Sat.Jan 11, 2025 - Fri.Jan 17, 2025

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Trouble ahead for dessert on the menu: Not-so-sweet news

Food Management

Price-conscious consumers are swapping away-from-home desserts for less expensive homemade or store-bought treats.

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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.

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FDA Bans Red Dye 3 in Food

Food Safety Magazine

In response to external pressures, FDA has revoked its authorization for the use of red dye 3 in food. Despite its decision, the agency maintains that the available scientific information does not support claims of the colorant being harmful to human health through dietary exposure.

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2025 State of the Foodservice Industry

Foodservice Equipment Reports

After spending much of the past three years getting singed by a hot labor market and slogging through stickier-than-expected inflation, restaurant operators are cautiously, modestly optimistic heading into 2025, industry analysts say.

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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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The FDA bans red dye No. 3 from food and other news you may have missed

Food Management

Catch up on all the foodservice news you may have missed this week with 5 things with FSD.

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More Trending

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Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future'

Food Safety Magazine

In this episode of Food Safety Matters , we speak to Haley Oliver, Ph.D., Director of the USAID-funded Feed the Future Food Safety Innovation Lab at Purdue University, about her work to improve global food safety through targeted projects in Kenya, Cambodia, Nepal, and beyond.

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The Titans of Travel: How Small Businesses Shape Europe’s Accommodation Industry

Hospitality Net

The European travel and tourism sector is not just an economic powerhouse; its a vibrant ecosystem driven by millions of businesses. A vast majority of them are SMEs (small and medium-sized enterprises) forming the heart of the industry, offering everything from family-run B&Bs to boutique hotels, all while keeping the wheels of local economies turning.

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School Nutrition Association calls on Congress to raise meal reimbursements in 2025 Position Paper

Food Management

The organization also advocated for expanded universal free school meal access and a way to address growing meal debt.

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Making Your Food Delivery Business More Sustainable

Modern Restaurant Management

In 2023, a study carried out in Europe and North America took a much closer look at delivery sustainability. The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon.

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Whitman College Launches Permanent Station Centered on Indigenous Foods

Bon Appetit Management Company

Lunchtime at Whitman’s Cleveland Commons dining hall on the day of their First Foods station launch. Crowds of guests, both students and members of the public, lined up in Whitman Colleges Cleveland Commons dining hall in early December to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam during the launch of Bon Apptit at Whitmans First Foods station, a celebration of Indigenous cuisine that will be featured on the first Friday

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Improving Hospital Dining Through Compassionate, Person-Centered Care

Culinary Services Group

With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. Although the Centers for Disease Control (CDC) predicts that admissions will be lower than average this year, housing and healing sick patients requires a holistic view of medicine. While hospital food has long endured a reputation for being bland, uninspiring, and even detrimental to patient health, it doesnt have to be that way.

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Steamed Mussels with Spicy Mango White Wine Broth

Food Management

The brothiest, heartiest seafood shareable out there, these mussels get tipsy with white wine and sweet-heat from Frank's RedHot Mango Habanero Sauce.

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Now Now NoHo: NYC’s First Sleeper Cabin Hotel Opens Reservations for April 2025

Hospitality Net

Now Now NoHo, an innovative sleeper cabin hotel located on Bowery in the heart of NoHo, New York City, is now accepting reservations for April 1, 2025, and beyond. Envisioned as a transformative boutique experience for solo travelers, Now Now NoHo offers 180 small but thoughtfully designed sleeper cabins that combine the nostalgia of European train cars with the ingenuity of Japanese capsule hotels.

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Study Shows Tea Bags Release Millions of Microplastics When Brewed

Food Safety Magazine

A recent study has demonstrated that millions of nano- and microplastics are released by polymer-based commercial tea bags when infused with hot water, and that these plastic particles are readily taken up by human intestinal cells.

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Speaker Spotlight: Jeff Todd, Launch Entertainment

Fast Casual

Jeff Todd, chief development officer for Launch Entertainment, shares a look at his career, his achievements and industry trends ahead of his appearance at Restaurant Franchising & Innovation Summit 2025.

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Red Fish Dip

Food Management

With just five ingredients, this party-perfect seafood recipe hails from Beggars Banquet in New Orleans.

