Bill Marler

OCTOBER 24, 2021

Here are guides – especially for parents – of the four food borne pathogens I see most frequently. E. coli. E. coli are bacteria that can cause serious, sometimes fatal, infections in humans. The Centers for Disease Control and Prevention (CDC) estimates that E. coli causes 2,000 hospitalizations in the United States each year.Ten percent of E. coli victims develop hemolytic uremic syndrome (HUS), which can cause kidney failure, damage to the central nervous system, and ultimately death.

Hospitality 333

Hospitality Hospitality Food Safety 333

Modern Restaurant Management

OCTOBER 13, 2021

With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.

Customer Experience 245

Customer Experience Staffing Food Safety Food Service 245

Agroknow

OCTOBER 29, 2021

A meal just isn’t a meal without _. If you’re like most people, odds are that you filled out the blank with a beloved carbohydrate. Carbs are the building blocks of a balanced diet, as both a source of energy and what really rounds out that feeling of being full after eating. Every culture has its own carb of choice, whether it be a loaf fresh from the bakery, a steaming hot bowl of rice, or nutrient-rich grains native to one’s country.

Food Safety 130

Food Safety Purchasing Food Supply 130

Sculpture Hospitality

OCTOBER 21, 2021

There has long been a labor shortage in the hospitality industry, but the combination of the COVID-19 pandemic and what has been dubbed as ‘The Great Resignation’ has pushed the shortage in restaurant workers to an almost crisis level.

Hospitality 139

Hospitality Hospitality 139

Kitchen CUT

OCTOBER 28, 2021

Buffet management is back on the agenda for many hospitality operators. The lifting of restrictions is just in time for the approaching festive season and so many hospitality operators will be planning buffet and live food station events. We spoke to Michelin Starred Chef, John Wood, about how best to safeguard profits at this critical time… Over the last 18 months, operations globally were forced to review, adapt or even shut down their buffet offering.

Recipes 52

Recipes Chef Hospitality Hospitality 52

Culinary Digital

OCTOBER 26, 2021

The emergence of new technology and online alternatives shattered traditional brick-and-mortar retail operations across the globe. Leaving legacy food service establishments watching from the sidelines, self-assuring themselves that “we are different, digital disruption cannot strike such a blow to us.” Now, riding on the coattails of the pandemic, food/kitchen technology is experiencing its own period of exponential growth poised to leave a similar and eerie wake in its path.

Food Service 52

Food Service Food Service 52

Modern Restaurant Management

OCTOBER 5, 2021

Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.

Staffing 223

Staffing 223

The Restaurant Warehouse

OCTOBER 21, 2021

Atosa Deep Fryer Tips for Fried Food Perhaps the speediest approaches to adjust the flavor of the food that you're broiling is to permit dregs to gather in the oil. Not exclusively does the silt confer the flavors and scents of the food it came from, however it can cause different issues too. Here are a few hints and devices to keep residue out of your oil and help improve your business' broiling rehearses.

52

52

Sculpture Hospitality

OCTOBER 4, 2021

Sculpture Hospitality Launches Brand-New Inventory Management App to help Restaurants and Bars Manage Tight Margins as they Come Out of the Pandemic. Sculpture Hospitality - ( www.sculpturehospitality.com ) a global hospitality inventory management company, that combines both technology software with expert, local advice - has launched a brand-new inventory management app designed specifically to simplify the inventory management and ordering process for all hospitality businesses.

Inventory Management 135

Inventory Management Inventory Hospitality Hospitality 135

Food Safe System

OCTOBER 13, 2021

We are delighted to have been featured in DeliverRank Food Safe System: The App that Automates Food Safety Compliance. Neil Bradley, founder and CEO of Food Safe System, knows a thing or two about food safety, having been both a highly recognised and respected chef and restaurateur. Here he explains more about the complexity of the Food Safety Compliance issue and how his app can reduce Food Safety to a walk in the park.

Food Safety 52

Food Safety Chef Food Service Food Service 52

School Meals That Rock

OCTOBER 12, 2021

Is it possible that this school year is worse for school meal programs than last year? Talk to a few school nutrition heroes and the answer is a resounding YES. First, the good news: All students K-12 in US schools can receive meals at no cost during SY 2021-2022. This means increased participation (more than double in some schools) and more kids getting healthy meals.

School Lunch 52

School Lunch School Nutrition Nutrition Cafeteria 52

Bill Marler

OCTOBER 6, 2021

The FDA is reporting today for the first time an active investigation to a Listeria Outbreak that has sickened 20. The FDA continues to investigate a Salmonella Thompson outbreak that has sickened 93. Both outbreaks have yet to be linked to a food product. The FDA has not definitively determined what specific food has been the cause of a nationwide Salmonella Oranienburg outbreak – But, cilantro looks suspicious.

FDA 238

FDA Hospitality Hospitality 238

Modern Restaurant Management

OCTOBER 26, 2021

There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.

Point of Sale 218

Point of Sale Customer Experience 218

The Restaurant Warehouse

OCTOBER 19, 2021

Restaurant Equipment Your business is too important to chance it on used restaurant equipment, sandwich prep tables and used true pizza prep tables. And whether you own a big restaurant, a humble kitchen, or a brightly themed food truck, it’s your livelihood, and far too important to gamble with, especially with the rise of instagram influence on where we dine.

Chef 52

Chef Purchasing Recipes 52

Sculpture Hospitality

OCTOBER 12, 2021

In our blog, we’ve discussed in detail how using inventory management software to gain better visibility and control over your restaurant and bar inventory can significantly improve business profitability.

