Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Simplot GoodGrains - skyscraper - both - 01.20

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Performance Dairy Clarified Butter - banner - both - 04.24

Simplot GoodGrains - banner - both - 01.20

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Ready to Eat Frozen Vegetables - banner - both - 03.23

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

Simplot Sidewinders - Make Waves - banner - both - 01.20

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Performance Plus Food Safety - skyscraper - both - 09.21

Potato Perks App - banner - both - 05.22

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Basic American Crispy Craveable Operator banner ad - 12.17

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Simplot Harvest Fresh Avocado - banner - both - 01.20

Culinary Reserve - Flex with Big Flavor - banner - both - 03.05 - 07.31.25

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

TNT Burgers - Learn More - skyscraper - both - 03.23

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Wild Alaska Salmon Burgers - banner - both - 04.25

Lance and Snyders - Spice Up Your Shelves - skyscraper - both - 03.28 - 07.31.25

Campbells Tomato Soup - Serve Up Comfort and Show You Care - both - banner - 03.05 - 07.31.25

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Seafood is Better - skyscraper - both - 05.21

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Ambrosia Chocolate - skyscraper - both - 03.23

Rich's Plant Based Cooking Creme - banner - both - 02.18

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Skyscraper Ad - MM - Cook - Operator

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Performance Dairy Convenience and Consistency - banner - both - 04.24

Campbells - Make Irresistible Flavor a Menu Staple - both - banner - 03.05 - 07.31.25

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

Nestle White Cheddar Mac - Customize Creamy Comfort - skyscraper - both - 04.19

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Seafood is Better - banner - both - 05.21

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Culinary Reserve - Stylish As They Are Delish - both - skyscraper - 03.05 - 07.31.25

Catch of the Season - skyscraper - both - 07.22

Simplot RoastWorks - banner - both - 01.20

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Reel in Greater Appeal - both - banner - 10.22

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Hellmann's Vegan Dressing & Spread - skyscraper - OE - 10.22

Campbells Tomato Soup - Bring Solutions to Every Spoonful - both - banner - 03.05 - 07.31.25

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

We're All in On Chicken - banner - both - 04.01 - 07.01.25

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Cooper Shreds Have Now Arrived - banner - 02.24

Savor Imports - banner - both - 06.24

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Banner Ad - 3 - OE - Operator - supersized

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Lance and Snyders - Ready, Set, Snacks - banner - both - 03.28 - 07.31.25

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Dixie Ultra Surface Systems - banner - both - 02.23

Ambrosia Chocolate - banner - both - 03.23

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

Sugar Foods ecoSticks Dress Your Table for Success - skyscraper - both - 04.18

Wild Alaska Burgers - banner - both - 04.25

Essity - Clean Dry Hands - banner - OE - 03.17

Banner Ad - 1 - MM - Recipes - Operator - supersized

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Performance Dairy Extra Melt - banner - both - 04.24

Lance and Snyders - Perfect in a Crunch - skyscraper - both - 03.28 - 07.31.25

Essity - Impress Your Guests - banner - OE - 03.17

Sugar Foods ecoSticks Beautiful Inside and Out - banner - both - 04.18

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Empress 5-Compartment School Food Tray - 05.22

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

For some restaurant brands, sustainability might start with meeting regulations, but there are so many more benefits. &ldquo;I encourage companies to not simply look at sustainability as a compliance requirement, but to look at it as an opportunity to drive value by engaging new customers and reducing costs,&rdquo; says James Cascone, sustainability leader and partner at Deloitte Risk &amp; Financial Advisory. Menu item innovation may attract new customers, for example, and food waste reduction helps the environment and the bottom line. Plus, operating more sustainably gives brands a competitive edge. We asked industry pros for tips on how operators with equipment and supplies responsibilities could help their brands meet sustainability goals. Start by tracking energy and water use, several say, then look to the following steps:
1. Maximize Energy Efficiency
Electrifying kitchens, a step toward decarbonization, marks one of the bigger trends in sustainability. Chipotle Mexican Grill introduced an all-electric restaurant design in 2023. The design helps it reach its science-based targets part of the Science Based Targets initiative, to reduce direct and indirect greenhouse gas emissions 50% by 2030, compared to a 2019 baseline. &ldquo;We continue to assess how to increase our climate resilience and reduce our demand on fossil fuels,&rdquo; says Lisa Shibata, Chipotle&rsquo;s director of sustainability. &ldquo;We designed and opened a number of all-electric and hybrid electric restaurants last year. Moving forward, we will monitor the impact on operations from these new restaurants while continuing to build more all-electric restaurants.&rdquo; She adds that Chipotle also prioritizes the use of LED lighting, high-efficiency heating and cooling systems, energy management systems, low-flow plumbing fixtures, tankless water heaters, Energy Star-rated kitchen equipment and finishes with low VOCs. Also of note, The Cheesecake Factory shared in its international licensee plans to open the brand&rsquo;s first restaurant with a fully electric kitchen.
2. Work with Utility Companies
&ldquo;Many QSR chains are beginning to look at electrification and say, &lsquo;It&rsquo;s not a big leap for us to go all electric,&rsquo;&rdquo; says David Zabrowski, vice president of Frontier Energy, which runs the Food Service Technology Center. He adds that electric combis, fryers, grills and ovens are all mature categories. It&rsquo;s whether the electric infrastructure can handle the load that makes things tricky. For new buildings, it&rsquo;s not such an issue. But for operators looking to electrify existing stores, Zabrowski says to work with utility companies early in the process and make sure they understand the goal. &ldquo;Plan ahead because you need that extra time for not only your local permitting, review and design, but also for your utility upgrades,&rdquo; he says. &ldquo;And the easiest way to dabble in electric is to stop trying to convert the entire kitchen. Just pick a piece of equipment that you&rsquo;re comfortable with. Electric fryers work really well.&rdquo; Remember, too, that certain utility companies offer instant rebates on electric equipment as well as sufficient gas equipment.
3. Get Franchisees on Board
&ldquo;Acknowledge and celebrate franchisees and incent participation in energy efficiency initiatives through programs that generate friendly competition,&rdquo; says Anna Blitz, vice president, corporate social responsibility at The Wendy&rsquo;s Co. She points to the Wendy&rsquo;s Energy Challenge, which invites franchisees to make energy efficiency improvements and track and report their energy consumption. Enhancements at Wendy&rsquo;s in 2023 included implementing lighting retrofits, installing high-efficiency HVAC units and transitioning to lower GWP refrigerants. Stores also are leveraging automated controls to schedule on/off times, resulting in energy and emissions reductions. Wendy&rsquo;s more than doubled the number of franchisees through the WEC last year, with 37 franchisees reporting energy data, up from 18 in 2022. Overall, more than 2,700 franchise-operated restaurants participate. Meanwhile, Wendy&rsquo;s Global Next Gen restaurant design standard, introduced in 2022, uses more efficient building elements to decrease energy use and costs by about 6% per year, Blitz says. There are some 58 units currently in operation.&nbsp;
4. Reduce Food (and Equipment) Waste
Part of lowering greenhouse gas emissions, minimizing food waste has become more of a focus lately for restaurant brands, says Jeff Clark, expert exchange director at the National Restaurant Association. Related to sustainability overall, he says, investor and consumer demands might be one reason restaurant brands are looking to reduce emissions, but so are extreme weather events. &ldquo;A lot of companies saw what happened with hurricanes and wildfires, and it seems like there was a shift during the pandemic of like &lsquo;Wow, this is a problem&rsquo;&rdquo; he says. The association&rsquo;s tips for reducing food waste include auditing it, cleaning and organizing walk-ins and placing food in labeled, clear containers, right-sizing menu portions, and taking advantage of alternative waste management solutions, like composting or making use of anaerobic digesters. Plus, Cascone says, companies are looking at increasing the useful life of equipment so they don&rsquo;t dispose of it as often. NAFEM continues to update its Life Cycle Model tools to help operators get an idea of life expectancies, as well as total cost of ownership, for equipment and supplies.
5. Include Employees in the Process
They play a role in two ways: happy, healthy employees lead to a more sustainable business and, with proper training, help carry out initiatives. &ldquo;One thing that&rsquo;s missing in the sustainability conversation, that&rsquo;s being picked up in other industries, is creating a healthier environment for employees. And that&rsquo;s where I look to the impact of the pending regulation from Cal/OSHA [which demands kitchens not equal or exceed 82&deg;F],&rdquo; Zabrowkski says. &ldquo;Eventually there&rsquo;s going to be some type of regulation. Everybody&rsquo;s got to start on that. To be honest, some of the leading businesses in the industry have adopted that long ago.&rdquo; And with ongoing training, Cascone says, employees are the ones to carry out policies and procedures, even simple tasks like shutting off lights (or installing sensors to do so) and making sure the refrigerators are running at the proper temperature. &ldquo;Focus on what you can control within your own four walls,&rdquo; he says, before trying to work with suppliers on initiatives like sustainable sourcing, which is more challenging.
6. Lean into Technology
&ldquo;Companies need to invest in tech to become more sustainable. They need to digitize their kitchens and increase automation,&rdquo; Cascone says. &ldquo;The minimum wage increases in California&mdash;and other states may follow suit&mdash;impact margins yet it&rsquo;s still difficult to get labor. Turnover rates are still high, so there&rsquo;s a lot of investment in the back-of-house to automate kitchens.&rdquo; And it&rsquo;s not just about robots helping food preparation, he says, but tech like RFID. Chipotle at one point tested RFID case labels to track ingredients, automating inventory management and helping with food safety. Zabrowski says a lot of chains are exploring alternative cooking processes to create more efficient kitchens. Replacing traditional equipment with smart equipment&mdash;like combi ovens or high-speed ovens&mdash;is at the cornerstone of those redesigns. Even new blast chillers can do more, with some models now thawing, proofing, reheating, hot holding, dehydrating, pasteurizing and cooking. Looking ahead, Zabrowski says, some of the bigger chains are experimenting with big data analytics associated with POS systems that can predict the amount of food product to prepare for rushes.
7. Know that Access Determines Recyclability
Certain brands look to source recyclable or compostable packaging to reduce the amount of waste sent to landfills. But communities must have the infrastructure in place to recycle, says Natha Dempsey, president of the Foodservice Packaging Institute, in a presentation at FER&rsquo;s Multiunit Foodservice Equipment Symposium in January. &ldquo;I hear all the time, &lsquo;My packaging is recyclable.&rsquo; Is it&rdquo; Because what has to happen is, consumers have to have access to recycling,&rdquo; Dempsey says. It also must be accepted by material recovery facilities and flow to the appropriate bale. Then there has to be a demand for the material by end-markets; if there isn&rsquo;t, it could end up in a landfill after all. The FPI works with communities to take foodservice packaging items in their residential recycling space. Blitz adds that Wendy&rsquo;s works with a group called NextGen Consortium who in November posted a report on the path forward for paper cup recycling in the U.S.
Source: Allison Rezendes, <a href="https://www.fermag.com/articles/7-ways-to-be-more-sustainable/" target="_blank">FERmag.com</a>

