Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Restaurant managers must ensure that their suppliers’ sources are trustworthy, and their products are high-quality.

Supplies 419

Supplies Sustainability Food Supply Food Safety 419

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

Waste 262

Waste Food Franchise Franchising 262

Modern Restaurant Management

MARCH 6, 2024

Many restaurants will use predictive analytics to anticipate stock needs, reducing waste and ensuring availability of popular items. These experiences use VR to transport diners to different settings or to tell a story that compliments the meal.

Customer Experience 472

Customer Experience Entertainment Customer Service Transportation 472

Modern Restaurant Management

DECEMBER 26, 2023

Sustainability – As consumer demand for eco-friendly practices continued to rise, restaurants responded accordingly with efforts to reduce food waste, enhance supply chain sustainability, and adopt environmentally responsible packaging. Food waste is a huge, expensive issue, with fresh foods often rotting on trucks during transport.

Dietary Restrictions 309

Dietary Restrictions Food Safety Food Supply Food Truck 309

Modern Restaurant Management

FEBRUARY 23, 2022

The FSMA confirms the primary role of the producer, processor, transportation, distributor, and retail outlet in assuring food safety, requiring the food industry to conduct risk-based hazard analysis and implement preventive controls to minimize identified hazards, and applies to domestic as well as imported foods. .”

Food Safety 474

Food Safety Food Supply Supplies Restaurant Law 474

The Rail

JULY 26, 2024

The food and beverage sector is one of the most significant sources of carbon emissions. 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. However, another problem that plays an indirect role is food waste.

Sourcing 130

Sourcing Sustainability Food Supply Waste 130

Modern Restaurant Management

AUGUST 19, 2024

People have become increasingly aware of climate change and the importance of ethical sourcing. What they cannot produce themselves, they source locally. Transportation alone accounts for nearly 20 percent of food-system emissions. Food waste is another concern regarding sustainability in restaurants. What is hyperlocal?

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

JULY 12, 2024

Packaging accounts for 36 percent of all plastic production, this includes single-use items like food and beverage containers, the majority of which find their way into landfills or become unregulated waste. alone generates more than 11 million tons of plastic waste annually through single-use items such as utensils, cups, and straws.

Sustainability 251

Sustainability 2050 Transportation Front of House 251

Modern Restaurant Management

MAY 19, 2023

As extreme weather and climate change continue to make headlines, restaurant owners are recognizing the impact their commercial kitchens have on the environment, with their enormous quantities of waste and carbon emissions. In some cases, adaptive reuse projects can reduce embodied carbon by 65 to 80% compared to an equivalent new building.

Sustainability 419

Sustainability Design Waste Recycling 419

EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This radically seasonal, regional restaurant sources its ingredients exclusively from the ocean, climate-adapted farms, and wild plants of the Mid-Atlantic. Also, these foods require fossil fuels to transport them across the ocean and then throughout the U.S.

Seasonal Menu 317

Seasonal Menu Food Supply Sourcing Agriculture 317

Modern Restaurant Management

NOVEMBER 10, 2021

This is largely attributed to a reduction in transport. From sustainable waste prevention to carbon offsetting , there are many ways a business can prove its dedication to the environment. COVID has brought this into an even sharper focus, as lockdown has meant greenhouse gas emissions dropped at their fastest rate in nearly a century.

Hospitality 444

Hospitality Tourism Sustainability Travel 444

Modern Restaurant Management

APRIL 3, 2020

That’s a lot of waste product coming from a steady diet of fries, chicken tenders and an anything-you-can-imagine-tastes-better-fried culture. While these mandates help the environment and put safer fuel on our roads, it also can unintentionally promote bad practices if the buyer doesn’t track the material back to its source.

