Trending Articles

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Check, Please… or Just Check Out? How Grocery and Convenience Stores Are Eating Into Restaurant Market Share

Modern Restaurant Management

The restaurant industry's competitive landscape for mealtime dollars is changing fast, and it's no longer brand against brand. Increasingly, grocery and convenience stores are stealing share by offering quick, affordable, and increasingly high-quality meal options. In Revenue Management Solutions' (RMS) recent consumer report, Check, Please or Check Out , 24 percent of surveyed diners say they buy meals from grocery stores more frequently than a year ago.

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Coalition of organizations pens letter to lawmakers pushing to bring back federal farm-to-school funding

Food Management

Also in this weeks K-12 legislative update: Illinois lawmakers introduce a universal free school meals bill and a farm-to-school bill in Maryland heads to the governor.

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New celebrity partnerships emerge this season

Restobiz

More and more restaurant chains are partnering up to offer unique products, menu items, and experiences to get guests through the doors. In the last year, it seems like even more chains are finding ways to use celebrity partnerships to launch, endorse, and promote new restaurant LTOs. Recently, Ryan Reynolds announced his partnership with Tim […] The post New celebrity partnerships emerge this season appeared first on Restobiz.

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Tariffs causing 4 strategy pivots for restaurants

Fast Casual

Dilan Mehta, co-founder and CEO of Sizzle, an AI-powered food commerce platform, believes that restaurants considering the market's volatility as a moment to build digital muscle through forecasting tools, inventory intelligence and real-time sourcing will lead this next chapter of food commerce.

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Food & Beverage Industry Report 2024

Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

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U.S Economy Set To Lose $12.5BN In International Traveler Spend This Year

Hospitality Net

The World Travel & Tourism Council (WTTC), the global body representing the Travel & Tourism private sector, today announced its latest Economic Impact Research which found that the U.S. is on track to lose a staggering $12.5BN in international visitor spending this year.

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Boosting Guest Satisfaction Through Faster Staff Responses

Modern Restaurant Management

In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. When guest expectations are sky-high and every table turn counts, how quickly a team responds – both to guests and to each other – can significantly shape the dining experience. Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty.

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What Foodservice Professionals Need to Know about the FDA Milk Testing Changes

FoodHandler

In late-April and early-May 2025, headlines across the country and several social media posts stirred concern after reports surfaced that the U.S. Food and Drug Administration (FDA) had temporarily suspended part of its milk testing program. For foodservice operators, this raises an important question: does this change compromise the safety of milkand by extension, [.

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Restaurant Payroll Management: 7 Common Problems and How to Fix Them Fast

Lavu

Managing payroll in a fast-paced restaurant environment isnt just about cutting checksits about accuracy, compliance, and keeping your team satisfied. Yet, restaurant payroll management often comes with challenges like time tracking errors, tax issues, and inconsistent scheduling. These problems can lead to employee dissatisfaction and financial penalties if left unaddressed.

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The Guest and The Agent: How Artificial Intelligence Will Reshape Hospitality Behaviors

Hospitality Net

Your next guest will arrive at your hotel without ever having chosen you.

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10 Often Overlooked Ways to Improve Restaurant Safety and Prevent Accidents

Modern Restaurant Management

Dining out should be a relaxing experience for customers. However, the restaurant industry can present significant safety hazards for employees. An unsafe work environment is a leading cause of injury and illness in restaurants. Prioritizing safety is crucial, and often, seemingly small, overlooked aspects can significantly impact your business's well-being and reputation.

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Consumers trust AI for meal recommendations but don’t want robots preparing them, finds DoorDash survey

Food Management

The 2025 DoorDash Delivery Trends Report provides a snapshot of Americans food, drink and tech preferences and how theyve changed.

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FDA Provides Update on Listeria Outbreak Related to Products of Fresh & Ready Foods LLC

Food Safety Magazine

Initially launched in 2024, the investigation was reopened in April 2025. Whole genome sequencing (WGS) analysis confirmed that the strain of Listeria found at Fresh & Ready Foods LLC matches the strain of Listeria causing illnesses in this outbreak.

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The Future of Foodservice Takes Shape at the National Restaurant Association Show 2025, May 17-20

Total Food Service

Chicago is poised to once again become the epicenter of the foodservice world as the National Restaurant Association Restaurant, Hotel-Motel Show , the foodservice industry’s key annual gathering, returns to McCormick Place, May 17-20. This landmark event will draw tens of thousands of professionals from every facet of the foodservice and hospitality sector to explore a vibrant marketplace spanning over 700,000 square feet of exhibit space.

