Bill Marler
DECEMBER 30, 2021
53 sick, 30 hospitalized, 4 with kidney failure and 3 dead. E. coli and Lettuce 1: As of December 29, 2021, 13 people infected with the outbreak strain of E. coli O157:H7 have been reported from six states. Illnesses started on dates ranging from November 27, 2021, to December 9, 2021. Sick people range in age from 4 to 79 years, with a median age of 54, and 92% are female.
Modern Restaurant Management
DECEMBER 22, 2021
With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. Internet of Things, or IoT for short, lets one digital device communicate with multiple devices over an internet connection without human intervention.
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Agroknow
DECEMBER 9, 2021
Few would disagree that for food companies, the safety of their products comes first. Supplier risk is manifold. You look to safeguard your supply chain while keeping your consumers’ health at heart as well. Supplier risk assessment is therefore one of the proactive steps that comes to mind for keeping food recalls at bay. Supplier assessment is an effective and widespread process employed by food safety and quality assurance professionals around the world.
Sculpture Hospitality
DECEMBER 27, 2021
Managing a bar and restaurant means having to deal with employee turnover rates that you simply just don't see in other industries. In fact, according to the US Bureau of Labor Statistics, the annual restaurant and bar employee turnover rate is a staggering 73 percent. That's a lot higher than the average turnover rate for all industries in the US, which stands between 12 and 15 percent annually.
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Eating at a Meeting
DECEMBER 27, 2021
Hotel catering menus are pretty standard. You have your choice of this breakfast or that. Lunch and dinner choose from chicken, beef or fish with salad and dessert. Bonni Scepkowski was never one to follow the standard rules of meeting. She never met a menu she couldn’t improve. As you know, food is more than ‘lunchtime’ — it’s an integral part of the experience and should be woven into the fabric of the program, reflecting your audience's demographics, culture and vibe of the program.
Culinary Digital
DECEMBER 22, 2021
Customer retention, shifting demographics, manual processes, and changing economies are some significant challenges various food service managers face today. Foodservice operations need advanced products like CulinarySuite (CS) Lite, to streamline menu planning, recipe catalogues, nutritional analysis, cost analysis, production management, and more.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Modern Restaurant Management
DECEMBER 30, 2021
The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.
Unidine
DECEMBER 20, 2021
Dr. Bill Thomas was inspired to create the Eden Alternative when he realized he could not provide a medical intervention to elders that complained of loneliness. Opposite of the institutional and better-known nursing home concept, the Eden Alternative would focus on battling loneliness, boredom, and helplessness. Later, he founded the Greenhouse model, which rest on two pillars: “It is better to live in a house than a warehouse,” and “people should be the boss of their own lives.
Sculpture Hospitality
DECEMBER 13, 2021
Over the past year the "Great Resignation" has had a serious impact on the hospitality industry's ability to hire staff members. Restaurants and bars are operating with smaller teams than ever before, with many scaling back their operating hours to give their employees a break. That's because new employees are incredibly difficult to find right now.
Eating at a Meeting
DECEMBER 20, 2021
I had the opportunity to interview Chef Keith Rhodes of Catch restaurant (Wilmington, NC) for a Meetings Today article I wrote on the Cuisine of the Coastal Carolinas earlier this year. His knowledge of and ideology behind cooking fresh, healthy, seasonal meals and living a sustainable lifestyle comes from his deep roots to the Carolina coastal community.
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Kitchen CUT
DECEMBER 14, 2021
Net Zero will be a new year’s resolution that many operators will be working towards in 2022. Food waste is huge issue in the hospitality industry and a great place to start. We spoke to Guardians of Grub to find out about the resources they have on offer to help you to protect the environment and save money… Introducing Guardians of Grub If you’ve not heard of Guardians of Grub yet, you soon will.
Bill Marler
DECEMBER 1, 2021
Volume 28, Number 1—January 2022 Dispatch Salmonella Serotypes Associated with Illnesses after Thanksgiving Holiday, United States, 1998–2018. Here is the CDC’s conclusion: Salmonella Reading was the serotype most strongly associated with illness during the Thanksgiving holiday. Given the dramatic increase in turkey consumption around Thanksgiving, one might expect that serotypes we identified are primarily associated with turkey consumption, and indeed, Reading caused a multistate outbreak with
Modern Restaurant Management
DECEMBER 20, 2021
The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.
Food Safe Limited
DECEMBER 13, 2021
Home / Blog Covid-19 Protection Framework Traffic Light System Explained It is important that primary sector food businesses, hospitality, and services, including contactless food service delivery and pick-up providers, understand the public health requirements at different traffic light settings. Following the correct rules helps keep customers, you and your team, and the wider public safe.
Sculpture Hospitality
DECEMBER 29, 2021
Are you tired of grinding out long hours in the hospitality sector? Complete this must-have assessment to see if you’re ready to become your own boss. Do you currently have a job in the hospitality sector, but you’re tired of working long hours for little reward? If you answered yes to this question, then you’ve probably already thought about launching your very own business.
Eating at a Meeting
DECEMBER 13, 2021
In this final session recorded at IMEX America 2022, Tracy chats with Yalmaz Siddiqui, Vice President, Corporate Sustainability at MGM Resorts International and Mariela McIlwraith, Vice President Sustainability and Industry Advancement at Events Industry Council. [link] [link] Connect with Tracy: facebook.com/groups/EatingataMee ting thrivemeeting s.
