Bill Marler
SEPTEMBER 4, 2022
With the Wendy’s E. coli outbreak still counting people, the Daily Harvest and Revive people still suffering and the Best of Baltimore Salmonella or Campylobacter outbreak still brewing, that September has anything to do with safe food. An estimated 1 in 6 Americans get foodborne illness (food poisoning) every year, but you can help protect yourself and others from getting sick.
Modern Restaurant Management
SEPTEMBER 8, 2022
In today’s world of continuous distraction, it’s important to be able to find strategies for your restaurant that stand out from the noise. Many restaurants have spent a great deal of thoughtfulness and money on carefully preparing their aesthetic both on location and online, but what is the next frontier? Given that we are in a picture perfect Instagram age, many restaurant connoisseurs and foodies crave a deeper experience – enter the world of live video.
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AIA
SEPTEMBER 9, 2022
Handling food safely when dining outside is essential to keep you, your family, and your friends healthy. The picnic and barbeque season provides plenty of opportunities for outdoor recreation with friends and family. But these warm weather events also give food-borne bacteria a chance to thrive. When taking food outside the house, food poisoning is a real risk.
Sculpture Hospitality
SEPTEMBER 7, 2022
If you want your restaurant to be a success in this highly-competitive market, you will need to focus on processes that improve your profit margins and grow your bottom line. This means creating a menu that is profitable, reducing food and bar waste, as well as properly managing your orders and controlling the amount of inventory you hold at any one time.
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Bill Marler
SEPTEMBER 7, 2022
The Reagan-Udall Foundation today announced five members of an Independent Expert Panel who will conduct the operational evaluation of the Food and Drug Administration’s human foods program. Dr. Jane Henney, former FDA Commissioner, was named as Chair of the panel last month. Joining Henney are Francisco Diez-Gonzalez, James Jones, Barbara Kowalcyk, Shiriki Kumanyika, and John Taylor.
Modern Restaurant Management
SEPTEMBER 9, 2022
Inflation is promptly changing the behavior of everyone. People are deciding to eat- at home and purchase less. With people dining out less, some restaurant owners are increasingly trying to cut costs to stay afloat. This article will cover how implementing automation tools like IoT monitoring can save your business money, protect your inventory, and save time.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Fast Casual
SEPTEMBER 7, 2022
Following a global contest, five concepts will compete in The Perfect Pitch at the annual Fast Casual Executive Summit. Here's a sneak peek of the presenters.
Bill Marler
SEPTEMBER 8, 2022
The E. coli attorneys at Marler Clark filed additional lawsuits in Michigan Circuit Courts, against Wendy’s, Co., and John Doe Corporation (lettuce producer), on behalf of Zachary Nitz and Ebone Colbert-Taylor. Both individuals became ill after eating hamburgers at Wendy’s restaurants and were positively identified as part of the multi-state Wendy’s outbreak.
The NAFEM Show
SEPTEMBER 9, 2022
Download our free guide now. Travelers and diners are in love with the southeast – from Nashville to Key West, Raleigh-Durham to Birmingham. Learn about culinary trends, equipment and supplies choices and what operators in this region need to thrive. Submit the form below to download the guide. Name I agree to receive news, updates and promotions regarding The NAFEM Show via email.
Lavu
SEPTEMBER 6, 2022
Restaurants Using Lavu Point of Sale (POS) Can Now Offer “Pay at the Table” Experience for Diners via QR Code Albuquerque, NM (September 6, 2022) … Lavu and Up ‘n go Partner to Save Time and Create Value for Restaurants Through Easy, Contactless Payments Read More ». The post Lavu and Up ‘n go Partner to Save Time and Create Value for Restaurants Through Easy, Contactless Payments appeared first on iPad Point of Sale System for Restaurants, Bars & More.
