Restobiz

MARCH 27, 2024

By Madan Kanala In recent years, the landscape of multi-unit food service operations has been plagued by financial volatility. Despite a resurgence in consumer dining habits post-pandemic, these businesses continue to encounter unique hurdles. Escalating food and beverage inventory costs pose significant operational challenges in the kitchen, exacerbating thin profit margins amidst persistent battles against […] The post Choosing kitchen equipment for enhanced operational efficiency appear

Kitchen Equipment 255

Kitchen Equipment Food and Beverage Food and Beverage Inventory 255

Bill Marler

MARCH 8, 2024

Summary On October 3, 2023, the Tennessee Department of Health (TDH) Northeast Regional Office was notified of two cases of Shiga toxin-producing Escherichia coli (STEC). Over the next two weeks a total of ninepatients with STEC infections were reported, seven (78%) were hospitalized, and four (44%) developed hemolytic uremic syndrome (HUS), a type of kidney failure.

K-12 280

K-12 Food Safety Hospitality Hospitality 280

Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous. While a QR code can connect users to a host of static information, a more powerful 2D barcode is on the horizon to offer a wider suite of capabilities with virtually unlimited data storage capacity for instantaneous retrieval with th

Menu Creation 221

Menu Creation Food Safety Point of Sale Inventory 221

Food Safety News

MARCH 7, 2024

Sargento Foods, Inc. of Plymouth, WI, is recalling certain shredded cheese products over potential Listeria monocytogenes contamination. According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 5, 2024, and is ongoing. The recalled products were distributed in Arizona, California, Florida, Georgia, Illinois, Indiana, Maryland, North Carolina, New Jersey, Nevada, Ohio, Rhode Island, Texas, Washington and Wisconsin.

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FDA Food Safety Purchasing 145

Food Safety Magazine

MARCH 21, 2024

Per- and polyfluoroalkyl substances (PFAS) are sometimes used in pesticides as active substances or co-formulants. An analysis of EU pesticide residue monitoring data by Pesticide Action Network (PAN) Europe shows that the average proportion of produce containing PFAS pesticide residues in the EU has nearly tripled over the last decade.

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Food Safety Tech

MARCH 17, 2024

A new study is taking a different look at irrigation water. Rather than investigating the water as a potential source of contamination, Channah Rock, Ph.D., with the University of Arizona, is examining irrigation water’s role in reducing potential pathogens. The data collected will be used to create a quantitative microbial risk assessment (QMRA) to gauge potential pathogens risks from treated water applied preharvest.

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Bill Marler

MARCH 6, 2024

What is the problem? Through product testing, the FDA has determined that the ground cinnamon products listed in the table below contain elevated levels of lead and that prolonged exposure to these products may be unsafe. The FDA is advising consumers to throw away and not to buy these ground cinnamon products. The FDA has recommended that the firms voluntarily recall these products, with the exception of the MTCI cinnamon.

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FDA Nutrition 276

Modern Restaurant Management

MARCH 19, 2024

In the wake of the post pandemic world, the restaurant industry is undergoing a transformative phase, embracing AI technology at an unprecedented pace. However, as we surge forward, it's imperative to highlight what's missing from today's dining experience and identify the qualities that elevate a great manager to give the next level service assisted by AI, required to succeed in this new environment.

Customer Experience 197

Customer Experience Hospitality Hospitality Restaurant Management 197

Food Safety News

MARCH 18, 2024

Wenders LLC of Dublin, CA is recalling specific production lots of Trader Joes Nuts – 50% Less Sodium Roasted & Salted Whole Cashews because of potential Salmonella contamination. The issue was identified through routine testing by Food and Drug Adminitration during import, which indicated that at least one of the recalled lots tested positive for the presence of Salmonella.

Purchasing 137

Purchasing Food Safety Hospitality Hospitality 137

Food Safety Magazine

MARCH 19, 2024

Delivering safe and high-quality food must be a top priority for everyone involved in the food industry, from food manufacturers and suppliers to grocery stores and restaurants, and from CEOs and CFOs to manufacturing plant workers. Food manufacturers can eliminate the risk of food contamination anywhere along the supply chain by creating a culture of food safety.

