Bill Marler

MARCH 31, 2022

“If you have a Fraîch’Up pizza in your freezer, do not eat it and throw it away”. The French Directorate General of Health indicated on Wednesday that the link was confirmed between the resurgence of contamination with E. coli bacteria and Nestlé Buitoni’s “Fraîch’up” frozen pizzas, likely the dough. To date in France, 41 children have developed hemolytic uremic syndrome (HUS), which causes kidney failure, since February. 34 additional cases are being evaluated.

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311

Modern Restaurant Management

MARCH 15, 2022

The value of the cryptocurrency market almost tripled in 2021 , with digital currencies having the potential to achieve returns higher than the stock market. People use cryptocurrency for quick payments, anonymity, investments or to sidestep transaction fees charged by banks. As payments evolve, consumers adapt and restaurants must meet them there. Why the Crypto Craze?

Point of Sale 237

Point of Sale Restaurant Management Restaurant Manager Food Safety 237

Sculpture Hospitality

MARCH 4, 2022

When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.

Inventory 142

Inventory 142

Lavu

MARCH 24, 2022

One of the biggest expenses a restaurant has is credit card processing fees. Each month, restaurants pay somewhere between 3-8% of their sales on credit … Cash Discounting for Restaurants: A Guide to Getting Started Read More ». The post Cash Discounting for Restaurants: A Guide to Getting Started appeared first on iPad Point of Sale System for Restaurants, Bars & More.

Point of Sale 78

Point of Sale 78

The Restaurant Warehouse

MARCH 30, 2022

Pizza prep tables are high-use and difficult to clean. These tables get messy when it comes to pizza prep. A pizza prep table is a must tool for any pizzeria, but it can also get pretty disgusting if you’re not careful. A few little kitchen prep habits can go a long way to keeping your prep table clean, and will save you time and make it easier to keep a clean and efficient kitchen.

Food Safety 52

Food Safety 52

Food Safe Limited

MARCH 22, 2022

Home / Blog Food safety issues can arise even in well-managed New Zealand food businesses. Find out what to do if you discover a problem and how to determine if food recalls may be required. What is a food recall? Food recalls are corrective actions that remedy safety issues when food businesses identify potentially hazardous food. The company must take immediate steps to remove the unsafe product from sale, distribution and consumption to ensure consumer safety.

Food Safety 52

Food Safety Point of Sale Inventory 52

Modern Restaurant Management

MARCH 4, 2022

A lot of people would assume that fraud in the restaurant industry doesn’t extend beyond dine-and-dashers and bad cheques, but those with experience in the industry, especially at the level of popular franchises and chains, will tell you that fraud is more common than most people recognize. The food service industry has had a tough couple of years, and a large part of what has kept restaurants afloat has been a move to digitalization.

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Food Service Food Service 237

Sculpture Hospitality

MARCH 23, 2022

Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.

Restaurant Management 137

Restaurant Management Restaurant Manager 137

Lavu

MARCH 24, 2022

A reliable bar POS system makes running your business easier by helping manage your sales, staff, and inventory. But, most importantly, it can help you … 7 Key Features You Need in a Bar POS System Read More ». The post 7 Key Features You Need in a Bar POS System appeared first on iPad Point of Sale System for Restaurants, Bars & More.

Point of Sale 78

Point of Sale Inventory 78

The Restaurant Warehouse

MARCH 23, 2022

The National Sanitation Foundation (NSF) is a voluntary organization, which promotes education and conducts restaurant equipment research in areas where sanitation quality affects public health. Atosa NFS Rated Restaurant Equipment Underwriters Laboratories Underwriters Laboratories (UL) is a product-testing organization. If a product bears the UL label or seal, it has met and must continue to meet rigid safety standards.

Food Service Equipment 52

Food Service Equipment Kitchen Equipment Purchasing Food Service 52

Riddhi Display

MARCH 17, 2022

When we speak of bakeries all we can think of is the yummy food that drools everyone. But, what’s the BTS of bakeries? Ever thought about that? The reality backstage of bakeries is a lot of mess and requires a lot of hard work from bakers. From thinking of the best recipes for the customers to finding the right bakery equipment suppliers to make those recipes, a lot is taken to run the bakery successfully.