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Honoring the Hard Work and Courage of our Teams in the Los Angeles Area

Bon Appetit Management Company

The Pepperdine campus during the Franklin Fire in December 2024. Photo courtesy Pepperdine University. In early December, the Franklin Fire broke out in the area surrounding Pepperdine University in Malibu, CA, spreading from the Santa Monica mountains to parts of the campus. Due to Pepperdines unique positioning between the mountains and the Pacific Coast Highway, students were under a shelter in place order during the fire.

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USDA Considering More Changes to Listeria Rule, RTE Sampling After Boar's Head Outbreak Review

Food Safety Magazine

USDA-FSIS published a summary of its review of the deadly Boars Head Listeria monocytogenes outbreak, along with newly announced long-term measures to review and modernize its L. monocytogenes regulations and ready-to-eat (RTE) sampling programs.

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Using customer data to boost loyalty

Fast Casual

A panel at the upcoming Restaurant & Innovation Summit in Myrtle Beach, South Carolina from March 11 to 13 will examine how restaurants can leverage data to cultivate lifetime customer loyalty and brand advocacy.

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Meatless for seniors: How the dining team at Pennswood Village wowed with new vegetarian options

Food Management

The dining team at the senior living community recently introduced over 20 meatless dishes as part of its 5-week menu cycle.

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Lodging Interactive GuestCONNECT: a Unified Approach to Enhance Guest Engagement Across Digital Touchpoints

Hospitality Net

Lodging Interactive, an award-winning digital marketing, social media, and guest review engagement agency exclusively serving the hospitality industry, today announced the launch of GuestCONNECTSM, a flexible, subscription-based suite of services that includes a hotel website, social media marketing, and white-glove guest review response services designed exclusively for hotels and resorts.

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11 Key Benefits of a Restaurant Inventory Management System

Sculpture Hospitality

Discover the benefits of a restaurant inventory management system, from reducing waste to boosting profits. Learn how to simplify your operations.

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Joining Forces: Bringing plant-based innovation to restaurant menus

Fast Casual

Networld Media Group and the Plant Based Food Association are partnering to help restaurant operators stay up-to-date with consumer demand for crave-worthy and innovative plant-based offerings.

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Roasted Bacon, Corn and Feta Guacamole

Food Management

Guacamole deserves some extra bells and whistles for a game-day party.

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FDA Releases Form 483 to Taylor Farms Colorado Springs Facility

Food Safety Magazine

Uncovered through a FOIA request, an FDA Form 483 sent to Taylor Farms Colorado Springs facility documented questionable food safety and hygiene observations. The release of the FOIA-requested form comes from increased scrutiny following the facility's implication as the supplier of McDonalds onions that caused an E. coli outbreak in late 2024.

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How to Build a Transparent Supply Chain for Your Restaurant

Wasserstrom

Building a transparent supply chain is no longer a niche pursuit, but a fundamental imperative for value-conscious restaurant operators in 2025. The industrys growing demand for transparency drives the need for ethical sourcing building a supply chain that prioritizes responsible practices throughout, from farm and factory to fork. Responsible consumers want to know […] The post How to Build a Transparent Supply Chain for Your Restaurant appeared first on The Official Wasserstrom Blog.

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Crust Pizza Co. CEO explains operations, building own tech

Fast Casual

Editor Mandy Detwiler talks to Crust Pizza Co. CEO and Founder Carl Comeaux about the brand's growth, search for franchisees and building its own POS system and tech stack.

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Governor Hochul wants to bring universal free school meals to New York

Food Management

Also in this weeks K-12 legislative update: An Oklahoma bill would expand universal free school meal access in the state.

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FDA Now Requires Raw Pet Food Manufacturers to Consider HPAI in Food Safety Plans

Food Safety Magazine

Following the deaths of pet cats who ate raw food contaminated with Highly Pathogenic Avian Influenza (HPAI) H5N1, raw pet food manufacturers must now consider the virus as a hazard in their food safety plans, under FDAs FSMA Preventive Controls for Animal Food rule.

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Just Salad Opens First Drive-Thru Unit

Foodservice Equipment Reports

Just Salad, a fast-casual concept focused on health and sustainability, has opened its first drive-thru location. Located in Livingston, N.J., the drive-thru location caters to guests on-the-go. It also offers dine-in services, providing flexibility for those who want to eat on-site.

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