How George Mason University’s ‘The Spot’ became the spot to be for plant-based eating on campus
Food Management
NOVEMBER 25, 2024
The Sodexo team was able to grow guest counts at the concept by over 50% over the past year.
November, 2024
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Best Practices for Capitalizing on Workplace Holiday Party Trends
Modern Restaurant Management
NOVEMBER 27, 2024
It's beginning to look like a festive holiday season at workplaces as office party attendance and budgets are rising, according to ezCater's first-ever Workplace Holiday Party Trends Report , which reveals emerging trends and insights from 1,600+ employees and decision-makers nationwide. Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workpl
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How AIoT systems differ from IoT systems for restaurants
Restobiz
NOVEMBER 15, 2024
By Madan Kanala In the fast-paced world of restaurant management, technology is evolving to meet the industry’s complex demands. Many restaurants already use IoT (Internet of Things) systems to improve operations, but AIoT (Artificial Intelligence of Things) is a newer advancement that takes things a step further. By combining AI with IoT, restaurants can gather […] The post How AIoT systems differ from IoT systems for restaurants appeared first on Restobiz.
Ensuring honey authenticity: the role of NMR spectroscopy
Food Safety Tech
NOVEMBER 15, 2024
Honey is a key component in many households, valued for its health benefits, antibacterial, and antioxidant properties. However, its premium price point and resource-intensive production has led to the rise of honey fraud – the intentional adulteration of honey. This poses a significant challenge to the global honey industry by impacting beekeepers’ livelihoods, who cannot compete with cheaper adulterated alternatives, and damaging consumer trust.
Food & Beverage Industry Report 2024
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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.
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What is the Average Restaurant Food Cost Per Month?
Sculpture Hospitality
NOVEMBER 12, 2024
Learn how to calculate your average restaurant food cost per month, improve your food cost percentage, and boost profitability with effective strategies.
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Idaho University chefs go head-to-head in a culinary showdown hosted by Food Network’s Chef Justin Warner
Food Management
NOVEMBER 12, 2024
The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.
Restaurant Workforce Research: Reflecting on 2024 and Optimizing for 2025
Modern Restaurant Management
NOVEMBER 20, 2024
Long after the restaurant industry felt the most significant impacts of the pandemic, echoes still reverberate in the form of workforce realities and operational challenges. After millions left the industry in 2020, restaurants responded by increasing wages and leaning into incentives to attract employees back. This adaptability allowed the industry to come back even stronger, but to this day, the struggle to attract and retain a stable workforce remains.
Mastering social media: a 5-step guide for restaurant operators
Restobiz
NOVEMBER 29, 2024
By Mila Holosha Social media management can seem like an overwhelming undertaking, but can operators manage their restaurant’s social media accounts themselves? Not only is it possible, but it can also be highly beneficial for business. No one understands the restaurant, feels its atmosphere, and knows its essence better than someone who works there, and […] The post Mastering social media: a 5-step guide for restaurant operators appeared first on Restobiz.
Five Ways Technology is Enhancing Consumer Trust
Food Safety Tech
NOVEMBER 25, 2024
Farm-to-table has become a popular dining concept over the last twenty years, yet the broader food and beverage industry still needs more transparency in many areas. A larger movement is now emerging to bridge this information gap, driven by consumer demand for deeper insights into the food they consume. However, a few simple technology-based solutions can make transparency possible within food distribution.
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Death Reported in E. coli Outbreak Linked to Nationally Distributed Organic Carrots
Food Safety Magazine
NOVEMBER 18, 2024
A multistate outbreak of Shiga toxin-producing Escherichia coli O121:H19 infections linked to organic carrots has sickened 39 people, resulting in 15 hospitalizations and one death.
Complying with DMA: Booking.com’s commitment to fairness, transparency, and innovation
Hospitality Net
NOVEMBER 14, 2024
After months of constructive dialogue with the European Commission, other stakeholders and intense efforts of teams across our business, we reached a major milestone today: our compliance with the requirements under the Digital Markets Act (DMA).
Metz Culinary Management prioritizes food safety with new allergy safeguard program
Food Management
NOVEMBER 19, 2024
The Pennsylvania-based foodservice provider has launched Allergy 411, a five-point food safety program aimed at creating a safe dining experience for all diners.
How to Safeguard Your Restaurant in the Face of Severe Weather
Modern Restaurant Management
NOVEMBER 12, 2024
In a time where restaurants are challenged by rising costs and labor constraints, the rise in severe weather adds another challenge that owners and managers must plan and solve for to protect people and assets. 2024 disasters like Hurricanes Helene and Milton are strong examples of how catastrophic weather can be, leaving businesses devastated and communities with billions in damages.
Looking at loyalty and building genuine customer connection
Restobiz
NOVEMBER 11, 2024
By Jessica Brill Today’s competitive marketplace is filled with so many loyalty apps, how can restaurant operators stand out amid continued increased inflation, rising guest expectations, and evolving dining habits? Studies show that adding a loyalty program increases visits and customer spending by 30 per cent, and that’s why restaurateurs must develop a strategy to […] The post Looking at loyalty and building genuine customer connection appeared first on Restobiz.
