Modern Restaurant Management

DECEMBER 12, 2023

If you've been paying attention to the tech scene, you have surely noticed a significant upswing in interest in artificial intelligence (AI) and automation. It seems almost everyone, from social media influencers to evening news anchors, is extolling the capabilities of this emerging tech. From softwares like ChatGPT to self-driving cars like the Tesla Model 3, AI and automation are making remarkable strides In the restaurant industry, these solutions are streamlining various aspects, includ

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Food Management

DECEMBER 19, 2023

FM Top 50 cross-market foodservice management firm has released its 2024 culinary trends for education, healthcare and commercial cuisine sectors as well as environmental services.

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Chef Ann Foundation

DECEMBER 6, 2023

The Chef Ann Foundation has partnered with the Virginia Department of Education to identify barriers and capacity to procure, process, and serve more fresh, locally sourced food in the school meal programs of divisions across Virginia. The project focuses on bringing more scratch cooking, culturally inclusive meals and local procurement to these divisions.

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Chef 285

Restobiz

DECEMBER 18, 2023

By Mo Chaar The challenges for the restaurant industry seem to be never-ending, with operational costs, labour shortages, pandemic debt, and bankruptcies all on the rise. Recently, Restaurants Canada stated that 50 per cent of Canadian foodservice operators are operating at a loss or just breaking even, compared to only 12 per cent from pre-pandemic […] The post How restaurants can leverage technology to drive loyalty and boost profits appeared first on Restobiz.

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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

Bill Marler

DECEMBER 14, 2023

At least 125 children impacted. According to reporting in Politico, Tainted cinnamon applesauce pouches that have sickened scores of children in the U.S. may have been purposefully contaminated with lead, according to FDA’s Deputy Commissioner for Human Foods Jim Jones. “We’re still in the midst of our investigation. But so far all of the signals we’re getting lead to an intentional act on the part of someone in the supply chain and we’re trying to sort of figure that out,” Jones said in an excl

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Food + Tech Connect

DECEMBER 18, 2023

Image Credit: Fast Company Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. In a groundbreaking move, the UK government has unveiled a landmark £2 billion plan to support the advancement of its biotech ecosystem, with a particular focus on the cultivated meat and fermentation industry.

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Food Management

DECEMBER 20, 2023

Pacific Northwest specialties will be highlighted at traditional New Year's Day game at Seattle's T-Mobile Park

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Sculpture Hospitality

DECEMBER 12, 2023

Managing inventory is a crucial aspect of running a successful restaurant business. An efficient and well-organized inventory strategy can help you control costs, reduce waste, and ensure that you have the right ingredients on hand to meet customer demand.

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Inventory 174

Restobiz

DECEMBER 12, 2023

These days, competition is fierce as QSRs compete with takeout and delivery, convenience stores, gas stations, and most recently, grocery stores. Some QSRs are taking steps to simplify service with kiosks and faster drive-thrus, connecting with customers by going greener, or delivering seasonal LTOs to get guests coming in. With so many options for diners […] The post What’s trending with QSRs appeared first on Restobiz.

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Customer Experience 263

Bill Marler

DECEMBER 20, 2023

What are they thinking – not! Product Recalled cinnamon apple puree and applesauce products. Information on lot codes and UPCs can be found in the firm’s recall announcement. Recalled WanaBana apple cinnamon fruit puree pouches – including three packs Recalled Schnucks-brand cinnamon-flavored applesauce pouches and variety pack Recalled Weis-brand cinnamon applesauce pouches Symptoms of Lead Toxicity Lead is toxic to humans and can affect people of any age or health status.

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Chef Ann Foundation

DECEMBER 19, 2023

Get ready for a taste of innovation that goes beyond the lunch tray! In this blog, we delve into the details of the unique approach the Fairfax County Public School food service team in Virginia is taking towards salad bars and celebrating diversity.

