Bill Marler

SEPTEMBER 14, 2021

To protect Canadians from possible health risks, the Canadian Food Inspection Agency (CFIA) is implementing temporary import conditions for romaine lettuce from the Salinas Valley ( Santa Cruz , Santa Clara , San Benito , and Monterey ) in California for the 2021 growing season. Between September 30 and December 31, 2021, importers of romaine lettuce and products containing romaine lettuce from the U.S. are required to provide proof that the product does not originate from counties in Ca

Food Safety 304

Food Safety FDA Food Supply 304

Modern Restaurant Management

SEPTEMBER 7, 2021

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How Can I Prevent Contract Overlaps and Overpricing? A : Contract overlaps and pricing have a lot of impact on restaurant operators and their business, especially for those without supply chain personnel or who are simply too busy to check or double c

Restaurant Management 233

Restaurant Management Restaurant Manager 233

Agroknow

SEPTEMBER 9, 2021

As the world gets vaccinated, many of us have set off on our first overseas holidays in months. For a sizeable portion of us, that also means the dream of tucking into crisp shellfish shucked raw and whole fish fresh off the grill. Restaurateurs, seafood purveyors and their network in supply chain and procurement have rejoiced with the slow return of summer crowds.

Food Safety 130

Food Safety Purchasing 130

Sculpture Hospitality

SEPTEMBER 2, 2021

Your accounting period is coming to a close and it’s time to conduct your dreaded liquor inventory count. At best it’s incredibly boring, at its worst it’s time-consuming and expensive.

Inventory 132

Inventory 132

Food Safe System

SEPTEMBER 23, 2021

Food Safe System Natashas Law Upcoming changes to allergen labelling laws – known as Natasha’s Law, means that any food business selling PPDS foods will have to include full ingredients on the product label with allergenic ingredients emphasised within that list. It is estimated that almost 1 in 5 people in the UK suffer from an allergy. What is Natasha’s Law?

Food Safety 52

Food Safety Catering Catering Hospitality 52

Food Safe Limited

SEPTEMBER 17, 2021

Home / Blog Update: Alert Level Requirements now replaced with a Covid-19 Protection Framework It is important that food businesses and services, including contactless food service delivery and pick-up providers, operating across New Zealand understand the public health requirements at different traffic light settings. Following the correct guidance will assist in keeping staff, customers, and the wider public safe.

Food Service 52

Food Service Food Service Food Safety Hospitality 52

Modern Restaurant Management

SEPTEMBER 30, 2021

The trends around restaurant ownership change with time, but the COVID-19 pandemic has accelerated consumer and investor trends alike. Consumer expectations have been permanently altered, and there are some key features to look for when seeking to invest in a franchise that will keep up with those expectations. Concepts to Invest in. Investors have continued to invest in brands that have experienced slower growth or even struggled to grow in recent years.

Chef 223

Chef 223

School Meals That Rock

SEPTEMBER 7, 2021

Some of my best friends are school nutrition professionals. On any ordinary Labor Day, I would salute their hard work, post a few photos of colorful school meals, and move on. But this is no ordinary Labor Day, especially since it is the second observance during the COVID-19 pandemic. This year, September 6 is also the first day of Rosh Hashanah, the Jewish New Year, a time of introspection and reflection.

School Nutrition 52

School Nutrition K-12 Nutrition School Lunch 52

Sculpture Hospitality

SEPTEMBER 24, 2021

In theory, this should be a booming time for restaurants and bars. COVID-19 restrictions have relaxed in a large number of locations, there is pent-up consumer demand for the hospitality industry and the global economy is set for a post-pandemic boom.

Hospitality 125

Hospitality Hospitality 125

Eating at a Meeting

SEPTEMBER 27, 2021

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe

Food and Beverage 40

Food and Beverage Food and Beverage Recipes 40

Food Safe Limited

SEPTEMBER 10, 2021

Home / Blog Cleaning checklist for food preparation areas Implementing proper cleaning, sanitising, and disinfecting techniques is vital in the food service industry. Regular cleaning in the back-of-house helps to avoid cross-contamination and the spread of disease. Without a cleaning schedule in place, keeping your commercial kitchen clean can seem overwhelming.

