Modern Restaurant Management

JANUARY 24, 2025

" To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef, who assisted in Chatham’s induction conversion and who helped design Chatham’s ACF courses. . "This

Sustainability 448

Sustainability Food Equipment Design 448

Modern Restaurant Management

DECEMBER 17, 2024

Increasing Regulatory Pressures on the Food Service Industry I expect more states and municipalities to implement stronger organics recycling laws in 2025, mandating food waste diversion for commercial food service operators. This shift will likely be complemented by an increased focus on reducing waste generated from animal products.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

JANUARY 22, 2025

Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space. Restaurants that are adding hybrid models offering traditional dining, delivery, and pickup services can use 3D design tools to carve out strategic space for each function.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

JUNE 18, 2021

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. They proved that technology can help build out efficiencies to make it their businesses stronger. Or we can grow what we need ourselves.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

Modern Restaurant Management

JUNE 11, 2020

And even with stricter guidelines in place, will customers actually risk dining out in public spaces? For the most part, people don’t make the choice to dine-out because of money or practicality. Eating alone on a couch in front of the television reminds all of us how much we’d like to be out with friends.

Customer Experience 516

Customer Experience Dine-in Food Safety Kitchen Safety 516

Modern Restaurant Management

NOVEMBER 3, 2021

Let’s take food first. Other approaches to reducing your carbon footprint can be achieved from initiatives such as increasing recycling, reuse of packaging as well as reducing waste that goes to landfill for example by offering compostable or even edible packaging and reducing food waste.

Food Supply 520

Food Supply Transportation Compost Waste 520

Modern Restaurant Management

APRIL 3, 2020

Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves. In the 1990’s, key players in the rendering industry began producing biofuel from recycled animal fats and cooking oils on a commercial scale.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Modern Restaurant Management

FEBRUARY 9, 2023

Whether customers are meeting their friends for an evening out or they’re placing an order for take-out for their at-home festivities, food establishments can expect to see an uptick in business this weekend. The big game is often one of the busiest weekends of the year for restaurants and bars.

Cash Management 411

Cash Management Transportation Recycling Small Business 411

Modern Restaurant Management

MAY 21, 2020

Take the Flights restaurant , for example: Partnering up with the Los Gatos Chamber of Commerce, Flights started ‘Feed the Need Bay Area’ to leverage accounting support and marketing talent so that they could support the Bay Area community. Take every initiative you can to disinfect and sanitize your restaurant.

Social Media 539

Social Media Food Safety Cash Management Customer Service 539

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. Restaurant staples such as plastic straws, plastic cups, lids, or take-home bags have people asking why those things are necessary. A ghost kitchen is a restaurant that only operates out of a kitchen with no dining space. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

AUGUST 25, 2021

So, while owners might not be able to make the switch to green appliances all at once, the cost equation needs to take into account the amount of energy costs they’ll incur before they switch, and the sizable reward from eco-conscious consumers they might be missing out on until the right solutions are in place.

Operations 493

Operations Ordering Sustainability Food Supply 493

Culinary Cues

AUGUST 22, 2022

Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost.

Seating 474

Seating Front of House Back of House Cash Management 474

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 474

Sustainability Innovation Recycling 2030 474

Modern Restaurant Management

APRIL 21, 2022

It was a wonderful opportunity to educate our guests on bycatch fish (which are the fish picked up in large nets that are typically thrown out) as well as smaller breeds and not the big-name fish (such as halibut, albacore, etc.), We use recyclable packaging and keep takeout packaging products to the minimum.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MARCH 27, 2023

The use of single-use coffee cups, plastic straws and plastic take-out containers is resulting in huge amounts of waste in our landfills and oceans. So what actions can a restaurant take to reduce their carbon footprint? How can I measure my business’s carbon footprint? How can I reduce my carbon footprint?

Transportation 450

Transportation Food Supply Supplies Waste 450

7 Shifts

SEPTEMBER 16, 2020

Take a look for yourself: View this post on Instagram Did y’all ever get a chance to watch our house rules that @heymisszarah, @kaileemykels and @jessicalwhor helped out together for us? If you haven’t been out to see us yet, what are you waiting on, Mary?? But Hamburger Mary's is eco-conscious and encourages guests to recycle!

Airlines 370

Airlines Food Safety Mobile Ordering Website Management 370

Modern Restaurant Management

FEBRUARY 26, 2020

As a restaurant, real dedication to solving the plastic waste problem is going to take a bigger commitment than just straws. Every take-out drink served in a restaurant has at least four pieces of trash associated with it: the cup, the lid, the straw and the straw’s packaging. Going Beyond the Straw.

2050 474

2050 Waste Sustainability Compost 474

Cheetah

APRIL 10, 2020

How to Run a Restaurant and Reap the Benefits of Recycling . So when someone brings up food recycling, you’re probably asking yourself when you’ll ever have time to give it any thought. Well, what if food recycling could actually help your growing business and save you money? Customers are also sure to take note.

Recycling 97

Recycling Compost Front of House Back of House 97

EATER

MAY 6, 2024

As it turns out, a lot of people in my position would probably have thrown out and replaced their zester many moons ago. Home cooks and professional chefs seek them out for their delicate precision. “At We basically made a razor blade out of material that’s not like fully hardened knife steel.

