Sat.Sep 21, 2024 - Fri.Sep 27, 2024

article thumbnail

‘Brand Experiences Create Memories.’

Modern Restaurant Management

“We will be the number one restaurant in the world.” That’s what restauranteur Will Guidara wrote on a cocktail napkin whilst sitting in a hotel bar after the prestigious World’s 50 Best Restaurants awards ceremony in 2010. That year, Guidara’s Eleven Madison Park in New York had placed last on the list. There was nothing to smile about and Guidara and chef Daniel Humm needed to do a lot of work to climb the ranks of the world’s most sought-after fine dining experiences.

article thumbnail

Harnessing data analytics for smarter restaurant supply chain management

Restobiz

By Nick Fryer Whether you’ve been running your restaurant for decades or you’re just getting started, supply chain management can be a challenge. How can you determine what’s driving sales or how to optimize your operations? The answer is data analytics. Operators need to explore the intersection between data and supply chain management to learn […] The post Harnessing data analytics for smarter restaurant supply chain management appeared first on Restobiz.

194
194
professionals

Sign Up for our Newsletter

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

article thumbnail

GenZ’s Celebrity CPG Era, the Hidden Environmental Costs of Food + More

Food + Tech Connect

Image Credit: Snaxshot Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. Gen Z consumers are driving a new wave of demand for premium, visually appealing grocery items, with celebrity-backed brands like Brooklyn Beckham’s Cloud23 and Mr.

article thumbnail

‘Toxic Free Food Act’ Would Close FDA GRAS ‘Loophole’ Allowing Potentially Toxic Additives in Food

Food Safety Magazine

Rep. Rosa DeLauro’s Toxic Free Food Act would require the U.S. Food and Drug Administration (FDA) to overhaul the “generally recognized as safe” (GRAS) process, calling it a “loophole” that allows substances to secretly enter the food supply without adequate safety review.

FDA 116
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

Using Safety Incentive Programs to Improve Workplace Training

Modern Restaurant Management

In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards. The best way to mitigate the risks for employees and reduce workplace injuries is for businesses to establish comprehensive safety training programs.

More Trending

article thumbnail

Unlocking Demand for Regenerative, The Hidden Environmental Costs of Food + More

Food + Tech Connect

Image Credit: Smoketown Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. Smoketown’s “Unlocking Demand for Regenerative” offers a crowdsourced blueprint to boost consumer demand for regenerative agriculture.

article thumbnail

SSIS: Gong cha's digital transformation, a conversation with Rebecca Kahn

Fast Casual

In anticipation of her keynote address at the Self Service Innovation Summit this December, Kiosk Marketplace sat down with Gong cha's Rebecca Kahn to discuss the brand's digital journey and the challenges and opportunities presented by self-service technologies.

117
117
article thumbnail

Getting More Bang for Your Legal Buck

Modern Restaurant Management

Operating a successful restaurant, let alone a portfolio of restaurants, is one of the most challenging businesses in the market. A restaurant’s legal counsel can be a key advisor and ally in positioning the business for growth while helping minimize risk. But many owners are understandably intimidated by the unpredictability of the legal industry’s ubiquitous billable hour pricing model.

article thumbnail

‘Safe School Meals Act’ Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches

Food Safety Magazine

Senator Cory Booker’s Safe School Meals Act proposes widespread reforms that would reduce the presence of toxic heavy metals, pesticides, artificial food dyes, and chemicals in school lunches, and would mandate research to progress remediation methods for environmental contaminants polluting farms.

article thumbnail

How to Start a Franchise: Your 10-Step Guide

Sculpture Hospitality

Want to start a franchise but not sure how? Discover everything you need to know about how to start a franchise business in this 10-step guide.

112
112
article thumbnail

Restaurant management: 5 tips from Genghis Grill leader

Fast Casual

Robby Berg, regional director of Operations of a Genghis Grill franchise group in Arizona, shares his management wisdom as he worked his way from the kitchen to restaurant operator.

article thumbnail

Dusit International partners with Paljor Global Corp for South Asian expansion

Hospitality Net

Dusit International, one of Thailand’s leading hotel and property development companies, has signed a strategic partnership agreement with Paljor Global Corp Private Limited, a leading Nepalese investment firm and luxury carpet manufacturer, to seek opportunities to introduce Dusit’s diverse offerings in Nepal and throughout South Asia.

107
107
article thumbnail

Have it Your Way: Restaurants and Consumers Unite with Tech

Modern Restaurant Management

Diners want their guest experience to go their way. This is what the service industry in America is based on – the customer is always right. Many restaurants have embraced the age of personalization, in which customers and businesses can mutually benefit from using technology to give and receive what they want. Accommodating a New Consumer Culture In the 80s and 90s, social trends were all about conformity.

article thumbnail

Ep. 178. Jeannie Shaughnessy: ‘Nuts' About Food Safety—PTNPA's Industry and Regulatory Work

Food Safety Magazine

In this episode of Food Safety Matters , we speak to Jeannie Shaughnessy, CEO of the Peanut and Tree Nut Processors Association (PTNPA), about the PTNPA's work to help nut processors ensure food safety and quality, as well as current events affecting the nut industry.

article thumbnail

How Corroded Mobile Shelving is Paralyzing Your Kitchen

the CAMBRO blog

Mobile shelving helps maintain order and speed in a kitchen. Whether it’s used in a commercial kitchen, catering business or storage area, mobile shelving allows staff to quickly move inventory, store ingredients and maintain an organized workspace. However, when corrosion overtakes wire racks, this crucial piece of equipment can go from being a time-saver to a major problem.