Food Safety 119

Food Safety 119

Foodservice Equipment Reports

MARCH 27, 2024

The ONE Group Hospitality shared March 26 it will acquire Safflower Holdings Corp., the owner of Benihana Inc., which operates more than 100 restaurants through its Japanese teppanyaki brand Benihana and RA Sushi. The transaction is valued at $365 million and will close by the end of 2Q of this year.

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Hospitality Hospitality 111

Hospitality Net

MARCH 29, 2024

The luxury desert lodge will be closed for the remainder of 2024 for a thorough upgrading of the property’s interiors, spearheaded by the original design team of architects Rodrigo Searle and Matías González, featuring refreshments to furniture and the addition of suite room types.

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Bill Marler

MARCH 2, 2024

According to the Centers for Disease Control and Prevention, there are now 468 patients spread across 44 states. 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.

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FDA Food Supply 257

Modern Restaurant Management

MARCH 15, 2024

The most popular way to pay at restaurants is through card transactions, whether it's credit or debit. According to a PYMNTS study , 68 percent of consumers use their credit cards to purchase food at a restaurant, equating to $29.8 billion in sales in February 2022. While credit cards seem easy and simple for consumers, the payment method impacts a restaurant's bottom line more than guests realize.

Customer Service 197

Customer Service Customer Service Purchasing 197

Food Safety News

MARCH 6, 2024

In response to the problem with elevated levels of lead in cinnamon in children’s applesauce and recalls of products in the fall of 2023, the FDA initiated a review of ground cinnamon and has issued warnings. During the review the Food and Drug Administration found elevated levels of lead in several products. The products are not targeted toward children, but are used as ingredients in foods that consumers may make and serve to children.

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FDA Food Safety 138

Food Safety Magazine

MARCH 18, 2024

In an effort to achieve compliance with the U.S. Food and Drug Administration’s (FDA’s) Food Safety Modernization Act Section 204(d), also known as FSMA 204 or the Food Traceability Final Rule, the Kroger Co recently published a Food Traceability Policy and Requirements document for suppliers.

Food Safety 116

Food Safety 116

Food Safety Tech

MARCH 25, 2024

The FDA is hosting a one-day virtual public meeting on “Data and Technology in the New Era of Smarter Food Safety” on April 24, 2024, from 10:00 am – 4:00 pm EDT. The meeting is designed to help the agency improve its understanding of how regulators and industry can leverage data and technology to exponentially advance food safety and achieve better health outcomes.

Food Safety 111

Food Safety FDA 111

Hospitality Net

MARCH 12, 2024

art’otel, the contemporary lifestyle hotel brand owned by PPHE Hotel Group, the international hospitality real estate group which develops, owns and operates hotels and resorts and is made famous since 1989 by the success of its Park Plaza properties, is pleased to announce art’otel Rome Piazza Sallustio, its flagship European hotel set to open in the first half of 2024. art’otel Rome Piazza Sallustio, a new premium lifestyle hotel with art and gastronomy at its core, lands in the heart of the I

Hospitality 114

Hospitality Hospitality 114

Foodservice Equipment Reports

MARCH 1, 2024

Today, more and more fryer models feature automatic filtration. On select models, with the proper filtration paper or carbon pad in its designated place, the setting kicks on after a set number of basket drops. This keeps staff safe, reduces labor tied to manual filtration and extends oil life for better-tasting fried foods.

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Modern Restaurant Management

MARCH 13, 2024

The restaurant industry has always been dynamic and challenging, but the labor shortage has pushed it to a critical juncture. Establishments are grappling with a complex crisis characterized by empty seats in dining areas and behind the scenes, where a shortage of skilled workers is keenly felt. To revitalize the workforce and enhance operational efficiency, it is imperative that we boldly explore innovative solutions across reskilling, retention, and robotics.