Recycling 550

Recycling Uniforms Restaurant Law Government 550

Modern Restaurant Management

JANUARY 12, 2022

45 percent rate clear labelling about source of food and ingredients as vital, with a slightly higher percentage of men versus women (48 percent and 42 percent, respectively). Transportation issues ranging from the importing of materials and packaging, to driver shortages and long wait times are commonplace.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

SEPTEMBER 30, 2024

They also cause power outages and disrupt transportation and distribution, which increases the price of all goods, including food. Andina sources them mostly from Mexico, where a perfect storm of colder weather , floods , and price manipulations by drug cartels caused prices to fluctuate between $37 and $67 from July 2023 to July 2024.

Food Supply 312

Food Supply Pricing Agriculture Supplies 312

EATER

SEPTEMBER 16, 2021

At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products. Shortages and sourcing issues are becoming the new normal for restaurant operators. “We Here’s how three owners are doing it.

Front of House 321

Front of House Food Supply Back of House Supplies 321

Modern Restaurant Management

FEBRUARY 16, 2024

While always enjoyable, I sometimes felt the rarified food was wasted on me, especially multi-course offerings and tasting menus with elaborate preparations or exotic adds like figs and avocado oil. He could wax eloquently for 30 minutes on the sourcing of a crab or peach, but forget an important appointment or deadline.

Transportation 251

Transportation Dine-in Waste Equipment 251

Modern Restaurant Management

DECEMBER 16, 2021

With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability. In addition, there is an increasing emphasis on sustainability with our restaurant customers.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

SEPTEMBER 15, 2021

87 percent of Canadians are interested in ordering food sourced from local farmers or using Canadian produce. consumers sourced 82 percent of their meals from home, which increased to 83 percent in 2019. During the pandemic, meals sourced from home rose to 86 percent. ” Attracting New Diners. . In 2014, U.S.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Minimizing food waste will continue to be a focus in 2020. Sustainability extends into the kitchen with food waste. Andrew Shearer, Cofounder and CEO at Farmshelf.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

JULY 1, 2022

With Koudriashova’s salary as the household’s only source of income, the family has come to rely on the boxes of food they pick up nearly every week from a neighbor’s garage. Members of the group view the food pantry as a valuable resource that helps feed their families while preventing food from going to waste.

Airlines 246

Airlines Front of House Back of House Food Safety 246

Modern Restaurant Management

AUGUST 28, 2020

Tortas Frontera is now offering the same locally-sourced Mexican specialties that Chicago air travelers know and love for pickup and delivery from Kitchen United’s near north side location. On average, BYOM™ has reduced printing costs by 80-90 percent while dramatically reducing waste. Ready Partners with FreedomPay.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

TRG Restaurant Consulting

DECEMBER 22, 2024

The trend towards plant-based and locally sourced ingredients is expected to continue, reflecting a shift towards more mindful eating habits. Consumer Behavior and Preferences Dining Habits and Preferences Consumers are increasingly seeking unique and personalized dining experiences.

2025 52

2025 Loyalty Program Online Ordering Customer Service 52

Modern Restaurant Management

SEPTEMBER 14, 2021

Fully powered by energy from 100% renewable sources and known for plastic ban, newly this year, green walls, a hydroponic farm, composting and rainwater collection system will actively reduce the environmental impact along with porcelain tableware replacing compostable containers. Smith, managing partner and co-founder of the Savory Fund.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

Next Restaurants

JULY 18, 2024

Traditionally, restaurants can throw out large amounts of food waste, some 11.4 With consumers actively looking for restaurants that handle their environmental impact and food waste responsibly, it’s well worth brainstorming ideas on how to reduce your business’s carbon footprint. million tons annually in the U.S.,

Sustainability 122

Sustainability Menu Compost Seasonal Menu 122

Hot Schedules

FEBRUARY 4, 2022

Five Steps to Reducing Waste. The Impact of Food Waste. U S hotels contribute to the generation of 131 billion pounds of food waste every year , resulting in an enormous environmental impact, and a big dent to profit margins. Waste stretches beyond the physical, say, head of lettuce you’re throwing in the trash.

