Bill Marler
APRIL 8, 2022
Canada reports : As of April 8, 2022, there have been 328 cases of norovirus and gastrointestinal illness linked to consumption of British Columbia oysters reported in the following provinces: British Columbia (293), Alberta (3), Saskatchewan (1), Manitoba (15) and Ontario (16). Individuals became sick between mid-January and early April 2022, and no deaths have been reported.
Modern Restaurant Management
APRIL 6, 2022
The pandemic has highlighted the importance of high hygienic standards and good air quality. And Indoor Air Quality (IAQ) solutions represent a vital component to generate revenue for restaurants by filling up dining tables with customers who feel safe and confident. The fact is that customers who are uncomfortable and/or allergic to cleaning supplies, paints, insecticides, and other materials used in restaurants will not stay as long or spend as much money.
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Sculpture Hospitality
APRIL 7, 2022
Food inventory management is a critical part of your restaurant operations. It helps reduce food loss and the associated increase in the cost of goods sold.
Eating at a Meeting
APRIL 7, 2022
This is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a 7-week nutrition program called Cooking for Salud® was designed in 2012 with the goal of empowering families to take control of their health through the foods that they eat and prepare at home.
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Bill Marler
APRIL 6, 2022
Well, first, don’t eat British Columbia, Canada oysters for a bit. What is the Norovirus? Nature has created an ingenious bug in norovirus. The round blue ball structure of norovirus is actually a protein surrounding the virus’s genetic material. The virus attaches to the outside of cells lining the intestine, and then transfers its genetic material into those cells.
Modern Restaurant Management
APRIL 5, 2022
The restaurant industry continues to navigate the COVID-19 pandemic that is still infecting over 20,000 and killing over 1,000 Americans every day. While showing proof of vaccination and some of the other most unpopular protections put in place by health agencies have now been lifted, the restaurant industry is met with new challenges. These challenges include the increase in costs of operations, labor shortages and unpredictable shifts in customer bases.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Eating at a Meeting
APRIL 7, 2022
This is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a 7-week nutrition program called Cooking for Salud® was designed in 2012 with the goal of empowering families to take control of their health through the foods that they eat and prepare at home.
Bill Marler
APRIL 4, 2022
Food Safety Talk 259: No Bill, You Pay Us. April 4, 2022. The guys are joined by friend of the show and food safety lawyer Bill Marler, for his second time on the show (but first in 8 years). The group talks about food safety advocacy, how the civil legal system supports change within the industry and regulatory world and how Bill’s relationship with Dave Theno shaped his outlook and view on effecting change within the food safety world.
Modern Restaurant Management
APRIL 5, 2022
Ghost kitchens have gained significant popularity in the past few years, especially during the pandemic and post-pandemic era. Various existing and new companies are adopting this trend to reduce operational expenses and risks. As per a recently published report by Future Market insights, the Takeaway and Delivery Food market is going to witness accelerated demand in the coming years with online food platforms.
Modern Restaurant Management
APRIL 8, 2022
For customers of restaurants, bars, and other eateries, ice is a minimum expectation, especially during the hot summer months. Owners and managers who've experienced a broken-down machine or reduced production all too keenly feel the urge to ensure their ice maker is operating at peak performance, especially in the season when they need it most.
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Eating at a Meeting
APRIL 6, 2022
This is a special Women's HERstory month edition Tracy does every March. With a passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson, by way of her restaurant Pharm Table, shares plant-forward meals that are locally sourced, globally inspired, and promote an overall better quality of life. With her rich and unique background in multi-disciplinary studies like Anthropology, Culinary Arts, and Ayurvedic medicine, she has a deep understanding the heal
Eating at a Meeting
APRIL 6, 2022
This is a special Women's HERstory month edition Tracy does every March. With a passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson, by way of her restaurant Pharm Table, shares plant-forward meals that are locally sourced, globally inspired, and promote an overall better quality of life. With her rich and unique background in multi-disciplinary studies like Anthropology, Culinary Arts, and Ayurvedic medicine, she has a deep understanding the heal
Eating at a Meeting
APRIL 4, 2022
This is a special Women's HERstory month edition Tracy does every March. Aliza Tuttle is combining her own personal experiences with food. Growing up volunteering with her grandma in the local soup kitchen, studying food systems and urban studies in college to understand the systemic issues that affect food and inequality, and personally experiencing food insecurity and time poverty — to help build community and help the economy through food.
Eating at a Meeting
APRIL 4, 2022
This is a special Women's HERstory month edition Tracy does every March. Aliza Tuttle is combining her own personal experiences with food. Growing up volunteering with her grandma in the local soup kitchen, studying food systems and urban studies in college to understand the systemic issues that affect food and inequality, and personally experiencing food insecurity and time poverty — to help build community and help the economy through food.
Modern Restaurant Management
APRIL 6, 2022
Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator. In addition to restaurant operators opening or transitioning to the ghost kitchen strategy, grocers are also exploring this new concept.
Modern Restaurant Management
APRIL 4, 2022
In an industry hard hit by the pandemic, restaurants are facing yet another challenge: rising inflation. Inflation is at its highest in decades, with food and energy costs rising faster than the average, not to mention labor cost increases across all industries. Likely, if labor costs aren’t impacting your restaurant right now, it’s because you’re not fully staffed.
Modern Restaurant Management
APRIL 7, 2022
There was a time, not too long ago, when interacting with a brand—be it a retailer or a restaurant chain—was a fairly uncomplicated process. There was a single point of sale or channel. If you wanted what the brand was selling, you went to a brick-and-mortar location and bought it. As technology has evolved, however, the number of potential channels has increased, giving rise to first multichannel and then omnichannel marketing.
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