August, 2023

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A picture is worth far more than a 1,000 words

Bill Marler

Perhaps millions in punitive damages and criminal fines for “conscious disregard to a know risk?” People always ask my why do leafy green E. coli outbreaks keep happening. I think the bottom line is that retailers, restaurants, growers, processors and the government simply do not give a cow’s pie about the sickened and/or dead consumers – they are simply the cost of doing business or staying in office.

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FM On Demand with Tara Fitzpatrick: This is what healthcare dining innovation looks like with Chef Jeffrey Quasha

Food Management

Morrison Healthcare’s Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achieving the very real power to heal patients, staff, community.

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Planning for the Future: What’s the Best Way to Forecast?

Modern Restaurant Management

In this current economic climate, it can be a challenge for restaurant owners to adequately plan for the future while dealing with the day-to-day necessities. To learn about best financial planning practices, Modern Restaurant Management (MRM) magazine reached out to Ben Johnston, COO of Kapitus, which provides financing for small and medium sized businesses.

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Nearly 2,000 pounds of ground beef products recalled after testing finds E. coli

Food Safety News

Dean & Peeler Meatworks, LLC, of Poth, TX, is recalling approximately 1,835 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) The issue was reported to FSIS after the ground beef product was submitted to a third-party laboratory for microbiological analysis and the sample tested presumptive positive for E. coli O157:H7.

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Atwell Suites Plans Hotel adjacent to The Pass Casino in Henderson, NV

Hospitality Net

Located adjacent to both The Pass Casino and America First Center, Atwell Suites Henderson - at the Pass will anchor the ongoing redevelopment of the city’s Water Street district. In addition to 90 guest suites, the hotel will offer a pool and fitness center, an inviting bar with small plates available in the evenings, and a TV lounge, board games and puzzles for further guest gathering and engagement.

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How to Motivate Franchise Operators to Follow Standardized Processes (and Why You Should)

Fast Casual

Leave with a better understanding of key areas where consistency is king in the restaurant industry, and gain some helpful tips for implementing repeatable processes that set your business up for success.

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More Trending

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Think fast and grab these grab-and-go menu ideas

Food Management

The flavors, fun and functionality of menu items at your c-store, counter or cart could be the difference between grabbing customers or getting passed by. At the moment, these are the items getting grabbed the most. Plus: Campus c-store stars and special Q & A on meal kits for seniors in independent living.

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Avoiding Mistakes in Loyalty Programs

Modern Restaurant Management

Viewers of "The Bear" understand how viral trends tempt first-time guests, but how do restaurants convert those novelty-seekers into brand champions and realize long-term value? Loyalty expert Hope Neiman, CMO at Tillster, says these are the four things she sees that restaurants often get wrong when building loyalty programs + brand champions: Lack of clarity and consistency.

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Company recalls “India Seeds” because they are actually highly toxic oleander

Food Safety News

Todorganic Inc. of Middleburg, FL, is recalling its Nuez de la India Seeds because FDA analysis has determined that the seeds appear to be Thevetia peruviana, or yellow oleander. All parts of the yellow oleander plant are known to contain cardiac glycosides that are highly toxic to humans and animals. Ingestion of yellow oleander can cause neurologic, gastrointestinal, and cardiovascular adverse health effects that may be severe, or even fatal.

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Sustainability for Hotels - The Impact on Profitability

Hospitality Net

Nowadays, we see sustainability touted across trade publication headlines and social media. But beyond the buzzword, what does sustainability actually mean, in practical terms, for your hotel? Why does sustainability in travel matter so much now – more than ever – to consumers? Most importantly, how can hotels ensure that they are upholding sustainability standards and effectively communicating them to stakeholders and customers?

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STRESS AND BURNOUT

Food Safety Experts

What are Stress and Burnout? Stress, in the right doses, can actually be beneficial. This positive stress, termed “eustress,” aids in sharpening our focus. It’s the adrenaline rush you feel when facing a looming deadline, the energy surge just before a presentation, or the alertness you experience when trying to locate your keys while running late!

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FDA Signs First-of-its-Kind Arrangement with Ecuador to Ensure Safety of Shrimp Exported to U.S.

Food Safety Magazine

On August 24, 2023, the U.S. Food and Drug Administration (FDA) signed a Regulatory Partnership Arrangement (RPA) with Ecuador’s Vice Ministry of Aquaculture and Fisheries (VMAF) to strengthen the food safety of Ecuadorian shrimp intended for sale in the U.S. market.

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Liberty University unveils major new dining center

Food Management

The newly built Reber-Thomas Dining Center features a 2,700-seat capacity, state-of-the-art dining technology, and 27 food stations, including an allergen-friendly zone, a front-facing bake shop and an exhibition kitchen station for hosting student cooking classes.

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Chefs on the Line

Modern Restaurant Management

General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day. In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on han

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FDA warns public about mussels because of E. coli and Salmonella contamination

Food Safety News

The U.S. Food and Drug Administration warns the public not to eat mussels from a certain area following Canadian tests that showed Salmonella and E. coli contamination. The Canadian Food Inspection Agency tested mussel meats on Aug. 21 and found the contamination, according to the FDA’s warning posted this afternoon. The Canadian agency informed the FDA of the testing results on Aug. 23.

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Tambourine Expands Photo and Video Production Division

Hospitality Net

Tambourine, the Fort Lauderdale-headquartered digital marketing technology company serving hotels, resorts, and tourism destinations worldwide, is excited to announce the formal expansion of its in-house photo and video production division.