Want to help your brand reach its sustainability goals? Copy these tips from industry pros.

7 Ways to Be More Sustainable

Sustainability-conscious diners represent a valuable market segment, particularly among younger generations and families. A recent study1 from Nestl&eacute; Professional Solutions found that 57% of U.S. diners actively seek out or prefer restaurants that use what they perceive as more sustainable practices. That gives you a unique opportunity to attract these engaged diners, increase loyalty, and make a meaningful impact on the planet.
You don&rsquo;t need to overhaul your business overnight: even small foodservice sustainability solutions can create a ripple effect for larger impact. Read on for five smart and actionable sustainability strategies you can start on right away!
1. Source Ingredients Responsibly
The quality and sourcing of ingredients are top priorities for environmentally conscious diners. The study found that 65% of diners are willing to pay more for sustainable ingredients, presenting a clear business case for sustainability initiatives.
You can explore seasonal or local sourcing to meet consumer expectations for sustainable dining &mdash; and to showcase ingredient quality. There&rsquo;s a prime opportunity to differentiate ingredients for the 53% of diners that notice sustainability messaging on menus.
You can also stand apart by highlighting partnerships with responsible suppliers.
2. Offer More Sustainable To-Go Packaging
Takeout continues to dominate, but it shouldn&rsquo;t come at the cost of the environment. A shift to more sustainable to-go packaging is a small step with massive appeal &mdash; 78% of diners consider recyclable packaging important.
Additionally, single-use items like napkins and utensils are a surprisingly big deal. Nearly 8 in 10 of those surveyed prefer receiving them only upon request. This simple policy not only reduces waste, but can also save you money.
Communicate your sustainable packaging approach through your online ordering system or print a message directly on the packaging. This message is worth spreading.
3. Minimize Food Waste and Donate Surplus
Food waste is a hot topic. Offering various portion sizes and optimizing menus for minimal waste are small tweaks that can make a difference.
An overwhelming majority of diners believe in the importance of food donation programs and value recycling initiatives. You can donate surplus food to local organizations or implement a recycling program for corrugate boxes, #10 cans, and other packaging.
4. Clearly Communicate Your Sustainability Efforts
Diners notice information about actions restaurants are taking to make their operations more sustainable. Place concise statements about your sustainable actions on your menu, social media channels, and website.
Share stories about sustainably sourced ingredients, local partnerships, or certifications earned. Add a menu icon or table tent to present your sustainability efforts.
5. Train Your Staff on Sustainability Practices
Your team brings sustainability to life in your operations. Staff education on everything from recycling to food waste reduction can amplify the impact of your initiatives.
Empower employees with talking points that reflect your brand values. For instance, a simple mention like, &ldquo;We source our seafood responsibly,&rdquo; can spark meaningful conversations with diners, improving their perception and loyalty.
Make a Lasting Impact
Sustainable actions are good for the planet &mdash; and for your bottom line to attract and retain the growing number of diners who want to support responsible businesses. These foodservice sustainability solutions are within reach if you&rsquo;re willing to take the first steps.
For more actionable insights and inspiring data to help you act sustainably and appeal to environmentally conscious diners, access the <a href="https://www.nestleprofessional.us/dashboard/trend-reports/step-up-your-restaurant-sustainability" target="_blank">full Nestl&eacute; Professional Solutions report here.</a>
Content courtesy of Nestl&eacute; Professional Solutions
Sources:
1Nestl&eacute; Professional Solutions survey conducted via an online panel of 1,000 U.S. diners across different generations, income levels, and locations (September 2024)
2Nestl&eacute;.com, <a href="https://www.nestle.com/media/pressreleases/allpressreleases/sustainable-coffee-nescafe-plan-2030" target="_blank">Nestl&eacute; Launches Nescaf&eacute; Plan 2030 to Help Drive Regenerative Agriculture, Reduce Greenhouse Gas Emissions and Improve Farmers&rsquo; Livelihoods</a> (October 4, 2022)
3Nestl&eacute; Professional Solutions, <a href="https://www.nestleprofessional.us/growing-libbys-pumpkin." target="_blank">Libby&rsquo;s&reg; in the Field</a> (November 2023)

Read on for five smart and actionable sustainability strategies you can start on right away!

