Sat.Nov 02, 2024 - Fri.Nov 08, 2024

article thumbnail

Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. It may be a small part of the overall supply chain, but how food gets to a restaurant has significant implications.

article thumbnail

After-school meal participation is increasing

Food Management

A new report by the Food Research Center (FRAC) reveals that after school-meal participation has risen, but is still not back to pre-pandemic levels.

228
228
professionals

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

BIM for efficient restaurant design and renovations

Restobiz

By Jeremy Godenzi Restaurant design and renovation projects have a particularly complicated set of responsibilities. On the one hand, there are all the practical issues. Construction work needs to be as efficient as possible so that business isn’t unnecessarily delayed, and the final space needs to function properly for both servers and guests. The demand […] The post BIM for efficient restaurant design and renovations appeared first on Restobiz.

article thumbnail

Contextualizing AI: How an AI-powered Staff Interface Improves Guest Experience

Hospitality Net

As the closing part for the Thematic with Oracle Hospitality focusing on how generative artificial intelligence (GenAI) will help hoteliers, this latest panel discussion [link to video] is truly superb 50-minute conversation with Jason Bryant and Tanya Pratt, two senior leaders at Oracle Hospitality.

article thumbnail

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.

article thumbnail

Hiring? Ask These Interview Questions to Spot Versatile Restaurant Talent

Modern Restaurant Management

Seamless restaurant operations, where the crew anticipates customers’ and coworkers’ needs and easily course-corrects, require more than technical know-how and vetted organizational systems. Instead, these smooth interactions are more likely attributable to soft skills like problem-solving and empathy that allow teams to work together and deliver exceptional service, turning one-time customers into lifelong fans.

Staffing 167

More Trending

article thumbnail

How to Calculate Restaurant Labour Cost, and Efficiently Manage It

Sculpture Hospitality

Running a restaurant is like conducting an orchestra. Every single piece of your business needs to be perfectly in tune to ensure your venture has long-term profitability.

article thumbnail

Top 5 takeaways from 2024 The Hospitality Show in San Antonio Last Week

Hospitality Net

Couldn’t make it The Hospitality Show this year or just curious for a quick rundown? Let’s hit rewind and check it out together.

article thumbnail

Turning Tables with Video Testimonials: A New Recipe for Restaurant Marketing

Modern Restaurant Management

Customers are spoiled for choice with restaurants. Incorporating video testimonials into your restaurant marketing strategy can showcase authentic experiences that build trust and engage prospective customers, turning them into loyal regulars. Few businesses rely on reviews and word-of-mouth recommendations as much as restaurants. But with third-party review sites, your restaurant can get lost in the shuffle.

Recipes 166
article thumbnail

Boba is big business: Here’s how to start sipping

Food Management

On this episode of Onsite with FSD, we get to pose all of our boba questions to Rex Huang, VP of Product & Beverage Innovation for Botrista, a San Francisco-based beverage platform that’s working with colleges to bring on the boba tea programs.

223
223
article thumbnail

EPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water

Food Safety Magazine

Setting a new a new precedent for preharvest food safety interventions, the first-ever registration of an antimicrobial treatment for foodborne pathogens in preharvest agricultural water has been approved by the U.S. Environmental Protection Agency (EPA).

article thumbnail

Responsible AI in Hospitality: Priorities for Hotels Adopting Generative AI

Hospitality Net

In the evolving hospitality industry, generative AI has the potential to transform guest experiences, streamline operations, and personalize interactions like never before. However, deploying such transformative technology requires careful planning and responsibility.

article thumbnail

Moving Beyond Hourly Wages Toward Supporting Employees as Whole Individuals

Modern Restaurant Management

Staffing and retention is often cited as a main pain point by restaurant operators. So what can they do to compete for talent, hire effectively and retain staff in the long-term? One industry insiders says pay increases are just part of the package as operators are increasingly leveraging benefits to differentiate themselves. "Our compensation data indicates a shift towards more comprehensive benefits and total compensation packages, moving beyond traditional hourly wages and annual salaries

Staffing 110
article thumbnail

Collaboration makes it happen at FSD’s Chefs Immersion at University of Michigan

Food Management

FSD’s Chefs Immersion tour earlier this fall brought together a small group of college and university chefs, healthcare chefs and foodservice sponsors from across the country for an intense few days of collaboration, not competition.

Chef 217
article thumbnail

FDA Publishes Supplement to 2022 Food Code

Food Safety Magazine

In a new supplement, the U.S. Food and Drug Administration (FDA) has updated the 2022 Food Code based on expert recommendations.