article thumbnail

Restaurant management: 5 tips from Genghis Grill leader

Fast Casual

Robby Berg, regional director of Operations of a Genghis Grill franchise group in Arizona, shares his management wisdom as he worked his way from the kitchen to restaurant operator.

article thumbnail

Finding Solutions for Top Barriers to QSR Stability

Modern Restaurant Management

It's no secret that finding and retaining good workers is one of the biggest challenges for QSR restaurants. In 2023, the turnover rate in the industry soared to 72 percent. To learn what operators can do to recruit and retain, Modern Restaurant Management (MRM) magazine reached out to Opal Wagnac, SVP of Market & Product Strategy at isolved, who works with QSR HR practitioners.

article thumbnail

Baby Food Company First in U.S. to Set EU-Aligned Safety Standards, Share Test Results for Contaminants

Food Safety Magazine

Baby food producer Little Spoon is the first U.S. company in the sector to promise to never sell product that exceeds EU-aligned limits for toxic heavy metals, pesticides, and plasticizers, and to voluntarily publicize its product testing results.

104
104
article thumbnail

SMEs in the driver’s seat: empowering Europe’s travel economy

Hospitality Net

The travel industry is an essential pillar of the EU’s economy – accounting for roughly 10% of GDP and a similar share of employment. In many aspects, our sector doesn’t get the attention it deserves from policymakers, yet it is a key driver of EU competitiveness, a major source of service exports and a provider of local development all across our continent.

104
104
article thumbnail

Elegant Service Carts for Banquet Halls and Dining Halls: Adding Flair to Your Dining Experience

Rosseto

At Rosseto, we believe in the power of smart design to enhance your guests’ stay. Our new line of rolling buffet carts does just that – offering a practical and stylish way to elevate your existing dining service. New Rosseto service carts Modulite service carts are perfect for everything from mixology carts to dessert carts. These mobile service carts aren’t here to steal the show but to play a supporting role in making your restaurant or hotel operations smoother and more i

article thumbnail

FDA’s new Human Foods Program (HFP) kick’s off October 1

Food Safety Tech

The U.S. Food and Drug Administration’s reorganization implementation involving the creation of a unified Human Foods Program (HFP), adoption of a new model for its field operations and other significant modernization efforts are scheduled for Oct. 1, 2024 , notably enhancing the agency’s ability to oversee and protect the human food supply and other products the FDA regulates.

FDA 95
article thumbnail

IFT to Hold Free Informational Webinar for Industry About Food Coloring Regulations in October

Food Safety Magazine

In the wake of the California School Food Safety Act , on October 11, the Institute of Food Technologists (IFT) will hold a free, publicly available webinar discussing how consumer concerns about artificial food coloring are influencing policies and shaping the regulatory future of food additives.

article thumbnail

STAY launches online courses and certifications to enhance hospitality training for professionals

Hospitality Net

STAY announces the launch of STAY Academy, a comprehensive training platform designed to provide hotel professionals with certified courses that enhance their skills and improve guest experiences.

article thumbnail

Fast Casual Executive Summit session looks at menu trends as competitive edge

Fast Casual

A session at the Fast Casual Executive Summit session next month in Denver, Colorado, will explore diversifying menu options as a method to increase a restaurant's competitive advantage.

100
100
article thumbnail

Sodexo mulls acquiring Aramark

FoodService Director

The French food services company has contemplated acquiring its fellow food service rival in recent months, Bloomberg News reported earlier this week.

article thumbnail

In New Year, IHOP To Welcome New President

Foodservice Equipment Reports

A new leader is lined up at IHOP after President Jay Johns announced he would retire Jan. 6, 2025, concluding his nearly 16-year career comprising several leadership roles at Dine Brands. Jay Johns will remain president of IHOP through year’s end. Taking his place will be Lawrence Kim, the previous chief innovation officer at Yum Brands. Kim will join IHOP on Oct.

89
article thumbnail

IHG Leads Business Travel Decarbonization Discussion at Climate Week NYC

Hospitality Net

IHG Hotels & Resorts and the GBTA Foundation, the charitable arm of the Global Business Travel Association (GBTA), brought together some of travel’s biggest sustainability leaders yesterday during 2024 Climate Week NYC to spark dialogue about the decarbonization of business travel. In collaboration with co-hosts IDEO, Accenture, American Express Global Business Travel, Delta Air Lines and Hertz, the event challenged attendees to explore tensions and collaborative approaches inherent in balancing

96
article thumbnail

Codex Committee Working on Guidelines for Food Fraud Prevention and Control

Food Safety Magazine

A Codex committee has advanced work on Draft Guidelines on the Prevention and Control of Food Fraud , although consensus on parts of the guideline has not been reached.

86
article thumbnail

Florida watermelon farmer shares her juicy story

FoodService Director

Rachel Syngo, who serves as foodservice committee chair for the National Watermelon Board, is an eighth-generation farmer who left the corporate world and returned to her roots.

83
article thumbnail

Cajun Chain Finds New President, COO

Foodservice Equipment Reports

Mike Turner, formerly of Walk-On’s Sports Bistreaux, The Cheesecake Factory and Piccadilly Restaurants, is adding new flavor to his resume. Turner was announced today, Sept. 23, as the new president and COO of the Creole and Cajun brand Cajun Steamer, a seven-unit concept operating under the Cherry Bounce Hospitality umbrella.