Bill Marler

MARCH 6, 2024

What is the problem? Through product testing, the FDA has determined that the ground cinnamon products listed in the table below contain elevated levels of lead and that prolonged exposure to these products may be unsafe. The FDA is advising consumers to throw away and not to buy these ground cinnamon products. The FDA has recommended that the firms voluntarily recall these products, with the exception of the MTCI cinnamon.

FDA 276

FDA Nutrition 276

Modern Restaurant Management

MARCH 6, 2024

What will the QSR of the future look like and what role will AI-integrated technologies play? To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. He has developed and produced twelve television series, nine films, more than 50 games, and pioneered applications in Artificial Intelligence and Virtual Reality.

Customer Experience 189

Customer Experience Customer Service Customer Service Inventory Management 189

Food Safety News

MARCH 6, 2024

In response to the problem with elevated levels of lead in cinnamon in children’s applesauce and recalls of products in the fall of 2023, the FDA initiated a review of ground cinnamon and has issued warnings. During the review the Food and Drug Administration found elevated levels of lead in several products. The products are not targeted toward children, but are used as ingredients in foods that consumers may make and serve to children.

FDA 138

FDA Food Safety 138

Foodservice Equipment Reports

MARCH 6, 2024

Today, Hoshizaki America broke ground on a new, two-story warehouse in Peachtree City, Ga. The maker says the 120,000-square-foot facility will bring component warehousing back on-site and “revolutionize [its] material flow throughout fabrication and assembly processes for its commercial ice machines.

105

105

Food Safety News

MARCH 6, 2024

Steve Ardagh is the founder and CEO of Eagle Protect, a leading glove. He is known as “The Glove Guy” for his food safety leadership. In the glove world, the toxic chemical of the moment – phthalates – is a crucial ingredient often found in vinyl gloves. It is estimated to be used by two-thirds of the 200,000 quick service restaurants (QSR) in the U.S.

Food Safety 126

Food Safety Food Preparation FDA Food Service 126

FoodService Director

MARCH 6, 2024

Cura Hospitality’s relaunched memory care program, Connections Memory Support Dining, resets the table with latest tools in helping memory-impaired residents reclaim mealtime. Plus: How a Cura senior dining team hits the ground running in a new location.

99

99

Hobart

MARCH 6, 2024

Commercial kitchens come in all sizes, but it’s not uncommon for independent restaurants to have smaller ones. According to Webstaurant, commercial kitchens range from 500 to 2,000 square feet with anything less than 500 square feet considered small. That space comes with certain advantages and disadvantages.

Commercial Kitchen 98

Commercial Kitchen 98

Food Safety News

MARCH 6, 2024

Woolery Enterprises, Inc., doing business as Will’s Fresh Foods of San Leandro, CA, is recalling Will’s Fresh Foods Street Corn Salad over potential Listeria monocytogenes contamination. According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 14, 2024, and is ongoing. The recalled product was distributed in California.

FDA 98

FDA Food Safety Purchasing 98

Hospitality Net

MARCH 6, 2024

Hotelogix, a globally leading cloud-based hospitality technology provider, proudly announced that it has become the leading Cloud-based Property Management System for Hotels in the Philippines. This significant milestone was achieved following the successful signing of 57 properties with 7437 rooms belonging to the Global Comfort Group Corporation (GCGC), marking a monumental moment in Hotelogix’s expansion within the Southeast Asian region’s hotel industry.

Hospitality 95

Hospitality Hospitality 95

NewPoint Marketing

MARCH 6, 2024

The Essential Guide to the Food Brand Creative Brief in Food Industry Marketing What is a Food Brand Creative Brief? A food brand creative brief is a foundational document that outlines the goals and expectations of your marketing project. It details the target audience, key messages, and desired outcomes, providing a clear roadmap for the […] The post Crafting Success: The Food Brand Creative Brief appeared first on NewPoint Marketing.

