Sat.May 18, 2024 - Fri.May 24, 2024

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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

What do today’s restaurant operators need to manage the challenging sales environment? A break. Specifically, a coffee break. More specifically, a specialty beverage break. That is, according to Revenue Management Solutions (RMS) recent survey, Tapping into Specialty Beverages to Maximize Restaurant Sales , which suggests that the coffee (or boba or smoothie or soda) break is a growing trend— and one that could significantly boost your restaurant’s revenue.

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15 Ways Restaurant Inventory Management Software Saves You Time

Sculpture Hospitality

Even if you’re a total rockstar restaurateur, whipping up culinary masterpieces and keeping your customers happy - there’s probably one thing you wish you had more of… time.

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IHG’s Caribbean presence expands into Turks & Caicos with three distinct luxury and lifestyle retreats

Hospitality Net

IHG Hotels & Resorts (IHG), one of the world’s leading hotel companies, today announced three signings across its fast-growing global luxury and lifestyle portfolio in Turks & Caicos for InterContinental Hotels & Resorts, Kimpton Hotels & Restaurants and Hotel Indigo. Developed in partnership with owner Molo Hotel Group and UK-based management group Lighthouse Hotel Management, both Slominski family owned companies, the resorts will mark IHG’s debut on the celebrated Caribbean island and are all

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Unveiling the Hidden Dangers of Barbecue: Navigating Potential Hazards and Ensuring Food Safety

Food Safety Magazine

Barbecue is a widely enjoyed cooking style around the world; however, ingestion of heavily grilled meat, direct exposure to fumes generated while barbecuing, and improperly cooked food or poorly cleaned grills can expose people to poor health outcomes and foodborne illness risk.

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Preserving the Purity of Ice: Strategies for Combating Mold Contamination

Modern Restaurant Management

Ice plays an indispensable role in the restaurant industry. Not merely a frozen necessity, quality ice is the hallmark of an establishment's commitment to excellence, hygiene, and customer satisfaction. However, the omnipresent challenge that frequently undermines this commitment is the insidious infiltration of mold in ice machines. Understanding the mechanisms of mold incursion and implementing preventative measures is not just advisable—it is imperative.

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Cook’s Direct Earns Top SEFA Honors

Foodservice Equipment Reports

SEFA honored dealers, suppliers and other industry professionals at its 38th Annual Partnership Conference, held April 28-May 2 in Colorado Springs, Colo. Cook’s Direct earned SEFA’s Member of the Year award. The company has a forward-thinking approach and dedication to meeting today’s needs while driving growth for SEFA Supplier Partners, SEFA says.

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The best things we ate at this year's National Restaurant Show

FoodService Director

The annual exhibition of all things foodservice is traditionally a great place to find the latest in menu trends and this one did not disappoint. Here’s what Restaurant Business editors liked the most.

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How to Save on Credit Card Processing Fees

Modern Restaurant Management

The past few years have been difficult for restaurants across the country as they have found themselves struggling to adjust to a new normal. Among the many pressures are rapidly rising credit card processing fees. Despite a recent settlement where the two largest card brands agreed to a modest cap of interchange fees for five years, processing fees show no signs of decreasing.

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With Internal Talent, Wendy’s Fills 2 President Roles

Foodservice Equipment Reports

Kirk Tanner, president and CEO of Wendy’s since Feb. 5, says dedicated U.S. and international presidents may help the chain accelerate new restaurant development, among other growth objectives. “I believe having one leader with clear accountability for development and operational performance in both the U.S.

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InnSpire Integration with Optii Leverages AI to Optimize Hotel Operational Efficiency, Guest Service and Satisfaction

Hospitality Net

InnSpire, the leading provider of innovative hospitality technology solutions that help drive seamless, world-class guest experiences for some of the world’s most iconic hotels and brands, has announced a strategic partnership with Optii Solutions, a leading hotel operations and service delivery platform. Optii leverages machine-learning and predictive intelligence to automate and enhance hotel housekeeping, maintenance, service delivery, and operations management.

