Sat.Sep 07, 2024 - Fri.Sep 13, 2024

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7 ways food trucks can cut wait times

Fast Casual

The food truck market is growing at a healthy CAGR of 4.29% and is expected to reach a value of $2.65 billion by 2027. While the growing popularity of food trucks is likely to bring more customers, the longer queuing times this could bring is likely to be a challenge for many popular hospitality managers.

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Software can help restaurants with data aggregation and segregation

Restobiz

By Madan Kanala Managing multiple concepts within a restaurant group can be exciting and challenging in this dynamic industry. Each concept generates a wealth of data with its unique menu, customer base, and operational style. Leveraging this data is crucial for maintaining high standards, optimizing operations, and driving growth. This is where software applications, able […] The post Software can help restaurants with data aggregation and segregation appeared first on Restobiz.

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Insights on School Food Change from Massachusetts School Food Leaders

Chef Ann Foundation

We recently hosted a panel discussion to learn about how the biggest school district in New England — Boston Public Schools — and the Commonwealth of Massachusetts at large are working to improve school meal programs, invest in the school food workforce, and support local and regional farmers. Here’s what we learned.

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Ultimate Guide to Restaurant Marketing

Modern Restaurant Management

In this comprehensive video guide, Adam Guild of Owner.com offers best practices for restaurant marketing. In total, you will learn 18 different marketing strategies across Instagram, Facebook, email, SMS, and direct mail.

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Food & Beverage Industry Report 2024

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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5 Key Steps to Successful Draft Beer Inventory Control

Sculpture Hospitality

Okay, let's talk about draft beer. It's a big deal, right? It's often a cornerstone of your bar's sales and profits, but it can also be a real headache if you don't keep a tight grip on it.

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Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation

Food Safety Magazine

In this episode of Food Safety Matters , we speak to Brendan Niemira, Ph.D., a Research Microbiologist with the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS), about his work developing cold plasma technology for microbial decontamination in food applications, and its potential to advance food safety.

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Are We at a Culinary Crossroads?

Modern Restaurant Management

Future foodspaces will need to be designed to meet the personalized needs of diverse customer bases, according to Culinary Crossroads: How Societal Shifts Are Defining Tomorrow’s Dining , the latest whitepaper from IA Interior Architects research initiative, HumanX. "The future of restaurant design will be complex and dynamic, shaped by generational preferences, shifting family structures, and broader ecological and economic trends," said Carlotta Dove, Director of Consumer Experie

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A Quick Guide to Intellectual Property in the Alternative Protein Industry

Forward Fooding

The alternative protein industry is buzzing with new ideas, with startups and established companies alike racing to develop the next big thing in plant-based, fermented, or cultivated proteins. Innovation is everywhere – whether it’s a new meat substitute that tastes like the real deal, a unique way to produce protein-rich foods or a novel ingredient that improves texture or flavour.

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Userguest Secures €2.2M in Seed Funding to Revolutionize Hotel Technology

Hospitality Net

Userguest, the pioneering force in hotel technology dedicated to maximising direct revenue, is thrilled to announce the successful closure of a €2.2M seed funding round. Led by Al Mada Ventures and bolstered by CDG Invest, Saviu Ventures, UM6P Ventures, Kalys VC, Plug & Play and esteemed business angels Philippe Limes and Thane Kuhlman, this investment marks a transformative moment for the hotel tech start-up as it prepares for rapid expansion and groundbreaking product innovation.

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Following Outbreak, Boar’s Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst

Food Safety Magazine

Following the deadly listeriosis outbreak tied to its product, Boar’s Head announced that it is indefinitely closing the facility and is discontinuing the liverwurst responsible, and has established a council of industry-leading experts to enhance the company’s food safety and quality programs.

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As Restaurants Face Rise in Slip and Fall Suits, Simple Measures Can Mitigate Risk

Modern Restaurant Management

The restaurant industry is fighting a tough battle. Rising costs are not the only financial hazard facing the food service business, as recent studies show that slip and fall cases cost the industry $2 billion a year. However, there are several ways businesses can help reduce risk, financial exposure, and legal complications. Focus on Smart Construction When designing new restaurant spaces, be aware of the need for adequate drainage systems to avoid unwanted water runoff, which can freeze during

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Quiz: How Many Common Food Safety Protocols Do You Actually Know?

the CAMBRO blog

The rules of food safety are simple and finite. You may think you’re a food safety expert, but do you really know the most common protocols that are essential for every kitchen? Take our 5-question quiz to test your knowledge, and when you’re finished, you’ll have a chance to enter to win a Cambro Food Safety Prize Pack! Each week, we’ll choose a winner through 9/30.

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10 best hotel loyalty programs and how to set up your own

Hospitality Net

Loyal clients are what all hotels strive for. The more loyal the client, the less likely they are to switch to another brand - and hotel loyalty programs are an ideal way to seal the deal.

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FAO Illustrates Approach to Ensuring Food Safety While Moving Toward Circular Agrifood Systems

Food Safety Magazine

With relation to circular agrifood production models, a recent article authored by Food and Agriculture Organization of the United Nations (FAO) experts has explored the current and emerging risks, data gaps, and opportunities for food safety.

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Best Practices for Finding the Right Plumber

Modern Restaurant Management

Day-to-day restaurant operations are stressful enough, and the last thing you want to do is worry about the plumber you hired. Plumbing issues are never a fun thing to deal with at your restaurant, but they are a common enough occurrence that finding the right plumber can make plumbing maintenance less of a headache if they are good at their job. It can also cause an even bigger headache if you find one that is not qualified.