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91

Hospitality Net

MARCH 6, 2024

In an era where environmental consciousness intersects with the evolving preferences of travelers, the hospitality industry stands at a pivotal juncture. The traditional markers of luxury—laden with an abundance of gadgets, amenities, and conveniences—are being reevaluated through the lens of sustainability and essentialism. This shift towards minimalism [sometimes referred to as doing a Marie Kondo] is not just a trend but a response to a deeper understanding of luxury, one that prioritizes exp

Hospitality 88

Hospitality Hospitality 88

Food Safety News

MARCH 6, 2024

The Food Standards Agency (FSA) has launched a campaign to explain the difference between free-from and vegan labeling. Vegan labels are used to support a dietary choice and do not intentionally contain products of animal origin. However, vegan food could still be prepared alongside eggs, milk, fish, crustaceans, or mollusks. To use a free-from label, businesses must follow processes to manage the risk of cross-contamination so they do not contain any of the ingredients they claim to be free-f

Food Safety 88

Food Safety 88

Hospitality Net

MARCH 6, 2024

Speaking at ITB Berlin 2024 Glenn Fogel, CEO of Booking Holdings, revealed himself to be a major supporter of the use of artificial intelligence. At the Future Tracks section of the Convention he outlined his vision for the use of artificial intelligence in tourism under the heading of “Leadership, Innovation and the Future of Travel”: ”Back in the day my parents would go to a travel agency, where their interests were already known, and where they could be presented with suitable offers.

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86

FoodService Director

MARCH 6, 2024

The landmark restaurant in NYC’s Central Park, closed for two years, has been refreshed with a modern continental menu and an elegant interior to match.

Hospitality 94

Hospitality Hospitality 94

Food Safety News

MARCH 6, 2024

Researchers in Spain have revealed Listeria monocytogenes in various pork and poultry meat products. 184 meat samples were collected from different retailers in La Rioja. Listeria spp. and  monocytogenes were detected in 45 and 19 samples, respectively. The dominant Listeria species depended on the meat type, said researchers in the International Journal of Food Science and Technology.

Food Safety 81

Food Safety 81

Hospitality Net

MARCH 6, 2024

MGM Collection with Marriott Bonvoy, the brand created by two hospitality powerhouses, MGM Resorts International and Marriott International, opens up a world beyond the ordinary. Now accepting reservations for 16 iconic hotel and resort destinations on Marriott.com and the Marriott Bonvoy app, MGM Collection with Marriott Bonvoy offers an all-access pass to the world’s largest stage.

Hospitality 77

Hospitality Hospitality 77

FoodService Director

MARCH 6, 2024

Pépin was a founding dean of the French Culinary Institute, a training ground for some of today’s most influential chefs.

Culinary Education 92

Culinary Education Chef 92

Hospitality Net

MARCH 6, 2024

Four Seasons is the latest brand to join the collection of luxury hospitality partners at AMAALA, introducing the brand’s legendary service to Saudi Arabia’s new beachside development.

Hospitality 76

Hospitality Hospitality 76

FoodService Director

MARCH 6, 2024

Mashgin’s AI-self checkout allows diners to check out in under 15 seconds on average.

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96

Hospitality Net

MARCH 6, 2024

The emergence of the tech stack was an important step for the hospitality industry. Adopting new applications—beyond the limitations of legacy, on-premise systems—has enabled hoteliers to kickstart their digital transformation efforts and unlock greater efficiency.

Hospitality 74

Hospitality Hospitality 74

Food Safety News

MARCH 6, 2024

The reorganization of the Food and Drug Administration’s human foods programs was urgently needed and a long-time coming. The full plan still needs to go through review by Office of Management and Budget and then Congress. Fortunately, the Department of Health and Human Services and FDA have authority to implement some of the plan in the interim. The first notable sign of change was the appointment of ex-EPA executive, Jim Jones, to the newly created post of Deputy Commissioner for Human Food P

FDA 62

FDA Food Supply Food Safety 62

Hospitality Net

MARCH 6, 2024

According to Charuta Fadnis of Phocuswright on Tuesday at ITB Berlin, the use of AI by agents and personalised travel apps is an important future trend.