5 Smart Actions for Foodservice Sustainability Solutions

Restaurant Business, alongside Informa Connect's Foodservice Team, is excited to announce the upcoming launch of <a href="https://mkto-sj240021.com/n/NTYxLVpOUC04OTcAAAGZcYRj5cRTrUCECI0feFyJCGINyeKEFb3GJyDURlDcBtixqSEo9-GimPM5jvxoXTGrtYvTRbk=" target="_blank">The Sustainability Exchange</a>, a new website and content series providing a real-world look at the opportunities and challenges impacting how foodservice leaders and retailers are forging a greener, more sustainable future.
As a pre-cursor to the launch of The Sustainability Exchange, we are thrilled to introduce a new interactive report, Sustainability Outlook 2025. The report &ndash; featuring industry experts including editors from Restaurant Business &ndash; explores how leading restaurants and retailers are leading sustainability efforts in their respective markets.
As a pre-cursor to the launch of The Sustainability Exchange, we are thrilled to introduce a new interactive report, Sustainability Outlook 2025. The report &ndash; featuring industry experts including editors from Restaurant Business &ndash; explores how foodservice leaders and retailers are leading sustainability efforts in their respective markets.
Sustainability Outlook 2025 is packed with the latest innovations, consumer trends, and actionable strategies. Get valuable insights on:
<ul>
<li>Emerging sustainability trends impacting your business</li>
<li>Cost-effective strategies for reducing waste and improving efficiency</li>
<li>How leading brands are staying ahead with new sustainability solutions</li>
</ul>
Stay informed and get actionable takeaways to future-proof your business. Download the report <a title="2025_Informa_Sustainability Digizine_2025_FINAL" href="https://greatmenusstarthere.com/uploads/files/2025_Informa_Sustainability%20Digizine_2025_FINAL.pdf" target="_blank">here</a>.

Announcing a new website and content series providing a real-world look at the opportunities and challenges impacting how foodservice leaders and retailers are forging a greener, more sustainable future.

Access the NEW 2025 Sustainability Outlook - How Restaurants and Retailers are Leading the Charge

Over the past decade, the farm-to-table movement and hyper-local sourcing have gained significant traction in the food and beverage space. These trends reflect a growing demand for fresh, sustainable, ethically sourced ingredients. By bridging the gap between farms and dining tables, restaurants offer healthier, tastier dishes, support local economies, and foster a deeper connection to the food we consume. Here are a few insights from our team of experts on how these movements are reshaping the F&amp;B landscape and why they matter.
The Essence of Farm-to-Table
Farm-to-table is a culinary concept that emphasizes sourcing ingredients directly from local farms. This approach minimizes the distance food travels from its origin to the consumer, ensuring freshness and reducing the carbon footprint associated with long-distance transportation. The result is a dining experience highlighting seasonal, high-quality ingredients at their peak flavor.
Benefits of Farm-to-Table Dining
Freshness and Flavor: Ingredients used in farm-to-table restaurants are often harvested at their peak and delivered immediately to the kitchen. This freshness translates to superior taste and nutritional value, offering diners a richer culinary experience.
<ul>
<li>Sustainability: By sourcing locally, restaurants reduce their reliance on long supply chains, which can be environmentally taxing. This practice supports sustainable agriculture and reduces food miles, contributing to lower greenhouse gas emissions.</li>
<li>Supporting Local Economies: Farm-to-table dining fosters a symbiotic relationship between restaurants and local farmers. By purchasing directly from local producers, restaurants help sustain small farms and stimulate the local economy.</li>
<li>Seasonality and Variety: Menus that follow the farm-to-table philosophy change with the seasons, offering diners a diverse array of dishes throughout the year. This seasonality encourages chefs to be creative and adaptable, creating innovative and exciting culinary offerings.</li>
</ul>
Hyper-Local Sourcing: Taking It a Step Further
Hyper-local sourcing takes the farm-to-table concept to the next level by sourcing ingredients from the immediate vicinity, often within the same city or on-site. This approach includes rooftop gardens, urban farms, and restaurant-owned plots.
Advantages of Hyper-Local Sourcing
<ul>
<li>Unmatched Freshness: When ingredients are grown on-site or within a short distance, they can be used almost immediately after harvesting. This ensures maximum freshness and flavor, elevating the overall dining experience.</li>
<li>Transparency and Trust: Diners appreciate knowing exactly where their food comes from. Hyper-local sourcing offers unparalleled transparency, allowing guests to see the gardens or farms where their ingredients are grown.</li>
<li>Community Engagement: Restaurants that engage in hyper-local sourcing often become community hubs. They can host farm tours, gardening workshops, and community events, fostering a sense of community and connection.</li>
<li>Educational Opportunities: Hyper-local sourcing provides an excellent opportunity for restaurants to educate their customers about sustainable practices, seasonal eating, and the importance of supporting local agriculture.</li>
</ul>
Farm-to-Table and Hyper-Local Sourcing Examples:
Blue Hill at Stone Barns, New York: This renowned restaurant pioneered the farm-to-table movement. Located on a working farm, Blue Hill offers a menu that changes daily based on the freshest ingredients available from the farm and surrounding areas.
Noma, Copenhagen: Consistently ranked among the best restaurants in the world, Noma emphasizes hyper-local sourcing and foraging. Chef Ren&eacute; Redzepi and his team frequently explore the local environment for unique and seasonal ingredients.
The Future of Farm-to-Table and Hyper-Local Sourcing
As consumers become more conscious of their food choices and environmental impact, the demand for farm-to-table and hyper-local sourcing will likely grow. Restaurants that embrace these movements will cater to this demand and contribute to a more sustainable and ethical food system.
Farm-to-table and hyper-local sourcing are transforming the F&amp;B space by emphasizing freshness, sustainability, and community engagement. By supporting local agriculture and offering diners a deeper connection to their food, these practices pave the way for a more delicious and responsible future in dining. As these movements continue to evolve, they promise to enhance the culinary landscape and promote a healthier, more sustainable approach to eating.
Source: <a href="https://infusehospitality.com/farm-to-table-and-hyper-local-sourcing-transforming-the-food-and-beverage-space/" target="_blank">Infuse Hospitality</a>

Here are a few insights from our team of experts on how these movements are reshaping the F&B landscape and why they matter.

