Modern Restaurant Management

MAY 21, 2024

What do today’s restaurant operators need to manage the challenging sales environment? A break. Specifically, a coffee break. More specifically, a specialty beverage break. That is, according to Revenue Management Solutions (RMS) recent survey, Tapping into Specialty Beverages to Maximize Restaurant Sales , which suggests that the coffee (or boba or smoothie or soda) break is a growing trend— and one that could significantly boost your restaurant’s revenue.

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Food and Beverage Food and Beverage Catering Catering 197

Restobiz

MAY 16, 2024

By Mo Chaar In today’s economy, Canadians are cutting back on extraneous spending wherever they can to cope with a higher cost of living, and less than 30% of Canadians are satisfied with their recent restaurant experiences. A new consumer survey of Canadians’ dining attitudes and motivations revealed that a whopping 82 per cent of […] The post How restaurant operators can keep up with changing dining habits appeared first on Restobiz.

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Food + Tech Connect

MAY 1, 2024

Image Credit: Green Queen Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. Foxtrot Market, once a promising venture, has abruptly ceased operations, filing for Chapter 7 Bankruptcy. The merger with Dom’s, intended to bolster its financial standing, instead proved detrimental.

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Food Safety Magazine

MAY 30, 2024

The U.S. Food and Drug Administration’s (FDA’s) proposed reorganization for a new, unified Human Foods Program (HFP) has been approved by the U.S. Department of Health and Human Services, and full implementation of the reorganization is set for October 1, 2024.

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FDA 128

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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.

Food and Beverage

Hospitality Net

MAY 21, 2024

IHG Hotels & Resorts (IHG), one of the world’s leading hotel companies, today announced three signings across its fast-growing global luxury and lifestyle portfolio in Turks & Caicos for InterContinental Hotels & Resorts, Kimpton Hotels & Restaurants and Hotel Indigo. Developed in partnership with owner Molo Hotel Group and UK-based management group Lighthouse Hotel Management, both Slominski family owned companies, the resorts will mark IHG’s debut on the celebrated Caribbean island and are all

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Modern Restaurant Management

MAY 13, 2024

Tastes and preferences constantly change as trends come and go, keeping the restaurant industry on its toes. But two non-negotiables have remained strong for diners: convenience and loyalty. With digital and frictionless experiences at the forefront, diners are seeking their favorite restaurants in new, more affordable ways. The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu.

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Food and Beverage Food and Beverage Customer Experience Purchasing 197

Restobiz

MAY 10, 2024

QSRs are finding themselves with more competition than ever before, as many grocery and convenience stores have started offering hot and cold meal options. As they work to come out on top, they’re focusing on what they can deliver for higher value, increased loyalty, and better service, and personalization may be the answer. Last year, […] The post QSRs focusing on personalization to drive loyalty appeared first on Restobiz.

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Customer Experience 240

Food Safety Tech

MAY 13, 2024

U.S. regulatory agencies are working together to control and mitigate the risks of H5N1 in the dairy industry. The USDA announced assistance for producers with H5N1-affected premises to improve on-site biosecurity in order to reduce the spread. In addition, USDA is taking steps to make available financial tools for lost milk production in herds affected by H5N1.

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Food Safety Magazine

MAY 28, 2024

A recent publication from the World Trade Organization (WTO)—written in collaboration with other expert groups that have expertise in food safety and food crime—explores the challenges of combating food fraud and illegal practices in food trade, and how the WTO rulebook can help address these challenges.

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Food Safety 127

Hospitality Net

MAY 17, 2024

In a recent conversation between EHL professor Ian Millar and Pedro Torres, founder of Youverse, they explored the multifaceted concept of digital identity within the hospitality industry. Torres provided a comprehensive explanation of digital identity, emphasizing its role in securely verifying individuals online. He highlighted the potential applications in hospitality, such as personalizing guest experiences, expediting check-in processes, and enhancing security measures.

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Hospitality Hospitality 119

Foodservice Equipment Reports

MAY 22, 2024

SEFA honored dealers, suppliers and other industry professionals at its 38th Annual Partnership Conference, held April 28-May 2 in Colorado Springs, Colo. Cook’s Direct earned SEFA’s Member of the Year award. The company has a forward-thinking approach and dedication to meeting today’s needs while driving growth for SEFA Supplier Partners, SEFA says.

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Modern Restaurant Management

MAY 23, 2024

Ice plays an indispensable role in the restaurant industry. Not merely a frozen necessity, quality ice is the hallmark of an establishment's commitment to excellence, hygiene, and customer satisfaction. However, the omnipresent challenge that frequently undermines this commitment is the insidious infiltration of mold in ice machines. Understanding the mechanisms of mold incursion and implementing preventative measures is not just advisable—it is imperative.

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Fast Casual

MAY 15, 2024

Erik Hermann of CapitalSpring, a private equity firm that has invested over $2.7 billion in 70 restaurant concepts, discusses how restaurant operators can please consumers while still driving profit.

