When John Oliver talks food safety – we should listen
Bill Marler
OCTOBER 16, 2023
HBO’s award winning Last Week Tonight tackled food safety and used the great reporting by Helena Bottemiller and Christine Haughney as well as clips from Poisoned.
Bill Marler
OCTOBER 16, 2023
HBO’s award winning Last Week Tonight tackled food safety and used the great reporting by Helena Bottemiller and Christine Haughney as well as clips from Poisoned.
Restobiz
OCTOBER 30, 2023
By Brittain Brown “Fee fatigue” refers to the endless surcharges associated with purchasing services – a thorn in the side of restaurant operators. To stay competitive, restaurants have had to continually upgrade their technology to meet industry demands, but more systems mean more hidden expenses. This exhaustion can be attributed to a variety of sources […] The post How restaurants can navigate fee fatigue appeared first on Restobiz.
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Food Management
OCTOBER 11, 2023
Department is partnering with the Urban School Food Alliance to provide trainings and tools to school districts, accepting applications for the next round of Farm to School Grants and will be accepting applications for the School Food Systems Transformation Challenge Sub-Grants beginning in November.
Chef Ann Foundation
OCTOBER 9, 2023
Across the nation, school food changemakers are challenging status quos to move us closer to a world where all children not only have access to healthy and satisfying meals every day, but are equipped to cultivate positive relationships with food for themselves, their communities, and the planet. Get to know a few of these inspiring School Food Renegades.
Modern Restaurant Management
OCTOBER 16, 2023
The last few years have not been easy for several key industries in the U.S., including restaurants. According to CNN, there are fewer U.S. restaurants today than in 2019 and it is not clear when —if ever — they’re coming back. In 2022, there were about 631,000 restaurants in the United States. That’s roughly 72,000 fewer than in 2019.
Lavu
OCTOBER 13, 2023
What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, if a restaurant has 10 tables and serves 30 guests in a four-hour period, its table turnover would be 3.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Sculpture Hospitality
OCTOBER 17, 2023
Inventory management is a crucial aspect of any business, as it directly impacts profitability and efficiency. One of the most widely used methods for valuing inventory and managing stock is the First-In, First-Out (FIFO) method.
Food Management
OCTOBER 12, 2023
Metz Culinary Management’s allergen-free meal concept addresses the top nine food allergens: eggs, peanuts, tree nuts, sesame, fish, shellfish, soy, dairy and wheat.
Food Safety News
OCTOBER 7, 2023
Gov. Gavin Newsom signed the California Food Safety Act , the first law in the U.S. to ban four harmful chemicals from candy, cereal, soda, and other processed food sold and produced in the state. Assemblymember Jesse Gabriel (D-Woodland Hills) authored the law, which ends the food uses of brominated vegetable oil , potassium bromate , propylparaben and Red Dye No. 3.
Modern Restaurant Management
OCTOBER 23, 2023
Launching a fine dining restaurant is an undoubtedly exciting venture, but it's not without its challenges. With the fierce competition in the food industry, a well-thought-out pre-launch marketing strategy is crucial to ensure your restaurant gets the attention it deserves. With 60 percent of new high-end restaurants failing within the first year, it’s clear that far too many budding restauranteurs are not pursuing the optimum marketing strategies.
Food Safety Magazine
OCTOBER 5, 2023
Although the use of glyphosate on crops poses a food safety risk and its use should be curbed, completely banning the substance too early may lead to farmers using chemical alternatives that are just as harmful to human and environmental health, according to experts from Wageniningen University and Research (WUR).
Bill Marler
OCTOBER 26, 2023
An E. coli outbreak during a school trip to the Appalachian Fairgrounds is continuing to leave children in the hospital. According to the Northeast Regional Health Office, eight children have been hospitalized and four others seriously ill. The kids who have contracted the bacteria were students in Washington County, Tennessee and Sullivan County. According to a statement from Northeast Regional Health Office Medical Director Dr.
Sculpture Hospitality
OCTOBER 24, 2023
Creating an enticing menu is an art form. But, as restaurant owners and operators, it’s important that you don’t overlook another equally crucial aspect of menu creation and that is pricing.
Food Management
OCTOBER 17, 2023
Loyola Marymount University Dining by Sodexo is benefitting from Chef Nogueira’s perspective, from her life in Brazil to her big Italian family to her studies in psychology to her life now as a West Coast chef on the move.
Food Safety News
OCTOBER 8, 2023
This may be hard to swallow, but the drinking bottle that you are dutifully carrying around with you all day to stay properly hydrated may be delivering more than water into your body. The most commonly used plastic water bottle is made of polyethylene terephthalate, or PET, which is indicated on the bottle with a stamp of the number 1 surrounded by arrows.
Modern Restaurant Management
OCTOBER 11, 2023
When you ask your diners how they would like to pay, when was the last time they handed over physical cash? Perhaps you don’t even accept cash anymore? You wouldn’t be alone; well-known brands including Prezzo, Itsu and Côte Brasserie have all made the decision to go card-only for good as a means to reduce costs and speed up customer service.