79

79

Food Safety Magazine

MARCH 6, 2024

The presence of veterinary drugs and other substances in food animals and animal-derived foods in the EU remains low, according to the most recent data reported by the European Food Safety Authority (EFSA).

Food Safety 59

Food Safety 59

Hospitality Net

MARCH 6, 2024

The Westin Maui Resort & Spa, Kāʻanapali marks the completion of its multi-year, $160 million transformation with the complete renovation and rebranding of the Ocean Tower into Kūkahi Tower. Guests will now enjoy a completely refreshed design aimed at facilitating a calming and rejuvenating stay. Slated to debut in mid-April 2024, Hana Hou by Westin - located within Kūkahi Tower - will be the first resort venue of its kind in Hawai’i featuring a 10,000-square-foot social center for guests and th

71

71

LTI, Inc.

MARCH 6, 2024

Gone are the days of the clichéd image of a lunch lady ladling out mashed potatoes on her student’s plates. It’s a new era in school dining, with a fresh perspective and a departure from the ordinary. In recent years, high schools across the nation have undergone a transformative shift in cafeteria design, moving away from traditional layouts to embrace the concept of a high school food court.

Cafeteria 59

Cafeteria Nutrition Catering Catering 59

Hospitality Net

MARCH 6, 2024

Using artificial intelligence to boost revenue and reduce staff workload is a hot topic in hospitality. However, some hoteliers are reluctant to implement it as they lack the time and specialised resources to roll out this technology on their properties.

Hospitality 70

Hospitality Hospitality 70

Food Safety Magazine

MARCH 6, 2024

A recently introduced bill in New York State legislature seeks to seeks to establish requirements for the reporting of substances considered “generally ruled as safe” (GRAS).

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59

Hospitality Net

MARCH 6, 2024

The Solheim Cup, the biennial international match-play competition showcasing the best U.S. players from the Ladies Professional Golf Association (LPGA) Tour against the top European players from the Ladies European Tour (LET), proudly announces leading global hospitality company Hilton as Global Partner of the highly anticipated 2024 Solheim Cup. This exciting collaboration further solidifies Hilton’s commitment to bringing exceptional stay experiences to the world of sports and providing unpar

Hospitality 68

Hospitality Hospitality 68

Penn State Food Safety Blog

MARCH 6, 2024

Aji Mori Sauce Corp. DBA Sushi Koo of Los Angeles, CA, is voluntarily recalling its CHILLIMAMI SAUCE because product was manufactured and distributed without the California Department of Public Health (CDPH) Cannery Program oversight, making them just susceptible to contamination with Clostridium botulinum. California has a Cannery Program that establishes requirements for California facilities that package both both low acid and acidified foods in sealed containers.

Food and Beverage 52

Food and Beverage Food and Beverage FDA Food Regulations 52

Hospitality Net

MARCH 6, 2024

Volatile prices, extended lead teams for goods and services, and keeping up with guest preferences are just a few challenges that continue to impact hotel supply chains years into pandemic recovery. For leading hoteliers, investing in digital procurement innovation is crucial to addressing these concerns — not just as a way to bounce back from COVID-19 but as a lasting component of business growth, resilience, and prosperity for the hotel industry.

Hospitality 66

Hospitality Hospitality 66

Hobart

MARCH 6, 2024

When Connor Haren purchased what was then the Troy Meat Shop at the age of 20, he saw the potential to bring healthy, locally sourced food to the Troy, Ohio community. With that vision, Haren’s Market was born and thirteen years later, it is still thriving — and not just because of the quality of the meat and produce.

Purchasing 52

Purchasing 52