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PFAS Testing for Food Manufacturers

Food Quality & Safety

In the U.S. and Europe, food manufacturers are preparing for a number of new regulations that target per- and polyfluoroalkyl substances (PFAS), a class of “ forever chemicals ” that persist in the environment and can harm human health. Testing for PFAS and tracing them through supply chains and life cycles is a daunting task, but labs are rising to the challenge.

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Harvesting Connections: Perspectives on Creating Memorable Farm-to-Table Events with Farmers and Chefs: Part I – The Farmers

Burkett Restaurant Equipment

In a world where culinary innovation meets sustainability, the concept of farm-to-table dining has flourished, fostering an exquisite experience that reconnects diners with the origins of their food. In this first of two-part Q&A blog series, we dig into the benefits of forging partnerships between local farmers and passionate chefs to create unforgettable events from the farmer’s perspective.

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Back to School: Food and labor costs will continue to challenge K-12 meal programs in 2023-24

Food Management

Finding sufficient and compliant products, as well as enough bodies to prepare and serve them, are top-of-mind issues for school foodservice operators in the coming year.

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Can Subscription Models Benefit Restaurants and Guests?

Modern Restaurant Management

Restaurant loyalty programs are nothing new so what can restaurants do to stand out from the competition and better engage with guests to build relationships? Many are trying out subscription models to see if they can benefit restaurants and guests. To learn more about how loyalty programs are evolving, Modern Restaurant Management (MRM) magazine reached out to Joseph Yetter, the General Manager of Punchh, a PAR Technology Company.

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FDA sends warning letters to infant formula manufacturers, unveils Cronobacter history in facilities

Food Safety News

The U.S. Food and Drug Administration has escalated efforts to ensure the safety of infant formula production by issuing warning letters to three major manufacturers: ByHeart Inc., Mead Johnson Nutrition (Reckitt), and Perrigo Wisconsin, LLC. According to the FDA, this action is occurring within the context of its ongoing commitment to enhance regulatory oversight and reflects the agency’s determination to ensure optimal conditions for producing infant formula.

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Don’t Fake the Personal Touch

Hospitality Net

One of the most powerful customer service and CX tactics is personalization. We interviewed more than 1,000 consumers for our CX research, and 71% said a personalized experience is important to them. When personalization is used correctly, customers feel as if you recognize them. Using their name, remembering their past purchases, their buying patterns, and more can build confidence and trust.

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Former Executive Chef Brings New Perspective to MarkeTeam

Foodservice Equipment Reports

Manufacturers’ representative MarkeTeam Foodservice has a new outside sales territory manager in the Seattle area. Hudson Slater, who has spent 20 years in the culinary world, joins the regional team alongside Jason Stevens and Spencer Miles. Slater brings a unique perspective, says MarkeTeam, having started out washing dishes and climbing the ranks to become an executive chef at Tacoma, Wash.

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FDA Issues Proposed Rule to Revise Standards of Identity, Fill of Container for Canned Tuna

Food Safety Magazine

The U.S. Food and Drug Administration (FDA) has issued a proposed rule to revise the standard of identity and the standard of fill of container for canned tuna. If finalized, the proposed rule would, among other things, revise the weighing methods used to determine the standard fill of container, allow the use of safe and suitable flavorings and spices as optional ingredients, and clarify that the use of a packing medium is optional.

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Broward County Schools pilots Universal Free Lunch

Food Management

Florida district is offering free breakfast and lunch to all students during the 2023/24 school year through CEP and a new pilot program for Universal Free Lunch.

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Seven Things to Consider Before Investing in a Food Concept

Modern Restaurant Management

As an investor in some of America’s most iconic brands, I’ve identified some key elements that every food brand can focus on in 2023 to grow and scale their business. When looking to invest in a food concept, we look for these seven elements: 1. Strong Unit Economics and Profitability In 2023, investors are looking for businesses that have their fundamentals down and are disciplined in their operations.

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Trader Joe’s crackers recalled over metal found in product

Food Safety News

Treehouse Foods of Oak Brook, IL, is recalling 13,000 cases of Trader Joe’s Multigrain Crackers with Sunflower and Flax Seeds because of pieces of metal found in the product. According to the details posted online by the FDA, the recall was initiated on Aug. 15, 2023, and is ongoing. The recalled products were sold in California, Connecticut, Florida, Illinois, Pennsylvania, Texas and Washington.

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Canopy by Hilton makes its debut in the south of France

Hospitality Net

Canopy by Hilton Cannes has opened its doors to guests from around the world. With panoramic views over the Mediterranean from one of the city’s best rooftop terraces, interiors designed by acclaimed designer Ramy Fischer and a relaxing swimming pool that flows from indoor to outdoor, the hotel is set to be the new key feature in Cannes. This opening marks Hilton’s entry into the city and is the latest addition to the growing portfolio of Canopy by Hilton properties across Europe.

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Celebrating National Wellness Month at Tyson Foods

Tyson Food

Wellness Month reminds us of the importance of our physical & mental well-being. Learn about Tyson's commitment to accessible well-being benefits and programs. The post Celebrating National Wellness Month at Tyson Foods appeared first on Tyson Foods.

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Damaged Disposable Gloves Carry Significantly More Risk of Microbial Food Contamination Than Intact Gloves

Food Safety Magazine

A recent study of the microbiological profiles of disposable gloves intended for ready-to-eat (RTE) food handling found the presence of bacteria to be much higher on gloves with visible damage than intact gloves, underlining the importance of regular glove changes, especially when damaged.

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5 things: Connecticut expands free school meal program

Food Management

This and Zoom (of all companies!) promoting return to office for its staff through premium amenity offerings are some of the stories you may have missed recently.

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