Sat.Jun 08, 2024 - Fri.Jun 14, 2024

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The Enduring Appeal of Signature Staples at QSRs and Beyond

Modern Restaurant Management

In the $387.5 billion quick-service restaurant (QSR) industry, trends and fads may come and go, but signature staples withstand the test of time. These timeless menu items have been meticulously crafted and perfected over the years, holding a special place in the hearts (and stomachs) of many. While customers crave the comforting familiarity of signature staples, they also yearn for the excitement of new flavors and experiences.

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Restaurants in real-time: today’s foodservice industry and where we’re headed

Restobiz

By Jessica Brill As the foodservice industry progresses on the road to recovery, the post-pandemic landscape continues to challenge a great number of restaurateurs. Inflation, staffing shortages, and government policies threaten the livelihoods of so many hospitality businesses, as many operators work to get back on their feet. Prior to the pandemic, the average monthly […] The post Restaurants in real-time: today’s foodservice industry and where we’re headed appeared first on Restob

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Foxtrot’s Return, Meati Raises $100M + More

Food + Tech Connect

Image Credit: Eater 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. Foxtrot is set for a revival with plans to reopen 15 stores across Chicago, Dallas, and Austin this summer, while Meati Foods, known for its mycelium-based cutlets and steaks, secures $100M in funding despite recent layoffs, expanding to 7,000 retail locations.

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EU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules

Food Safety Magazine

The European Commission is taking strides to improve honey authenticity, including setting new origin labeling requirements, and the development of harmonized traceability requirements and improved methods of composition analysis and origin tracing. The Commission is assembling a group of experts called the “Honey Platform” to advise this work and is accepting applications.

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Is Your Restaurant Business Thriving?

Modern Restaurant Management

Have you completed a small business checkup at your restaurant lately? If not, you might be overlooking ways to improve your eatery’s financial health and learn to thrive in this challenging economic climate. Full tables, employees earning solid tips, shifts being fully staffed and the restaurant having the ability to source quality provisions at reasonable prices and dependable delivery times, are among the signs the business is thriving, according to Ben Johnston, COO of Kapitus.

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The Spring/Summer issue of CRFN Magazine is now available!

Restobiz

In the optimistic spirit that often comes with spring and summer, we dive into today’s foodservice challenges and successes in this issue, with a look towards top trends and where we are headed through the remainder of the year. Our Spring/Summer 2024 issue of Canadian Restaurant & Foodservice News examines the industry from menu trends […] The post The Spring/Summer issue of CRFN Magazine is now available!

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How to Train Young Restaurant Workers for On-the-Job Safety

Wasserstrom

As more young workers enter professional kitchens this summer, it’s important to consider their aptitude for safety. Statistically, the young people who suffer the most work-related injuries are from the restaurant industry. And in the fast food segment, that number rises even higher. Why Do Teens Require Special Safety Training? It’s ethically imperative that […] The post How to Train Young Restaurant Workers for On-the-Job Safety appeared first on The Official Wasserstrom Blog.

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The Secret Sauce of Success – Owning Customer Data

Modern Restaurant Management

The restaurant industry is changing fast, moving towards using data to truly understand customer preferences and behaviors. The transition from a traditional service model to a knowledge-powered approach is not just an opportunity; it's a necessity for survival and success in the digital age. The big change in the restaurant business is now about more than just serving food; it's about offering a personalized experience that matches exactly what customers want and expect.

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How to Deliver a Frictionless Experience at Six Key Stages of the Guest Journey

Hospitality Net

The hospitality industry has witnessed an explosion in technology that has transformed the way properties engage with guests. From a proliferation of mobile apps and chatbots to self-service options for everything from check-in to food ordering, change is the order of the day.

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Winholt’s Fresh Facility To Open in July

Foodservice Equipment Reports

With a new building and hire, Winholt Equipment Group is making plans for the Sunshine State. The New York-based maker’s Florida unit, set to open next month, will be its fourth national manufacturing facility in the country, joining locations in Pennsylvania, Texas and California.

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FDA Warns Public About Mushroom Edibles With Undisclosed Ingredients Causing Seizures

Food Safety Magazine

So far, 12 severe cases of illness, including seizures, have been linked to the consumption of Diamond Shruumz brand mushroom-based chocolates and candies. The products are marketed as way to “microdose” (implying a drug-like effect), but also claim not to contain psychedelic substances.

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What Restaurant Employees Want

Modern Restaurant Management

Restaurant operators have a variety of opportunities to improve their staff experience, according to What Restaurant Employees Want, a state-of-the-industry report from 7shifts. The research details what matters most to industry workers and what operators can do to provide an excellent staff experience. Among the highlights: Restaurant employees crave recognition and feedback.

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Sexual harassment prevention in hospitality: An integrative framewwork

Hospitality Net

The hospitality and tourism industry significantly contributes to the global economy. In 2022, the direct contribution of travel and tourism to the global Gross Domestic Product (GDP) was approximately USD 7.7 trillion, representing a 7.6% share of the global economy, marking an increase of 22% from 2021 and a recovery nearing pre-pandemic levels (World Travel & Tourism Council, 2023).

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Malachy Parts & Service Teams With Manufacturer

Foodservice Equipment Reports

Malachy Parts & Service and Pasmo America have entered into an agreement. Effective immediately, MPS will serve as the master parts distributor and service partner for Pasmo in the Northeast region. As the master parts distributor, MPS will stock and distribute genuine Pasmo parts, ensuring timely availability for Pasmo equipment owners in New Jersey and New York City.

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Are mobile handheld devices right for your restaurant?

Fast Casual

Brian Pickens, product manager at NCR Voyix, talks about the three challenges quick-serve restaurants face that can often be effectively solved through deployment of mobile handheld devices.