Farm-to-Table and Hyper-Local Sourcing Transforming the Food and Beverage Space

An increasing number of consumers are becoming more conscious about their own consumption habits regarding food. This is something the foodservice industry should be aware of when making business decisions. Practicing social responsibility can make a big positive impact on the environment and reduce the overall footprint from businesses. Reducing water usage, sourcing sustainable and ethical products and ingredients, and striving to accommodate different diets are some ways that foodservice businesses can cater to a responsible eating culture. Below are some examples of ways food businesses can achieve these goals.
1. Source Coffee as Fair Trade
Supporting ethical coffee growers by purchasing fair trade coffee sends a good message to customers about what type of business it is and what operations they support. The coffee industry often uses exploited labor to manufacture its products. Many businesses unknowingly support a practice that does not align with their business values. Making this switch could paint businesses as a more ethical and socially responsible place to get food.
2. Use Less Water
Another way food service businesses can help the planet and conserve their own resources is to find methods of production that use less water. Operating costs as well as environmental impacts are influenced by businesses&rsquo; water usage. According to the EPA, 52% of restaurant water usage is for dishwashing. These businesses can try to upgrade equipment like dishwashers, ice machines, and steamers to energy saving and water saving models that reuse water between cycles. Another way is to make the dishwashing process itself the most efficient it can be. Making sure to spray pans with pan release spray in order to spend less time rinsing food scraps off pans and trays will enhance the efficiency of operations while using less water washing dishes. PLZ Corp can produce <a href="https://www.plzcorp.com/food-service/" target="_blank">non-GMO sprays</a> for businesses to make sure all creations contain no GMOs while providing the consistent release necessary. Prepping pans before cooking can save time, labor, energy, and water in the long run thus saving these businesses money.
3. Buy Local Produce
Partnering with local farmers and other local markets to source produce is one way to minimize impact and cater to the increasing desire for social responsibility in eating culture. Imported produce often uses more water to grow and more labor to package and ship than local produce. For example, a pound of tomatoes requires about 20 gallons of water to grow. Along with the environmental benefits, local fruits and vegetables tend to have more nutritional benefits as well because they are picked at peak freshness. Switching to using local produce can provide businesses a unique opportunity to establish themselves as a stronger contributor and supporter to their community.
4. Provide More Vegetarian and Vegan Options
Restaurants, dining halls, and other businesses updating their menu to include various dishes without including meat is also a way to save water in the long run. Meat production uses a lot of water (about 400 gallons per pound) and land that causes severe stress on the environment. Many consumers are choosing to switch to a vegetarian or vegan diet to help with their individual diet&rsquo;s impact on the planet. The food service industry can help themselves by catering to this demand and putting more dishes on the menu without meat to reduce the restaurant&rsquo;s impact.
These are only a few ways to help make businesses more socially responsible in its choices in suppliers, products, and operations.
Content courtesy of <a href="https://www.plzcorp.com/blog/4-ways-to-cater-to-responsible-eating-culture/" target="_blank">PLZ Corp.</a>

An increasing number of consumers are becoming more conscious about their own consumption habits regarding food.