Recycling 278

Recycling Food Truck Point of Sale Advertising 278

Modern Restaurant Management

DECEMBER 2, 2019

From food prep to cleaning, there isn’t a facet of running a restaurant that doesn’t take water. Producing the beef for a 1/3-pound burger, for instance, takes 660 gallons of water. Use Efficient Equipment. Imagine the collective impact if the sector adopted these modern machines at scale. Minimize Waste.

Management 297

Management Management Waste Sustainability 297

7 Shifts

JULY 14, 2020

Some service providers offer special prices/packages knowing these are tough times for restaurants so find out if labor, materials, equipment, and chemicals are included in the pricing.

Management 370

Management Management Kitchen Safety Equipment 370

The Restaurant Group

DECEMBER 8, 2024

Adopt First In, First Out : Store new stock behind older items to prioritize usage. Promote Second Servings : Encourage taking leftovers home. Composting and Recycling Programs Start Composting : Divert organic waste to composting facilities. Recycle Properly : Train staff to sort recyclables.

Waste 78

Waste Compost Food Recycling 78

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

7 Shifts

AUGUST 10, 2020

Taking the time to set up a restaurant organizational system is an investment – but it’s one that will certainly pay off in the form of more efficiency. Here are some reasons why you may want to carve some time out in your schedule to reorganize your working space. Don’t have the budget for any filing products?

Document 351

Document Restaurant Law Book Point of Sale 351

EATER

DECEMBER 23, 2021

These collectors are obsessed with Starbucks limited merch, like hard plastic tumblers decorated with flowers or iced coffee cups made from recycled glass. The drinkware retails between $20 and $30, and is almost always sold out on the Starbucks website. And of course, a market this hot has predictably inspired some fraud.

Marketing 334

Marketing Merchandise White Paper Retail 334

Modern Restaurant Management

MAY 12, 2020

Dunkin’ is also on track to fully transition to new, recyclable hot coffee cup lids in all of its U.S. The company is also on track to be fully transitioned to recyclable hot coffee cup lids in its U.S. The new lids are made of #5 polypropylene that can be recycled in cities and towns that offer #5 recycling.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Perfect Daily Grind

FEBRUARY 14, 2023

This ranges from using more sustainable processing methods on farms to using recyclable and compostable packaging. When carried out effectively, a circular economy minimises environmental impact. To find out more about a circular economy model in coffee, I spoke with Mark Zhou, founder of sustainable packaging company MTPak Coffee.

Recycling 171

Recycling Compost Sustainability 2050 171

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. Recyclable. Recyclable takeout containers are commonly made from plastic.

Sustainability 147

Sustainability Recycling Compost Small Business 147

Culinary Cues

JUNE 6, 2020

Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. The chef had sent everyone a list of new protocols before they arrived, so routines of old were out the window. Somehow you are nervous – why is that?

Kitchen Safety 463

Kitchen Safety Recycling Supplies Take-out 463

EATER

SEPTEMBER 20, 2023

Justin Sullivan/Getty Images According to a new study, grocery stores could keep more food out of landfills, increase profits, and pad customers’ pockets by adopting a practice widely used by airlines, hotels, and other industries This story was originally published on Civil Eats. Picture yourself grocery shopping. Do they have the labor?

Waste 341

Waste Pricing Airlines Food 341

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 12, 2022

Nearly half (47 percent) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29 percent said the atmosphere of dining-in is hurt by delivery drivers picking up food. Download the Restaurant Trends for 2022 report for more details. Fast is not fast enough.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

DECEMBER 14, 2023

Making your restaurant more organized can take a variety of forms, but one place to start is your hygiene workflow. Taking just a few minutes every hour to refill dispensers occupies valuable time that employees could spend ensuring quality service in other parts of the restaurant. Back of House What goes into an unforgettable meal?

Front of House 251

Front of House Back of House Customer Experience Sustainability 251

EATER

APRIL 8, 2022

The bulk of our landfills are taken up by thrown-out food, which is doubly wasteful — because composting, the natural process of turning food into fertilizer, could be the answer to so many of our pressing energy woes. That said, this stuff is still complicated, there are still challenges to be solved,” Graber adds.

Compost 258

Compost Waste 2010 Recycling 258

Cheetah

NOVEMBER 27, 2021

Carry-out and delivery orders grew by over 130% during the pandemic, causing the use of to-go containers to surge to the point of a packaging shortage. These plastic to-go containers, although convenient, take a toll on our health. It takes at least 500 years to decompose and cannot be fully recycled.

Sustainability 148

Sustainability Compost Recycling Loyalty Program 148

Modern Restaurant Management

JUNE 24, 2020

With On-Demand Delivery for Square Online Store, sellers can take control of their fulfillment process by offering delivery to their loyal customer base directly from their own website. Search filter : A new filter allows users to easily find which hotels and restaurants are taking these added safety precautions.

Guest Recovery 539

Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. To find out, I spoke with four coffee professionals involved with the HuskeeSwap reusable cup programme. Can you recycle single-use cups? But how do these initiatives work?

Waste 141

Waste Recycling Compost Café 141