Modern Restaurant Management

APRIL 15, 2024

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. “As a chef, I've always been passionate about sourcing the best ingredients, and it became evident to me that bees are not just producers of honey but indispensable pollinators for countless crops we rely on for food,” the leader of in contemporary Latin cuisine with 60+ restaurant locations worldwide told

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Chef Restaurant Management Restaurant Manager Hospitality 189

Food + Tech Connect

APRIL 16, 2024

Image Credit: Snaxshot Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. In recent news, the internet’s uproar over David Chang’s legal actions towards brands has highlighted a prevailing sentiment against the commercialization of culture.

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Restobiz

APRIL 15, 2024

By Brittain Brown There’s been a noticeable change in consumer habits across Canada in the post-pandemic landscape. Fueled by a rise in ghost kitchens, third-party delivery apps, and surging inflation impacting supply chains, we’ve seen the emergence of a new consumer archetype: the “hermit consumer,” marked by those who prioritize comfort and convenience by ordering […] The post How restaurants can embrace change in the age of the hermit consumer appeared first on Restob

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Chef Ann Foundation

APRIL 19, 2024

Serving 4.6 billion lunches and 2.4 billion breakfasts to K-12 students annually is a monumental effort — and a monumental opportunity for environmental stewardship.

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K-12 124

Modern Restaurant Management

APRIL 17, 2024

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill M

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Customer Experience Restaurant Management Restaurant Manager 197

Wasserstrom

APRIL 15, 2024

In their 2024 State of the Restaurant Industry report, the National Restaurant Association shared that, “In a typical year, about 3 in 10 dollars spent in restaurants come from travelers and visitors.” Yet not all restaurants capture the lucrative food tourist market. Fear not! With the right approach, any eatery can become a destination for […] The post How Restaurants Can Attract Food Tourists appeared first on The Official Wasserstrom Blog.

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Restaurant Management Restaurant Manager 129

FoodService Director

APRIL 17, 2024

The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.

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Cafeteria Nutrition 124

Modern Restaurant Management

APRIL 15, 2024

Restaurant managers balance several responsibilities while taking care of staff and guest needs. One of the most important parts of being a successful restaurant manager is having the ability to hear their customers’ concerns. While managers use a variety of ways to listen to their guests, surveys are one of the most successful tools for receiving feedback.

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Restaurant Management Restaurant Manager 196

Hospitality Net

APRIL 16, 2024

Cycas Hospitality’s growth continues into 2024 following their landmark appointment to manage The Ormond Hotel in Dublin on behalf of the Ormond Group, a leading hospitality group from Southeast Asia. This will be Cycas Hospitality’s first property in Ireland and marks another significant step in their pan-European expansion.

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Hospitality Hospitality 112

Foodservice Equipment Reports

APRIL 19, 2024

With Earth Day on the horizon, the Boston-based Green Restaurant Association honored sustainable operators, including a vegan California restaurant and none other than Harvard University. The former operation, MUSE Global Kitchen, located in Calabasas, Calif., actually earned three separate honors: Greenest Restaurant, Greenest K-12 School Cafeteria and Sustainable Food.

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K-12 Cafeteria 105

Fresh Ideas

APRIL 18, 2024

Today’s college students are members of Generation Z, which is often described as the “ foodie generation ”. Gen Zers spend a sizable chunk of their money on food and beverages, take pleasure in experiential dining, and go out of their way to discover top quality products and cuisines. Their dietary decisions are also driven by convenience, sustainability, and the desire to improve their mental and physical wellbeing.

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Dining Hall Food and Beverage Food and Beverage Nutrition 105

Modern Restaurant Management

APRIL 19, 2024

Chefs and restaurateurs are constantly seeking innovative methods to elevate dining experiences. One of the latest trends to captivate the gastronomic world is the infusion of Delta 8 THC, a cannabinoid known for its unique psychoactive properties. Here, we’ll explore the science and art behind incorporating Delta 8 into culinary creations, ensuring a safe, enjoyable, and flavorful journey for patrons.

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Chef Recipes Food Safety 117

Hospitality Net

APRIL 19, 2024

New reports from the World Travel & Tourism Council (WTTC) and Microsoft highlights the transformative power of Artificial Intelligence (AI) and its role in shaping the future of Travel & Tourism.

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Foodservice Equipment Reports

APRIL 19, 2024

Tijuana Flats shared a batch of changes—among them a new owner, a Chapter 11 bankruptcy protection filing and the shuttering of nearly a dozen units—in a Friday, April 19 press release. Here’s a bit more on each: The New Owner Flatheads has acquired the Florida-based Tex-Mex brand from TJF USA.

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Food Safety Magazine

APRIL 18, 2024

Based on an analysis of seven years of data from the U.S. Department of Agriculture’s Pesticide Data Program, watchdog group Consumer Reports is warning that it found pesticide residues to pose “significant risks” in 20 percent of foods analyzed.

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Modern Restaurant Management

APRIL 18, 2024

Advancements in design and modernization are among the key elements prompting restaurant fryer sales globally. Over the next ten years, there will likely be a sharp increase in demand for automated restaurant fryers due to the introduction of cutting-edge technologies in food service equipment. The global restaurant fryers market is projected to grow at a CAGR of 5.6 percent over the forecast period of 2023 to 2033.