4 Ways to Cater to Responsible Eating Culture

If you've managed inventory or worked in accounting, you're probably familiar with the term "first in, first out" or FIFO. As an accounting method, "FIFO" assumes that the first unit brought into inventory is the first sold. As an inventory management technique, FIFO dictates that the first lettuce that came in is the first lettuce to go out. The first chicken filets that came in are the first chicken filets to be cooked.
Unless you're fascinated with managerial accounting, an explanation of the financial reasons for using the FIFO accounting method versus LIFO (or "last in, first out") tends to put people to sleep. Conversely, if you ignore FIFO inventory management in your restaurant, it could keep you up at night.
How so? As ServSafe instructor Cathy Watson says, "Eventually, everything will go bad." You don't want to toss money in the trash because a container has gotten consistently shoved to the back of the shelf until the contents were unusable. "If you give cooks free reign, they'll stuff things in there and not pay attention. In a hurry to load up their stations, they'll stuff the new in on top of the old. Food shoved in the back will never be used and it will be waste," Watson says.
Kevin Moll, president of Denver-based Restaurant Consultants Inc., says, "A major factor in controlling food cost is eliminating waste as much as possible. Throwing product away because it is too old -- thus spoiled -- shows that the product was not properly rotated in the cooler, or it was over-ordered." Watson agrees. "If you keep your stock low, you can bring your food cost down. You should always be just on the verge of running out."
Not the Same as Inventory Rotation
Don't confuse inventory management with inventory rotation. Your inventory management system will tell you that you have 10 half-gallons of whole milk. By employing FIFO, you know in what order those half-gallons should be served.
At home, it may be easy to remember which of two cartons of milk you should use first for your cereal. But in a restaurant, you have several shifts of people working, which can cause confusion. Watson worked at a casino where there were four restaurants and a central kitchen. Many food items were prepped in the central kitchen and completed in each restaurant. In a situation like that, it's obvious all food items have to be properly labeled. But even in a small restaurant, food should be labeled to make FIFO work.
The health departments of some jurisdictions mandate that all stored food be labeled. If that's the case in your area, you have no choice but to do it.
. . . At home, it may be easy to remember which of two cartons of milk you should use first for your cereal. But in a restaurant, you have several shifts of people working, which can cause confusion.
But what if laws in your state, county, or municipality don't require labeling? "Even if labels are not required, they are an operational advantage," restaurant consultant Chris Tripoli says. "I strongly suggest using labels for the purpose of product management, inventory rotation, as well as simplicity of station setup." Watson adds this tip: "Even if labels aren't required, having your perishables labeled will show the health inspectors you're at least trying to have a system."
Watson worked at a restaurant where the shelves were labeled instead of the containers. That system worked well until a hard-working cleaning crew came in. "The crew removed everything on the shelves to clean them and then just put it all back," Watson says. That's why she suggests that if you're going to label your shelves, label the containers, too.
Commercially Prepared Labels are the Way to Go
A handful of companies manufacture labels precisely for this purpose, and the experts agree that you should use these labels. Why? Masking tape may be a cheap alternative to store-bought labels, and it may successfully record the correct information, but when removed masking tape leaves behind a sticky residue, which traps bacteria and creates an unsanitary condition that may jeopardize food safety.
It's the same thing with using marker pens. Sure, you can write directly on the plastic wrap with a marker pen. Watson says she's even seen marker-pen-on-plastic labeling shown in ServSafe videos, but she's against the practice. "I'm concerned the ink may bleed through to the food. What's the cost of the label as compared to the cost of the food that's in that container?" she says.
Still another problem with using noncommercial labels is that they are often hard to remove. If you wash a container in the sink or dishwasher with a label, that label may come off in bits, which eventually clog your drain, or not come off at all. You'll be left with a container with an outdated, meaningless label still on it. The trend for food labeling systems is dissolvable material that breaks down in water and removes cleanly, without clogging drains or otherwise making a mess. Masking tape, sticky notes, and other methods of marking pans are not created with the harsh and often wet environments of the kitchen, cooler, or freezer in mind.
FIFO makes sense. Commercial labels make sense. So what's next? How do you begin a food dating program or improve your current one? A standardized system incorporating color-coded, day-of-the-week labels is a simple way to put in place a food rotation program. Printed labels are easy-to-read, often multilingual, and available in a variety of configurations and adhesives for every operational need. One popular item is a 1-inch dot with the day of the week on top and a blank on the bottom for the date.
Accountability can increase the likelihood that back-of-the-house staff will adhere to food safety and inventory control measures. Many restaurants require the signature of the person who opened the package or who prepped the food. Initializing prepped food is particularly effective during a training period so that the manager can see if the food is being prepared to the restaurant's standards.
Some labels are bilingual (Spanish and English) and some are trilingual (Spanish, English and French), but if the kitchen crew only speaks Farsi or Korean, don't despair. At least one company can make you custom labels in any language. Depending on how their rotation system works, restaurants have different needs. Some want their logo on their labels. One customer wanted food dated down to the hour. A labeling company created a label with a clock face to circle the time the item was prepped and the time the item would be thrown away.
And then, there is the obvious. What is the food? Don't dismiss the notion of labeling the type of food in a container. Anybody can tell the difference between applesauce and shrimp salad just by looking at it. What about chicken salad and tuna salad? When Watson teaches her ServSafe courses, she always includes an exercise in which the attendees are presented with six bags of white powders and asked to identify them. She even gives them 12 possibilities to choose from, ranging from flour to scouring powder, from salt to baking powder. "In the eight years I've been teaching, not one person has ever gotten all six right," she says.
Watson experienced a case of "mistaken identity" herself. Earlier in her career, when she worked for a chain restaurant, the chef made her a special chicken sandwich. He grabbed what he thought was flour from an unmarked box in the storeroom to coat the chicken and mixed the "flour" with Cajun spice. Funny thing was, this "flour" didn't seem to brown in the pan.
Earth Food
Watson ate the sandwich anyway, but later found out that what the chef thought was flour was actually diatomaceous earth, a filter media used with the oil in the restaurant's fryers. "We were oblivious to every red flag that went up," Watson says. Luckily, diatomaceous earth is nontoxic.
Once you've determined what information is mandated (if any) on food labels and what information you want for your purposes, the kitchen supervisor must train the staff with the use of the labels. Even experienced kitchen workers need to know your particular system when they are hired. "Give them a consistent pattern to follow." For example, do you write March 5 or March 05 or 3/5 or 03/05? Some employees may write March 5 as 5/3.
Further, Watson also believes that all training should be followed by a test of practical knowledge. She says you can test your staff with questions such as, "How long can we keep our potato salad that was made yesterday?" or "What information goes on each of our labels?"
Ongoing training is also important. You may want to work with a supplier who offers ongoing training materials and curriculum to educate staff on food rotation techniques and safety. One company has an online training program in which your staff can engage in self-paced learning on topics such as preventing cross-contamination, proper hand-washing techniques, and thermometers. Each course is designed to take less than 15 minutes, which allows students to start and stop as needed by their busy schedules. A "final exam" helps the students analyze how well they've done and whether they can progress to the next level.
Tripoli makes this analogy: "Food labeling systems are as important to a kitchen -- large and small -- as the little yellow sticky notes are to an office. For the back of the house, these labels are our sticky notes." And restaurant consultant Kevin Moll sums it up: "When you take away all the fluff, it's all about making money by avoiding waste -- and [ensuring] a quality product for your guest."
Case in Point
THE RESTAURANT: Crabby Bill's Seafood.
LOCATIONS: Indian Rocks Beach, Clearwater Beach, St. Petersburg, St. Petersburg Beach, Tampa (all in Florida).
THE CONCEPT: "The freshest seafood at family-friendly prices."
SIGNATURE DISHES: Steamer Bucket, Fried Grouper Sandwich, King Crab, Cajun Fried Shrimp, Crab Trap (banana, pineapple, orange and coconut rums with a splash of orange juice, pineapple juice and cranberry juice).
Crabby Bill's inventory and rotation system is based on all food items being labeled. Restaurant representative Matt Loder explains their procedures:
We are primarily in the seafood business so our products are very perishable. We have a standard kill date when products must be discarded as determined by our senior management. One of the worst practices a restaurateur can have is to let this be determined by the staff. A manager or chef who thinks their job is in jeopardy for losing product might not discard old items and in the long run lose customers as a result of serving poor quality goods.
I have seen this happen with very competent chefs and managers trying to freeze bad products or wash away the odor; it's frightening.
As products are prepped, they are dated. We count everything every day, noting the dates of each item. For example, we may have a total of 15 catfish portions but we note: 5 Friday; 3 Thursday; 2 Wednesday; 5 Monday. By doing it this way, we can determine the remaining shelf life on every portion and see daily if anything is being pulled out of use first rotation.
In this example, if more than five portions of catfish were prepped on Friday, three on Thursday and two on Tuesday, we're out of rotation and not using the oldest product first.
To ensure employees take rotation seriously, we make managers sign the count sheets and prep work lists every day to make sure they take responsibility for the content. We check these against waste sheets and look to see if everything was done correctly to eliminate the necessity of things becoming old.
We use waste sheets listing the items discarded, requiring a manager's signature and the retail value of the portions. We don't use this as an opportunity to reprimand the staff but rather to encourage them to record the losses and use it strictly as a tool to better our processes, otherwise we won't have anything listed but things will still be discarded.
A con with any rotation and dating system are products produced during the night's business and not tracked like things being prepped during the course of regular process. As an example, the kitchen runs short of catfish and some needs to be prepped during the rush after the regular prep crew has left the restaurant.
The staff makes some orders of catfish but fail to mark these down as being made. We come in the next day and don't have this information and see five portions there and make no more because we think we didn't sell any. You see the problem. We'll run short again night after night and realize the error only after a cross-check is made between the items sold and those prepped.
Source: <a href="https://www.restaurantowner.com/public/Food-Dating-Labeling-Systems.cfm" target="_blank">Restaurant Owner</a>

Unless you're fascinated with managerial accounting, an explanation of the financial reasons for using the FIFO accounting method versus LIFO (or "last in, first out") tends to put people to sleep.

