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 251

Sustainability Delivery Food Recycling 251

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. At the same time, it can result in consumers creating more waste if they order more than they can eat.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

AUGUST 17, 2020

Although this means that we are now down to just 20 percent of our business, we are able to stay afloat financially by applying the same waste reduction efficiencies in our own work that we pass on to our consulting clients. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

Waste 474

Waste Food Compost Food Supply 474

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 448

Sustainability Food Equipment Design 448

Modern Restaurant Management

OCTOBER 17, 2024

Recycling your restaurant’s used cooking oil isn’t just a way to address your waste problems – it can help fight climate change. Not only that, but in the United States restaurants generate about 22 to 33 billion pounds of food waste annually. That’s a lot of waste.

Recycling 251

Recycling Sustainability Waste Innovation 251

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

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

Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

Operations 493

Operations Ordering Sustainability Food Supply 493

EATER

OCTOBER 15, 2024

When food waste goes to landfills, it creates methane , a powerful greenhouse gas. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S. But restaurants have other, less visible sources of waste that also contribute to climate change. Not all California restaurateurs agree.

Compost 293

Compost Food Equipment Waste 293

Modern Restaurant Management

APRIL 22, 2025

As a manager orowner,you must train employeestobag garbage, break down recycling products and dispose of oils properly. Control Odors Odor control is crucial, especially in the heat of summer when food waste breaks down much faster. Always, make sure you have your pickups scheduled accordingly so overflow doesnt happen.

Front of House 221

Front of House Back of House Waste Recycling 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.

Sustainability 362

Sustainability Operations Management Management 362

Modern Restaurant Management

JANUARY 20, 2021

Waste Reduction. 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.

Sustainability 537

Sustainability Food Supply Front of House Back of House 537

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

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 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

FEBRUARY 16, 2021

Legislators Will Rethink How to Better Manage Product Waste. The other big challenge the pandemic has brought to life is forcing businesses and governments to rethink our approach to packaging waste. In fact, many states are already pushing to make on-demand laws permanent, including Iowa, Ohio, Oklahoma, Missouri, Florida and D.C.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

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 491

Sustainability Recycling 2040 Waste 491

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. A recent study from U.C.

Waste 343

Waste Pricing Airlines Food 343

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

JUNE 18, 2021

Rather than waste food, we can redistribute it. A circular economy moves away from the make-take-waste model and toward a model in which we design out waste and pollution, keep products and materials in use, and regenerate natural systems. New innovations in takeout packing are helping manage the waste. Think Circular.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

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

OCTOBER 6, 2022

Food waste generated by restaurants has long been an expensive and environmentally harmful problem. Now, there are solutions to change this that actually turn the waste into a resource that doesn't just benefit the environment, but the restaurants themselves. The Food Waste Reduction Alliance stated in a report that only 14.3

Waste 450

Waste Compost 2050 Recycling 450

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. The KFC-Taco Bell collaboration is likely to ring a bell.

Technology 474

Technology Consumer Goods Supplies Waste 474

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? This will reduce both the cost of raw materials as well as saving on commercial waste collection. Both acknowledge that climate change is undeniably real and is caused by human activity.

Food Supply 520

Food Supply Transportation Compost Waste 520

The Rail

NOVEMBER 11, 2024

They generate large amounts of waste and carbon emissions through food production and transportation. Support for Local Farmers By sourcing organic ingredients from local farmers, restaurants can contribute to the growth of small-scale agricultural operations.

Sustainability 130

Sustainability Compost Recycling Agriculture 130

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 493

2022 Menu Recycling Sustainability 493

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. Changes at the Top for McDonald's. Kempczinski has also been elected to the McDonald's Board of Directors.

Waste 253

Waste Food Leadership Customer Service 253

Modern Restaurant Management

NOVEMBER 7, 2019

If you’re reducing food waste or saving energy and need employees on board, read on. In creating strategies for a recycling and food waste plan, ask them how they would put that into practice. Check your utility bills or your waste pickup information. Students and teenagers. Ask for Feedback and Input.

Sustainability 414

Sustainability Recycling Waste Communication 414

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. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. On the other hand, this may increase the operational cost to a great deal.

2022 547

2022 Customer Service Online Ordering Website Management 547

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 Compost Consumer Goods 130

Modern Restaurant Management

APRIL 21, 2022

To eliminate waste, I always make pickles or fermentations with excess vegetables and dry cure meats for our charcuterie program to utilize any excess proteins. We use recyclable packaging and keep takeout packaging products to the minimum. It’s not just food, but also the supply chain.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

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

Modern Restaurant Management

JUNE 13, 2022

The company is testing a variety of programs to determine what will most effectively reduce waste while keeping customers satisfied. Meanwhile, the entire restaurant industry struggles immensely with waste from single-use plastics. One of the best and most effective ways of cutting CO2 emissions is to use less energy.

Sustainability 474

Sustainability Innovation Recycling 2030 474

Perfect Daily Grind

SEPTEMBER 26, 2022

And while many initiatives focus on reducing the environmental impact of coffee production , the volume of waste produced by coffee shops is also a major concern for many people. To address this problem, some coffee businesses are opting for more sustainable approaches to waste management, including circular economy models.

Waste 152

Waste Compost Recycling Sustainability 152

Modern Restaurant Management

MARCH 27, 2023

This means that businesses across the board will need to get better at operating in a more sustainable fashion. Even without accounting for the emissions impact of a restaurant's supply chain, the amount of environmental damage from materials consumed and wasted in the food preparation process can be staggering.

Transportation 450

Transportation Food Supply Supplies Waste 450

Modern Restaurant Management

APRIL 8, 2020

The National Restaurant Association found that almost half of consumers surveyed consider a restaurant’s sustainability efforts — such as recycling, donating food, or reducing food waste — when making the decision to spend money on a venue.

Events 474

Events Beverage Recycling Seasonal Menu 474

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. Full-service restaurants are exempt from this law if employees sort organic waste. commerce that violated the Lanham Act.

2020 410

2020 Restaurant Law Agriculture Compost 410

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 493

2022 Point of Sale Sustainability Customer Experience 493