Bill Marler

APRIL 22, 2022

53 confirmed and 26 suspected cases so far – there have been 2 deaths, but that is from update last week. I was reading (using Google Translate) Florence Méréo’s article – Bactérie E.coli : avant les pizzas Buitoni, Nestlé avait déjà été empêtré dans un scandale sanitaire – and could not help cringing about the injuries of the victims and the similarities for another Nestlé problem over a decade ago.

Food Safety 312

Food Safety Hospitality Hospitality 312

Modern Restaurant Management

APRIL 20, 2022

Horn & Hardart gave us a vision of what it means to have a working vending machine with practical utility. The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. No waiters, just steaming plates and a glass door that's opened by a coin.

Staffing 215

Staffing Chef Catering Catering 215

Lavu

APRIL 18, 2022

Historically, cash registers in restaurants served one purpose. They stored the payment customers handed over and provided change when needed. Over time, these registers became … What Is a POS System for a Restaurant? Read More ». The post What Is a POS System for a Restaurant? appeared first on iPad Point of Sale System for Restaurants, Bars & More.

Point of Sale 148

Point of Sale 148

Sculpture Hospitality

APRIL 21, 2022

When it comes to restaurant inventory , there is often discussion about whether doing inventory weekly or monthly is better. While there are some businesses in different industries that may be able to do a monthly, or even annual inventory count, this is not recommended for restaurants.

Inventory 135

Inventory 135

Bill Marler

APRIL 22, 2022

France is now also reporting 42 sick with 13 hospitalized. Product was shipped world-wide. According to EU health officials : The outbreak is characterised by an unusually high proportion of children being hospitalised, some with severe clinical symptoms such as bloody diarrhoea. Based on interviews with patients and initial analytical epidemiological studies, specific chocolate products (Kinder) have been identified as the likely route of infection.

Food Safety 272

Food Safety Hospitality Hospitality 272

Modern Restaurant Management

APRIL 18, 2022

As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.

Staffing 203

Staffing Customer Experience 203

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 134

Inventory Food and Beverage Food and Beverage 134

Bill Marler

APRIL 17, 2022

Fraich’UP frozen pizza and E. coli: French prosecutors this week searched a Buitoni Fraich’UP frozen pizza factory in northern France, the suspected source of an E. coli outbreak that has left dozens of children sick, as well as the headquarters of its owner Nestle France. Buitoni is owned by the Swiss food conglomerate Nestle, An investigation into involuntary manslaughter and deceitful practices was opened on 1 April after authorities learned of more than 70 infections, which may have caused t

Food Safety 215

Food Safety 215

Modern Restaurant Management

APRIL 21, 2022

Margin Edge co-founders Roy Phillips and Bo Davis dive into the evolution of restaurant tech: where we’ve been and where we’re heading next. They started the compamy with the goal of automating tedious back-office tasks, saving restaurant operators time and providing crucial data for making business decisions. Davis, a restaurateur with a background in data science and technology, knew there was a better way to see and manage restaurant finances in real-time and Phillips’ backg

Point of Sale 197

Point of Sale Inventory Restaurant Management Restaurant Manager 197

Riddhi Display

APRIL 18, 2022

Commercial refrigeration will be critical if you want your restaurant or grocery store to run as efficiently as possible. Consider the size of your company, the design you choose, and the number of divisions incorporated into your refrigerator. Continue reading for advice on selecting the aptest commercial refrigeration equipment for your company. Considering Your Size The size of your equipment is one of the essential factors of commercial refrigeration.

Catering 52

Catering Catering Purchasing 52

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 88

Inventory Food and Beverage Food and Beverage 88

Bill Marler

APRIL 21, 2022

If Salmonella is deemed an adulterant – at least those that sicken and kill us – the sky will not fall – history as a guide. On Jan. 19, 2020, we filed a petition with USDA’s Food Safety and Inspection Service (FSIS), on behalf of Rick Schiller, Steven Romes, the Porter family, Food & Water Watch, Consumer Federation of America, and Consumer Reports. 20-01-marler-011920 The petition asked FSIS to declare the following Salmonella “outbreak serotypes” as per se contaminants (adulterants) in me