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Lit Supply
SEPTEMBER 7, 2022
When you open up a new restaurant or buy equipment for an established restaurant business, buying used kitchen equipment from a used restaurant equipment store can save you money. People may think buying used equipment is not a good idea. This is farthest from the truth. There are many benefits of buying used restaurant equipment. Continue reading to learn about the differences between new and used equipment.
Bill Marler
SEPTEMBER 6, 2022
It is the good thing about doing this kind of work for nearly 30 years – I know people who know people. More to come.
HACCP Mentor
SEPTEMBER 6, 2022
Listen to Episode 4 of 'Off the Menu' where HACCP Mentor discusses how to implement the risk management framework into your business. The post How to implement the risk management framework into your business appeared first on HACCP Mentor. Season 2 of “Off the Menu” dives into the risk management guidelines under the ISO 31000 Standard to help you better understand them and how they relate to risk management activities in your business.
Lavu
SEPTEMBER 6, 2022
Restaurants Using Lavu Point of Sale (POS) Can Now Offer “Pay at the Table” Experience for Diners via QR Code Albuquerque, NM (September 6, 2022) … Lavu and Up ‘n go Partner to Save Time and Create Value for Restaurants Through Easy, Contactless Payments Read More ». The post Lavu and Up ‘n go Partner to Save Time and Create Value for Restaurants Through Easy, Contactless Payments appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Fast Casual
SEPTEMBER 6, 2022
Chris Wyland, chief development oficer, of Roll-Em-Up Taquitos, describes why a limited menu is a recipe for success.
Bill Marler
SEPTEMBER 3, 2022
According to news reports, health officials in Baltimore and Maryland are investigating an outbreak of Foodborne illness to some that attending the Best of Baltimore event. Press reports indicate that the outbreak might be linked to Campylobacter , although victims’ report it may well be Salmonella. Baltimore Magazine’s Events Director, Macaulay Hammond: “It came to our attention that some people who attended this year’s party experienced an illness in the days after.
Eating at a Meeting
SEPTEMBER 5, 2022
In this episode Tracy opens up the podcast to Eating at a Meeting followers to come on the show to chat about food and beverage. Nancy Sutta Burns and Lynne Wellish join her. Connect with Tracy: facebook.com/groups/EatingataMeetin g thrivemeetings.
Modern Restaurant Management
SEPTEMBER 8, 2022
Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. Besides the obvious impact on customers, it can be extremely difficult to rebound from such an event as word spreads and casts doubt over the establishment’s reputation. Avoiding such a calamity will always be a top priority among restaurant managers, not only by optimizing sanitation and safe handling practices in-house, but also through rigorous sourcing an
Fast Casual
SEPTEMBER 7, 2022
Chip Cookies has 10 units in Utah and Idaho. The brand's leadership plans to open 500 stores in the next five years.
Eating at a Meeting
SEPTEMBER 5, 2022
In this episode Tracy opens up the podcast to Eating at a Meeting followers to come on the show to chat about food and beverage. Nancy Sutta Burns and Lynne Wellish join her. Connect with Tracy: facebook.com/groups/EatingataMeetin g thrivemeetings.
Fast Casual
SEPTEMBER 7, 2022
Your food safety checklist - be prepared for any inspection
Modern Restaurant Management
SEPTEMBER 6, 2022
It’s a fact that football season can get rowdy. Unsurprisingly, a survey of NFL fans shows they drink more when their team loses. For example, four out of 10 Saints fans report drinking “heavily” when they lose. Meanwhile, one-third of all NFL fans surveyed report “pregaming” before kickoff, while Denver Broncos fans lead the pack, drinking an average of eight drinks before the game.
Modern Restaurant Management
SEPTEMBER 7, 2022
Every operator I talk to right now is feeling the pain of supply chain disruptions and high food costs. Inflation has been the straw that broke the camel’s back for many in the restaurant industry, particularly after the pain of dealing with low sales during the early days of the pandemic. Only 25 percent of operators believe their restaurant will be more profitable this year than last, in large part because 90 percent also say their food costs are higher now than pre-pandemic.
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