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A Slice of America

Modern Restaurant Management

Fantini's New Haven Style Apizza and its owner, Jimmy Fantin, will be featured in "A Slice of America: Charred in the Florida Sun" premiering Thursday, July 11 at 7 pm at the Lyric Theatre in Stuart, FL. Directed by Gorman Bechard, known for his acclaimed documentary "Pizza A Love Story," and hosted by pizza historian Colin M. Caplan, this film explores the rich history of New Haven-style pizza and Fantin's unwavering passion for perfection.

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China Unleashed: Sabre reveals key outbound Chinese travel insights for 2024

Hospitality Net

The travel industry has been waiting. Waiting for Chinese travelers to return to the global tourism stage in a significant way. While there was some recovery in 2023, outbound travel from China remained largely in the role of supporting actor rather than the main character. Now that we’re well into 2024, that is changing.

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Marcone Expands Footprint in Western Canada

Foodservice Equipment Reports

Marcone has expanded its footprint in Western Canada, pointing to significant repair industry growth in the region as the reason behind the move. The parts distributor recently opened a 48,000-square-foot regional distribution center in Calgary. Marcone says it can now ensure delivery to 90% of the Canadian population with next-day ground service.

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EU Moves Closer to Possible Ban on BPA in Food Contact Materials

Food Safety Magazine

An EU Member States expert committee has voted in support of a European Commission proposal to ban some bisphenols, including bisphenol A (BPA), in food contact materials.

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HungerRush partners with restaurants to create better guest experiences

Fast Casual

HungerRush VP of Sales Josh Desmond met up with FastCasual.com editor Cherryh Cansler at the recent National Restaurant Association Show to talk about how the company prioritizes building partnerships with their clients to help them best serve their customers.

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Emotional intelligence and leadership: The perfect combination

Hospitality Net

When we think about leadership qualities, not more than a decade or two ago, emotional intelligence would have come a long way down the list. However, our expectations of work and what it means to be a leader have shifted drastically since then. Now, if you talk to most leadership and HR experts, they will tell you that emotional intelligence is one of the most, if not the most important skill for today’s business leaders.

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Eloma Announces Addition To Team

Foodservice Equipment Reports

Adam Dyer has joined Eloma USA as its new sales manager/culinary. In the role, Dyer will support all sales activities for the brand in the U.S., reporting to Matthew Auck, vice president of sales and marketing. Prior to joining Eloma, Dyer worked in both food distribution and equipment. His knowledge spans multiple segments, including fine dining, QSR, education, health care and more.

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Three Sisters, Blue Zones and what they’ve got to do with healthcare dining

FoodService Director

Morrison Healthcare provides each location of the Mayo Clinic with local culinary inspiration, and ideas keep coming, including a superstar farm-forward recipe incorporating corn, beans and squash by Chef Michael Millben.

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To-go packaging revolution: 5 must-haves for the modern eater

Fast Casual

Sales of prepared foods and ready-to-eat meals have surged, forcing operators to adapt their packaging solutions to meet the needs of on-the-go consumers.

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Park Plaza Bangkok to be rebranded as Radisson RED Bangkok Sukhumvit 18

Hospitality Net

The existing Park Plaza Bangkok Soi 18 will be rebranded and reimagined with a colorful new (upper-) upscale concept, before relaunching as Radisson RED Bangkok Sukhumvit 18 in Q4 2025.

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Fast Casual Makes Multiunit Deal for Arizona Debut

Foodservice Equipment Reports

Nothing Bundt Cakes franchisees John and Sue Gilbert are adding to their mix, with plans to bring Sweet Paris Creperie & Cafe to Arizona this year. The first of three Phoenix-area units will open this fall in Scottsdale Quarter shopping center, with subsequent Arizona openings planned for the next three years.

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Flavourtech’s Origins: From Wine to Worldwide Flavor Solutions

FMT Magazine

Leon Skaliotis, CEO of Flavourtech , Discover how Flavourtech, founded over 40 years ago by an innovative winemaker in Australia, evolved from addressing grape juice desulphiting to revolutionizing flavor extraction and concentration across various industries. Question: What inspired the founding of Flavourtech and how has the company evolved since its inception?

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Botrista allows restaurants to serve craft beverages

Fast Casual

Mandy Detwiler, editor of Pizza Marketplace and QSRweb, talks to Jason Valentine, chief strategy officer for Botrista, about the brand's drink machines and all the delicious flavors Botrista has to offer restaurants.

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Novotel Announces Ocean Protection Partnership with WWF

Hospitality Net

Following a longstanding commitment to support its guests’ pursuit of balance in their lives, Novotel’s three-year agreement with World Wide Fund for Nature (WWF) will champion the protection and restoration of the world’s oceans, the source of balance for the planet, through science-based action and conservation projects.

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Bloomberg Article Highlights Problems with Outsourced / Generic Medications

Penn State Food Safety Blog

Generic medications and drugs are a common site in grocery and pharmacy stores. Prices are normally dollars cheaper than branded items. Are you willing to spend the extra money for the branded items? This article provides insight into the issues of generic drugs when the retailer does not do adequate supplier verification. Bloomberg [link] Dozens of CVS Generic Drug Recalls Expose Link to Tainted Factories The chain’s branded drugs were recalled about two times more than those of its biggest riv

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Lessons Learned as Bon Appétit’s West Coast Fellow

Bon Appetit Management Company

The past two years as Bon Appétit’s West Coast Fellow have been filled with meaningful connections, growth, and invaluable knowledge about our current food system. Visiting accounts just under 40 times in four semesters, I’ve had the opportunity to learn from a diverse range of people to explore the most pressing issues of the food industry. Bon Appétit’s operators and chefs, as well as our growers, processors, students, and professors with whom we work have given me insight into a rang

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