Recipes 52

Recipes Purchasing Food Safety Kitchen Equipment 52

Bill Marler

MARCH 24, 2022

What we know: There have been four sick with two dead from Cronobacter sakazakii. The recall: The recall began on February 17, 2022 and expanded on February 28, 2020. The FDA is advising consumers not to use recalled Similac, Alimentum, or EleCare powdered infant formulas. Recalled products can be identified by the 7-to-9-digit code and expiration date on the bottom of the package (see image below).

Nutrition 212

Nutrition FDA Hospitality Hospitality 212

Modern Restaurant Management

MARCH 1, 2022

The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors.

Staffing 230

Staffing Hospitality Hospitality 230

Sculpture Hospitality

MARCH 8, 2022

In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you know that inventory shrinkage happens when you have less inventory on the shelf than is recorded in your records.

Inventory 137

Inventory 137

Lithos POS

MARCH 11, 2022

This is the age of online business. The online retail business has great potential. It’s a must-have for any retailer. In 2021, all e-commerce sales increased by 13.2%. Surprisingly, in 2023, e-commerce sales are expected to reach 22%. That’s huge growth, isn’t it? Many retail business owners have realized the need for online businesses in the context of the Corona Pandemic. from small businesses to large organizations expanding their business online.

Inventory 52

Inventory Purchasing Customer Experience Point of Sale 52

Lit Supply

MARCH 9, 2022

When you run a food service business or restaurant, extra supplies will prepare you for when something breaks down. Your local restaurant supply store can help you stock up on appliances and tools you need for consistent food delivery. Tools like coffee grinders, kitchen scales, coffee makers, handheld blenders, timers, thermometers, rice cookers, juicers, stand mixers, tea kettles, toaster ovens, food processors, pressure cookers, induction burners, and digital smoker makers can break and will

Food and Beverage 52

Food and Beverage Food and Beverage Food Service Food Service 52

JAMIX

MARCH 7, 2022

As featured in the Finnish magazine ”Food and Health”, issue 1/2022 By: Matleena Autio Most of commercial kitchens [in Finland] use a food service management system, that manages all essential functions in the kitchen from buying ingredients to delivering food. Taking care of special diets safely and efficiently is one important area in commercial kitchens. … Continue reading Food Service Management System Helps In Managing Special Diets In Commercial Kitchens → The post Food Service

Commercial Kitchen 52

Commercial Kitchen Food Service Management Food Service Manager Food Service 52

Bill Marler

MARCH 7, 2022

Thanks to all the lawyers and staff at Marler Clark who for the last 24 years have made Marler Clark the best damn law firm in the world.

Food Safety 228

Food Safety 228

Modern Restaurant Management

MARCH 8, 2022

Bad reviews can come from anywhere and stay on the internet for thousands of potential customers to see. Some reviews point out small, one-off incidents and others touch on systematic problems. To help ease some of the frustration that follows receiving a negative review, look at it this way. All negative reviews hold valuable information about how your restaurant can improve.

Customer Service 225

Customer Service Customer Service 225

Sculpture Hospitality

MARCH 15, 2022

Standard pours are what bars and restaurants typically serve to guests when alcoholic beverages are ordered, and by doing them right they can help boost your overall success.

Inventory Management 133

Inventory Management Inventory 133

Morrison Living

MARCH 7, 2022

Backed by our Registered Dietitian Nutritionists, our offerings come full circle to ensure that the food residents are enjoying is best to fuel their bodies at every stage of life. With more than 300 RDNs across the country, our business is able to lead with knowledge and expertise. We are privileged to work with our RDNs every day due to the work they do, providing and caring for residents at our partner communities.

Nutritionist 52

Nutritionist Nutrition 52

The Restaurant Warehouse

MARCH 3, 2022

Refrigerated Storage Atosa Refrigerator Refrigerated storage for a fast, convenience food service operation is a major link in the overall production system. Because of the prominent role that re­frigerated facilities play in coupling the preparation center into a unified, smooth-running entity, a great deal of time and effort should be spent in plan­ning and selecting the equipment.