Food Dating Labeling Systems: How Little Stickers Can Save You Big Money

Choosing to upcycle foods, repurposing food scraps and byproducts, is more than a strategic approach to waste management and sustainability. Upcycling food can also enhance menu offerings and strengthen a business&rsquo;s ties to sustainable practices.
Why upcycle? For today&rsquo;s foodservice operators, it&rsquo;s not just about sales, but also how much they keep at the end of the day. Consider this: food costs making up a quarter of overall operator expenses.1 It&rsquo;s no wonder that operators considered &ldquo;managing food costs&rdquo; and &ldquo;managing waste&rdquo; as two of the biggest challenges for their business.1
The good news? Even small changes can make a big impact, like managing ingredients wisely by upcycling food. This allows operators to continue serving the quality meals people love while boosting profitability and setting businesses up for long-term success.
Understanding Upcycling
One of operators&rsquo; top methods for cutting costs: maximizing ingredients.1 And one of the smartest ways to achieve this is by upcycling food.
At its core, to upcycle is to follow the creed, &ldquo;use every part.&rdquo; Ingredients, scraps, and byproducts that would otherwise be thrown away are instead repurposed into different foods, beverages, garnishes, and more.
Here are three upcycling insights for 2025:
Upcycle Salad
The fastest growing segment among the 500 largest restaurant chains was Limited-Service Restaurants (LSR) Salad/Healthful.2 This opens lots of possibilities for foodservice operators looking to serve this audience while maximizing efficiency. Salads can be made more interesting with simple upcycle of existing ingredients, as with these examples:
<ul>
<li>Leftover roasted veggies can be mixed with grains and protein for a hearty, feel-good salad.Think broccoli or carrots, paired with quinoa or rice, and topped with grilled chicken or chickpeas.</li>
<li>Surplus stir-fry noodles can be tossed with shredded veggies like cabbage and bell peppers. This wholesome noodle salad can be topped with a vibrant dressing made from soy sauce, rice vinegar, and sesame oil.</li>
</ul>
Upcycle Coffee
Offering iced coffee and cold brew is a strategic move to maximize ingredients &mdash; particularly when coffee is already on the menu.
Leftover hot coffee can be repurposed for iced coffee, reducing waste. This popular product is still on the rise, with iced coffee experiencing four-year historic growth of 18% on menus.3
Cold Brew is another popular format with even more dramatic growth: 78% in the past four years.3 It&rsquo;s made differently than iced coffee &mdash; coffee beans are steeped overnight in cool water &mdash; but can be served over several days. More to the point, leftover cold brew can upcycle into cocktails and mocktails, the latter of which shouldn&rsquo;t be underestimated: non-alcoholic cocktails have grown 38% on menus in the last 10 years.4
Upcycle Ideas
Quick Tips
<ul>
<li>Get scrappy:Vegetable scraps can be turned into flavorful stocks.</li>
<li>Get colorful: Fruit peels can be dried and used as colorful garnishes or infused into syrups and liqueurs.</li>
<li>Get creative: Stale bread can be dried and crumbled into breadcrumbs for coating dishes or adding texture to recipes.</li>
</ul>
Industry Examples
<ul>
<li>Ren Beque:This NYC-based French restaurant uses leftover wine to create vinegar.</li>
<li>Chez Panisse:Run by Chef Alice Waters, this restaurant creatively turns surplus and scraps into soups, sauces, and other dishes.</li>
<li>Atomo Coffee:This company produces a bean-less coffee alternative by upcycling food like date pits, chicory root, and grape skin.</li>
</ul>
Want to know more? <a href="https://www.nestleprofessional.us/dashboard/trend-reports/top-2025-food-beverage-industry-trends" target="_blank">Create a free account</a> to view &ldquo;Top 2025 Food and Beverage Industry Trends&rdquo; and all our other reports.&nbsp;
Content courtesy of Nestle Professional
Sources:
1Datassential PULSE Industry Overview: Segment Detail (2024)
2Datassential 2023 Top 500 Report, as cited in Datassential Big Picture Factors (2024)
3Datassential Coffee (February 2024);
4Datassential Non-Alcoholic Cocktails (December 2024)

Upcycling food can also enhance menu offerings and strengthen a business’s ties to sustainable practices.

Three Easy Ways to Upcycle Food & Win with Diners

The issue of food waste looms large in every kitchen across the nation, casting a shadow over the sustainability efforts of the restaurant and supermarket industry. The very idea of &ldquo;zero waste&rdquo; seems daunting, but a strategic approach is gradual change by establishing short-, mid-, and long-term goals to effect lasting transformation. The adoption of the use of compostables along with the reutilization of food scraps to make and freeze multi-purpose broths are positive initial strides in the campaign to reduce food waste. After all, Rome was not built in a day.
The Power of Repurposing:
Incremental change is impactful while realistic and achievable, key tenets of any goal. Repurposing vegetable scraps to create rich and flavorful stocks minimizes organic waste, laying the foundation for a multitude of different dishes and sauces. By portioning and freezing broths, operators can extend the shelf life and maximize resource utilization. This simple yet transformative practice not only aligns with sustainability objectives but also enhances operational efficiency, leading to significant time and cost savings for businesses.
Adoption of Compostables:
Another initial step with real significance includes integrating Compostable packaging, gloves, and cutlery. Businesses can align with eco-conscious practices as a strategic investment, charting a path towards a greener future. Depending on the restaurant, this decision to advance to sustainability and zero waste could be as simple as a mini step where packaging of goods is made of compostable BPI certified material. Or it could be the adoption of carry-out and delivery containers that are home compostable. Some restaurants, depending on their applications and needs, can even begin to use compostable gloves and bags for front-of-house applications.
In conclusion, as the battle against food waste and alignment with sustainability continues, a progressive approach that fosters both realism as well as effective change is necessary. By setting realistic goals and embracing incremental changes, businesses can pave the way for a brighter, more sustainable future.
Content courtesy of Handgards

The issue of food waste looms large in every kitchen across the nation, casting a shadow over the sustainability efforts of the restaurant and supermarket industry.

One Step at a Time

Sustainability in foodservice is no longer a trend&mdash;it&rsquo;s a necessity. With 30-40% of the U.S. food supply wasted&sup1;, reducing food waste is critical for cutting costs, minimizing environmental impact, and meeting consumer demand for responsible dining options.
Food waste isn&rsquo;t just about leftovers&mdash;it starts with surplus ingredients&sup2;, inefficient storage, and over-portioning. Spoilage&sup3; is a major contributor, often due to the short shelf life of fresh products. Shelf-stable ingredients, like Fresh-Dried&trade; potatoes, help mitigate this issue. Unlike perishable produce that spoils quickly, Fresh-Dried&trade; potatoes retain their quality and nutrition for extended periods without refrigeration. They reduce food loss, lower energy consumption, and take up 80% less space in transport compared to frozen or refrigerated items⁴, further cutting carbon emissions. For foodservice operators, this means improved inventory control, consistent product availability, and less waste from unused perishables.
Upcycling transforms food scraps&mdash;such as peels, trimmings, and day-old bread&mdash;into valuable menu additions like stocks, sauces, and garnishes. This not only reduces waste but also appeals to sustainability-conscious consumers looking for responsible dining choices. Beyond the kitchen, repurposed food waste supplements the nutrition of over 35,000 cows annually⁵, demonstrating how food waste can serve multiple purposes.
Sustainability also extends to water conservation and packaging choices. Forward-thinking foodservice operations implement water recycling programs that save hundreds of millions of gallons annually⁶ while supporting agricultural use. Additionally, using recycled and reusable packaging, such as corrugated cardboard made from 43% recycled fibers⁷, further minimizes environmental impact.
By adopting zero-waste strategies, integrating long-lasting ingredients like Fresh-Dried&trade; potatoes, and optimizing resource management, foodservice professionals can reduce costs while leading the way toward a more sustainable future&mdash;one meal at a time.
Content courtesy of Idahoan Foodservice
Sources:
&sup1;USDA Food Waste FAQs &sup2;NIH article: Food Waste in Foodservice: An Overview through the Perspective of Sustainable Dimensions &ndash; Section 4. The Food Waste Generation and Impacts, 4.1. Food Services. &sup3;NIH article: Food Waste in Foodservice: An Overview through the Perspective of Sustainable Dimensions &ndash; Section 4. The Food Waste Generation and Impacts, 4.1. Food Services. ⁴Idahoan&rsquo;s Commitment to Sustainability PDF: Shelf-stable products take up 80% less space in transport than frozen or refrigerated alternatives. ⁵Idahoan&rsquo;s Commitment to Sustainability PDF: Food waste is repurposed as cattle feed for 35,000+ cows annually. ⁶Idahoan&rsquo;s Commitment to Sustainability PDF: Over 404 million gallons of water were reused for crop cultivation in 2020. ⁷Idahoan&rsquo;s Commitment to Sustainability PDF: Corrugated totes are made from 43% recycled fibers.