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Food Service Food Service 162

Modern Restaurant Management

DECEMBER 18, 2023

A new year brings new beginnings and opportunities for transformation in the restaurant industry. It’s the perfect time to look back on a few things we learned in 2023 – based on recent survey data from our restaurant partners – as well as what we predict for the industry in 2024. A Look Back at 2023 To gauge the state of the restaurant industry, including the industry’s most pertinent worries around food and labor costs, Restaurant365 conducted a survey of over 730 custo

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Inventory Customer Experience Staffing Purchasing 506

Food Management

DECEMBER 14, 2023

Sodexo managed program contributes to school being ranked #16 on the 2023 Princeton Review Top 50 Green Colleges list.

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Sculpture Hospitality

DECEMBER 18, 2023

Independent business ownership and franchising are two predominant pathways for entrepreneurs looking to establish their presence in the hospitality industry.

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Hospitality Hospitality 158

Restobiz

DECEMBER 13, 2023

By Peter Dougherty In an ever-evolving industry, restaurant operators are continually seeking innovative ways to increase revenue and elevate the overall guest experience. Traditionally, surge pricing has been considered a strategy to manage demand during peak hours. However, in recent years, guests have become more conscious about spending and surge pricing has become unpopular with […] The post Navigating the surge to offer an enhanced customer experience appeared first on Restobiz.

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Customer Experience 263

Bill Marler

DECEMBER 4, 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.

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Food Safety News

DECEMBER 19, 2023

Nestlé has recalled infant formula in several countries because of the potential presence of Cronobacter sakazakii. The affected product is EXPERT PRO HA 1, which has different batch numbers depending on the country it was marketed. Infant formula from Germany was sent to Bulgaria, Croatia, Czech Republic, Denmark, Finland, Greece, Hungary, Norway, Poland, Romania, Slovakia, and Sweden, according to a notice on the EU’s Rapid Alert System for Food and Feed (RASFF).

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Food Safety 142

Modern Restaurant Management

DECEMBER 4, 2023

Not much sours a customer’s perception of a restaurant as fast as unwieldy lines and long waits. Especially for fast-paced establishments, managing wait time expectations is a significant challenge and can cause patrons to leave — or, worse, never return. Although management can’t always eliminate the wait for service entirely, they can use modern technology to set reliable wait time expectations from the start.

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Food Management

DECEMBER 6, 2023

This and a robot that delivers food and snacks to resident rooms in an Ohio skilled nursing center are some of the tech-related developments you may have missed recently.

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Sculpture Hospitality

DECEMBER 5, 2023

Keeping track of inventory is paramount to ensuring smooth operations of your bar and maximizing profitability. The days of manual inventory management are long gone, replaced by advanced bar inventory management software that can streamline processes, minimize losses, and enhance overall efficiency.

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Inventory Management Software Inventory Management Inventory 158

Wasserstrom

DECEMBER 28, 2023

Crafting a well-read mission statement for your restaurant is more important than ever. In this article, we explain what mission statements are, why they are important, how to get started, and provide examples for inspiration. What Is a Mission Statement? A mission statement articulates the core reason the restaurant exists, beyond simply serving food.

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Restaurant Manager Restaurant Management 135

Bill Marler

DECEMBER 24, 2023

While you are eating and watching football today, the staff at FOOD SAFETY NEWS are reporting on how to protect you and your family from the food we eat. FOOD SAFETY NEWS was founded in 2009 when print and broadcast media were facing consolidation and steep budget cuts. Dedicated reporters on the food, health and safety beats were being reassigned or seeing their positions disappear altogether.

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Food Safety News

DECEMBER 26, 2023

The number of children affected by extremely high levels of lead in cinnamon applesauce pouches continues to grow, and some adults are now reported in the outbreak. The outbreak has been traced to three brands of cinnamon applesauce: Wanabana, Schnucks, and Weis. Astrofoods produced all three in Ecuador and used cinnamon from the supplier Negasmart.