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Disrupting healthcare dining with Richard Schenkel, founder and former CEO of Unidine

FoodService Director

Schenkel forged the trail for Unidine Corporation and Compass Community Living. Now, his Phoenix3 Holdings LLC is helping senior living, health care and B&I dining reach new heights.

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Expert Weighs in on Subway and Red Lobster News

Modern Restaurant Management

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This transaction reflects Subway's long-term growth potential, and the substantial value of our brand and our franchisees around the world," said John Chidsey, CEO of Subway, adding that there are no anticipated changes to the company's leadership team, strategic focus or operating plans.

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In Design Refresh, Soft-Serve Chain Tweaks Equipment Lineup

Foodservice Equipment Reports

A design debut and a 90th anniversary mark a couple of recent sweet spots for the soft-serve concept Carvel, part of GoTo Foods (formerly Focus Brands). Recently, Carvel shared that units in Gainesville, Fla. and Jamaica, N.Y. are open, becoming the first two units to reflect the brand’s latest design.

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Lodging Interactive Launches Next-Level Social Media Service To Drive Hotel Revenue

Hospitality Net

Lodging Interactive, an award-winning digital marketing, social media, and guest review engagement agency exclusively serving the hospitality industry, today announced the rollout of Commingle Social Media Amplified, its next-level hotel social media marketing service. The service combines the agency’s proven social media marketing expertise with its innovative Commingle360 landing page service to create a comprehensive solution that drives direct bookings and ROI tracking for hotels.

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Clean Breaks

MSU Agrifood Safety Produce Bites

In this episode, Produce Safety Technicians Landen Tetil and Patrick Gordon talk about establishing a clean break. They discuss what is and isn't a clean break, why a clean break is important for food safety, and what it has to do with traceability. In this episode, Produce Safety Technicians Landen Tetil and Patrick Gordon talk about establishing a clean break.

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Driving Traffic to Your Online Ordering

Modern Restaurant Management

Learn eight techniques to encourage more online ordering in this episode of the Making Dough Restaurant Show – by Hengam Stanfield. Among the suggestions are receipt promotions, website optimization, branded packaging, and more.

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3 Takeaways From the Restaurant Show

Foodservice Equipment Reports

This past week’s National Restaurant Association Show in Chicago delivered an expanded show floor—10% larger than in 2023—and some 2,240-plus exhibitors. And while organizers are finalizing numbers, they anticipated more than 55,000 industry professionals would participate, marking one of the largest shows since 2019. FER editors visited with many manufacturers on the show floor.

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Hyatt Centric to Debut In Puerto Rico with Hyatt Centric San Juan Isla Verde

Hospitality Net

Hyatt Hotels Corporation (NYSE: H) in collaboration with Interlink and Vivo Beach Club today announced plans for the first Hyatt Centric branded hotel in Puerto Rico. Hyatt Centric San Juan Isla Verde will be located in the buzzy Isla Verde neighborhood, one block away from Isla Verde Beach and walking distance to restaurants, shopping, historical landmarks and nightlife.

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Farm to Fork Profile: Hunter Cattle and Savannah College of Art & Design

Bon Appetit Management Company

The SCAD team with the cows at Hunter Cattle Company This spring over a dozen chefs, managers, and team members from Bon Appétit at Savannah College of Art & Design (SCAD) traded their chef coats for muddied boots to learn how a humane burger gets raised. The culinary team headed just outside of Savannah to Brooklet, Georgia to learn firsthand about a longtime Farm to Fork partner whose grass-fed and grass-finished beef is served across campus.