Inventory Management 133

Inventory Management Inventory Inventory Management Software 133

Food Safe System

OCTOBER 13, 2021

Food Safe System DeliveryRank Interview We are delighted to have been featured in DeliverRank Food Safe System 2021: The App that Automates Food Safety Neil Bradley, founder and CEO of Food Safe System , knows a thing or two about food safety, having been both a chef and a restaurateur. Here he explains more about the complexity of the issue and how his app can reduce it to a walk in the park.

Food Safety 52

Food Safety Chef Food Service Food Service 52

Eating at a Meeting

OCTOBER 25, 2021

Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.

Food Safety 40

Food Safety 40

Bill Marler

OCTOBER 6, 2021

I have lost track of how many times I have implored restaurants to offer Hepatitis A vaccines to their employees. Here was my latest: And, now here are the consequences: Publisher’s Platform: Vaccinate restaurant employees against hepatitis A or suffer the consequences. PDF Complaint. The Virginia Department of Health says the number of total people linked to three Famous Anthony’s restaurants infected with hepatitis A has increased to 14.

Hospitality 238

Hospitality Hospitality 238

Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,

Chef 218

Chef Business Event Food Supply Recipes 218

The Restaurant Warehouse

OCTOBER 18, 2021

So you want to open a restaurant of your own? Well, don't worry! Just like most restaurateurs, you can learn on the job and do some research before opening your own place. SBA Loan Coronavirus Loans The SBA is offering national funding to restaurant owners and business owners. This might be the perfect solution for any restaurant needing Economic Injury assistance from the small business administration.

Commercial Kitchen 52

Commercial Kitchen Purchasing Catering Catering 52

Sculpture Hospitality

OCTOBER 19, 2021

Your restaurant inventory is your company’s investment into profitability. The better you manage your inventory and control costs, the higher your profit margins will be and the more success your restaurant will have.

Inventory 131

Inventory 131

MSU Agrifood Safety Produce Bites

OCTOBER 15, 2021

This episode features Barb Roth, owner of Red Barn Market in Lowell Michigan, and Mariel Borgman, Community Food Systems Educator with MSU Extension. They discuss various food safety risks on U-Pick farms and how you can mitigate them. Resources: Contact your local Produce Safety Technician Michigan Agritourism Association Worker Training Resources and Templates Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.

Food Safety 40

Food Safety 40

Eating at a Meeting

OCTOBER 25, 2021

Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.

Food Safety 40

Food Safety 40

Bill Marler

OCTOBER 23, 2021

The last few weeks have sounded remarkably familiar to Spring 2020 when we faced a nationwide (and Canada) Salmonella outbreak linked to California grown onions. We are now facing a similar outbreak – smaller at this point (over 650 vs over 1,600 sickened) – but it will be interesting to see if the root cause of the outbreak tracks as the below 2020 cause.

FDA 235

FDA Food Safety 235

Modern Restaurant Management

OCTOBER 19, 2021

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol.

Point of Sale 215

Point of Sale Purchasing Food Service Food Service 215

The Restaurant Warehouse

OCTOBER 14, 2021

Atosa Mixers To find the correct size kitchen mixer for your application, here are some helpful weights and measures: 8.3 lb = 1 gallon of water and 2 lbs is equal to one quart. Atosa planetary mixers are gear driven, have a 3 to 4 speeds and a 1 to 3.75 horsepower motor. As the name implies, planetary mixers feature an agitator that moves around the bowl like a planet.

Commercial Kitchen 52

Commercial Kitchen Purchasing Food Service Food Service 52

Sculpture Hospitality

OCTOBER 25, 2021

Are you ready to make bar inventory management a more consistent, prominent and strategic component of your business?

Inventory Management 125

Inventory Management Inventory 125

Bill Marler

OCTOBER 20, 2021

The National Center for Biotechnology Information (NCBI) shows: Salmonella – 653 isolates – 652 clinical (people) and 1 mixed produce. Group: PDG000000002.2315. Cluster: PDS000094913.28. Distance between selected isolates: minimum = 0 SNPs, maximum = 9 SNPs, average = 1 SNPs. Target creation date range: 2021-08-20 to 2021-10-15. As of a few moments ago, the CDC reports: As of October 14, 2021, 592 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 36 state

Hospitality 225

Hospitality Hospitality 225

Bill Marler

OCTOBER 29, 2021

Thank you ProPublica for the searing story about industry’s and government’s failures: “America’s Food Safety System Failed to Stop a Salmonella Epidemic. It’s Still Making People Sick”. I filed the petition more than a year ago, on Jan. 19, 2020, with USDA’s Food Safety and Inspection Service (FSIS), on behalf of Rick Schiller, Steven Romes, the Porter family, Food & Water Watch, Consumer Federation of America, and Consumer Reports.

Food Safety 223

Food Safety Hospitality Hospitality 223

Bill Marler

OCTOBER 13, 2021

WFXR reports that the Roanoke City and Alleghany Health Districts announced Tuesday that the number of people infected with hepatitis A more than doubled over the last two weeks following an outbreak at three Famous Anthony’s locations, going from 14 to 35 cases. Health officials first reported the outbreak on Sept. 24, saying that a person who worked at three different Famous Anthony’s locations tested positive for the highly contagious infection.

Hospitality 206

Hospitality Hospitality 206

Modern Restaurant Management

OCTOBER 20, 2021

While sales continue to climb for restaurants in nearly every category, the upward trend is hard-fought. Dining rooms are open, but staff isn’t available. Commodities are in demand, but supply is short. Customers are coming but in new and disparate channels. Workers are back in their offices, sort of. So how do operators plan for 2022? To help guide its clients, who range from emerging full-service to large QSRs, Revenue Management Solutions took the temperature of more than 900 diners acr

Staffing 215

Staffing 215