September, 2024

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Using Safety Incentive Programs to Improve Workplace Training

Modern Restaurant Management

In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards. The best way to mitigate the risks for employees and reduce workplace injuries is for businesses to establish comprehensive safety training programs.

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Leveraging LTOs and loyalty for higher restaurant revenues

Restobiz

In recent years, LTOs have become an important tool for operators to drive traffic and boost loyalty. Shifts in customer spending, evolving guest preferences, and increased competition have had many restaurants looking for creative ways to attract and retain visitors. As operators work to increase loyalty and repeat visits, LTOs can be an effective way […] The post Leveraging LTOs and loyalty for higher restaurant revenues appeared first on Restobiz.

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Inside te Chaos at Boar’s Head, Restaurants and Farms Weather Climate Shocks + More

Food + Tech Connect

Image Credit: Forbes 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. The Boar’s Head deli meat empire is facing significant turmoil as it grapples with multiple crises, including a fatal listeria outbreak, the shutdown of a key plant, and internal conflicts between its founding families.

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Insights on School Food Change from Massachusetts School Food Leaders

Chef Ann Foundation

We recently hosted a panel discussion to learn about how the biggest school district in New England — Boston Public Schools — and the Commonwealth of Massachusetts at large are working to improve school meal programs, invest in the school food workforce, and support local and regional farmers. Here’s what we learned.

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Food & Beverage Industry Report 2024

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.

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Orange Hocus Pocus Fizz

Food Management

Make Halloween celebrations or LTOs just a bit eerie with this magic elixir from McCormick featuring pineapple juice, white rum, sparkling white wine and a touch of coconut with a black sugar rim. Plastic creepy crawlies optional.

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Revealing Data: Minimum Wage, Closures, and Macroeconomic Trends

Modern Restaurant Management

Restaurant industry eyes have been fixed on the impact of the minimum wage law for fast-food workers in California. Data is bringing a fuller story more into focus. While QSRs did see a spike in closures after the law was signed – 71 percent in California compared to 25 percent nationally – that has leveled off where closures are at the same pace as nationally/comparable states and more related to economic factors than the law, according to “ Assessing the Impact of California&

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Software can help restaurants with data aggregation and segregation

Restobiz

By Madan Kanala Managing multiple concepts within a restaurant group can be exciting and challenging in this dynamic industry. Each concept generates a wealth of data with its unique menu, customer base, and operational style. Leveraging this data is crucial for maintaining high standards, optimizing operations, and driving growth. This is where software applications, able […] The post Software can help restaurants with data aggregation and segregation appeared first on Restobiz.

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You Can’t Eat Technology, New Financing Models for Food Transition + More 

Food + Tech Connect

Image Credit: Smallhold 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. Smallhold’s rise and fall highlights the challenges of scaling tech-driven food ventures, despite VC backing, as it emerges from bankruptcy a shadow of its former self.

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Impact of AI on Hotels: A New Skill Set for the Future

Hospitality Net

Artificial Intelligence (AI) is transforming industries at an unprecedented pace, and the hospitality sector is no exception.

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Ghost Cocktail

Food Management

No need for a Ouija board; this cocktail from McCormick conjures up a spine-tingling experience with a haunting mix of vodka, simple syrup, heavy cream, club soda and vanilla extract. Boo!

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‘Toxic Free Food Act’ Would Close FDA GRAS ‘Loophole’ Allowing Potentially Toxic Additives in Food

Food Safety Magazine

Rep. Rosa DeLauro’s Toxic Free Food Act would require the U.S. Food and Drug Administration (FDA) to overhaul the “generally recognized as safe” (GRAS) process, calling it a “loophole” that allows substances to secretly enter the food supply without adequate safety review.

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Can AI Address Labor and Food Safety Challenges?

Modern Restaurant Management

Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs? Ofer Zinger, co-founder of Kitchen Robotics, thinks so. The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. It also self-cleans, helping ensure food safety. Modern Restaurant Management (MRM) learned more from Zinger.

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Harnessing data analytics for smarter restaurant supply chain management

Restobiz

By Nick Fryer Whether you’ve been running your restaurant for decades or you’re just getting started, supply chain management can be a challenge. How can you determine what’s driving sales or how to optimize your operations? The answer is data analytics. Operators need to explore the intersection between data and supply chain management to learn […] The post Harnessing data analytics for smarter restaurant supply chain management appeared first on Restobiz.

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GenZ’s Celebrity CPG Era, the Hidden Environmental Costs of Food + More

Food + Tech Connect

Image Credit: Snaxshot 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. Gen Z consumers are driving a new wave of demand for premium, visually appealing grocery items, with celebrity-backed brands like Brooklyn Beckham’s Cloud23 and Mr.

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What Is Mise en Place?

Wasserstrom

“Success depends upon previous preparation, and without such preparation there is sure to be failure.” – Confucius Mise en place (also known as “the meez” or simply “mise”) isn’t a suggested practice or optional task. It’s a way of life in the restaurant world and a necessary skill for new cooks to master. Everything in […] The post What Is Mise en Place?

