Food Management
JULY 27, 2023
The XACT Systems BioReactor is West Virginia’s first commercial composter and the first technology of its kind in the world to be used at a university, according to Marshall’s Sustainability Department.
Bill Marler
JULY 24, 2023
I just got this email from a lawyer that I have worked with several times over the years. I hope all lawyers get an email like this once in their practice – mine is pushing 36 years. Retirement has freed me of the political and financial strains of formal law firm culture, liberating my mind to see the practice, and the practitioners, as they are. I wanted to reach out to you to tell you that in my view you stand out in the crowd for many reasons.
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Chef Ann Foundation
JULY 24, 2023
As they approached the midpoint of the Healthy School Food Pathway (HSFP) Fellowship, the program’s inaugural cohort visited the Culinary Institute of Child Nutrition (CICN) in Oxford, MS! Read on to learn about the Fellows’ exciting experience learning and practicing fundamental culinary skills for operating scratch-cook school meal programs.
Restobiz
JULY 31, 2023
By Mark Plumlee In today’s digital age, online reviews play a critical role in a restaurant’s reputation, which can directly affect the bottom line. A recent survey showed that 90 per cent of consumers read online reviews before visiting a business, and 88 per cent trust online reviews as much as personal recommendations. Therefore, it’s […] The post Responding to online reviews: a cheat sheet for restaurants appeared first on Restobiz.
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Modern Restaurant Management
JULY 5, 2023
The quick service restaurant (QSR) industry is currently experiencing a trend of commoditization, with low barriers to entry and a standardized set of features offered by most restaurants. This trend is primarily driven by advancements in point of sale (POS) systems and the availability of white label, plug-and-play online ordering systems. In today’s highly competitive landscape, marketing departments are focused on getting a 360-degree view of the customer in order to personalize their e
Sculpture Hospitality
JULY 25, 2023
In the ever-evolving landscape of the restaurant industry, standing out and thriving requires more than just offering great food. It demands a relentless pursuit of excellence, a commitment to continuous improvement, and an unwavering dedication to delivering exceptional experiences for customers.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Bill Marler
JULY 31, 2023
When you are sitting comfortable at home feeding your kids or going out to dinner, remember that there are a lot of people that have your back. I will be profiling them over the coming days as Poisoned begins streaming on Netflix. Darin has always been one of my heroes – even before he became a Netflix star. Dr. Detwiler is a well-respected food safety academic, advisor, advocate, and author.
Wasserstrom
JULY 18, 2023
Managing inventory in the foodservice industry is essential for ensuring profitability. However, theft and shrinkage can be a major problem, leading to significant financial losses. Reducing theft and shrinkage in your restaurant requires systematic planning and the vigilance of a meerkat. Being that, we provide an overview of theft and shrinkage in the context of […] The post Restaurant Inventory Management: Theft & Shrinkage appeared first on The Official Wasserstrom Blog.
FoodInsight
JULY 27, 2023
Have you ever heard the phrase “ mindful eating ”? IFIC’s 2023 Food and Health Survey found it to be the second most popular diet or eating pattern in the U.S., with 17% of Americans saying they followed it in the last year. But what about “intuitive eating”? This eating style is often used interchangeably with mindful eating, but are they really the same?
Modern Restaurant Management
JULY 25, 2023
Artificial intelligence (AI) isn’t new, but suddenly it’s everywhere. Stories of its perils or profits appear in everything you read, scroll, listen to, or watch, making it difficult to separate hype from help. Our Revenue Management Solutions (RMS) team believes AI falls into the latter category. We also believe in the fast-paced world of the restaurant industry, Artificial Intelligence (AI) is emerging as a key ingredient for success.
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Sculpture Hospitality
JULY 18, 2023
TORONTO, ON, July 17, 2023 -- Sculpture Hospitality, a distinguished leader in hospitality and restaurant inventory management, is pleased to announce the expansion of its network with the addition of a Sculpture Hospitality franchise in Santa Cruz, California, owned by long-standing clients Jennee Gregg and Taylor Fontana. This significant move enables Gregg and Fontana to continue using Sculpture’s services for their own restaurant, Malone’s Grille in Santa Cruz, California, while delivering t
Food Management
JULY 25, 2023
This winner in the Best Sustainable category of FM’s Healthcare Recipe Contest talks to us about the freight farm and rooftop garden that made an amazing, award-winning, totally low carbon-footprint salad, along with his unique chef journey.
Bill Marler
JULY 27, 2023
The CDC is reporting that a number of infections from a persistent strain of Salmonella are linked to chicken. It is currently legal for producers, distributors and retailers to sell Salmonella contaminated poultry in the United States. A citizen petition to make it illegal to sell poultry contaminated with any one of 31 strains of Salmonella — including the persistent strain referenced by this CDC report — has been filed with the U.S.
