Remove Pricing Remove Recycling Remove Sourcing
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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

Misconception 3: All Cooking Oils Have the Same Environmental Impact Why It’s Made : There’s a lack of knowledge about the sourcing, processing, and ecological footprints of different oils, leading to a generalized view. Generally the thought is, oil is oil.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

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Reducing Restaurant Food Waste

Modern Restaurant Management

According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Organic Recycling.

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For Restaurants Cutting Their Carbon Footprint, Composting Food Scraps Is Just the Beginning

EATER

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

While working hard to bring customers back into the restaurant is very important for success, it has become more important to figure out the third-party equation in terms of pricing, commissions and fees, and value – which is ultimately the difference between success and failure.

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QSR Brands Can Leverage Technology to Overcome a Recession

Modern Restaurant Management

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. Smart kitchen equipment, such as automated stove tops and automatic recycling oil fryers, make order fulfillment easier, faster, and more consistent. Thus, automation of product updates was essential.

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Supermarket Food Waste Is a Big Problem. Is Dynamic Pricing the Solution?

EATER

In the bread aisle, you see two loaves identically wrapped; both are perfectly edible, but one is a day older and costs half the price. This is a business practice called dynamic pricing, and it may be coming soon to a supermarket near you. The price is changing throughout the [time] horizon.” Which do you choose?

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