Bill Marler

DECEMBER 23, 2021

Congress passed the Federal Food, Drug, and Cosmetic Act in 1938 in reaction to growing public safety demands. The primary goal of the Act was to protect the health and safety of the public by preventing deleterious, adulterated or misbranded articles from entering interstate commerce. Under section 402(a)(4) of the Act, a food product is deemed “adulterated” if the food was “prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it

Food Safety 277

Food Safety FDA Food Regulations Hospitality 277

Modern Restaurant Management

DECEMBER 22, 2021

With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. Internet of Things, or IoT for short, lets one digital device communicate with multiple devices over an internet connection without human intervention.

Commercial Kitchen 244

Commercial Kitchen Inventory Food and Beverage Food and Beverage 244

Culinary Digital

DECEMBER 22, 2021

Customer retention, shifting demographics, manual processes, and changing economies are some significant challenges various food service managers face today. Foodservice operations need advanced products like CulinarySuite (CS) Lite, to streamline menu planning, recipe catalogues, nutritional analysis, cost analysis, production management, and more.

Cafeteria 52

Cafeteria Recipes Nutrition Food Service Management 52

Eating at a Meeting

DECEMBER 20, 2021

I had the opportunity to interview Chef Keith Rhodes of Catch restaurant (Wilmington, NC) for a Meetings Today article I wrote on the Cuisine of the Coastal Carolinas earlier this year. His knowledge of and ideology behind cooking fresh, healthy, seasonal meals and living a sustainable lifestyle comes from his deep roots to the Carolina coastal community.

Chef 52

Chef 52

Bill Marler

DECEMBER 22, 2021

Over the last week both the CDC and FDA, along with various State Departments of Health and Agriculture, have been investigating two Listeria outbreaks linked to the consumption of various leafy greens. Using Whole Genome Sequencing (WGS), product testing and clinical (human) sampling, health authorities have both determined that the source of the infection is Fresh Express and Dole and that the outbreaks are linked to illness that have been occurring since 2014.

FDA 216

FDA Hospitality Hospitality 216

Modern Restaurant Management

DECEMBER 20, 2021

The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.

Food and Beverage 227

Food and Beverage Food and Beverage Customer Experience Catering 227

Modern Restaurant Management

DECEMBER 22, 2021

The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. Dozens of new restaurants are opening worldwide every day, so it is important that your establishment attracts customer’s attention. In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails.

Hospitality 212

Hospitality Hospitality 212

Modern Restaurant Management

DECEMBER 21, 2021

As we wrap up a year that brought more tremendous change to the hospitality industry, I like to look ahead and anticipate some of the opportunities and challenges we will see in 2022 (and beyond). As FSR’s Danny Klein recently said, “the industry has moved well past the ‘pivot’ stage and this worn-out idea of a new normal,” and is ripe for further transformation.

Hospitality 197

Hospitality Hospitality Purchasing 197

Modern Restaurant Management

DECEMBER 21, 2021

While the restaurant industry has experienced major supply chain and labor issues throughout the pandemic, it is now reaching a tipping point. While initially it was more difficult or impractical to assure adequate levels of staffing, and supply chain disruptions were causing product shortages or outages, these complications are now coming at a real cost to restaurants.

Staffing 196

Staffing Customer Experience 196

Bill Marler

DECEMBER 21, 2021

The following quote is attributed to Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response. “The FDA, along with the CDC and our state and local partners, is working to investigate a multistate outbreak of Listeria monocytogenes infections. To date, a positive sample of Fresh Express Sweet Hearts salad mix has been reported to match the outbreak strain.

FDA 181

FDA Hospitality Hospitality 181

Modern Restaurant Management

DECEMBER 21, 2021

Mondel?z International Foodservice identified top trends expected to elevate the foodservice industry in 2022 and beyond. When the pandemic emerged in early 2020, the entire foodservice industry faced fast and unexpected change. Across segments, operators were forced to rapidly adjust operations—initially to stay afloat and then ultimately succeed long term in this new industry environment.

Recipes 180

Recipes 180

Modern Restaurant Management

DECEMBER 23, 2021

It’s a fact that New Year’s Eve is one of the most dangerous holidays – 47 percent of men and 40 percent of women admitted to binge drinking to ring in the New Year, drunk driving accidents are significantly up and more pedestrians are killed on New Year’s Day than any other day of the year. While businesses in the hospitality industry provide a fun and relaxed atmosphere for clientele to briefly escape their everyday routines, it’s also their responsibility to keep

Purchasing 212

Purchasing Hospitality Hospitality 212