July, 2023

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Sodexo works with Marshall University on high-volume composter

Food Management

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.

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It is good to be recognized for hard work, dedication and ethics

Bill Marler

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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Revolutionizing Guest Experiences Through Virtual Hospitality

Modern Restaurant Management

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

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Doubletree By Hilton Opens Its First Location In Berlin, Germany

Hospitality Net

DoubleTree by Hilton Berlin Ku’damm announced its opening, marking the first opening under Hilton’s full-service DoubleTree by Hilton brand in Berlin and the third in Germany. Designed to serve leisure guests vacationing in Berlin as well as business travelers and groups from around the world, the hotel is one of the largest in the city with 420 guest rooms and over 8,600 square feet of meeting space.

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What’s the Difference Between Mindful and Intuitive Eating?

FoodInsight

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?

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Knock Out/KO Criteria IFS FOOD version 8

Food Safety Experts

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.

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A few heroes of Poisoned – Darin Detwiler

Bill Marler

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.

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Embracing AI: A Recipe for Success in the Restaurant Industry

Modern Restaurant Management

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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Hotel Indigo makes brand debut in Romania

Hospitality Net

IHG Hotels & Resorts, one of the world’s leading hospitality companies, today announces the signing of Hotel Indigo Satu Mare, a brand debut in Romania. This latest signing delivers the lifestyle brand’s market debut in the Balkan nation and strengthens the brand’s presence in Eastern Europe.

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Nearly 100 Percent of Canadian Food Samples Tested for Microbial Contaminants Deemed Satisfactory

Food Safety Magazine

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).

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201: Making Allergy-Friendly Easy

Eating at a Meeting

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.

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FM On Demand with Tara Fitzpatrick: From casino to cafeteria, Stony Brook University Hospital’s Chef Jim Kellenberger rolls dice on meaningful onsite chef life

Food Management

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.

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Ingredient Innovations in 2023: What’s New in Our Food?

FoodInsight

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.

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Revolutionizing Restaurant Supply Chains: The Impact of AI on Transparency, Validation, Verification, and Sustainability

Modern Restaurant Management

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.

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AxisRooms integrates its Channel Manager with leading Hotel PMSs and OTAs

Hospitality Net

AxisRooms, a leading hotel distribution technology provider, finished integrating its Channel Manager with six Hotel Property Management Systems (Hotel PMSs) and four Online Travel Agencies (OTAs) last month. With these new integrations, AxisRooms aims to boost the connectivity reach of its Channel Manager solution. It will assist hotels in retaining their current Hotel PMSs and increasing their sales through an extensive range of OTAs.

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ECDC, EFSA Release Investigation Report on Multi-Country Foodborne Illness Outbreak of Salmonella Seftenberg

Food Safety Magazine

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.

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Defrosting Food Safely

Food Safety Guru

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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Breakfast is back, baby!

Food Management

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.

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2nd annual Pizza Leadership Virtual Summit to aid pizzeria operators with busy schedules

Fast Casual

The Pizza Leadership Virtual Summit, hosted by Pizza Marketplace and PDQ Signature Systems, offers pizzeria owners and operators learning opportunities from the industry's biggest names.

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Franchising in the Metaverse: With Great Promise Comes Great Responsibility

Modern Restaurant Management

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.

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Ramada Encore by Wyndham Opens in Al Khobar, Saudi Arabia

Hospitality Net

Wyndham Hotels & Resorts, the world’s largest hotel franchising company with approximately 9,100 hotels across 95 countries, today announced the upcoming opening of Ramada Encore by Wyndham Al Khobar Corniche, further cementing its presence and growth plans in the Kingdom of Saudi Arabia.

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Addressing the Food Safety Challenges of the Plant-Based Food Industry

Food Safety Magazine

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.

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Chef Kraig Dixon's interactive demos inspire Loyola students and faculty

FoodService Director

The “Krafted by Kraig” pop-ups at Loyola University New Orleans nourish attendees in multiple ways, thanks to the chef’s contagious passion.

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11 bold new menu ideas for bringing back breakfast

Food Management

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.

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Radiohead Brands expands portfolio with the launch of Hustle™ Energy Drink. Unveils it through new campaign “Dreams are free, for everything else #HustleModeOn

FMT Magazine

In an effort to fuel youngsters and inspire them to achieve their dreams, Radiohead Brands, makers of Jimmy’s®, the market leader in mixers, announced the launch of its energy drink, HUSTLE™. In tandem with the launch, the brand has also rolled out its new campaign “Dreams are free, for everything else #HustleModeOn”to encourage today’s youth to fearlessly pursue their ambitions and achieve their goals.

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How Does Your Service Measure Up?

Modern Restaurant Management

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

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Accor and Arora Group to bring Fairmont brand to Bedfordshire, UK

Hospitality Net

Further to the acquisition in December 2021 of Luton Hoo Hotel, Golf & Spa by Arora Group, one of the UK’s leading hotel owner-operators, the signing of an agreement has been announced to redevelop the hotel under the globally renowned Fairmont Hotels & Resorts brand. The announcement demonstrates the growing partnership between Arora Group and world leading hospitality group Accor, whose expansive collection of brands includes Fairmont Hotels & Resorts.

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Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More

Food Safety Magazine

In this episode of Food Safety Matters , we are joined by Sarah Gallo, Vice President of Product Policy at the Consumer Brands Association (CBA). Sarah outlines CBA’s efforts to push for modernization at FDA with regard to inspections, recalls, labeling guidance development, and chemicals management in food packaging. She also shares CBA’s perspective on the proposed reorganization of FDA’s Human Foods Program.

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Best Concepts: Sampling event featured dietetic student recipes using ingredients from minority/woman-owned businesses

Food Management

“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.

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SNF announces 2023 equipment grant recipients 

Food Management

Five school nutrition professionals are being awarded between $20,000 and $100,000 of equipment grants for their school meal programs.

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Best Concepts: Central Table Eatery brings healthy, abundant choices to Pennsylvania hospital

Food Management

Morrison Healthcare’s new food hall at Lancaster General Hospital has been named Best of Show in the FM 2023 Best Concept Awards.