-walled paper cups.

Mobile Ordering 378

Mobile Ordering Online Ordering Food Order Hospitality 378

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. As consumers demand more transparency about sustainability, turn your operations into an advantage. By isolating water we can extract universal lessons to be applied throughout your operation.

Management 297

Management Management Waste Sustainability 297