Modern Restaurant Management

MARCH 28, 2025

The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.

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Purchasing 461

Restobiz

MARCH 18, 2025

Many Canadian consumers are focused on value these days, as costs continue to rise almost across the board. For 71 per cent of consumers, cost is more of a factor this year than last year as they decide whether or not to dine out, according to a new survey released by Square and commissioned by […] The post Consumer spending and restaurant dining appeared first on Restobiz.

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Customer Experience 187

Food Safety Tech

MARCH 7, 2025

The USDAs National Advisory Committee on Microbiological Criteria for Foods ( NACMCF ) was established in 1988 by the Secretary of Agriculture, after consulting with the Secretary of the U.S. Department of Health and Human Services (HHS). The committee provides impartial scientific advice and recommendations to federal agencies on microbiological and public health issues relative to the safety of the U.S. food supply.

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Food Safety FDA Food Supply 145

the CAMBRO blog

MARCH 21, 2025

A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.

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Chef Culinary Education Recipes 104

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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

Food Management

MARCH 6, 2025

In a collaboration between foodservice provider Thomas Cuisine, Montana State University, an osteopathic college and a healthcare system, the food-as-medicine gospel is getting preached as only chefs and dietitians can do.

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Nutrition Chef 299

Hospitality Net

MARCH 18, 2025

The Ritz-Carlton today announced its highly anticipated debut in the historic city of Suzhou, nestled in Chinas Jiangsu province near Shanghai. As the brands first venture into the city, The Ritz-Carlton, Suzhou introduces its legendary service, timeless elegance and immersive cultural experiences to the citys scenic Gusu District, offering travelers seamless access to the rich history and dynamic charm of Suzhou.

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Restobiz

MARCH 17, 2025

By Alex Thalassinos Between rising costs, supply chain issues, and shifting consumer preferences, restaurant operators are juggling a lot right now. With ongoing global trade tensions and economic uncertainty, keeping costs under control while delivering quality guest experiences has never been more challenging.As operators go back to the drawing board, smart technology solutions are making […] The post Technologys role in safeguarding the restaurant experience appeared first on Restobiz.

Customer Experience 153

Customer Experience 153

Bon Appetit Management Company

MARCH 11, 2025

Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad. At Bon Apptit, our Farm to Fork program is more than just a sourcing commitment; it’s a promise to support local farmers and strengthen our community connections. Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.

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Chef Purchasing 93

Foodservice Equipment Reports

MARCH 20, 2025

The fast-casual &pizza is looking to double, triple and quadruple—and then some. By the end of 2030, the brand aims to reach 300 units. To do so, it plans to franchise for the first time, the 13-year-old brand announced today, March 20. Currently, the concept has 46 restaurants across New Jersey, Pennsylvania, Washington, D.C.

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Food Management

MARCH 19, 2025

Bryan Health in Nebraska is Chef Nazim Khan's launching pad to sharing his culinary know-how with the world. Khan and Melanie Mitchell, a dietitian at Cancer Partners of Nebraska, spent last year writing Cooking for Wellness: Recipes for Health & Healing with about 200 recipes that unleash food's healing power, against cancer in particular.

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Chef Recipes 264

Hospitality Net

MARCH 11, 2025

W Hotels, part of Marriott Bonvoys portfolio of over 30 extraordinary hotel brands, proudly unveils a highly anticipated bold new era for W Maldives, redefining the escape with a stunning renovation that blends contemporary luxury with the islands untamed beauty. Designed for the modern traveler, this evolution amplifies the brands signature energy, offering a distinctive blend of authentic cultural experiences, creative design, and a deep connection to the enchanting spirit of the Maldives.

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Modern Restaurant Management

MARCH 3, 2025

Employee Appreciation Day, observed on March 7, offers organizations in the restaurant industry a special chance to honor the incredible dedication, hard work, and unique talents of their team members. Restaurant employees are the heart of the dining experience, and their commitment keeps the industry thriving. Working in a restaurant is no small feat.

