October, 2023

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When John Oliver talks food safety – we should listen

Bill Marler

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.

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USDA unveils new school meal grant opportunities, training partnership

Food Management

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.

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10 School Food Renegades Who Are Stirring Up Change

Chef Ann Foundation

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.

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MRM EXCLUSIVE: Consumer Data Analytics Reveal Dining Patterns to Attract Customers 

Modern Restaurant Management

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.

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Table Turnover Rate in Your Restaurant: How to Improve & Seat Incomplete Parties

Lavu

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.

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How to Calculate FIFO for Successful Restaurant Inventory

Sculpture Hospitality

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.

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Pure + Simple dining program tackles food allergies

Food Management

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.

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California Becomes First State to Ban Four Harmful Chemicals in Food

Food Safety News

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.

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The Best Pre-Launch Marketing Strategy for Your Fine Dining Restaurant

Modern Restaurant Management

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.

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Glyphosate Use Must Be Curbed, But Alternatives Might Pose Equal Food Safety Risk

Food Safety Magazine

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).

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“WTF?” is precision fermentation?

Forward Fooding

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.

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Marler Clark hired to investigate E. coli Outbreak at Appalachian Fairgrounds

Bill Marler

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.

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FM On Demand with Tara Fitzpatrick: Cultural convergence, world travel and culinary roots with LMU’s Chef Maira Nogueira

Food Management

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.

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The dark effects of the sun on plastic drinking bottles

Food Safety News

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.

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How Technology Is Transforming Restaurant Checkouts

Modern Restaurant Management

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.

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Ep. 156. Lise Korsten: Food Safety Considerations, From Post-Harvest Interventions to Future Challenges

Food Safety Magazine

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.

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WTTC Announces Major Speakers for its 23rd Global Summit in Rwanda

Hospitality Net

The World Travel & Tourism Council (WTTC) gears up for its stellar 23rd Global Summit in Kigali this week (1-3 Nov), with Ivorian footballing legend Didier Drogba set to take to the stage.

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Please don’t drink raw milk – at least don’t feed in to children

Bill Marler

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.

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FM On Demand with Tara Fitzpatrick: Tricks and treats with Ohio University

Food Management

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.

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State Fair Petting Zoo Blamed for New Mexico’s Outbreak of Cryptosporidiosis

Food Safety News

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.

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It’s Hectic Season for Restaurants

Modern Restaurant Management

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.

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Consumer Reports Finds High Levels of Cadmium, Lead in One-Third of Chocolate Products

Food Safety Magazine

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.

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Capriotti’s, Wing Zone, Swamp Dawg, Goodcents execs talk growth with lean teams

Fast Casual

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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Marler Clark engaged by San Diego and Orange County families on Raw Milk Salmonella Outbreak

Bill Marler

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.

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Students are psyched about vending machine meal delivery

Food Management

A Louisiana school district stocks vending machines with house-made salads and sandwiches, expanding daily meal options and boosting student participation.

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Study Raises Infant Formula Preparation Concerns

Food Safety News

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

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Painting Tips for Restaurant and Bar Owners

Modern Restaurant Management

Adding a coat of paint will always freshen up any space. The same goes for any restaurant or bar. Understanding how to prepare your staff for a fresh coat, what styles of paint, and finishes can help you create a space that is inviting, warming, or even exciting for your customers. Throughout my almost two decades of experience working with restaurant and bar owners these are the areas I always discuss with them when they decide to give their establishment a new look.

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California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027

Food Safety Magazine

The California Food Safety Act —statewide legislation that bans the sale of foods containing red dye 3, potassium bromate, brominated vegetable oil, and propylparaben—was signed into California law by Governor Gavin Newsom on October 7, 2023.

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Swiss-Belhotel International Continues Expansion in Africa with Second Property in Nairobi

Hospitality Net

Swiss-Belhotel International, has announced the signing of its second property in Nairobi, further establishing its presence in the Kenyan capital. This exciting development comes less than a month after the signing of its previous hotel in the city.

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Marler Clark retained to investigate cause of Miguel’s Cocina 4S Ranch E. coli Outbreak

Bill Marler

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.

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Aramark launches high-end hospitality concept for entertainment venues

Food Management

Aura seeks to deliver “an unmatched hospitality experience paired with exceptional culinary talent” to premium areas in entertainment venues.