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Food Safety Tech

MAY 8, 2024

On three recent occasions, I have talked with food safety leadership at mid- to large-sized processors about their food safety testing and sanitation programs. While these organizations each face some unique challenges, there was a common theme that was clear among them all: The creation of meaningful and timely reporting that is communicated effectively is typically just too cumbersome and manual today.

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Food Safety Magazine

MAY 15, 2024

To investigate the potential impact of more widespread adoption of food irradiation, the U.S. Centers for Disease Control and Prevention (CDC) analyzed a decade (2009–2020) of national foodborne illness outbreak data for four significant foodborne pathogens, and found 155 outbreaks linked to irradiation-eligible foods that had not been irradiated.

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Hospitality Net

MAY 3, 2024

Is the “hush workcation” the new vacation trend? Nearly a third of Americans admitted they’ve worked remotely on vacation without telling their bosses.

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Hospitality Hospitality 130

FoodService Director

MAY 23, 2024

The annual exhibition of all things foodservice is traditionally a great place to find the latest in menu trends and this one did not disappoint. Here’s what Restaurant Business editors liked the most.

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Modern Restaurant Management

MAY 27, 2024

Summer is prime hiring time for restaurants. However, according to recent data , the “quit rate” in the US accommodation and food services is the highest among sectors and is outpacing the overall quit rate by more than 70 percent. What can restaurant operators do to attract and retain talent for the busy season ahead? Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring an

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Fast Casual

MAY 20, 2024

Restaurant leaders from IHOP, Potbelly, The European Pizza Company and vPromos spoke about what makes their loyalty programs tick at the Restaurant Franchising and Innovation Summit.

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Food Safety Tech

MAY 6, 2024

On May 2, the FDA published a final rule on agricultural water developed to enhance the safety of produce. The revised requirements are intended to enhance public health by improving the safety of water used in produce cultivation. The revisions are also designed to be practical across various agricultural water systems, uses, and practices, while remaining adaptable to future advancements in agricultural water quality science.

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FDA Food Safety 110

Food Safety Magazine

MAY 28, 2024

The U.S. Environmental Protection Agency (EPA) recently finalized a rule to ban commercial uses of methylene chloride, a solvent used in a variety of applications, but uses of the chemicals for food production are still approved by the U.S. Food and Drug Administration (FDA).

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FDA 121

Hospitality Net

MAY 29, 2024

As summer festival season heats up, IHG Hotels & Resorts is launching "The Festival Closet by IHG x Pickle*" a collaboration with Pickle, the premier peer-to-peer fashion rental marketplace. The new partnership allows guests to rent the most in-demand festival fashion for free, tapping into the trend of travelers choosing to experiment with bolder and more adventurous styles while on the go.

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Foodservice Equipment Reports

MAY 15, 2024

Refrigerated Solutions Group has added Heather Parish as a key account director. She will oversee several of RSG’s longstanding accounts and foster relationships with new accounts. Parish joins RSG from Marmon Foodservice Technologies, where she was a national key account manager. Prior to joining Marmon, she was a regional market manager for H&K Int’l.

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Modern Restaurant Management

MAY 1, 2024

Restaurants are complex businesses with many moving parts. Yet all of these parts must work together in harmony for the customer to leave the restaurant feeling satisfied, with their only hunger being to return for another visit. Unfortunately, the restaurant industry is notoriously known for being cliquish, and these cliques may not be as innocent and harmless as they may seem.

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Fast Casual

MAY 15, 2024

Daintry McFadden opened a Wetzel's Pretzels location in an Illinois Macy's department store with the help of the brand's Access to Equity Program. In this episode of Restaurant Operator Podcast, host Mandy Detwiler talks to McFadden about the program and how it benefited her.

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Food Safety Tech

MAY 13, 2024

Food is essential for human life, but ironically, it can also be a source of harm. Unsafe food, contaminated with pathogens or chemical hazards, is estimated to cause millions of illnesses and thousands of deaths globally each year. According to the World Health Organization (WHO), 1 in 10 people get sick because of contaminated food and 420,000 people die due to foodborne illnesses every year around the world (WHO, Food Safety, 2022).

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Food Safety Magazine

MAY 27, 2024

In this episode of Food Safety Matters , we are joined by Dr. Barbara Kowalcyk, an accomplished food safety researcher, educator, and advocate. She discusses her work to advance equitable food systems that promote public health and prevent foodborne illness, present-day food safety challenges and technological advancements, and the proposed reorganization of FDA's Human Foods Program.

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Food Safety Nutrition FDA 119

Hospitality Net

MAY 8, 2024

The Riu Palace Aquarelle is the RIU Hotels & Resorts chain’s first establishment in Falmouth, the capital of Trelawny parish, just 35 minutes from Montego Bay airport and two hours from Kingston. The new 5-star, 24-hour all-inclusive hotel has a total of 753 rooms and is the ideal choice for families or groups of friends thanks to its 180 triple rooms and 26 family suites.

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FoodService Director

MAY 2, 2024

From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.

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Chef 105

Modern Restaurant Management

MAY 14, 2024

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. Cucci also wanted to create a sustainable culture for his employees and implemented a self-funded 100-percent employee stock ownership plan (ESOP) so his 325-plus Edible Beats employees will now share in the long-term financi

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