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Nancy Kruse, a restaurant menu analyst, shared information about restaurant change during the webinar, “Menus 2015: Turning Trends Into Money Makers.”
What’s the secret to successful execution of a restaurant energy strategy? Two words: Employee engagement.
With sustainability now a top trend this year, it could be time for all restaurants to incorporate environment-friendly practices into their business plans.
As restaurants race toward trends the Millennial generation embraces, enviromentally- and animal-friendly initiatives are picking up speed.
Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.
Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.
The biggest opportunities to save come with packaging and waste initiatives.
A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.
For all these energy upgrades, it’s important to think long term and consider the entire life cycle of the technology in question.
Restaurants in Connecticut, Rhode Island and the New York City boroughs of Brooklyn, Queens and Staten Island now have access to a money- and energy-saving clean technology.
The National Restaurant Association’s Conserve sustainability initiative announced NatureWorks LLC, supplier of renewably sourced materials, as a new program sponsor.
The report outlines Dunkin' Brands' commitment to sustainability efforts to meet the needs of its franchisees, employees and guests.
AEB emphasizes that restaurants must jump on the group's preferences for locally grown, sustainably raised and non-processed foods.
The commitment is part of McDonald's Global Sustainability Framework efforts, encompassing all of the company's products.
White Castle intends to divert more than 7,000 pounds of food waste per month to a commercial compost facility in Shakopee, Minnesota.
Commercial foodservice and plumbing product manufacturer T&S Brass and Bronze Works announced the National Restaurant Association awarded the company the Kitchen Innovations Award for its new EnviroPure ozone recirculation option.
Dunkin' Donuts today announced that it has pledged to transition to cage-free eggs and gestation crate-free pork.
By going cage-free, food businesses can also stay at the forefront of market trends, since several major corporations – including Burger King, Starbucks, Aramark, and Unilever – have proactively committed to transition to sourcing only cage-free eggs over the next several years.
'Depending on the goals and perspectives of a food production company, egg producer or other food system stakeholder, those trade-offs may be weighed differently.'
KFC U.K. will unveil an edible coffee cup later this year.
Next Step Living, provider of home energy solutions in the Northeast, today announced it is entering the commercial energy-efficiency market by launching the Eco Thermal Filter System designed to help restaurants save on gas bills.
A study by Rocky Mountain Institute, Fisher Nickel Inc. and New Buildings Institute seeks to help McDonald’s Corporation understand whether it would be feasible to develop a net zero energy quick service restaurant.
As You Sow, a San Franciso-based nonprofit organization that promotes environmental and social corporate responsibility, released a new report, "Waste and Opportunity 2015: Environmental Progress and Challenges in Food, Beverage, and Consumer Goods Packaging."
The spot features model Charlotte McKinney, who has been named Maxim's "Girl of the week" and Esquire's "Women we love of Instagram."
Embracing sustainability best practices can be a great way to differentiate your restaurant. Look here for ideas to attract the growing number of consumers who prefer to spend their money with businesses that demonstrate social responsibility.