Kitchen CUT
DECEMBER 14, 2021
With a challenging two years behind us, many of us are looking to 2022 with tentative hope. There will be challenges, but there are also positives to draw on. We talked to Nitin Radhakrishnan, the Senior Lecturer in Management, responsible for Industry relations for Le Cordon Bleu London about the seismic obstacles the industry has had to deal with and the changing workforce landscape of the UK Hospitality Industry over the past two years and into the next… Workforce challenges post COVID-
Bill Marler
DECEMBER 11, 2021
This review is part of FDA’s “New Era of Smarter Food Safety: FDA’s Foodborne Outbreak Response Improvement Plan” that also requires a hard look and the support by those concerned about improving the safety of our food and driving the numbers of ill consumers down. Thanks to the deep dive by Craig Hedberg. Here is the Full Report: NewEra-OutbreakResponseIndependentReview-102621.
Modern Restaurant Management
DECEMBER 10, 2021
While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers.
Bill Marler
DECEMBER 9, 2021
FDA Issues Improvement Plan Focused on Modernizing Foodborne Illness Outbreak Responses . The following is attributed to Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response,and Stic Harris, D.V.M. director of the FDA’s Coordinated Outbreak Response and Evaluation Network. The U.S. Food and Drug Administration has a longstanding commitment to strengthening food safety and better protecting consumers, as part of its public health agenda.
Bill Marler
DECEMBER 7, 2021
Since early February 2020, I have continued to do talk on “why it is a bad idea to poison your customers,” but all have been by Zoom or some other video platform. Today I had the honor to hang with one of my food safety heroes – Craig Wilson – from Costco. I have know Craig from nearly 30 years. His commitment to food safety is second to none. 2021 Food Safety Speech to Costco – from Jack in the Box to the present from BillMarler1.
Bill Marler
DECEMBER 2, 2021
“HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards.” – So says the FDA. Although today’s announcement (FDA Proposes Changes to Food Safety Modernization Act Rule to Enhance Safety of Agricultural Water Used on Produce) is a bit to fully digest in one sitting, I am intrigued by FDA’s focus on pre-harvest risk assessment of water risk as opposed to water testing for pathogens generally.
Bill Marler
DECEMBER 10, 2021
Hell yes! Restaurants tend not to see themselves as a “manufacturer” of the food they serve – especially, when one of the ingredients – like lettuce the received from a supplier, is contaminated with a pathogen – like E. coli. But, the law treats the restaurant that makes an E. coli-tainted salad the same as a manufacturer of a car that has a defective part that causes the car to explode on the highway.
Bill Marler
DECEMBER 22, 2021
Over the last week both the CDC and FDA, along with various State Departments of Health and Agriculture, have been investigating two Listeria outbreaks linked to the consumption of various leafy greens. Using Whole Genome Sequencing (WGS), product testing and clinical (human) sampling, health authorities have both determined that the source of the infection is Fresh Express and Dole and that the outbreaks are linked to illness that have been occurring since 2014.
Modern Restaurant Management
DECEMBER 29, 2021
Everyone wants their company to thrive and beat the competition. Understanding the business of PR is paramount for success. Journalists need valuable content, pitches, unique soundbites, and trending topics. Companies must be responsive and be familiar with news cycles and trending topics. Yet, often, companies are busy working IN their business rather than ON their business.
Modern Restaurant Management
DECEMBER 9, 2021
In the last few months, restaurants across the country from San Francisco to Cape Cod have announced closures to give staff a much-needed mental health break. Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. But more demanding, less patient customers, combined with a mass exodus of restaurant workers, are leaving those employees who choose to remain in the industry strained to the limit.
Modern Restaurant Management
DECEMBER 22, 2021
The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. Dozens of new restaurants are opening worldwide every day, so it is important that your establishment attracts customer’s attention. In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails.
Modern Restaurant Management
DECEMBER 1, 2021
It’s an unsavory fact: food is getting more expensive. In October, the USDA reported year-to-date averages, noting that food-at-home (grocery store) prices have increased 2.5 percent and food-away-from-home (restaurant) prices have increased 3.6 percent. If current projections from the U.S. Department of Agriculture prove accurate, this is a trend that is likely to continue—according to the forecast for 2022, food-at-home prices are expected to increase between 1.5 and 2.5 percent, a
Modern Restaurant Management
DECEMBER 14, 2021
Some pandemic trends, consumer behaviors are here to stay. While restaurants continue to mitigate impacts caused by COVID-19, many have pivoted and found new ways to redefine the dining experience. Some have even developed lucrative new business models that they will continue to apply and scale in 2022. Consumers are showing similar signs of permanent behavioral change.
Modern Restaurant Management
DECEMBER 15, 2021
The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Expert food preparation results in appealing and delicious dishes, employee training reduces errors that can increase wait times and proper warewashing keeps plates, glasses and utensils spotless. In an increasingly digital world, one mistake can be costly.
Modern Restaurant Management
DECEMBER 1, 2021
When it comes to equipment that helps your restaurant run more efficiently, you’ve probably encountered phrases like “add this to your technology stack” or “these solutions will help simplify your restaurant.” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years.
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