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Horizon Equipment Names Ryan Smith President

Foodservice Equipment Reports

Horizon Equipment, based in Eagan, Minn., has promoted Ryan Smith to president. Smith has served the dealership for 13 years and most recently held the role of vice president. “Throughout his tenure at Horizon, Smith has demonstrated strategic vision and operational expertise that have been pivotal in navigating the company through significant expansions,” the release says.

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Starbucks still winning customers with PSLs

Fast Casual

Visits to Starbucks on the day it relaunched the pumpkin spiced latte (Aug. 22) outpaced its recent Thursday average by 24.1% and stayed elevated through the weekend.

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Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration

Food Safety Magazine

The newly formed Food Industry FSMA 204 Collaboration, comprising eight leading food industry member associations, aims to enhance industrywide awareness of the impending FDA Food Traceability Final Rule/FSMA 204.

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Serving Up Protection: Navigating Liquor Liability in the Restaurant Industry

Modern Restaurant Management

Running a restaurant comes with a unique set of risks, especially when serving alcohol. While alcohol sales can significantly boost revenue, they also introduce considerable liabilities that vary widely by state. For example, if your establishment serves alcohol to an intoxicated patron who subsequently drives and causes an accident, your business could be held liable for any resulting property damage, personal injury, or even fatalities, depending on local laws.

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Personalized Getaways: How Technology is Redefining the Modern Resort Experience

Hospitality Net

More than ever, today’s travelers see hotels as not just places to stay, but as destinations. From secluded island hideaways to eco-friendly wilderness retreats, this shift is creating new opportunities for modern resorts to drive ancillary revenue by offering memorable, one-of-a-kind experiences that cater to travelers’ unique preferences and needs.

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Cooking from Toronto to LA: Celebrating Jeff Thurston, our 2024 Chef of the Year

Bon Appetit Management Company

Jeff Thurston at The Huntington Jeff Thurston has been at this for a while. Compass and Bon Appétit Management Company’s 2024 Chef of the Year has been working in restaurants since he was a teenager growing up in Toronto. The first job at a quick service restaurant functioned to support his bike habit, he says. “From a young age I rode a bike all over the city,” says Jeff.

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Industry Survey Reveals Key Challenges to Ensuring Low-Moisture Food Safety

Food Safety Magazine

A recent survey of the low-moisture food industry and relevant stakeholders has revealed the sector’s key food safety challenges and research needs related to food safety culture, sanitation, pathogen reduction, and technology adoption.

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Reps Forecast Continued Sales Decline, Rebound Ahead

Foodservice Equipment Reports

Released today, the MAFSI Business Barometer showed sales continued to decline for the 12th consecutive quarter in Q2/24. But in his executive summary, Michael R. Posternak, CEO of PBAC and Associates, says a recovery could start to appear in Q4/24 or Q1/25. Overall, sales for Q2/24 declined into negative territory at -1.0% and came up short of the forecast for slim growth of +.01%.

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Hotel Room Innsights Report: Hotels.com pulls back the covers on the surprising world of hotels

Hospitality Net

Today Hotels.com launches its annual Hotel Room Innsights Report*, uncovering surprising services and stories from more than 400 partner hotels worldwide. This year’s report reveals the astonishing items left behind by guests, wildest room service orders, hidden hotel perks and ‘out of this world’ services accommodating travelers today.

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Navigating the Latest Listeria Outbreak…again

FoodHandler

Welcome to Food Safety Education Month! Late last month in my blog we talked about this once-a-year time to focus on educating your employees and amping up your food safety plan for the next year. But as we end out the summer, we find ourselves in the midst of a large-scale foodborne illness outbreak. This [.

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Healthy Hospital Chef Challenge winners and their prize-winning plant-based recipes

FoodService Director

Vegan chef from Milwaukee medical center wins first place in the competition, put on by Physicians Committee for Responsible Medicine and Institute of Culinary Education.

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Global Pizza Chain Maps 23 New Store Openings

Foodservice Equipment Reports

Detroit-based Little Caesars says it’s celebrating its 65th anniversary by signing numerous multiunit development agreements to expand its footprint across the U.S. The agreements will translate into more than 23 new restaurants opening, according to the press release. New locations will open in Dallas, Los Angeles, San Antonio, Charlotte, Albuquerque, Brooklyn, Baltimore and Greenville.

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An Interview with BLLA Award Winner, Kurt Bjorkman of The Ranch at Laguna Beach

Hospitality Net

In the competitive world of luxury hospitality, The Ranch at Laguna Beach stands out as a beacon of innovation, community connection, and unbridled creativity. What was once a run-down resort with a rich but fading legacy has been transformed into an incredible resort. This remarkable journey is a testament to the vision and dedication of Kurt Bjorkman, COO of The Ranch at Laguna Beach, and his team.

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TailGate Brewery owner talks perfect pizza, beer pairings

Fast Casual

Wesley Keegan, owner of TailGate Brewery, gives insight on how adding pizza to his brewery was the perfect match.

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Do You Need an Allergy-Friendly Menu for Your Senior Living Community? Here’s How to Create One 

Culinary Services Group

Did you know, on average, 5-10% of older adults have an allergy? Or that the Centers for Disease Control (CDC) reports that at least 4.5% of people 75+ have food allergies ? In 2022, the Food and Drug Administration (FDA) Food Code was updated to reflect these growing numbers, adding that kitchen staff should have training on the most common allergens and how to spot an allergy attack.