Waste 78

Waste Hotels Inventory Food Order 78

EATER

JANUARY 12, 2022

But here are these mouth-watering, transportive peanut butter brownies, which taste like they came from a handwritten recipe card found in the organized chaos of a grandma’s kitchen, with decades-old appliances that only she knows how to operate.

Definition 331

Definition Bar 2021 Take-out 331

Hot Schedules

APRIL 20, 2019

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill. First, all the resources required to produce it are wasted.

Waste 60

Waste White Paper Cash Management Inventory 60

Modern Restaurant Management

APRIL 2, 2020

Restaurant employees can apply online to receive a one-time, $500 check to use toward bills, including housing, transportation, utilities, childcare, groceries, medical bills and/or student loans. Had a primary source of income in the restaurant industry for the last year. Live in the U.S., an overseas U.S. military base, or any U.S.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Deliverect

DECEMBER 10, 2019

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. 2 FIGHT FOOD WASTE. The same goes for your in-house dining experience.

Sustainability 107

Sustainability Seasonal Menu Compost Recycling 107

Modern Restaurant Management

SEPTEMBER 15, 2020

With more than 60 percent of diners interested in ordering a take-home DIY meal kit from restaurants1, the Fall Scoop lineup provides a variety of preportioned, prepackaged ingredients ideal for creative takeout options in the form of DIY meal kits and offers operators labor savings, versatility and waste-reduction benefits. Leanpath Scout.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Perfect Daily Grind

MAY 7, 2023

Sourcing and buying green coffee is certainly a big part of this, but efficient inventory management is also paramount. As a result, roasters will minimise waste and make sure that the older batch of coffee doesn’t stale and taste flat. Naturally, without this, roasters are unable to sell high-quality roasted coffee.

Supplies 176

Supplies Management Management Food Safety 176

The Restaurant Times

OCTOBER 29, 2021

Source Your Raw Materials Locally. It is a better option to rely on local vendors to build a sustainable supply chain as opposed to getting raw materials transported from far-off places. When you source your raw materials from local sources, they are actually fresh. Source: Wikimedia Commons. Reduce Waste .

Food Truck 97

Food Truck Sustainability 2021 Food 97

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. High food waste is not just bad for restaurants, it also impacts the environment and food security significantly. Thus, there arises a need for an efficient waste management system. .

Waste 52

Waste Management Management Operations 52

Perfect Daily Grind

MAY 11, 2022

Micro lots are coffees sourced from small plots on farms, which are then harvested and processed separately from other coffees on the same farm. The British Coffee Association’s Bean to Bin and Beyond report sets out seven principles in which to reduce coffee waste across the supply chain.

Food Supply 195

Food Supply Supplies Sustainability 2003 195

Modern Restaurant Management

MAY 12, 2020

Dunkin’s transition to paper cups will remove approximately one billion foam cups from the waste stream annually. This transition, along with the move to the double-walled paper cups, will remove a collective 19 million pounds of polystyrene from the waste stream annually. franchisees for use in their restaurants.

Mobile Ordering 376

Mobile Ordering Online Ordering Food Order Hospitality 376

Perfect Daily Grind

MAY 8, 2023

You may also like our article on whether you can run a zero-waste coffee shop. This is because shipping coffee relies on fossil fuel usage, as it is generally transported on large freight vessels. To learn more, I spoke to two industry professionals who have a specific focus on social and environmental sustainability.

Sustainability 167

Sustainability Consumer Goods Social Media Recycling 167

Perfect Daily Grind

SEPTEMBER 5, 2022

This is because in many cases the transport of coffee is reliant on fossil fuels to some extent, as coffee is generally shipped to consuming countries on large freight vessels. Jesse Winters is the founder of Conservation Coffee , which sources shade-grown coffee from organic farms. “[If What about the rest of the supply chain?

Agriculture 123

Agriculture Certification Sustainability Recycling 123