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Wasserstrom

MARCH 19, 2025

For restaurants, the leap to retail-ready products (RRPs) bottled sauces, frozen entrees, pre-packaged desserts is a chance to leverage brand equity and culinary prowess in a whole new market. But navigating this transition demands more than a catchy label; it requires a laser-focused assessment of readiness and a strategic deployment of resources.

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Restaurant Manager Restaurant Management 95

Lavu

MARCH 17, 2025

Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.

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Inventory Inventory Management Food and Beverage Food and Beverage 78

Foodservice Equipment Reports

MARCH 11, 2025

Jollibee, part of the Jollibee Foods Corp., which owns Smashburger and other brands, announced today the launch of its first franchising program in the U.S. The program will play a key role in helping the brand meet its expansion goals, which includes reaching 350 stores across the U.S. and Canada in the next couple of years. Jollibee currently operates 76 stores spanning 14 states in the U.S.

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Food Management

MARCH 6, 2025

Bennys Bengal Bites has already increased daily breakfast participation at the school by almost 50% since its debut in November and has also increased a la carte sales by an average of $300 per day.

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Hospitality Net

MARCH 28, 2025

In just two years, RIU Hotels & Resorts has doubled the amount of local products used at its hotels in the Balearic Islands. This figure stood at 5.7% in 2023, before increasing to 7% in 2024 and reaching 10% in 2025. This amount is calculated as a percentage of the hotels total spending and represents a significant milestone for the chain, which intends to continue increasing the proportion of local products used in the coming years as part of its Proudly Committed sustainability strategy, supp

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Modern Restaurant Management

MARCH 20, 2025

Growing a restaurant or catering business is no small feat. The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. If your catering business isn’t growing as fast as you’d like, you might be facing some common roadblocks. Below are three key factors that could be hindering your growth and offer practical solutions to overcome them.

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Catering Catering Inventory Customer Experience 352

the CAMBRO blog

MARCH 13, 2025

Running a successful two-tier restaurant in a historic downtown building is no small featjust ask Chef-Owner Ryan Bassett of Rogue Island. Opened in 2013, Rogue Island pays homage to Rhode Islands storied culinary influences, from French Canadian to Italian and Irish. Yet despite the restaurants vibrant menu and loyal following, the space itself posed unique challenges.

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Food Storage Chef 103

Lavu

MARCH 28, 2025

Recipe costing integration simplifies restaurant management and boosts profits by combining automated tools with POS systems. By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Integrated systems also provide real-time insights into inventory levels, ensuring better cost control and operational efficiency.

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Recipes Inventory Inventory Management Restaurant Management 78

Foodservice Equipment Reports

MARCH 18, 2025

A former Domino’s Pizza executive is ready for his next sweet spot. Today, Art D’Elia was announced as the chief operating officer, U.S. and Canada, at Int’l. Dairy Queen. In the role, he will lead nearly 275 employees in operations, training and marketing, working to achieve IDQ’s financial objectives, grow franchisee sales and profits, and maintain and grow the brand’s strength and reputation.

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Food Management

MARCH 26, 2025

Eggless and on-the-go, this recipe from the Soyfoods Council for a breakfast sandwich can get the morning crowing with no fowl involved.

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Recipes 246

Hospitality Net

MARCH 18, 2025

Hilton Worldwide has announced a new collaboration with hotel operator Black Label Hotels (BLH) for the Hilton Garden Inn Brussels Airport, marking their third partnership in a short period. The brand-new hotel, set to open in The Wingsan innovative business center near Brussels Airportwill cater to both business and leisure travelers, offering 250 rooms, meeting and conference facilities, wellness amenities, parking, and a restaurant with an open kitchen.

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Catering Catering 105

Modern Restaurant Management

MARCH 27, 2025

As a restaurant manager, you want to do everything in your power to keep your commercial kitchen as well as your entire facility safe and welcoming to staff and patrons alike. However, fire hazards such as neglected kitchen equipment and grease buildup can lead to serious kitchen fires, threatening lives and livelihoods. While there is no way to completely eliminate fire risk in commercial kitchens, you and your staff can take steps to reduce the risk.

