Modern Restaurant Management
FEBRUARY 21, 2024
A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. “For decades, a customer could be uncivil, angry, yelling or just plain wrong, and employees were expected to deal with it because it was just part of the business.
Restobiz
FEBRUARY 21, 2024
By Charli Tanner Everyone is feeling the financial pinch, and with restaurants facing rising food, utility, and labour costs, they are keeping a close eye on their profit margins. Reports at the end of 2023 revealed that rising costs meant one-third of Canadian restaurants were operating at a loss, highlighting the need for reducing expenses […] The post Top tips for minimizing restaurant expenses appeared first on Restobiz.
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Chef Ann Foundation
FEBRUARY 21, 2024
The 2024 Healthy School Food Pathway Fellowship Graduation gathered school food changemakers to celebrate the inaugural cohort of Fellows, connect and share ideas, and build momentum to continue transforming school food together.
Lavu
FEBRUARY 14, 2024
Running a Bar: 7 Key Features You Need to Become The Best Bar POS System in 2024 In the bustling world of hospitality, the backbone of a bar’s success lies in its operational efficiency and customer satisfaction. At the forefront of this achievement is the POS software, a pivotal technology that has transformed how bars operate. A state-of-the-art restaurant POS System, specifically tailored for bars and restaurants, streamlines transactions, inventory management, and customer service, ens
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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.
Sculpture Hospitality
FEBRUARY 27, 2024
If you're part of the restaurant and bar industry, you know all too well the long hours and intense demands that come with the territory. But what if there's a light at the end of this gruelling tunnel?
Bill Marler
FEBRUARY 15, 2024
Food Safety News reports that in the past week, the number of children affected by extremely high levels of lead in certain cinnamon applesauce pouches has grown. On Feb. 13, the Centers for Disease Control and Prevention reported that as of Feb. 9, it had received reports of 101 confirmed cases, 284 probable cases, and 37 suspected cases for 422 cases from 44 different states.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Restobiz
FEBRUARY 14, 2024
By Brittain Brown Restaurants are grappling with a unique set of challenges – the confluence of inflation, winter weather, and the post-holiday lull creates a perfect storm, leaving many establishments feeling the financial pinch. Amidst the struggles, this is a chance for restaurateurs to think outside the box and find innovative ways to attract customers […] The post How restaurants can survive and thrive during the slower season appeared first on Restobiz.
Food Safety News
FEBRUARY 29, 2024
The FDA has confirmed that lead chromate is the source of lead and chromium in cinnamon applesauce marketed for children and imported from Ecuador. Leaders at the FDA continue to believe the contamination was intentional. The Food and Drug Administration had already confirmed that applesauce samples had as much as 2,000 times the amount of lead considered safe.
Chef Ann Foundation
FEBRUARY 16, 2024
Join us in celebrating Black History Month as we highlight Black school food professionals making strides in the school food world and beyond.
Sculpture Hospitality
FEBRUARY 6, 2024
95 percent of restaurateurs agree that technology improves business efficiency, according to Toast , but why is that? It’s because not only does technology make them more efficient, it also gives them the data they need for success.
Bill Marler
FEBRUARY 24, 2024
As of February 13, 2024, FDA has not received any additional confirmed complaints/reports of adverse events potentially linked to recalled product. To date, confirmed complainants, or people for whom a complaint or adverse event was submitted and met FDA’s complainant definition, are between zero and 53 years of age and the median age is one year old.
Modern Restaurant Management
FEBRUARY 7, 2024
The dining landscape is shifting, driven by Gen Z's (currently 11- to 26-year-olds) quest for “genuine” culinary experiences over the conventional allure of "the best" restaurants. Gen Z has an appetite for knowledge that sits at the tip of their fingers, unlike any generation before. They research, investigate and seek out experiences – especially when it comes to restaurants.