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Tipping Divide Is Not Too Wide

Modern Restaurant Management

Tipped restaurant workers are not too worried that more businesses outside the industry asking for tips will negatively impact their own tips — 64 percent say it has had no impact, while percent say it’s even helping, according to a new report from SpotOn of restaurant workers on expectations, generational trends and payment options. The report, Beyond Gratuity: Perspectives of Restaurant Staff on Tipping Practices, reveals that two-thirds of workers report their tips have stayed the

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Manufacturer Acquisition Closes Amid Industry Show

Foodservice Equipment Reports

Cornerstone Foodservice Group, parent company of Spring USA, has expanded its portfolio with the acquisition of Equipex. The deal was officially announced Monday, May 20, on Day 3 of the National Restaurant Association Show in Chicago. The Equipex portfolio includes panini grills, convection and pizza ovens, warming displays, waffle bakers, salamanders and other niche-focused cooking equipment.

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Radisson Hotel Group Expands in Riyadh

Hospitality Net

Radisson Hotel Group is proud to announce the opening of Radisson Hotel & Residence Riyadh Olaya, the Group’s 28th hotel in the Kingdom of Saudi Arabia and its 9th in the vibrant city of Riyadh. This new opening marks a significant milestone as the Group continues its expansion in one of the most dynamic regions of the Middle East aligned with the Kingdom’s Vision 2030 to enhance the country’s economic and tourism landscape.

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Testing of Canadian Milk at Retail Shows No Presence of Viral HPAI

Food Safety Magazine

In light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak that has been affecting dairy cattle herds in the U.S., the Canadian Food Inspection Agency (CFIA) sampled and tested milk at retail to determine the presence of HPAI viral fragments.

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AI finds its place in sustainable foodservice

FoodService Director

AI had a large presence, in unexpected ways, at the National Restaurant Association show, especially when it comes to sustainability. Plant-based seafood and sustainable cooking oil also made an appearance.

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Flexeserve Hires Key Accounts Manager

Foodservice Equipment Reports

Rachel Paul has joined Flexeserve Inc. as a key accounts manager, delivering customer and sales support for the Americas. A skilled account manager, Paul brings a wealth of logistics experience and industry insight from her past roles at OTR and PepsiCo. As key accounts manager, based at Flexeserve’s U.S. HQ and Culinary Support Center, Paul will collaborate with the U.K.

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Kimpton BEM Budapest To Debut In July 2024

Hospitality Net

Idyllically situated on the Buda banks of the picturesque Danube, Kimpton BEM Budapest will open in July 2024. The highly-anticipated boutique luxury hotel is being hailed as the new ’urban cool kid on the block,’ promising discerning travellers an unparalleled experience seamlessly blending Hungary’s fascinating history with modern elegance and inspiring design.

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Going “Green” in Long-Term Care: Strategies for Sustainability in Food Service

Culinary Services Group

If you work in long-term care, you’ve likely heard the statistics about the ever-increasing population of older adults (65+). Expected to grow from 58 million to 82 million in 2050, the sheer number of seniors isn’t the only thing changing in the upcoming decades. This population is also becoming more diverse, with the number of non-Hispanic white identifying people dropping to 60% from 75% by 2050.

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Why your online ordering system is not a catering strategy

Fast Casual

Catering expert Erle Dardick reveals how restaurants can create an off-premises and catering foundation built for growth.

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Watch FSD editors try all the best mocktails at the National Restaurant Show

FoodService Director

We took a walk through the beverage tent! Come along with us as we check out the newest equipment, talk to mixologists and taste test beverages.

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Drive More Bookings: Innovative Strategies for Hotel Landing Pages

Hospitality Net

For the past 25 years, it has become evident that most hotels fail to adequately capitalize on opportunities presented by seasonal holidays and event business drivers. The lack of optimization of these revenue opportunities is due in part to two factors: (1) the DOSM simply doesn’t have enough time and resources to organize marketing materials, and (2) the hotel’s website lacks the ability to create marketing landing pages ‘on the fly,’ which rings especially true for branded properties.

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Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements

Food Safety Magazine

The Food Traceability Enhancement Act , recently introduced to U.S. Congress, aims to “strengthen compliance” with FSMA 204/the Food Traceability Final Rule through several key changes to its implementation.

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