Purchasing 52

Purchasing Food Service Food Service 52

JAMIX

MARCH 8, 2022

In the picture: Mari Ahovuori-Raivio Restaurant Santeri Prepares Food for Students and Events Alkio College is a folk high school that was founded in 1947 and operates in Korpilahti, Finland. It is one of the largest folk high schools in Finland and has many different lines of studies. There are 17 full year lines, and … Continue reading In Restaurant Santeri the Day Starts With JAMIX Kitchen Intelligence System → The post In Restaurant Santeri the Day Starts With JAMIX Kitchen Intel

Food Service Management 52

Food Service Management Food Service Manager Food Service Food Service 52

Bill Marler

MARCH 18, 2022

As the quantity of food imported into the United States continues to rise, it is increasingly important to minimize foodborne illness risks for U.S. consumers. Foods contaminated with pathogens or toxins can result in foodborne illnesses. A recent USDA, Economic Research Service (ERS) study examined the number of U.S. import refusals caused by pathogen/toxin contamination and which pathogens accounted for those safety violations.

Food Safety 186

Food Safety 186

Modern Restaurant Management

MARCH 7, 2022

For much of last year, private-equity groups didn’t participate in too many deals. They were still building an understanding of the post-pandemic economy and valuations, making it difficult to evaluate investment opportunities. Adding to direct pandemic-related concerns were the inflation of two of the industry’s largest costs: labor — up 13 percent over the past year — and supply chain costs, up more than 11 percent.

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Sculpture Hospitality

MARCH 23, 2022

Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.

Restaurant Management 78

Restaurant Management Restaurant Manager 78

Morrison Living

MARCH 7, 2022

Kosher diets stem from the Jewish religion and follow the traditional Jewish law. These laws are found within the Torah, a sacred book of text in the Jewish religion. They provide an outline of which foods are allowed or not, as well as how foods must be produced, processed, and prepared prior to consumption. However, with many changes in society, some senior living communities are transitioning to more of a “Kosher-style” diet.

Senior Living 52

Senior Living Chef 52

The Restaurant Warehouse

MARCH 2, 2022

Not sure what size Atosa refrigerator or freezer to buy? Here are some things you should consider when making your decision. Commercial Refrigerator and Freezer for Sale A lot goes into selecting the right commercial refrigerator and commercial freezer solution for your restaurant, and one important factor is how much space they'll need! Too small and you run into refrigerator and freezer storage problems; too big will just waste energy as well as money on equipment that doesn't fit where it's

Commercial Kitchen 52

Commercial Kitchen Food Service Food Service Purchasing 52

JAMIX

MARCH 7, 2022

As featured in the Finnish magazine ”Food and Health”, issue 1/2022 By: Matleena Autio Most of commercial kitchens [in Finland] use a food service management system, that manages all essential functions in the kitchen from buying ingredients to delivering food. Taking care of special diets safely and efficiently is one important area in commercial kitchens. … Continue reading Food Service Management System Helps In Managing Special Diets In Commercial Kitchens → The post Food Service

Commercial Kitchen 52

Commercial Kitchen Food Service Management Food Service Manager Food Service 52

Eating at a Meeting

MARCH 30, 2022

Sera Cuni is a classically trained chef who grew up in a family of self-taught cooks who enthusiastically embraced their Italian and Czech heritages. She also learned early in life that the sharing a home-cooked meal together every evening was a necessary ingredient for an abundant life. Now as chef owner of The Root Cellar, she has built her career around feeding people and feels especially compelled to provide nourishment to those in need.

Chef 40

Chef 40

Modern Restaurant Management

MARCH 25, 2022

As the impact of the pandemic wanes, restaurant owners should evaluate the contactless service options they implemented to keep customers and staff safe to see how they can help drive sales. When restaurants got the green light to reopen their dining rooms, they implemented a host of safety procedures to prevent the spread of germs. Restaurants across the country shelved their paper menus and turned to digital options to reduce touchpoints.

Customer Service 215

Customer Service Customer Service Customer Experience Chef 215