Restobiz
FEBRUARY 16, 2024
By Liam Gilmore In a world where inflation is tightening its grip and customers are watching their pennies, QSRs are looking to customer loyalty as a fundamental part of their success, focusing on resilience and adaptability in the face of economic challenges. As menu prices soar to unprecedented heights, businesses must pivot towards cutting-edge loyalty […] The post Relying on customer loyalty during economic uncertainty appeared first on Restobiz.
Food Safety News
FEBRUARY 12, 2024
Soybean and cotton farmers using dicamba are reeling after a federal judge revoked the national permit for the popular herbicide. It works for them because crops are genetically modified to resist the herbicide dicamba, and weeds in those fields are sprayed without harming the soybeans or cotton plants. Deliveries of the weedkiller and the crop seeds engineered to withstand it were already being delivered to farms for the 2024 crop season when a federal judge barred its use in the United States
Culinary Digital
FEBRUARY 28, 2024
A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. Reduced Ingredient Variety The limited selection of dishes inherently minimizes the ingredients and components required for daily operations. This concise ingredient list simplifies inventory management, maintaining tighter control over stock levels.
Sculpture Hospitality
FEBRUARY 20, 2024
Are you ready to dive into one of the secrets of our trade: nailing your restaurant inventory ? Trust us, getting your inventory right is like having a superpower in the restaurant industry, saving you cash, cutting down waste and keeping your customers coming back for more.
Agroknow
FEBRUARY 21, 2024
In the realm of food safety, the landscape seems to be ever-evolving. I do hear the persistent concerns regarding the efficacy of traditional methods in risk mitigation and compliance assurance. From the challenges faced by FS/QA teams to the need for effective communication with suppliers on food risk prevention, the food industry seems to be ripe for innovative solutions.
Modern Restaurant Management
FEBRUARY 8, 2024
Most restaurant owners work hard to make sure their restaurant is a clean environment that provides a hygienic experience for customers and workers. A clean restaurant improves the overall dining experience and more importantly, prevents people from getting sick while eating your food. Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day.
Restobiz
FEBRUARY 20, 2024
As we move through the first quarter of 2024, looking back to the final quarter of last year can give us some insight into restaurant success, consumer spending, and what’s trending this year. How did restaurants do towards the end of last year and what can we expect to see this year? While traffic dipped […] The post Will 2024 be easier for operators?
Food Safety News
FEBRUARY 22, 2024
Another contract cleaning service for the food sector, especially the meat industry, has been caught with child labor violations. The frequency of child labor in the industry surfaced last year when 13 meat plants in eight states contracting with Packers Sanitation Services paid fines totaling $1.5 million for putting children in critical and often dangerous food safety jobs.
Culinary Digital
FEBRUARY 2, 2024
A streamlined menu can significantly improve quality assurance in a food service establishment in several ways: Consistency A streamlined menu reduces the number of dishes and options offered, making it easier for kitchen staff to consistently prepare each item to the highest quality standards. With fewer items to focus on, chefs can pay more attention to detail and ensure that each dish is prepared consistently.
Sculpture Hospitality
FEBRUARY 13, 2024
Whether you’re running a cozy corner pub, a bustling city bar or the bar within a restaurant, keeping a tight ship on your inventory is not only the key to customer satisfaction but also the secret weapon in boosting those all-important profit margins.
Restaurant Technology Network
FEBRUARY 26, 2024
Join us to discover how RTN’s Transactional Data Standard can help restaurants remain agile in the face of a variety of data events, including: Ordering, Time Card, Reservations, Refunds, POS Drawer, Labor (new!), and Scheduling (new!
Modern Restaurant Management
FEBRUARY 5, 2024
In this edition of MRM Research Roundup, we feature pizza predictions, Valentine's Day menu trends and lots about loyalty. Pizza Ordering Predictions HungerRush released the results of a national dining survey on 2024 pizza ordering predictions for The Big Game (February 11) and National Pizza Day (February 9). The data revealed an overwhelming 72 percent of diners plan on ordering pizza this year on either The Big Game, National Pizza Day, or both.
