Bill Marler
NOVEMBER 2, 2021
I will spare you the list of hepatitis A cases that I have been involved with since 1998 when I represented 30 people exposed in a Seattle, Washington Subway restaurant, including one child who suffered acute liver failure requiring an emergency liver transplant. There have been dozens in the last 23 years, many with tragic consequences. Yet, here we are once again.
Modern Restaurant Management
NOVEMBER 8, 2021
The rise in popularity of contactless payments can mean leaner operations, happier staff, and – most importantly – happier customers. Contactless ordering and pay-at-the-table systems had already started gaining a slow-but-steady foothold over the past three years. Then the COVID-19 pandemic happened. That, in turn, forced the acceleration of adoption of contactless ordering and payment options from both the consumer and the restaurant sides of the business.
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Agroknow
NOVEMBER 25, 2021
Fat is flavor, or so the adage in food circles goes. If you want to achieve big taste and get mouths salivating, there is no easier ingredient to incorporate than fat or oil. From a simple smear of salted butter on toast to the integral addition of Mediterranean olive oil to a salad, a healthy (or not-so-healthy) fat is just as important to taste as it is to meal preparation.
Sculpture Hospitality
NOVEMBER 16, 2021
Nobody wants to think that their employees are stealing from them, but it is an unfortunate reality at many restaurants and bars - thankfully bar inventory management can help prevent it.
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Eating at a Meeting
NOVEMBER 29, 2021
When Keyatta Mincey Parker realized that she and other restaurant and bar workers need to de-stress, she created a community garden with 501c3 status where bartenders can go and wind down. With the mission to provide a “healthy and safe space for members of the industry to recharge their creativity, minds and themselves,” the garden lets her grow as a creative person, plant new roots into the community, connect with the land and her past.
Kitchen CUT
NOVEMBER 18, 2021
From April 2022 the legislation on providing calorie labelling for customers is set to change. We’re looking at the impact this could have on your business and the simplest, most cost effective way to provide transparency to your customers and be legislation compliant… Calorie labelling legislation will require large businesses of 250 or more employees in England, including cafes, pubs restaurants and takeaways, to display the calorie information of non-prepacked food and soft drink
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Modern Restaurant Management
NOVEMBER 5, 2021
Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.
Agroknow
NOVEMBER 19, 2021
Let’s talk about supplier and ingredient risk assessment. Food risk assessment is the process through which food safety or supplier compliance teams need to calculate a risk indicator for thousands of ingredients and hundreds of suppliers , so that they rank them in terms of priority and vulnerability. This calculation can be done using some widely accepted risk assessment formulas or an internal risk scoring model.
Sculpture Hospitality
NOVEMBER 30, 2021
Spreadsheets are a seemingly simple tool for managing bar inventory – they can be organized by storage locations, data is easy to enter, the software does the math for you, and you can quickly produce charts and graphs to aid in decision making. Not only that, but they can be free to use as well.
Eating at a Meeting
NOVEMBER 22, 2021
LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint.
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Kitchen CUT
NOVEMBER 17, 2021
Natasha’s Law is now in force. We spoke to Caroline Benjamin at Food Allergy Aware about how hospitality businesses are coping with the change, the worrying shortcuts that some operators are taking and the fundamental importance of near miss reporting for the industry and its customers. Beyond Natasha’s Law Natasha’s law was implemented on Friday 1 October, it became law that any food business preparing food on their premises and pre-packaging to sell onto their customers shall have
Bill Marler
NOVEMBER 29, 2021
Some, I am sure are a bit tired of my ranting about the FSIS doing its job and deeming Salmonella that causes human illness an adulterant in meat. Fact, after E. coli O157:H7 was deemed an adulterant in ground beef in 1994, it took about a decade for E. coli illness cases to drop. During that time, we saw the same drop in clients seeking our help. Go figure, the FSIS and the beef industry heeded my call.
Modern Restaurant Management
NOVEMBER 22, 2021
Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.
Agroknow
NOVEMBER 15, 2021
There are different ways that food safety teams can stay informed about incidents and emerging risks that could be critical to their supply chain. For example, regularly checking official, trusted websites like the European RASFF portal and the US FDA recalls and safety alerts. Or subscribing to an email alert service synced to food recalls. Welcome to the world of food risk monitoring tools – also widely known as horizon scanning and foresight tools For many years, these terms were used to desc
Sculpture Hospitality
NOVEMBER 12, 2021
Bar inventory management has a number of benefits. It gives you oversight of your stock, helps you make better ordering decisions, and it provides insights on turnover, costing, and your overall bottom line.
Eating at a Meeting
NOVEMBER 15, 2021
When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion? Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism.
Kitchen CUT
NOVEMBER 10, 2021
You don’t have to travel far at the moment to come across a ‘Help Wanted’ sign outside a hospitality business. Just a few scrolls on social media and you’re likely to see hospitality job vacancies being advertised. As we head into the busiest time of the year, the industry is struggling to recruit. Whilst this is unlikely to be solved overnight, now could be a great time to consider an apprenticeship scheme.