Food Safety Magazine
OCTOBER 23, 2023
In this episode of Food Safety Matters , we are joined by Dr. Lise Korsten—a leading researcher in the areas of food safety, water quality, and post-harvest intervention strategies for produce—to discuss her work to prevent microbial contamination of crops in Africa, global regulatory trends and future challenges affecting the food system, and the potential of emerging technologies to ensure food safety and security in an ever-changing world.
Bill Marler
OCTOBER 11, 2023
Public health officials in Utah are investigating a cluster of illnesses associated with drinking “raw” (meaning unpasteurized) milk. To date, Salt Lake County Health Department (SLCoHD) has identified 10 people in the county with campylobacteriosis, an illness caused by the bacterium Campylobacter. Eight of the 10 people infected confirmed that they drank raw milk prior to their illness.
Sculpture Hospitality
OCTOBER 5, 2023
Overpouring may sound like an innocent enough word, but its impact on bar profits can be huge. The practice of overpouring – pouring more than the standard serving size of alcohol or other liquids – can quietly drain profits, leaving business owners scratching their heads.
Food Management
OCTOBER 25, 2023
We talk Athens, Ohio, ghost stories and tasty treats (and maybe some debunkings) with an OU pastry chef and an OU science instructor who’s also a keeper of local folklore.
Food Safety News
OCTOBER 8, 2023
The New Mexico Department of Health (NMDOH) is investigating a statewide outbreak of Cryptosporidiosis associated with exposure to petting zoo livestock at the New Mexico State Fair, which took place from September 7-17, 2023. There have been three patients with laboratory-confirmed Cryptosporidiosis infections and an additional 15 clinically compatible cases who report exposure to the NM State Fair.
Modern Restaurant Management
OCTOBER 6, 2023
IoT has become an indispensable tech solution for the restaurant industry. Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. In fact, leveraging IoT is revolutionizing the sector by optimizing supply chain management, enhancing the customer experience, and facilitating data-driven decision-making.
Forward Fooding
OCTOBER 4, 2023
It’s unlikely that you haven’t heard of precision fermentation, the new technology coined as the “most important green technology” that is expected to rival basic commodities such as cheese, milk and even possibly meat; but precision fermentation can be a little difficult to understand. Terms like “microbes” and “bioreactors” are often thrown around with overly technical terminology that can make your head spin.
Bill Marler
OCTOBER 27, 2023
San Diego – 12 with Salmonella: County of San Diego health officials are reporting three additional cases of Salmonella illness linked to unpasteurized or “raw” milk from a producer in Fresno, CA. This brings the total number of local cases to 12, including three people who were hospitalized. The cases began in late September and the most recent person became ill on Oct. 17.
Sculpture Hospitality
OCTOBER 12, 2023
The world of franchising offers a diverse range of opportunities for entrepreneurs to expand or kick-start their business endeavors. When you delve into the realm of franchising, you will discover various models, each catering to different business needs and objectives.
Food Management
OCTOBER 6, 2023
A Louisiana school district stocks vending machines with house-made salads and sandwiches, expanding daily meal options and boosting student participation.
Food Safety News
OCTOBER 4, 2023
Many infant formula preparation devices do not produce hot water to kill harmful bacteria, according to a study by Swansea University scientists. Powdered infant formula (PIF) is reconstituted into liquid form by adding water. PIF cannot be made sterile and contains bacteria, including Salmonella and Cronobacter. The National Health Service (NHS) follows the World Health Organization (WHO) advice that water used to make infant formula should be boiled and cooled so that it is at a temperature of
Modern Restaurant Management
OCTOBER 30, 2023
It’s a trend well-known to restaurant operators, and yet each year brings the same scramble: young people who provided a ready supply of flexible labor over the summer simultaneously change their patterns – resigning to focus on school, moving back to college, or limiting their availability to accommodate other activities. In 2021, for example , 36.6 percent of teens 16-19 had jobs during the summer, dropping to 30.5 percent during the school year.
Food Safety Magazine
OCTOBER 26, 2023
Building upon a December 2022 report on the levels of toxic heavy metals in dark chocolate, Consumer Reports recently published new findings about the contaminants in other kinds of chocolates, suggesting that one-third of chocolate products contain high levels of heavy metals.
Bill Marler
OCTOBER 25, 2023
It is not just the isles of your grocery stores that are concerning, the food served at restaurants can cause havoc as well. The County of San Diego Health and Human Services Agency (HHSA) is reporting an outbreak of 13 confirmed or probable cases of Shiga-toxin-producing E. Coli (STEC) linked to dining at Miguel’s Cocina 4S Ranch location in San Diego.
Fast Casual
OCTOBER 30, 2023
Restaurant labor shortages have become a pervasive issue, affecting both corporate and store-level operations. Three restaurant executives discussed labor issues and how tech can help at the Fast Casual Executive Summit in October.
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