Food Safety 209

Food Safety Food Supply Hospitality Hospitality 209

Modern Restaurant Management

APRIL 22, 2022

In the hospitality industry, QR codes are currently all the rage as they are practically e-commerce payments. However, customers still sit physically in restaurants, blurring the lines between the online and offline. Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. However, restaurant owners are looking for more: They want to streamline the checkout process further and for customers to complete the whole process 

Point of Sale 197

Point of Sale Food Service Food Service Purchasing 197

Eating at a Meeting

APRIL 18, 2022

In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. In the first 30 minutes, Tracy and Valda are going to talk about how and why she works tirelessly to find answers to complex questions if it will enable some person or some group to have a better experience - especially one that enhances their quality of life or access to care.

Cruise 40

Cruise Culinary Education Chef 40

Sculpture Hospitality

APRIL 21, 2022

When it comes to restaurant inventory , there is often discussion about whether doing inventory weekly or monthly is better. While there are some businesses in different industries that may be able to do a monthly, or even annual inventory count, this is not recommended for restaurants.

Inventory 78

Inventory 78

Bill Marler

APRIL 20, 2022

FDA is investigation the following: .

FDA 130

FDA Food Safety 130

Modern Restaurant Management

APRIL 19, 2022

When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. We served everything from breakfast to dinner. Though the first effort was a success, we quickly learned we really excelled at breakfast and lunch. When considering a niche, it can be hard to give up the other dayparts. As a restaurant owner, you may worry about a loss of revenue.

Staffing 197

Staffing 197

Eating at a Meeting

APRIL 18, 2022

In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker. In the first 30 minutes, Tracy and Valda are going to talk about how and why she works tirelessly to find answers to complex questions if it will enable some person or some group to have a better experience - especially one that enhances their quality of life or access to care.

Cruise 40

Cruise Culinary Education Chef 40

Riddhi Display

APRIL 21, 2022

Baking is an art form. And, like any other creative form, it needs the use of the proper instruments in order to succeed. Hunting for the right kitchen equipment from the best bakery equipment manufacturers, on the other hand, will be tough. However, along with hiring excellent bakers, locating a decent site, and managing finance, another crucial thing to consider when starting a commercial bakery business is the necessary commercial bakery equipment.

Kitchen Equipment 52

Kitchen Equipment Commercial Kitchen Purchasing 52

Bill Marler

APRIL 19, 2022

Adenoviruses is one of the possible causes being investigated. According to the Jerusalem Post, 12 cases of hepatitis (liver inflammation) from an unexplained source have been reported in children at Shaare Zedek Medical Center and Schneider Children’s Medical Center for Israel, the Health Ministry announced on Tuesday night. Earlier this year, Britain reported an outbreak of unexplained hepatitis cases among children.

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Modern Restaurant Management

APRIL 18, 2022

In the restaurant industry, spring means the beginning of outdoor dining. The outdoor dining season is much anticipated not only because it is enjoyable for diners, but it also benefits restaurant owners and employees by vastly expanding the amount of dining space available to customers. In addition, an outdoor space can completely change the feel of a restaurant for the better.

Staffing 167

Staffing 167

Modern Restaurant Management

APRIL 21, 2022

Picture the life of a manager with a portfolio of 30 restaurants. Every quarter, the manager sends a technician to each location for preventative maintenance, concentrating on the oldest equipment. In between, though, a refrigerator shows signs of wear at one site, a fryolator takes too long to heat the oil in another, and a dishwasher stops working mid-cycle in a third.

Restaurant Management 117

Restaurant Management Restaurant Manager Purchasing 117

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. As we look to celebrate Earth Day, restaurant industry insiders offer their top tips and trends. Aaron Allen, Executive Chef, Silas Creative Kitchen + Cocktails at Hotel Versailles, Versailles, Ohio. One of the penultimate responsibilities as a professional chef is learning to work sustainably.

Chef 180

Chef Food and Beverage Food and Beverage Purchasing 180

Bill Marler

APRIL 21, 2022

According to STAT News , health authorities in North Carolina say they are investigating two cases of hepatitis in young children, making the state the second to report cases that appear to be linked to an outbreak that is being seen in a growing number of countries. Alabama first noticed a cluster of five cases last November and notified the Centers for Disease Control and Prevention, with which it has been working to try to determine the cause of the illnesses.

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