Food Safety Magazine
FEBRUARY 7, 2024
Using whole-genome sequencing (WGS), U.S. federal and state public health officials recently solved a multistate foodborne illness outbreak investigation that has been ongoing since 2014, with the most recent illnesses being reported in December 2023.
Food Safety News
FEBRUARY 8, 2024
The Maine Center for Disease Control and Prevention (Maine CDC) has identified a case of hepatitis A in a Westbrook food service worker. Hepatitis A is a contagious liver disease caused by the hepatitis A virus. It can spread through person-to-person contact or by consuming contaminated food or water. The individual worked during their infectious period at Legends Rest Taproom and Paper City BBQ, both located at 855 Main St., Westbrook during the following dates: January 14 January 17-21 January
Fast Casual
FEBRUARY 23, 2024
Smoothie King tapped the digital agency, Bounteous, to create a customer experience platform with next-generation web ordering and mobile apps, including a calorie counter, a unified wallet and an enhanced rewards strategy.
GFI
FEBRUARY 9, 2024
February 9, 2024 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn We need everyone at the table Advances in alternative proteins are happening fast as more researchers and funding flow into the field. To build a truly equitable food system, these opportunities can not be limited to just those from a certain gender, race, or socioeconomic status.
The Food Law Firm
FEBRUARY 5, 2024
The FDA’s rules on characterizing flavor are now fueling a wave of citric acid labeling lawsuits across the food industry. Specifically, 21 C.F.R. 101.22(i) outlines when companies must disclose the use of natural or artificial flavoring ingredients. Pretty colors. Vivid flavors. Make sure it’s correctly labeled, or catch a few citric acid lawsuits.
Modern Restaurant Management
FEBRUARY 29, 2024
Sweetgreen implemented tech solutions to improve their operations, boost sustainability , and personalize customers’ experiences. Chick-fil-A and Starbucks launched apps that make their consumers’ journeys more convenient, efficient, and enjoyable. Hot Palette Holdings uses AI to improve their forecasting, optimize inventory, and reduce waste.
Food Safety Magazine
FEBRUARY 27, 2024
Researchers at the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) have developed a thermal pasteurization method based on Radio Frequency technology that effectively reduces the presence of Salmonella in intact eggs, in a fraction of the time required for traditional pasteurization.
Food Safety News
FEBRUARY 7, 2024
Taylor Fresh Canada Foods is recalling certain salad kits because of potential contamination with Listeria monocytogenes. The salad kits were sold nationwide in Canada under two brands, Taylor Fresh and President’s Choice, according to a recall notice posted by the Canadian Food Inspection Agency. These products were made using cheese recalled by Rizo-López Foods Inc. in association with an outbreak investigation in the United States.
Hospitality Net
FEBRUARY 9, 2024
The new urban style-resort blends warm Cambodian hospitality and modern design, catering to travelers wishing to experience the relaxed, seaside destination of Sihanoukville.
Fast Casual
FEBRUARY 21, 2024
The authenticity and relatability of micro-influencers resonate with younger audiences on a personal level, fostering a connection that transcends traditional advertising.
Food Safety Tech
FEBRUARY 20, 2024
Businesses in the organic food supply chain have just weeks to prepare for the upcoming implementation of the United States Department of Agriculture (USDA)’s Strengthening Organic Enforcement (SOE) Rule. This updating regulation, which goes into effect on March 19, 2024, aims to fortify the integrity of USDA organic products. From manufacturers to retailers, businesses across the supply chain must adjust their procedures and practices to comply with the updated rule.
Modern Restaurant Management
FEBRUARY 14, 2024
Charging guests for booking a reservation that they don’t show up for is becoming more popular. Ten years ago, this was a practice in the big cities like New York, Chicago, and Los Angeles. When this practice began, I must be honest I told my customers not to do this charge because it could cost them clients. When restaurants began charging guests the three-percent credit card fee, I was against that as well.
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