Commercial Kitchen 52

Commercial Kitchen Food Safety Food and Beverage Food and Beverage 52

Bill Marler

SEPTEMBER 10, 2021

I starting going to this great conference n 2005 or 2006 (the years blend) and we have been proud to be a major sponsor over the years. Last year I did my speech virtually due to COVID. This year, likely do to our inability to keep COVID in check in the US, I will likely be banned from attending. Safe food is essential to everyone’s health. Around the world, governments and businesses share the enormous responsibility for safeguarding food.

Food Safety 220

Food Safety 220

Modern Restaurant Management

SEPTEMBER 24, 2021

Delivery is an essential part of restaurants nowadays, which is why there are more restaurants partnering with third-party delivery services, even if they already have their own in-house delivery. But the only thing harder than managing one delivery system is simultaneously managing two. By using these tips, you can learn how to successfully manage both your in-house and third-party delivery.

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Staffing Customer Experience 214

MSU Agrifood Safety Produce Bites

SEPTEMBER 8, 2021

This episode features Lori Yelton, Nutrition and Food Management Consultant with MDARD, Mary Rose Vanas, Food Service Director for Shelby Public Schools, Landen Tetil, Produce Safety Technician with the Marquette County Conversation District, and Mariel Borgman, Community Food Systems Educator with MSU Extension. They discuss the value farm to school has on the community, and provide their own perspectives on food safety in farm to school settings.

Food Service Director 40

Food Service Director Nutrition Food Safety Food Service 40

Sculpture Hospitality

SEPTEMBER 29, 2021

Taking inventory in your bar or restaurant is time-consuming, and one of the things that most bar managers or owners push down to the bottom of their to-do list.

Inventory Management 124

Inventory Management Inventory 124

Eating at a Meeting

SEPTEMBER 27, 2021

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe

Food and Beverage 40

Food and Beverage Food and Beverage Recipes 40

Food Safe Limited

SEPTEMBER 1, 2021

Home / Blog Reviewed & Updated: 2023 This page explains how we maintain a Zero-Harm Learning & Work Environment. It also elaborates on how we maintain a strategic and transparent learner well-being and safety system. Further down the page, we go over the unique sustainability journey that we call ‘Business Beyond Commerce’ including how we meet our Treaty Obligations.

Food Safety 52

Food Safety 52

Bill Marler

SEPTEMBER 2, 2021

August 19, 2021. Ms. Sandra Eskin. Deputy Under Secretary for Food Safety. Food Safety and Inspection Service. 331-E Jamie Whitten Federal Bldg. 1400 Independence Avenue, SW. Washington, D.C. 20250. Docket Clerk. U.S. Department of Agriculture. Food Safety and Inspection Service. 1400 Independence Avenue, SW. Mailstop 3782. Room 6065. Washington, D.C. 20250.

Food Safety 220

Food Safety Food Regulations FDA Hospitality 220

Modern Restaurant Management

SEPTEMBER 28, 2021

Second-generation restaurant spaces are an increasingly popular and appealing option for landlords and tenants alike. The restaurant business is not for the faint of heart. It’s not exactly a secret that getting a new restaurant up and running is a significant challenge, with a high bar for entry that includes formidable logistical hurdles and financial obstacles.

Chef 211

Chef 211

Modern Restaurant Management

SEPTEMBER 9, 2021

Below is an excerpt from The Business Side of Restaurants: How Intelligent Restaurant Business Entrepreneurs & Investors Can Lead, Win and Make More Money in Life by Clifford K. Bramble. Every item sold within a business contributes to the product mix of item sales. The goal is to make sure they are all working in unison to make the business profitable.

Chef 208

Chef Inventory K-12 Purchasing 208

Modern Restaurant Management

SEPTEMBER 17, 2021

Online reviews have a lot of influence on today’s restaurants. Most customers check out reviews before heading over for their first meal. That’s why it can be nerve-wracking when a few bad reviews come in. Thankfully, having a few bad reviews isn’t the end of the world. However, you can’t ignore them. A survey from GatherUp found that nearly four in ten consumers expect businesses to respond to reviews in one day.

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Modern Restaurant Management

SEPTEMBER 3, 2021

Businesses have long searched for ways to optimize communications to specifically target people in close proximity with advertisements. It’s why marketers will spend up to $38.7 billion on location-based marketing in 2022. Eighty-four percent already use this type of marketing because it works. Consider the following: Data shows 83 percent of marketers feel their campaigns are more effective with location-based marketing and see higher response rates.

