Bill Marler
SEPTEMBER 11, 2022
In the first 10 years of my practice, 90% of the cases I did were E. coli cases linked to ground beef. Hemolytic Uremic Syndrome (HUS) was called the “Hamburger Disease.” It took several years after deeming E. coli O157:H7 an adulterant in ground beef for industry, government, retailers and consumers to bend the curve. I just hope we have not gotten too confident.
Modern Restaurant Management
SEPTEMBER 13, 2022
Restaurants are filling up again, but hiring and retaining employees in the midst of a national workforce shake-up remains an uphill battle. There are several talent acquisition strategies you can apply to make your hiring process quicker and more efficient without compromising your brand, workplace culture, or the safety of your employees and customer base.
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Sculpture Hospitality
SEPTEMBER 13, 2022
A bar inventory system helps your business gain visibility and control over its stock. From alcoholic beverages and mixes to garnishes, a bar inventory system will keep track of units on hand, and provide you better oversight over what you have, how products are moving and what needs to be restocked.
CHART
SEPTEMBER 15, 2022
In celebration of Hispanic Heritage Month (September 15th through October 15th), Denise Morales reflects on the true meaning of familia, and suggests hosting a fiesta featuring Latin American food and music. Recognize the contributions of Latinos and Hispanics to our American culture, and celebrate Hispanic traditions and values this Hispanic Heritage Month!
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Bill Marler
SEPTEMBER 10, 2022
There are a number of Salmonella outbreak that have sickened many but have yet to be linked to a food product. The E. coli outbreak is still linked to Wendy’s, but a specific food item has not been called by the FDA, although lettuce is the prime suspect. The CDC likely will update numbers today. The FDA did close the Lucky Charms investigation without determining a causative agent.
Modern Restaurant Management
SEPTEMBER 12, 2022
According to the U.S. Bureau of Labor and Statistics, the voluntary quit rate is 25 percent higher than pre-pandemic levels. With today’s labor shortage and record-high resignations, restaurants cannot afford to lose workers, and technology should not be a bottleneck for workers to perform their job. To maintain a healthy business and working environment, restaurant technology must enable ease and efficiency among employees and service staff as much as guests.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
The NAFEM Show
SEPTEMBER 16, 2022
Download our free guide now. Experts predict that delivery and takeaway will be a large source of revenue now, and in the future. This report provides operators tips for balancing the needs of on and off-premise diners. Plus, it outlines equipment and supplies that boost kitchen flexibility and easy order pickup. Submit the form below to download the guide.
Bill Marler
SEPTEMBER 15, 2022
We are tracking an outbreak of at least two people who dined at the same nationwide chain restaurant on the same day in Western Pennsylvania. More to come.
Modern Restaurant Management
SEPTEMBER 14, 2022
You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. *Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. To get a receipt for your order, reply with Hi.
Fresh Ideas
SEPTEMBER 14, 2022
At Fresh Ideas, we are proud to have talented and passionate chefs and culinarians leading our teams. In honor of Chef Appreciation Week, we are highlighting a few of our skilled chefs and sharing their culinary journeys. These chefs are all graduates of Rouxbe , an online culinary teaching program taught by world-class chef educators and former culinary school executives.
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Fast Casual
SEPTEMBER 15, 2022
The role of in-person, face-to-face shopping and dining interactions has drastically changed. Register for the live webinar to find out what's next.
Bill Marler
SEPTEMBER 14, 2022
The December 2017 Cluster . In late 2017, three cases of E. coli O157:H7 were reported in Wisconsin. These Wisconsin cases were found to have genetic fingerprints that matched each other, which was an essentially definitive signal to investigating epidemiologists that the cases of illness had a common source. Wisconsin state health officials determined that this cluster was likely sickened by a contaminated mixed green salad served at an unidentified school. .
Modern Restaurant Management
SEPTEMBER 13, 2022
QSR breakfast shows signs of recovery after a pandemic-induced decline over the past 24 months. The author notes that breakfast traffic has returned to positive levels. She’s right, but it’s worth digging a little deeper. As a global data analytics partner to private and public restaurant brands, we gather insights from many sources, including monthly QSR sales, traffic, average check and basket size.
Eating at a Meeting
SEPTEMBER 12, 2022
Do you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)?
Fast Casual
SEPTEMBER 13, 2022
QSRWeb's virtual talk show, #QSRNext, takes place Nov. 9 and will feature insight and advice from several successful industry leaders.
Bill Marler
SEPTEMBER 11, 2022
Buitoni affair: new testimonies overwhelm management. The testimonies of several employees of the Buitoni factory in Caudry shed light on the health deficiencies observed in their factory. They denounce a reduction in cleaning time imposed in 2015 and a change of flour in 2021. Investigation by Laetitia Cherel, investigation unit of Radio France. First, there is a sense of guilt. “ We think, we no longer sleep.
Modern Restaurant Management
SEPTEMBER 16, 2022
Aline Architecture Concepts took on the challenge to transform an old yellow costume shop in Phoenix into a modern brewery without creating the waste that normally accompanies typical building demolition and rebuilds. The outcome is Roses By the Stairs, which specializes in “spontaneous and seasonal” farmhouse ales, according to owner Jordan Ham.
Eating at a Meeting
SEPTEMBER 12, 2022
Do you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)?
Fast Casual
SEPTEMBER 13, 2022
How do AI and machine learning feature in transforming customer engagement in restaurants into a more personalized experience?
Bill Marler
SEPTEMBER 12, 2022
Some might have heard that the FDA Commissioner has instituted a review on how the FDA, and it’s Food Safety arms or organized. Setting aside that it might be a good idea to create a single food safety agency with all the parts of USDA and FDA, etc., in one place, perhaps we can at least go back to the way things were in the Obama Administration. Any brilliant ideas?
Modern Restaurant Management
SEPTEMBER 16, 2022
“There’s no such thing as a bad boy.” If you love old movies, you’ll recognize that quote from Boy’s Town, the 1938 classic about Father Flanagan’s work with underprivileged boys. Well, if Father Flanagan worked in the hospitality industry today, he might be saying, “there’s no such thing as a bad server” (or bartender or busser, etc.).
Food Recovery Network
SEPTEMBER 14, 2022
Achieving goals is not just a series of successes one right after the other. Between each success is hard work, pivoting, failure, recalculations, and tenacity in motion. Now that Food Recovery Network is solidly in the rhythm of our strategic framework, FRN10X, our biannual Roundtable Talks are much more saturated with examples of applied learning, analysis, and very specific requests to the entire network needed to accomplish the work ahead.
Fast Casual
SEPTEMBER 13, 2022
Powerhouse POS Workstations Help an Ohio Wendy’s Franchisee Streamline Operations
Modern Restaurant Management
SEPTEMBER 16, 2022
The team at Bon Appétit placed 11 cameras inside NYC's Clinton Street Baking Company & Restaurant to highlight a typical morning rush at the popular eatery. Chef and Co-Owner Neil Kleinberg narrates the BOH action.
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