Bill Marler
NOVEMBER 10, 2021
The National Center for Biotechnology Information (NCBI) shows: Seafood. 168 Isolates (155 clinical, 13 “seafood manufacturer”). Distance between selected isolates: minimum = 0 SNPs, maximum = 4 SNPs, average = 1 SNPs. Target creation date range: 2020-07-07 to 2021-11-08. seafood 11_10_2021 – Full Tree. Onions. 872 isolates (871 clinical, 1 “mixed produce”).
Modern Restaurant Management
NOVEMBER 11, 2021
The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive. As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain.
MSU Agrifood Safety Produce Bites
NOVEMBER 1, 2021
This episode features Landen Tetil, Produce Safety Technician with the Marquette County Conservation District, and Les Bourquin, Professor in the Department of Food Science and Human Nutrition at Michigan State University. They talk about produce safety risks to keep in mind when it comes to on-farm apple cider production. Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.
Sculpture Hospitality
NOVEMBER 22, 2021
Are you frustrated by time-consuming and inaccurate inventory counts that aren’t improving the profitability of your bar? We’ve discussed the benefits of using inventory management software on our blog, but today we’ve got an additional tip - organization!
Eating at a Meeting
NOVEMBER 22, 2021
LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint.
Kitchen CUT
NOVEMBER 3, 2021
Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources. Whilst being creative and on trend are important ingredients in creating profit making menus, there are other key factors for you to consider. Here, Michelin starred chef, John Wood, shares his advice based on over 35 years of writing menus and running successful hospitality businesses.
Bill Marler
NOVEMBER 13, 2021
Well, my flight to DC was delayed – no pilots – and this press release landed in my inbox. I have known Dr, Esteban for a long time and look forward to his leadership. WASHINGTON, Nov. 12, 2021 — “Dr. Esteban has a deep understanding of USDA’s commitment to protect the health of the public by providing food safety. Having held several leadership roles in USDA’s Food Safety and Inspection Service (FSIS), he has a proven, and extensive, track record on this key issue.
Modern Restaurant Management
NOVEMBER 9, 2021
Frequent turnover of staff has long been an issue in the fast-paced restaurant industry. Now, with the added pressure of the pandemic and the ensuing labor shortages, the challenge has become front and center. To recruit new talent and alleviate strains on current staff, restaurant managers are looking for new ways to streamline their operations and enhance the employee experience.
Bill Marler
NOVEMBER 19, 2021
Last night the Camden County New Jersey Health Department reported that it had been notified by a health care provider that a food handler employed at a Starbucks at 1490 Blackwood Clementon Road in Gloucester Township tested positive for hepatitis A and worked through the infectious period. On Wednesday, Nov. 17, the Department of Health was notified that a patient tested positive for hepatitis A and an investigation was instantly commissioned.
Bill Marler
NOVEMBER 25, 2021
Baby Spinach. According to the CDC, as of November 15, 2021, a total of 10 people infected with the outbreak strain of E. coli O157:H7 have been reported from seven states. Illnesses started on dates ranging from October 15, 2021, to October 27, 2021. Sick people range in age from 2 to 71 years, with a median age of 26, and 70% are female. Of eight people with information available, two have been hospitalized.
Bill Marler
NOVEMBER 12, 2021
Alison Graham and the Roanoke Times told a story of an unnecessary hepatitis A outbreak. Thanks for doing the story. The Vests spent the last few weeks of their 40-year marriage in and out of the hospital. At first, Larry Vest, 77, ran a low fever and felt tired. After a few tests at his doctor, he went to the emergency room and was diagnosed with hepatitis A.
Bill Marler
NOVEMBER 29, 2021
Goodness, it has been a crazy few years. When the pandemic hit, Marler Clark went all in to help food banks, food service workers and first responders. As the pandemic has continued (please 40% of our friends and neighbors, please get vaccinated), we have looked to other places to help. Here is were we are focused this season and we would ask others to consider the same.
Bill Marler
NOVEMBER 23, 2021
In a few days millions of Americans will bring a food product (a turkey) into their homes that is likely teeming with Salmonella that the manufacturer – by law and with the USDA stamp of approval – knowingly can sell knowing that it may well be tainted with a pathogen that sickens over 1,000,000 yearly. This is because USDA/FSIS does not consider Salmonella an adulterant.
Bill Marler
NOVEMBER 21, 2021
Last week the Camden County New Jersey Health Department reported that it had been notified by a health care provider that a food handler employed at a Starbucks at 1490 Blackwood Clementon Road in Gloucester Township tested positive for hepatitis A and worked through the infectious period. On Wednesday, Nov. 17, the Department of Health was notified that a patient tested positive for hepatitis A and an investigation was instantly commissioned.
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