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Food Preparation Staffing Customer Experience Customer Service 197

Food Safety News

MARCH 5, 2024

The movement to ban certain additives in food or beverages that started last year in California and spread this year first to Illinois has now reached as far as the Empire State. Two New York State lawmakers introduced related bills to protect consumers from dangerous known and unknown additives used in foods and beverages. The first bill, A6424A/S6055B , would prohibit the use of seven dangerous and unnecessary additives in foods or drinks sold in New York state: azodicarbonamide, brominated ve

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FDA Food and Beverage Food and Beverage Food Safety 132

Food Safety Magazine

MARCH 7, 2024

A recent study has identified factors that determine the susceptibility of different leafy greens to foodborne Escherichia coli, including storage temperatures, leaf roughness, and natural wax coating. The researchers also found that the juice of kale and collard leaves have a natural antimicrobial effect.

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Food Safety Tech

MARCH 24, 2024

Restaurant operators have a critical responsibility to safeguard the health of their customers. Mitigating foodborne illness must be top of mind today more than ever. The potential risks are too severe to overlook, especially with new FSMA 2026 regulations on the horizon. Take Netflix’s critically acclaimed 2023 documentary Poisoned for example. It cast a light on the consequential impact that poor food safety can have on restaurant customers.

Food Safety 111

Food Safety Food Storage Inventory FDA 111

Hospitality Net

MARCH 12, 2024

Scandic has signed a long-term lease agreement with property developer SRV for a new 144-room Scandic Go in Oulu, Finland. The hotel will be centrally located in northern Finland’s largest city and is expected to open during the second half of 2025.

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Foodservice Equipment Reports

MARCH 28, 2024

March 28 marks MLB’s Opening Day, packed with 15 baseball games. FER caught up with Alicia Woznicki, Aramark Sports + Entertainment’s vice president of design and innovation, to learn about the latest equipment and design trends in baseball stadium foodservice.

Food and Beverage 105

Food and Beverage Food and Beverage 105

Modern Restaurant Management

MARCH 8, 2024

Did you know that a plumber from Alaska is responsible for one of the most beloved condiments in the U.S.? The story of ranch dressing dates back to the 1940s when Steven Henson thought up the buttermilk and herb concoction. After purchasing the Hidden Valley dude ranch, he started selling his dressing and its popularity grew from there. According to a 2021 survey conducted by YouGov , ranch is the most popular salad dressing in the United States, with 51 percent of respondents indicating that t

Purchasing 198

Purchasing 198

Food Safety News

MARCH 6, 2024

Steve Ardagh is the founder and CEO of Eagle Protect, a leading glove. He is known as “The Glove Guy” for his food safety leadership. In the glove world, the toxic chemical of the moment – phthalates – is a crucial ingredient often found in vinyl gloves. It is estimated to be used by two-thirds of the 200,000 quick service restaurants (QSR) in the U.S.

Food Safety 126

Food Safety Food Preparation FDA Food Service 126

Food Safety Magazine

MARCH 1, 2024

A study aims to determine how irrigation water that is treated to control microbial activity may affect pathogens on crop surfaces or soil, with the end goal of developing a quantitative microbial risk assessment (QMRA) for industry to gauge the reduction in microbial risk from treated water applied preharvest.

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Food Safety Tech

MARCH 18, 2024

Recent outbreaks of norovirus on cruise ships and in foodservice settings have highlighted the need for more stringent measures to prevent and mitigate the spread of foodborne illnesses. Cruise ships are particularly vulnerable to outbreaks of norovirus due to the large number of people in close quarters and the ease at which this virus spreads. Norwegian Cruise Lines (NCL) began using hypochlorous acid (HOCL) during the coronavirus pandemic.

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Cruise FDA Food Safety Food Service 111

Hospitality Net

MARCH 27, 2024

Captivating design, mindful moments, and vibrant dining destinations await at JW Marriott Hotel Nairobi within Kenya’s cosmopolitan capital cityJW Marriott Hotel Nairobi - PoolJW Marriott Hotel Nairobi - Standard King.

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the CAMBRO blog

MARCH 19, 2024

One of our favorite things to see is someone taking something old and making it into something new. When Huntington Beach Union High School District found 4 well-loved Cambro salad bars that weren’t currently being used, they were determined to find an alternative use for them. After the food and nutrition services department mentioned the salad bars to their local Cambro sales rep , she suggested an educational and inventive use for them: raised herb gardens.

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Nutrition 107