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How to Turn Last-Minute Demand into Direct Bookings

Hospitality Net

As a self-confessed whimsical traveler, I tend to save the best of the planning process for lastthe hotel booking. I usually secure flights and key activities in advance, but more often than not, I book accommodation just days before departureor even during the trip if Im visiting multiple cities. This behavior flows both ways. Living in southern Europe, friends spontaneously book short trips to visit me.

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What’s MORE Important? A Thriving, Equitable Restaurant Industry

Modern Restaurant Management

A new coalition of organizations such as the James Beard Foundation, Women in Hospitality United, and Regarding Her aims to address systemic issues in the restauant industry and advocate for change. MORE , or Movement to Organize for Restaurant Equity,, is led by industry veterans and seeks to address challenges from Diversity, Equity and Inclusion (DEI) under attack to economic instability, striving for a more equitable and sustainable future for the 12 million people employed in the nationR

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Introducing Cambro ProServe Meal Delivery Carts

the CAMBRO blog

Cambro has delivered dependable meal-service solutions for years. Now, meet ProServe Meal Delivery Carts , our first stainless-steel line, designed to keep every tray rolling smoothly from kitchen to bedside. Designed and manufactured in the USA, ProServe carts combines the durability you expect from Cambro with the clean lines and hygienic performance demanded in modern healthcare and senior-living operations.

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Cutting the Cord: The Newest Innovation in Induction

Wasserstrom

For decades, the world of professional kitchens has revolved around the constant hum of gas ranges and the familiar glow of electric heating elements. But a new wave of innovation is quietly simmering, poised to disrupt the established order. The world’s first lithium-ion battery-powered induction stove is a game-changer for the foodservice and hospitality industry, […] The post Cutting the Cord: The Newest Innovation in Induction appeared first on The Official Wasserstrom Blog.

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Fast casual tech trends: Roam, DoorDash leaders share predictions

Fast Casual

Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Josh Spiegelman, co-founder of Roam Artisan Burgers, to explore the evolution of the better burger category.

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Unions Representing USDA Staff Request Congressional Oversight of Budget, Staffing Cuts

Food Safety Magazine

Letter to Congressional leaders warns that further workforce reductions could jeopardize USDAs ability to protect the nations food supply.

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Starhotels Looks to the Future: 350 Million Financing Agreement Signed for Expansion and Consolidation of Italy’s Leading Hotel Group

Hospitality Net

Starhotels S.p.A. announces that on March 11th 2025 it has signed a 350,000,000 ten-year loan financing agreement with a pool of banks made of: BNL BNP (acting as agent bank), BPER, BPM, Crdit Agricole, MPS, and Unicredit.

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New York State of Mind: Workers’ Compensation Law Expanded to Include Mental Health Injuries

Total Food Service

Article contributed by Steven R. Nevolis, Ellenoff Grossman & Schole LLP Effective the beginning of this year, New York workers compensation coverage saw an unprecedented expansion to cover employee mental health crises that occur due to extraordinary work-related stress. Governor Kathy Hochul explained that this expansion was necessary due to the mental health crisis experienced nationwide since the COVID-19 pandemic, and in her view is a much-needed protection for employees in New York Sta

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Convection Oven Guide: Tips & Tricks for Restaurants

The Restaurant Warehouse

In the fast-paced world of restaurant kitchens, time is of the essence. Every second counts, and having the right equipment can make all the difference. The convection oven, with its ability to cook food faster and more evenly than a conventional oven, has become a staple in professional kitchens. But its benefits extend beyond speed. The circulating hot air creates a unique cooking environment that results in crispier exteriors and moister interiors, enhancing the flavor and texture of various

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&pizza CEO doubles down on franchising efforts, increasing growth

Fast Casual

&pizza CEO Mike Burns discusses how the brand lost its identity, found it again and began franchising.

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2025 Food Safety Summit Town Hall Offers Candid Dialogue with Federal Regulators, Advisors

Food Safety Magazine

At the 2025 Food Safety Summit, the much-anticipated Town Hall session on Thursday featured a candid discussion and attendee Q&A with officials from FDA, USDA-FSIS, CDC, and AFDO.

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Texas-Based Restaurant Group Acquires On The Border

Foodservice Equipment Reports

Pappas Restaurants has acquired On The Border Mexican Grill & Cantina. The deal is expected to close in the coming weeks. Pappas Restaurants says in the announcement that On The Border’s value-driven approach complements its Pappasito’s Cantina brand and that together, the two Texas-based brands will allow it to serve a wider range of guests across more markets.