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Food Service Equipment Food Service Food Service Food Safety 117

Hospitality Net

APRIL 19, 2024

UAE-headquartered Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands, celebrated its 20th anniversary this week in Berlin at the International Hospitality Investment Forum (IHIF), where the then start-up was first announced in 2004.

Hospitality 101

Hospitality Hospitality 101

Foodservice Equipment Reports

APRIL 16, 2024

TGI Fridays aims to expand its international presence via an acquisition by its largest global franchisee, Hostmore plc. The casual-dining brand announced the deal today, April 16, and expects it to close in Q3/24. TGI Fridays reported $1.4 billion in total systemwide sales in 2023.

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Food Safety Tech

APRIL 15, 2024

The EPA has issued a final rule to reduce exposure to harmful per-and polyfluoroalkyl substances (PFAS) through drinking water. The final rule supports President Biden’s government-wide action plan to combat PFAS pollution. EPA also announced nearly $1 billion in newly available funding through the Bipartisan Infrastructure Law to help states and territories implement PFAS testing and treatment at public water systems and to help owners of private wells address PFAS contamination.

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Modern Restaurant Management

APRIL 16, 2024

A friend tells you a restaurant has bad service and gave her food poisoning. Would you still go? But what if that “friend” is actually just someone leaving a review on Yelp? For today’s always-online consumers, it’s all the same. Reviews matter. Ninety-four percent of diners base their decisions on online reviews, and businesses who respond are seen as nearly two times more trustworthy than businesses who don’t.

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Customer Experience Customer Service Customer Service 110

Hospitality Net

APRIL 18, 2024

Mews, the industry-leading hospitality cloud that was recently named Best PMS at HotelTechAwards 2024, has been selected by Emeraude Hotels to power their portfolio across France.

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Hospitality Hospitality 100

Hobart

APRIL 19, 2024

In the spring of 2024, a new Hobart CLeN Ventless Conveyor Type Dishmachine was installed in the central kitchen of Albany Unified School District (AUSD) in California, thanks in part to grant funding from StopWaste , a public agency focused on reducing waste in Alameda County. The dishmachine allows the school district to switch from disposable to reusable ware, reducing the amount of waste being sent to the landfill each day by the district’s six schools.

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the CAMBRO blog

APRIL 15, 2024

The goals of every school foodservice professional are centered around efficiency, accessibility and nutritional quality. Vickie Speltz, foodservice director at Cotter Schools in Winona, Minn., wanted to streamline operations and increase participation while satisfying students. We spoke to Speltz about how her forward-thinking led her to embrace the Cambro Vending Cart as a pivotal tool in achieving her foodservice goals. 1.

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Cafeteria Food and Beverage Food and Beverage Purchasing 100

Modern Restaurant Management

APRIL 19, 2024

Jamie Marozzi is an original founder of LocOhana Tropical Grill, formerly known as Biggy's, a Caribbean-inspired hotspot on Long Beach Island, New Jersey. In this discussion with Franchise Growth Solutions , he discusses the transition from Biggy's to LocOhana, which translates to "crazy family," and the decision to franchise the brand.

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Hospitality Net

APRIL 19, 2024

2023 was the most dispersed year of travel with guests on Airbnb traveling to more than 100,000 cities and towns across more than 200 countries and regions. As guests continue to explore new destinations, more people than ever before have the opportunity to reap the economic benefits of home sharing. In the US alone, Hosts earned more than $24 billion in supplemental income in 2023, helping them make ends meet, save for retirement, and pay their mortgage.

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Food Safety Magazine

APRIL 15, 2024

An Auburn University researcher has been awarded a patent for a color-changing sticker that goes on packaging and indicates when a meat product has spoiled.

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FoodService Director

APRIL 17, 2024

Michigan State University’s on-campus meat processing facility makes local meat within reach for dining halls, athletic events, catering and collaborations.

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Bon Appetit Management Company

APRIL 18, 2024

This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés. Going to the grill? Flip the switch from a beef patty to a bean burger. Getting a coffee? Try flipping the switch from dairy to oat milk.

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Hospitality Net

APRIL 19, 2024

Twenty-one years after the opening of the legendary Nammos Restaurant, Nammos Hotels & Resorts is launching its inaugural property, Nammos Hotel Mykonos, ready to welcome guests from 27th April. Nammos Hotels & Resorts, the new hospitality brand from ADMO Lifestyle Holding (ADMO) - a joint venture between Alpha Dhabi and Monterock International, is excited to bring to life the hospitality brand’s first property on Psarou Bay’s golden sands, the same beach where Nammos Restaurant resides.

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Hospitality Hospitality 104

Food Safety Magazine

APRIL 19, 2024

On April 18, 2024, Illinois Senate Bill 2637, also known as the Illinois Food Safety Act, passed the state Senate and was progressed to the House.

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Food Safety 105

FoodService Director

APRIL 19, 2024

Aramark, and Morrison Healthcare are among the foodservice companies that have signed onto Mayor Adams’ Plant-Powered Carbon Challenge

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