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FDA Food Safety Purchasing 140

Modern Restaurant Management

DECEMBER 20, 2023

In the dynamic and ever-evolving restaurant industry, culinary experiences are shaping customer preferences. After all, this business is all about people with customers at the forefront of decisions being made. In order to achieve long-term success and build essential brand credibility, restaurants must cultivate meaningful experiences and relationships to help drive growth and expansion.

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Customer Experience 493

Food Management

DECEMBER 6, 2023

The year’s top healthcare stories tracked how dining operations in hospitals and medical centers tackled issues like sustainability and the use of technology.

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Let's Chat Snacks

DECEMBER 26, 2023

Consumers have an interest in nostalgic desserts—45% prefer classic, traditional desserts, and nearly three-quarters (72%) enjoy flavors that remind them of their childhood. 1,2 More than 4 in 5 consumers say they’re at least somewhat interested in trying nostalgically themed desserts; only 2 in 5 operators, though, currently offer them. 1 The remaining restaurants could be missing out on an opportunity to elevate sales with memory-evoking menu items—such as a birthday cake-flavored donut, for e

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Chef Ann Foundation

DECEMBER 19, 2023

Get ready for a taste of innovation that goes beyond the lunch tray! In this blog, we delve into the details of the unique approach the Fairfax County Public School food service team in Virginia is taking towards salad bars and celebrating diversity.

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Food Service Food Service 130

Bill Marler

DECEMBER 24, 2023

Huffpost reports, It’s the holidays, so break out the eggnog. It’s festive, luscious, creamy, sweet, sometimes spiked … and possibly teeming with pathogens. “Raw eggs are the biggest risk because you have a danger of getting salmonella,” said Bill Marler, a food safety litigator (you might recognize him from the documentary, “Poisoned: The Dirty Truth About Your Food”).

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Food Safety News

DECEMBER 5, 2023

The Food Standards Agency (FSA) has warned people not to buy or eat several types of counterfeit chocolate bars. The alert comes after reports of fake branded chocolate being found on sale and follows an incident of people falling sick after eating chocolate sold at a market in Mansfield. Products were wrapped in gold packaging or sold in orange boxes marked Caligold.

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Food Safety 139

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Here are some of their insights. Click here for the first part. In 2023, the restaurant industry faced several challenges and made some missteps along the way. One significant issue was the industry's struggle to fully adapt to the post-pandemic world.

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Food and Beverage Food and Beverage Staffing Chef 492

Food Management

DECEMBER 12, 2023

This and Aramark CFO Tom Ondrof announcing his retirement are some of the stories you may have missed recently.

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Let's Chat Snacks

DECEMBER 19, 2023

Food and entertainment brands have a long history of feeding off each other, and the market continues to show an insatiable appetite for cross-promotions and tie-ins between them.

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Food Safety Magazine

DECEMBER 26, 2023

With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest.

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Food Safety 128

Bill Marler

DECEMBER 17, 2023

Product Recalled cinnamon apple puree and applesauce products. Information on lot codes and UPCs can be found in the firm’s recall announcement. Recalled WanaBana apple cinnamon fruit puree pouches – including three packs Recalled Schnucks-brand cinnamon-flavored applesauce pouches and variety pack Recalled Weis-brand cinnamon applesauce pouches Symptoms of Lead Toxicity Lead is toxic to humans and can affect people of any age or health status.

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Food Safety News

DECEMBER 18, 2023

The Quaker Oats Company is recalling certain granola bars and granola cereals because of potential Salmonella contamination. The products listed below are sold throughout the U.S., Puerto Rico, Guam and Saipan. As of the posting of this recall, Quaker has received no confirmed reports of illness related to the products covered by this recall. Consumers should check their pantries for any of the products listed below and dispose of them.

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Modern Restaurant Management

DECEMBER 5, 2023

The pandemic dealt a mighty blow to the bar and restaurant industry, where social distancing replaced friends and families gathering together to share stories, celebrate milestones, and create lasting memories. As the doors began to reopen, slowly and cautiously, restaurants and bars, still coping with labor shortages and inflation, had one new challenge to overcome — higher expectations.

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