Customer Experience 198

Customer Experience Purchasing 198

Modern Restaurant Management

SEPTEMBER 29, 2021

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q : What are some ways I can cut costs without customers noticing while still maintaining a high level of value?

Recipes 197

Recipes Chef Inventory Restaurant Management 197

Modern Restaurant Management

SEPTEMBER 20, 2021

Even before the recent COVID surges, new vaccine mandates and other restrictions, the analysts at Revenue Management Solutions advised their restaurant clients that online ordering was here to stay. Their opinions were based on quarterly consumer surveys, conducted since April 2020, that suggest while consumers are eager to get back to restaurants, they will continue to rely on dine-out options, primarily takeout.

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Modern Restaurant Management

SEPTEMBER 3, 2021

September is National Food Safety Education Month. This month, put food safety first and take steps to help prevent food poisoning from occurring. Data from the Food and Drug Administration (FDA) estimates that 48 million cases of foodborne illnesses occur annually, resulting in around 128,000 hospitalizations and 3,000 deaths. Learning the simple rules of safe conduct when meal prepping can save your establishment from the negative fallout that can occur if a patron gets sick.

Food Safety 195

Food Safety Food Service Food Service Food Preparation 195

Modern Restaurant Management

SEPTEMBER 8, 2021

Hygiene and cleanliness often go hand in hand, but adoption and follow-through with measures like disinfection , handwashing , and hand sanitizer use within commercial facilities were not as consistent prior to the COVID-19 pandemic. Without the widespread threat of infection, cleaning was previously more focused on appearance than protecting public health and was not as strategic as it needs to be today.

Point of Sale 195

Point of Sale Restaurant Management Restaurant Manager 195

Modern Restaurant Management

SEPTEMBER 10, 2021

There’s rarely been a more difficult time for restaurants than the past year. Combining a shortage of customers and employees as a result of the COVID-19 pandemic with the ongoing flux of health code restrictions, restaurants are struggling to drive traffic and relevance within respective customer bases. Put simply, now that America is finally able to dine-in, there’s a frenzy on the business end to net as many customers as possible — but it’s easier said than done.

Customer Service 194

Customer Service Customer Service Chef Hospitality 194

Modern Restaurant Management

SEPTEMBER 7, 2021

Hurricane Ida is just the most recent major storm to make landfall in the United States this hurricane season. Thousands of businesses and more than one million people were left without power and forced to deal with the lingering effects of standing flood waters. Restaurant owners can use these tips as they prepare for severe storm weather and deal with power outages, floods, pest problems and many other severe storm impacts.

Food Storage 194

Food Storage Food Safety 194

Modern Restaurant Management

SEPTEMBER 23, 2021

Like veritably all businesses in the post pandemic era, those operating in the restaurant, café, food truck or other type of F&B franchise space are experiencing a wave of major change—as is the franchising trade at large. Accelerated and elevated adoption of technology; consumer demand for more efficient and on-demand service; and employee appeals for greater flexibility are among the many industry pivots that are evolving seemingly by the day.

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193

Modern Restaurant Management

SEPTEMBER 29, 2021

Clay Murphy has always been bold. You can hear it in the way he talks nowadays — proud and declarative and maybe even a bit brash — and this confidence was certainly a trait he’d already picked up by the time he reached his twenties. So maybe it wasn’t all that shocking how one day, in 1986, Murphy boldly announced he was going to marry a woman a few minutes after laying eyes on her. “I just knew,” Clay says of first seeing Pam Weaver that day in Aisle 3 at St

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189

Modern Restaurant Management

SEPTEMBER 27, 2021

Six major themes are expected to drive restaurant operator profitability and beverage attachment post-COVID, according to the Coca-Cola 2021 Fountain Foodservice Beverage Strategy Survey. The themes include: pent-up demand. off-premise growth. expectation for ease and convenience. need for reassurance. trust in fountain beverages. assortment optimization. "After more than a year battling the coronavirus pandemic, consumers have begun thinking ahead toward what life will look like post-COVID,

Food and Beverage 189

Food and Beverage Food and Beverage 189