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Halloween Dripping Drink Rim

Food Management

Get slimed at your next Halloween party with this fun cocktail accent recipe from McCormick that you can try in different colors and combos.

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Top 4 Reasons Why Leading Hoteliers Are Increasing Tech Spend in 2025

Hospitality Net

The global hospitality industry has been observing strong signs of recovery heading into 2025. With travel on the rise once more, hoteliers must strategize effectively to capitalize on this revival period by aligning themselves proactively with emerging trends. While macroeconomic uncertainties remain, the indicators indicate immense recovery opportunities for forward-thinking hoteliers.

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The Food Service Industry’s Digital Transformation Journey Heading into 2025

Modern Restaurant Management

The modern restaurant industry has always moved fast, but the pace continues to accelerate. Consumer demands are changing at a rapid rate. Macroeconomic conditions cycle quicker and quicker. Supply chains, while showing more stability, are fraught with uncertainty. And yet, the modern restaurant is thriving. The food service industry is forecast to reach $1 trillion in sales this year.

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The rise of AI in the foodservice industry

Restobiz

AI is being used more and more in the foodservice industry to simplify operations, help manage labour, and offer an enhanced experience to restaurant customers. However, there are always challenges with tech adoption, so how can operators make the most out of today’s technology? The benefits AI offers operators the opportunity to automate time-consuming, tedious […] The post The rise of AI in the foodservice industry appeared first on Restobiz.

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Unlocking Demand for Regenerative, The Hidden Environmental Costs of Food + More

Food + Tech Connect

Image Credit: Smoketown 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. Smoketown’s “Unlocking Demand for Regenerative” offers a crowdsourced blueprint to boost consumer demand for regenerative agriculture.

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Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation

Food Safety Magazine

In this episode of Food Safety Matters , we speak to Brendan Niemira, Ph.D., a Research Microbiologist with the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS), about his work developing cold plasma technology for microbial decontamination in food applications, and its potential to advance food safety.

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Meet Restaura Hospitality Group, the newest player in senior dining

Food Management

The culinary/tech-focused company is founded by former Unidine and Sodexo execs, Richard Schenkel and Joe Cuticelli, who are betting they know exactly what their generation wants to experience with senior dining’s independent living side.

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SMEs in the driver’s seat: empowering Europe’s travel economy

Hospitality Net

The travel industry is an essential pillar of the EU’s economy – accounting for roughly 10% of GDP and a similar share of employment. In many aspects, our sector doesn’t get the attention it deserves from policymakers, yet it is a key driver of EU competitiveness, a major source of service exports and a provider of local development all across our continent.

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Hungry for Growth? Feed Your Restaurant Tech

Modern Restaurant Management

Behind the success of a restaurant — regardless of size — is delicious food, great service and seamless experiences across every touchpoint. The right restaurant technology is essential to make it all happen. Think about it: nine out of 10 restaurants have fewer than 50 employees, making efficient operations critical for success. When restaurants find their perfect blend of tools, they can transform challenges into opportunities for growth and innovation.

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What’s a Mandoline Slicer?

Wasserstrom

Curious about incorporating a mandoline into your prep kitchen? We explain their applications, how they stack up against knives, best practices, and talk about three models for a more in-depth look into the mandoline product market. Mandolines 101 A mandoline is a versatile kitchen tool used to slice, shred, and julienne with extreme precision and […] The post What’s a Mandoline Slicer?

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How to Start a Franchise: Your 10-Step Guide

Sculpture Hospitality

Want to start a franchise but not sure how? Discover everything you need to know about how to start a franchise business in this 10-step guide.

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‘Safe School Meals Act’ Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches

Food Safety Magazine

Senator Cory Booker’s Safe School Meals Act proposes widespread reforms that would reduce the presence of toxic heavy metals, pesticides, artificial food dyes, and chemicals in school lunches, and would mandate research to progress remediation methods for environmental contaminants polluting farms.

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California bill banning certain food dyes from school meals signed into law

Food Management

Six food dyes will no longer be allowed in public school meals in the state starting at the end of December 2027.

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Hotel Indigo debuts in the lush mountains of Oman

Hospitality Net

IHG Hotels & Resorts debuts its first Hotel Indigo resort in the Middle East with the opening of Hotel Indigo Jabal Akhdar Resort & Spa. Jabal Akhdar, meaning "Green Mountain" in Arabic, is a majestic range in Oman known for its stunning landscapes and cooler climate. Famed for terraced gardens, ancient villages, and dramatic canyons, the new Hotel Indigo resort is nestled 2,000 metres above sea level, featuring 173 beautifully designed rooms, suites, and chalets, each offering majestic views of

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Operational Empathy Should Be Part of Restaurant Leadership

Modern Restaurant Management

As the QSR industry becomes increasingly crowded, understanding operations from the inside out is more crucial than ever. The pressure to deliver high-quality products quickly, efficiently, and consistently is immense. As competition intensifies, companies must innovate and streamline operations to stay ahead. This is where real, hands-on experience becomes invaluable.

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