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Commercial Kitchen Kitchen Equipment Kitchen Safety Restaurant Management 354

Wasserstrom

MARCH 6, 2025

Millions of people in the United States are currently prescribed GLP-1 receptor agonists for weight loss. Experts have predicted that there will be an estimated 40 million people taking GLP-1s by 2029. Our new reality has ushered in a paradigm shift of dietary habits, which is impacting the restaurant industry. Individuals on these medications experience […] The post Serving GLP-1 Patients: Adapting Your Restaurant for 40 Million Diners appeared first on The Official Wasserstrom Blog.

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Restaurant Manager Restaurant Management 105

Lavu

MARCH 21, 2025

Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing. With menus tailored to multiple languages, restaurants can increase efficiency, reduce errors, and boost sales by providing a personalized experience for diners.

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Customer Experience Catering Catering 78

Foodservice Equipment Reports

MARCH 26, 2025

In honor of its 75th anniversary, Milwaukee-based foodservice equipment manufacturer Hatco donated $75,000 to Feeding America Eastern Wisconsin earlier this month. NAFEM matched the manufacturer’s contribution for a grand total of $150,000, which will provide nearly 600,000 meals to families in need.

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Food Management

MARCH 25, 2025

Also in this weeks K-12 legislative update: kosher and halal meals are coming to Illinois schools and new laws in Virginia and West Virginia will ban certain additives in school meals.

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K-12 245

Hospitality Net

MARCH 26, 2025

Marriott International, Inc. (Nasdaq: MAR) today announced it has entered into a strategic agreement with technology company PathSpot Technologies, Inc., the creator of a real-time hygiene management and digital kitchen system that protects against the threat and spread of illness with a handwashing validation system and equipment monitoring technology.

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Food and Beverage Food and Beverage Hospitality Hospitality 98

Modern Restaurant Management

MARCH 18, 2025

2025 is as nuanced a year as brands have ever seen with consumers behaving and setting expectations in opposing ways. Brands that will thrive are those who embrace these contradictions as opportunities. With consumer behaviors evolving at a rapid pace, brands looking to build momentum for the rest of the year must take advantage of these insights. This year has been defined by paradoxes—where diners crave both digital convenience and personal connection, indulgence and thrift, and personal

Purchasing 322

Purchasing 322

Chef Ann Foundation

MARCH 27, 2025

At a time when childrens diets areincreasingly overloaded with ultra-processed foods, successful federal grant programs that break down barriers to serving fresh foods should not be cancelled nor delayed.

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Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. By analyzing ordering patterns, sales trends, and customer preferences using the POS systems System, they can make data-driven decisions to optimize menu offerings, highlight popular dishes, and introduce profitable items.

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Customer Service Customer Experience Customer Service Inventory 78

Foodservice Equipment Reports

MARCH 11, 2025

Domino’s Pizza has promoted three company executives to new roles. Joseph Jordan has stepped up to the position of COO and president-Domino’s U.S., Weiking Ng has been promoted to executive vice president-International and Ryan Mulally has been promoted to executive vice president-general counsel and corporate secretary. All three executives will report to Russell Weiner, Domino’s CEO.

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Food Management

MARCH 11, 2025

Also in this weeks K-12 legislative update: Florida and Utah introduce school meal additive bills and Georgia lawmakers want to expand universal free school meal access.

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K-12 245

Hospitality Net

MARCH 21, 2025

Maison Mtier, owned by Domain Companies, is housed in a historic 1908 building and evokes the charm of a Parisian-style guesthouse, maintaining its architectural heritage while incorporating contemporary design touches. With 67 lavish guestrooms and suites, this thoughtfully curated hotel balances its storied past with modern luxury, making it a distinctive destination.

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Modern Restaurant Management

MARCH 5, 2025

Scaling an artisan food business is no easy feat. What starts as a passion for quality, craftsmanship, and unique flavors often turns into a logistical challenge when demand grows beyond the capacity of a single storefront or kitchen. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution.

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Food Safety Regulations Food Safety Recipes Customer Experience 322