Quest Blog Center
Quest is helping fine dining, fast casual, hotel, and fast food restaurants recycle more, waste less, and look great doing it.
How to Reopen your Restaurant After COVID-19 The Right Way
How to Reopen your Restaurant After COVID-19 The Right Way States all over the country are working on reopening the economy and are preparing the…
Top Waste Strategies for Restaurants and Food Distributors In A Pandemic
The COVID-19 quarantine has presented unprecedented challenges for the restaurant and food distribution industries. Almost overnight, restaurants have gone from packed dining rooms to empty…
3 Steps to Handling Food Waste After Sudden Events Cancellations
The Coronavirus threat is one that the U.S. has never experienced before, and many businesses are finding themselves in uncharted waters when it comes…
Sustainability in the Restaurant Business: A Complete Guide to Waste Reduction
It wasn’t that long ago that sustainability was a buzzword that was thrown around like “synergy” or “taking something to the next level”. Over the…
Plastic Straw Pollution Why Skip the Straw Matters
February 27, 2020 Plastic straw pollution is an epidemic. In 2017, A group of students at Whitehall Middle School in Whitehall, MI, along with their…
Skip the Straw: How Restaurants Can Make an Impact
Plastic waste is no longer a “problem”: it is a full-blown epidemic. Every year, roughly eight million tons of plastic waste escapes into the oceans from coastal…
The 7 Benefits Of Recycling Food Waste
What are the benefits of recycling food waste? Food waste in the US is an epidemic. Consumers and shareholders alike are paying a lot of…
Food Waste Recycling Strategy: How To Make Food Waste Recycling Part Of Your Marketing Strategy
Fast-casual restaurants not only fit into a unique niche with diners, but they also have unique opportunities when it comes to operations. Many chains are…
More Money in Your Pocket: Why Your Restaurant Needs a Food Waste Audit Now
In today’s restaurant market, margins are slim enough as it is. As businesses work to keep those margins healthy, they focus on what goes to…
Want To Minimize Your Food Waste? There’s A Company For That
Lizzie Saxe, Forbes Magazine When Ray Hatch became the CEO of Quest, a waste management and sustainability firm, he knew that finding new ways for restaurants…