FDA 111
article thumbnail

Crossing the Luxury/Digital Divide in Hospitality

Hospitality Net

It’s a question often posed on general session conference stages or in media interviews with hoteliers; designed to give insight into how those operating at the highest levels of the industry are using personalized experiences to increase revenue.

article thumbnail

What Can Growing Businesses Learn from Enterprise Restaurant Loyalty Programs?

Modern Restaurant Management

Loyalty programs are the secret sauce for keeping customers hooked, whether you're a cozy corner café or a massive restaurant chain. It's not just about making customers come back — loyalty programs boost revenue, offer valuable insights about your diners, and give you that extra edge in today’s super-competitive market. In a world where third-party delivery apps dominate, securing customer loyalty through personalized rewards and direct communication is the equivalent o

article thumbnail

Sodexo brings local chefs to college campuses through new partnership with the James Beard Foundation

Food Management

Each participating James Beard Foundation associated chef has worked with Sodexo to create three special dishes that they will share with the campus community.

Chef 212
article thumbnail

CFIA Unable to Confirm Source of Contamination in Fatal Listeria Outbreak Linked to Plant-Based Milk

Food Safety Magazine

The Canadian Food Inspection Agency (CFIA) has completed its root cause investigation of the summer 2024 listeriosis outbreak linked to plant-based Silk and Great Value milks. The agency was unable to confirm the primary source of the contamination, but found that the production facility was not compliant with testing requirements.

105
105
article thumbnail

Accor Announces the Signing of Novotel Tirupati and ibis Styles Tirupati

Hospitality Net

350-Room Cluster Property Set To Open in 2028.

105
105
article thumbnail

5 secrets to unlocking a cult-like following

Fast Casual

Scott Snyder, CEO of Bad Ass Coffee of Hawaii, shares his insight on how brands can tap into the average consumer’s need for belonging; ultimately leading to customer loyalty for the long haul.

103
103
article thumbnail

Recipe report: These unexpected taco recipes think outside the tortilla

Food Management

Taco ‘bout unique! From raspberry chipotle tacos to potato tacos and watermelon carnitas tacos, this is an offbeat recipe playlist you might find yourself serving on repeat.

Recipes 210
article thumbnail

USDA to Test Bulk Milk Samples for HPAI H5N1

Food Safety Magazine

To inform biosecurity and containment measures, the U.S. Department of Agriculture (USDA) is expanding its testing and monitoring efforts for Highly Pathogenic Avian Influenza (HPAI) H5N1 in milk.

104
104
article thumbnail

Mercure opens first hotel in Bulgaria

Hospitality Net

Mercure, a leading brand within the Accor group, today announces the opening of Mercure Sofia City, the brand’s first hotel in Bulgaria. Located in the vibrant Manastirski Livadi district, one of the most sought-after areas of the capital, the hotel offers convenient access to the National Museum of History and Vitosha National Park.

105
105
article thumbnail

Cambro’s Business of the Week: Cali Dumpling

the CAMBRO blog

Restaurant owners Candace and Allan Tea originally founded Cali Dumpling as a way for their employees to support their families during the pandemic. When their grassroots dumpling delivery service gained popularity, they realized they were onto something. Today, Cali Dumpling has grown into into a full-fledged business sold online, in select stores in Southern California and in their recently opened restaurant in Orange, Calif.

article thumbnail

Food waste solutions company celebrates Campus Sustainability Month with New England colleges

Food Management

Vanguard Renewables has helped colleges in New England to turn organic waste into renewable energy.

205
205
article thumbnail

Alliance to Stop Foodborne Illness, FDA Bring Back Joint Webinar Series on Food Safety Culture

Food Safety Magazine

The Alliance to Stop Foodborne Illness and the U.S. Food and Drug Administration (FDA) have announced the return of their joint Food Safety Culture webinar series, kicking off in January 2025.

article thumbnail

3 preventable hotel scenarios with identity resolution

Hospitality Net

“Do you even know me?

105
105
article thumbnail

Red Lobster Finds New COO

Foodservice Equipment Reports

Red Lobster has hired Larry Konecny as COO as it works on a turnaround. Konecny has 30 years of experience in restaurant operations. He most recently served Maggiano’s Little Italy where, as COO and chief concept officer, he helped the brand through a period of “record-breaking sales and profit growth,” the release says.

97
article thumbnail

UBS Arena partners with hospital to introduce healthy stadium fare and other news you may have missed

Food Management

Catch up on news you may have missed this week with the latest installment of 5 things with FSD.

article thumbnail

How Pollo Campero uses tourism to scout real estate

Fast Casual

Blas Escarcega, VP of Franchise of Pollo Campero, discusses how the brand harnessed the power of tourism, to open in high-traffic, tourist-friendly areas to boost brand visibility and create memorable experiences for guests.

95