Sustainability in foodservice is no longer a trend—it’s a necessity.

Waste Less, Save More: The Role of Fresh-Dried™ Potatoes in Sustainable Kitchens

Success in the restaurant industry isn&rsquo;t just about serving great food&mdash;it&rsquo;s about creating a strong presence within your community. Early in my career, I learned that marketing isn&rsquo;t just an external effort; it&rsquo;s about how you position your brand from the inside out. From my time as an Assistant Manager at O&rsquo;Charley&rsquo;s, where I became the &ldquo;mayor&rdquo; of my four walls, to my role as a Franchise Business Consultant for Moe&rsquo;s Southwest Grill, overseeing brand consistency across multiple locations, I&rsquo;ve seen firsthand how layered marketing efforts can drive long-term success.
The &ldquo;4 Walls, 4 Blocks, 4 Miles&rdquo; strategy provides a clear roadmap to engage customers at three levels&mdash;inside the restaurant, within the immediate neighborhood, and across the broader community. By taking control of these key areas, restaurant owners can build strong connections, enhance visibility, and ultimately, increase sales. This structured approach ensures that every interaction, from the guest experience to local partnerships and digital outreach, contributes to a cohesive and sustainable marketing plan.
4 Walls: Maximizing the Guest Experience Inside Your Restaurant
Your restaurant&rsquo;s marketing starts from within. Before you can attract new customers, you need to ensure that your existing guests have an exceptional experience that encourages them to return and spread the word.
The thing I always remember most about 4 Walls Marketing is that it is one of the few areas where you have the most control. From what people see on the exterior windows to the content they encounter as they walk through the doors, every detail plays a role in shaping their experience. Even the message at the bottom of a receipt can be a strategic touchpoint. We have the power to write our own story and create a journey, whether it&rsquo;s a fine dining experience or a fast-food stop. The question is: Do we think about customer journey placement as we connect with our marketing partners? Every menu, sign, and interaction should be intentional in leading guests through a seamless and engaging experience.
Key Tactics to Implement:
<ul>
<li>Menu Optimization&nbsp;&ndash; Keep your menu visually appealing, easy to read, and highlight specials prominently. Consider digital QR menus for added convenience.</li>
<li>Photo-Worthy Moments&nbsp;&ndash; Create Instagrammable spots within your restaurant to encourage organic social media sharing.</li>
<li>In-House Promotions&nbsp;&ndash; Use table tents, signage, and branded messaging to inform guests about loyalty programs, special events, and limited-time offers.</li>
<li>Staff Engagement&nbsp;&ndash; Your team is your best marketing asset. Train employees to upsell menu items naturally and mention upcoming promotions.</li>
<li>Atmosphere Enhancement&nbsp;&ndash; Lighting, music, and d&eacute;cor all contribute to the dining experience. Rotating seasonal d&eacute;cor or showcasing local art can create a fresh feel for returning customers.</li>
<li>Branding Beyond the Meal&nbsp;&ndash; Utilize branded takeout packaging and include flyers or discount offers in delivery bags to extend brand exposure beyond the restaurant.</li>
</ul>
4 Blocks: Strengthening Neighborhood Relationships
Your immediate surroundings are full of potential customers. Engaging with local businesses, organizations, and residents strengthens your restaurant&rsquo;s presence and builds community loyalty.
Being a part of your community isn&rsquo;t just about unlocking the doors each day. When I started as a Director of Operations for Lime Fresh Mexican Grill, I was on-site before construction was even finished, forming relationships before there was a brand presence in the state. Knowing your neighbor&mdash;and their neighbor&mdash;is key to building relationships that drive long-term success.
Key Ways to Engage Locally:
<ul>
<li>Cross-Promotions&nbsp;&ndash; Partner with nearby businesses for bundle deals, like offering a discount at a local coffee shop for guests who show a receipt from your restaurant.</li>
<li>Community Engagement&nbsp;&ndash; Sponsor local events, donate food to charity drives, or participate in fundraisers to build goodwill.</li>
<li>Local Business Perks&nbsp;&ndash; Offer exclusive discounts to employees of nearby companies to encourage repeat visits.</li>
<li>Neighborhood Nights&ndash; Design special events or discounts for residents to foster community loyalty.</li>
<li>Sidewalk Visibility&nbsp;&ndash; Invest in eye-catching signage to attract foot traffic.</li>
<li>Local Loyalty Programs&nbsp;&ndash; Provide punch cards or digital rewards to keep local guests coming back.</li>
</ul>
4 Miles: Expanding Your Reach Through Broader Marketing Initiatives
Beyond the immediate vicinity, restaurant owners need to implement marketing tactics that bring in customers from a wider area. As a Franchise Business Consultant for Moe&rsquo;s Southwest Grill, I had to reassess the big picture&mdash;not just for individual locations, but for the overall Designated Market Area (DMA) and the brand&rsquo;s larger impact. Thinking about how to bring a cohesive voice across miles of potential guests and partnerships requires a much different approach.
Key Ways to Expand Reach:
<ul>
<li>Targeted Advertising&nbsp;&ndash; Use geofencing and social media ads to target potential customers within a specific radius of your restaurant.</li>
<li>Participation in Food Festivals&nbsp;&ndash; Showcase your best dishes at regional food festivals to attract new customers.</li>
<li>Catering &amp; Large Orders&nbsp;&ndash; Promote catering options for corporate events, weddings, and parties within the four-mile radius.</li>
<li>Hotel Partnerships&nbsp;&ndash; Establish relationships with local hotels to get referrals from their guests.</li>
<li>Sponsorships&nbsp;&ndash; Partner with local sports teams, schools, or non-profits to build brand recognition.</li>
<li>Delivery &amp; Takeout Promotions&nbsp;&ndash; Offer special deals for customers who order from further away.</li>
</ul>
The Takeaway
The 4 Walls, 4 Blocks, 4 Miles strategy works because it meets customers where they are&mdash;inside the restaurant, in the neighborhood, and across a larger area. By strengthening internal brand presence first, restaurant owners can create an experience that naturally fosters word-of-mouth marketing. Expanding into the neighborhood builds a strong local support base, while outreach to a four-mile radius ensures long-term business growth.
As someone who has worked at both the local and brand level, I&rsquo;ve seen firsthand the power of integrating marketing strategies across different scales. At Lime Fresh Mexican Grill, we built relationships before opening the doors, ensuring that we were a trusted part of the community. At Moe&rsquo;s Southwest Grill, I helped franchisees maintain strong brand messaging across multiple locations.
By implementing this strategy, restaurant owners take control of their brand narrative at every stage, creating a seamless journey that attracts new customers, nurtures existing relationships, and drives sustained growth.
Source: Jason E. Brooks, <a href="https://www.fsrmagazine.com/feature/how-the-4-walls-4-blocks-4-miles-strategy-can-transform-your-restaurant-marketing/" target="_blank">FSR</a>

Knowing your neighbor—and their neighbor—is key to building relationships that drive long-term success.