Self-Service Innovation Summit executive panel to share future predictions, strategy insights
Fast Casual
NOVEMBER 26, 2024
This year’s Self-Service and Innovation Summit, hosted by Networld Media Group in Tampa, Florida from December 9-11 will culminate with “Thought leader roundtable: Executive predictions,” a panel dedicated to helping decipher fact from fiction and providing practical advice for building your business.
Sodium Intersections With Food Safety and Health
Food Safety Magazine
NOVEMBER 19, 2024
While recommendations to reduce sodium consumption align with promoting public health, they may also challenge current food safety uses of sodium in products on the market. The solutions are more complicated than just cutting back on sodium levels in foods like meats and cheeses.
Top 5 takeaways from 2024 The Hospitality Show in San Antonio Last Week
Hospitality Net
NOVEMBER 6, 2024
Couldn’t make it The Hospitality Show this year or just curious for a quick rundown? Let’s hit rewind and check it out together.
University of Vermont chef brings vegan kale gnocchi to Sodexo’s 2024 Cook for Change competition
Food Management
NOVEMBER 4, 2024
Ryan Hickey, a Sodexo executive chef at the University of Vermont, is the U.S. finalist for Sodexo’s Cook for Change competition. Here’s a look at what inspired his winning dish and how he considers sustainability in the kitchen.
Don’t Count Out Cash
Modern Restaurant Management
NOVEMBER 13, 2024
The demise of cash payments might be exaggerated as 90 percent of people select cash as their most widely used payment method and 89 percent consider the ability to pay in cash as important for their customer satisfaction, according to Why Won't Cash Just Die??? , a research report from PayComplete. Among the highlights: More than two-thirds (69 percent) sayd they always have cash on them.
BIM for efficient restaurant design and renovations
Restobiz
NOVEMBER 7, 2024
By Jeremy Godenzi Restaurant design and renovation projects have a particularly complicated set of responsibilities. On the one hand, there are all the practical issues. Construction work needs to be as efficient as possible so that business isn’t unnecessarily delayed, and the final space needs to function properly for both servers and guests. The demand […] The post BIM for efficient restaurant design and renovations appeared first on Restobiz.
Key Costs in Restaurant Operations Management: Food, Labour & Beverage
Sculpture Hospitality
NOVEMBER 19, 2024
When it comes to managing a successful restaurant , a large part of keeping your business profitable boils down to how well you manage your operational costs.
Networld Media Group launches Restaurant Marketing Workshop
Fast Casual
NOVEMBER 22, 2024
This digital marketing workshop, co-hosted by FastCasual Editor Cherryh Cansler and Rev Ciancio, co-founder/CMO of Handcraft Burgers & Brew, Salad House CMO and Crazy Pita marketing director, provides tactics, tips and playbooks for restaurant marketers focused on growing brand awareness, guest acquisition retention and creating brand evangelists.
What Diners, Operators are Expecting from Their POS in 2025 and Beyond
Hospitality Net
NOVEMBER 18, 2024
Restaurant technology buyers are facing a paradox for 2025 – the need to balance diners’ desire for increasingly innovative, personalized service with market realities including rising costs, smaller workforces, and a dearth of vendor innovation. Fortunately, strategically integrated point-of-sale technology and systems are helping restaurateurs meet these challenges and exceed diner expectations.
U.S. Department of Agriculture gets rid of school meal processing fees for low-income families
Food Management
NOVEMBER 1, 2024
Starting in the 2027-28 school year, families who qualify for free or reduced meals will no longer have to pay junk fees when adding money to their child’s meal account.
Understanding the Lifecycle of a Seasonal Hire
Modern Restaurant Management
NOVEMBER 22, 2024
With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings. Restaurants added nearly 70,000 jobs this September, a sign of hope that demand will grow despite inflation-weary consumers’ pullback on restaurant spending.
The Latest Trends in Restaurant Buffet Line Food Serving
LTI, Inc.
NOVEMBER 18, 2024
Blog | November 18, 2024 Think back a few years and you may recall a typical buffet experience: long lines, a variety of food that wasn’t always kept at the proper temperature and a setup that often felt hectic. It’s true, buffets were once known for their quantity, and not so much their quality. The good news is buffet restaurant trends today are focused on delivering aesthetic displays and promoting an overall positive dining experience.
How to Calculate Restaurant Labour Cost, and Efficiently Manage It
Sculpture Hospitality
NOVEMBER 5, 2024
Running a restaurant is like conducting an orchestra. Every single piece of your business needs to be perfectly in tune to ensure your venture has long-term profitability.
Congress Members Urge FDA to Ban Red Dye 3 in Food
Food Safety Magazine
NOVEMBER 27, 2024
A letter written to the U.S. Food and Drug Administration (FDA) by 23 members of Congress urges the agency to ban from food use red dye 3, a controversial synthetic colorant that is potentially harmful to human health.
Crossing the Luxury/Digital Divide in Hospitality
Hospitality Net
NOVEMBER 6, 2024
It’s a question often posed on general session conference stages or in media interviews with hoteliers; designed to give insight into how those operating at the highest levels of the industry are using personalized experiences to increase revenue.
School Food Reboot Program brings scratch-made meals to New York state schools
Food Management
NOVEMBER 19, 2024
The program, which is being provided by nonprofits the Chef Ann Foundation and the Park Foundation, has helped six Tompkins County school districts increase their scratch cooking from about 53% to 67% over the past year.
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