Posts Tagged ‘restaurant’
Pandemic Recovery: Customers’ Needs Are Evolving. Are Your Restaurant Operations (Environmentally) Prepared?
– June 9, 2021 – It’s been over a year since the pandemic upended the U.S. restaurant industry and shifted the business landscape entirely. Trends that weren’t supposed to take hold for years suddenly hit the fast-forward button, rendering many old-school business methods obsolete. With all the changes that restaurants have undergone due to adaptations…
Read MoreManaging Your Vendor Network: The Key to Economically Sustainable Operations in the COVID Era
During the COVID-19 outbreak and subsequent quarantine, most restaurants are just working to keep their doors open. One thing that is not typically top-of-mind during the quarantine is sustainability, even though sustainability could mean the difference between success and failure. Keep in mind, sustainability has three elements: social, environmental, and economic. The economic aspect of…
Read MoreFood 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 taking the opportunity to source only locally grown, organic and sustainable ingredients, and consumers have shown that those purchasing options make a difference to them. As the trend of sustainable…
Read MoreWhat QSR Restaurant Sustainability Looks Like in 2019
The word “sustainability” is being tossed around a lot these days no matter what industry you happen to do business in. But what does it really mean to have a sustainable restaurant operation? Is it recycling? Is it food waste reduction? Is it green building? The answer is: All of the above. QSR Restaurants Sustainability…
Read MoreTop 3 Restaurant Challenges for 2019: Solved
The restaurant industry is becoming increasingly complex as overall awareness is beginning to take a more direct role in how consumers spend their money. The advent of social media and constant technological connections are changing the way anyone does business these days, and the foodservice industry is no exception. The most important challenges that restaurants…
Read MoreNFPA 96: Standard Fire Code for Vent Hood Cleaning
In the restaurant business, few regulatory codes are as important as the National Fire Prevention Association’s code 96. NFPA 96 is the standard code fire marshals follow to inspect commercial cooking operations, and one of the key components of the code is how the ventilation system is cleaned and maintained. At Quest, we understand that…
Read MoreFollow the Cause: How Consumers Feel about Food Waste
Research has shown that the restaurants with the best sustainability practices are drawing in more first-time customers, and they are retaining those customers better than their competitors who aren’t as eco-conscious. It’s also been proven that restaurants with the most environmentally sound practices make more money. But Why? What is it that sets these restaurants…
Read MoreRestaurant Managers’ Lament: Not Enough Hours in the Day
If you asked 100 restaurant managers what their most common complaints would be, the list would probably be topped by the need for more hours in a day. With everything that has to happen for a restaurant to run successfully and smoothly, that clock on the wall is public enemy number one. Restaurant Managers’ Ultimate…
Read MoreCorporate Sustainability Initiatives for Restaurants Make Good Business Sense
The foodservice industry is a complex, difficult business. The margins are low, employee stress is high, and the pace never slows. Added to this, foodservice has a consumer base that demands both quality and transparency. Businesses can’t ignore widespread customer desires or the trends those eaters embrace. A failure to keep up with the times…
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