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Help, I Love My Kidnapper

Hospitality Net

One of the saddest lessons of history is this: If weve been bamboozled long enough, we tend to reject any evidence of the bamboozle. We are no longer interested in finding the truth.The bamboozle has captured us. Its simply too painful to acknowledge, even to ourselves, that weve been taken.

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How To Cook Garlic Shrimp Spaghetti

The Restaurant Warehouse

Fettuccine with Shrimps: A Delicious and Healthy Meal If you're on the hunt for a meal that's both healthy and incredibly filling, look no further than fettuccine with shrimps. This popular Italian dish can be made in many ways. Today, we will explore a special recipe from the sea kitchen. Trust me, if you're looking to prepare something scrumptious in just a few minutes, this one's a winner.

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Flexing your catering muscles

Fast Casual

Great catering programs aren't built on talent alone. They're built on systems, clarity, shared knowledge, and consistent coaching. That's training. That's building muscle for what's next.

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FDA Announces ā€˜Proactive’ Post-Market Chemical Review Program to Keep Food Supply Safe

Food Safety Magazine

FDA notes that, until now, it has conducted post-market reviews on a case-by-case basis, often in response to citizen petitions or new scientific evidence. FDA says the new framework will be more proactive.

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Laxmi International Foods: The Power Behind Every Flavorful Plate

FMT Magazine

Meet the entrepreneurs transforming India’s kitchens one pinch of hing at a time. When chefs speak of flavor, balance, and aroma, theres one ingredient they rarely forget hing (asafoetida). Behind the scenes of many of Indias most iconic dishes, snacks, and condiments lies the pure, potent, and authentic hing from Laxmi International Foods , founded by the passionate duo Abhishek Tripathi and Mehazabin Menon.

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Sustainable Hospitality Challenge 2025 Kicks Off: Students Design the Hotel Room of the Future

Hospitality Net

The Sustainable Hospitality Challenge (SHC), founded by Hotelschool The Hague, returns in 2025 with a dynamic new format that reflects the evolving landscape of hospitality innovation. It now features two powerful tracks centered around Impact and Inspiration. SHC continues to empower top students from around the world to redefine the future of sustainable travel and tourism.

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Kitchen Robots: A Restaurant Owner's Guide

The Restaurant Warehouse

Tired of the constant struggle to find and retain reliable kitchen staff? The restaurant industry is evolving, and automation is leading the charge. Kitchen robots are stepping in to address labor shortages, enhance food consistency, and improve workplace safety. Whether you're running a small burger joint or a large chain restaurant, integrating robots can streamline your workflow and free up your human staff to focus on what they do best: creating delicious food and providing exceptional custo

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Ultimate Guide to Earning Your Food Handlers Certificate, Food Safety Certificate, Food Safe Level 1, and WHMIS Certificate

Probe It Food Safety

Looking to get certified for food safety or workplace safety in Canada? Discover everything you need to know about earning your Food Handlers Certificate , Food Safety Certificate , Food Safe Level 1 , and WHMIS Certificate. Get certified fast at Probeit.ca. Table of Contents Introduction Why These Certificates Matter Overview of Each Certification Food Handlers Certificate Food Safety Certificate Food Safe Level 1 WHMIS Certificate Who Needs These Certifications?

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Huddle House Develops 2 Prototypes

Foodservice Equipment Reports

Family dining brand Huddle House has announced two new restaurant prototypes—a QSR conversion format and a nontraditional format. Part of a larger brand renovation, the prototypes will support the brand’s growth in urban, suburban and nontraditional settings.

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Imported Rice Products Recalled for Not Properly Listing Allergens on Label

Penn State Food Safety Blog

NatureMills US Inc., based in Prosper, Texas, is recalling select products that were sold between December 1, 2023, and May 10, 2025, due to undeclared allergens: Wheat, Milk, and Sesame. This recall was initiated after a routine internal audit revealed missing ingredients and allergen labeling. The issue was the result of a oversight in the packaging process.

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Data-Driven Destination Marketing: Smart Digital Tactics to Help DMOs Navigate a Market Correction

Hospitality Net

After early predictions of a banner year for vacation and travel spending in 2025, more recent economic uncertainty and faltering consumer confidence now have the hospitality and tourism industry bracing for a slowdown.