Food Safety Experts
JULY 26, 2023
Knock Out/KO IFS FOOD Version 8 and the scoring System Knock Out Criteria IFS FOOD Version 8. Let’s explore IFS Food version 8’s Knock Out criteria and clarify them. IFS Scoring System IFS Food version 8 Ensuring food safety and quality is vital in the industry. International standards like IFS play a crucial role. In this article, we’ll explore the IFS scoring system and KO criteria used to assess compliance with IFS Food Requirements.
Food Safety Magazine
JULY 28, 2023
In Canada, nearly 100 percent of food samples tested for the presence of microbial contaminants between April 2018 and March 2022 were deemed “satisfactory,” according to a recently published interim report from the Canadian Food Inspection Agency (CFIA).
Modern Restaurant Management
JULY 24, 2023
Artificial Intelligence (AI) technology has become invaluable in the food industry. It can help improve restaurants’ transparency, validation, verification, and communication, driving key performance indicators (KPIs) like increased customer satisfaction, trust, and loyalty. AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand.
Sculpture Hospitality
JULY 31, 2023
Do you have experience in the hospitality industry, but are ready to take the next step in your career and regain control of your life by running your own business? If so, you might be considering operating your very own franchise business.
Food Management
JULY 21, 2023
No matter the time of day your guests are in the mood for breakfast, serving dreamy new breakfast trends will ensure no one hits snooze on your menu. Plus, behind the scenes at Sodexo’s recent training sessions for new college-ready customizable breakfast concepts and SNA Show K-12 coffee tips.
Bill Marler
JULY 24, 2023
C&E Farms Inc., of Oxnard, CA, is recalling certain bins of romaine lettuce because the product may be contaminated with rodent droppings. According to the details posted online by the FDA, the recall was initiated on June 16, 2023, and is ongoing. The recalled product was distributed in Massachusetts and Minnesota. Recalled products: Romaine lettuce packed in bulk 45-pound mini-bins 2580 mini-bins Code: Tierrasol 23-26R08 Anyone who purchased the recalled product should immediately dispose
Eating at a Meeting
JULY 31, 2023
Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S.
Food Safety Magazine
JULY 28, 2023
The European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) recently published a summary of a joint investigation of a multi-country foodborne illness outbreak of Salmonella Seftenberg that was possibly linked to cherry-like tomatoes.
Modern Restaurant Management
JULY 19, 2023
The "metaverse" is a general term used to describe any of the virtual universes where people can interact with one another in a shared, immersive environment. With the growth of both virtual reality and augmented reality technologies, more and more people are engaging with the metaverse to do things like play games, shop, and even get married.
Hospitality Net
JULY 17, 2023
Hyatt Hotels Corporation (NYSE: H) announced today that a Hyatt affiliate has entered into a franchise agreement with JUEL Hospitality Limited, part of the JUEL Group, to develop the 160-room Hyatt Centric Malta. The hotel is expected to open in early 2024, marking the second Hyatt-branded property in Malta, joining Hyatt Regency Malta in the heart of St Julian’s, a bustling resort town on the island’s northeast coast known for its thriving nightlife and stunning beaches.
Food Management
JULY 21, 2023
Don’t hit snooze on these early-rising breakfast trends, from syrupy to savory to spicy to Southern charm to fancy flights of frittata, farmhouse-style plates, bodega-style egg sandos, unexpected surprises and more.
Bill Marler
JULY 26, 2023
It has been a busy July.
FoodInsight
JULY 27, 2023
Many of us like to sample new foods we come across in the grocery store—why not try an exciting, even innovative product we may have heard about from a friend, family member, or social media? The IFIC 2023 Food and Health Survey found that 42% of consumers have encountered food or nutrition information on social media, and that of that subgroup, more than half (51%) have tried a new recipe and 41% have bought a new brand or product because of what they have seen promoted there.
Food Safety Magazine
JULY 25, 2023
Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.
Modern Restaurant Management
JULY 18, 2023
Restaurant customers are back, with many restaurants reporting business close to pre-pandemic levels. And those consumers want the restaurant experience, according to a survey earlier this year by the National Restaurant Association. It reported that “84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up.” Take a minute now and think of five things that you believe bring your customers back tim
Hospitality Net
JULY 5, 2023
Short-term rentals offer lucrative opportunities. Renting apartments for short stays continues to gain popularity among travelers, allowing individuals to generate a substantial income. However, professional agencies compete with homeowners offering private apartments for vacation rentals and online travel agencies (OTAs). Property managers must distinguish themselves from the agencies to thrive in this market.
Food Management
JULY 26, 2023
“Taste and See” held at Loyola University of Chicago has been named winner of the 2023 FM Best Concept Award in the Best Special Event category.
Food Safety Guru
JULY 24, 2023
Tip of the Week Defrost food under controlled temperature conditions in the fridge Freezing food at -18°C will put any bacteria present on pause, but it will not generally kill it. Therefore, you must defrost under controlled temperatures in the fridge (keeping the food below 8°C) to ensure that any bacteria does not revive as the food defrosts. Do not defrost in the kitchen or in the sink – always plan ahead and defrost overnight under controlled conditions in the fridge.
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