How the ‘4 Walls, 4 Blocks, 4 Miles’ Strategy Can Transform Your Restaurant Marketing

A seismic shift is happening in the beverage industry: the growing popularity of nonalcoholic drinks. Experts <a href="https://www.theiwsr.com/no-and-low-alcohol-category-value-surpasses-11bn-in-2022/" target="_blank">predict</a> that nonalcoholic drink consumption will rise by a third through 2026, driven by changing consumer preferences and wellness-focused lifestyles.
But capitalizing on this trend takes more than a token Shirley Temple on the menu. A successful nonalcoholic beverage program requires strategic planning, from thoughtful ingredient selection to creative marketing and proper pricing. Here&rsquo;s how bars and restaurants can turn mocktails into a major revenue driver.
Nonalcoholic Drinks Are a Must
Several key trends are fueling the demand for high-quality, nonalcoholic beverages:
<ul>
<li>The Rise of Mindful Sobriety:&nbsp;Consumers are drinking more intentionally, with <a href="https://www.forbes.com/sites/jesscording/2024/04/29/how-bars-are-responding-to-demand-for-better-non-alcoholic-beverages/" target="_blank">41 percent</a> actively reducing alcohol consumption for health and wellness reasons.</li>
<li>Gen Z&rsquo;s Influence:&nbsp;Younger generations are redefining drinking culture, with <a href="https://www.prnewswire.com/news-releases/drizlys-annual-consumer-trend-report-finds-americans-drinking-out-less-shaking-up-their-summertime-sips-and-embracing-at-home-entertaining-301823674.html" target="_blank">23 percent of Gen Z and 24 percent of millennials</a> opting for nonalcoholic beverages more frequently than older demographics.</li>
<li>Flexitarian Drinking Habits:&nbsp;Today&rsquo;s consumers don&rsquo;t fit neatly into &lsquo;drinker&rsquo; or &lsquo;non-drinker&rsquo; categories. Instead, <a href="https://nielseniq.com/global/en/insights/education/2022/non-alcoholic-beverage-trends-in-the-us/" target="_blank">82 percent</a> of nonalcoholic beverage drinkers also occasionally consume alcoholic drinks, and <a href="https://www.theiwsr.com/no-and-low-alcohol-category-value-surpasses-11bn-in-2022/" target="_blank">41 percent</a> identify as &lsquo;substituters&rsquo; who opt for nonalcoholic choices in certain situations.</li>
</ul>
Top Tips for Crafting a Profitable, Crowd-Pleasing Mocktail Menu
A thoughtful approach to ingredients, pricing, and variety can make nonalcoholic beverages just as appealing&mdash;and profitable&mdash;as their alcoholic counterparts. Here&rsquo;s how to create a standout mocktail menu that delights guests and boosts the bottom line.
1. Use High-Quality Ingredients
A great mocktail is more than just juice and soda. To craft a sophisticated nonalcoholic menu, consider premium ingredients such as fresh herbs, house-made syrups, cold-pressed juices, and botanical infusions. Using and promoting high-quality ingredients elevates the drinking experience and ensures that mocktails feel as indulgent and carefully crafted as any cocktail.
2. Offer a Balanced Variety
Your mocktail menu should cater to a wide range of tastes, just like your cocktail list. Offer a mix of bright and refreshing options, like citrus and herb-forward drinks, alongside richer, more complex choices that mimic spirit-forward classics. Having a diverse selection ensures that every guest&mdash;whether they&rsquo;re avoiding alcohol for health reasons, personal preference, or simply looking for something new&mdash;can find a satisfying drink.
3. Get Creative with Presentation
Just because a drink is alcohol-free doesn&rsquo;t mean it should look any less enticing. The visual appeal of mocktails plays a crucial role in their popularity. Serve them in stylish glassware, garnish with fresh fruits and herbs, and consider using fun elements like edible flowers, smoked salt rims, or even nonalcoholic foams to enhance the experience.
4. Price Them Properly
Pricing mocktails effectively can help ensure they contribute meaningfully to your revenue. While some guests may balk at paying the same price as a cocktail, pricing too low could undervalue the craftsmanship involved. Consider factors such as ingredient cost, labor, and perceived value. Many successful restaurants position mocktails just below their alcoholic counterparts, emphasizing their premium nature while maintaining profitability.
5. Train Your Staff to Sell Mocktails
Your team plays a critical role in driving mocktail sales. Ensure they are well-versed in the menu and can confidently recommend pairings with food items. By positioning mocktails as an elevated experience rather than a lesser alternative, staff can encourage more guests to explore these offerings. They&rsquo;re also a great way to engage younger guests&mdash;kids love the fun flavors and creative presentation, making mocktails an easy upsell for families.
6. Tap into Wellness
Health-conscious consumers are a major driver behind the rise of nonalcoholic drinks. Highlighting the fresh, functional, and lower-calorie aspects of your mocktail offerings can attract a wellness-focused audience. Consider adding house-made kombuchas, adaptogenic elixirs, or fresh fruit-based options that align with this growing trend.
7. Leverage Technology for Better Operations
Creating an exceptional nonalcoholic menu is just one part of the equation. To ensure long-term profitability, having the right restaurant management software can be a game-changer:
<ul>
<li>Monitor Inventory in Real-Time:&nbsp;Keep track of specialty mocktail ingredients, from exotic fruits to handcrafted syrups, so you&rsquo;re never caught off guard by shortages.</li>
<li>Optimize Pricing Strategies:&nbsp;Break down the cost of each mocktail to set profitable prices that balance guest satisfaction with strong margins.</li>
<li>Analyze Sales Trends:Identify bestsellers and underperforming items to refine your mocktail offerings based on actual customer demand.</li>
<li>Predict Demand More Accurately:&nbsp;Use historical data and trends to forecast ingredient needs, reducing waste and improving efficiency.</li>
<li>Streamline Ordering and Reduce Waste:&nbsp;Automated inventory tracking and ordering help maintain smooth operations and minimize excess stock.</li>
</ul>
Elevate Your Mocktail Program for Maximum Impact
A well-executed mocktail menu gives restaurant operators the chance to increase revenue, enhance the guest experience, and stay ahead of the evolving beverage landscape. By focusing on quality, creativity, strategic pricing, and smart operational tools, restaurants and bars can build a nonalcoholic beverage program that drives both guest satisfaction and profitability.
Source: Joe Hannon, <a href="https://www.fsrmagazine.com/feature/7-tips-for-building-a-profitable-mocktail-beverage-program/" target="_blank">FSR</a>

Capitalizing on this trend takes more than a token Shirley Temple on the menu.

7 Tips for Building a Profitable Mocktail Beverage Program