Sat.Jun 15, 2024 - Fri.Jun 21, 2024

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Gen Z Dining Trends Restaurant Operators Must Know About

Modern Restaurant Management

“While Gen Z doesn’t have a ton of disposable income, this generation is more likely to spend the extra money they do have on experiences, like visiting restaurants, than other generations.” Those words from Katherine Pendrill, Senior Manager, Content Marketing at TouchBistro, should be quite telling for restaurant operators as they point out the opportunity that exists to reach a valuable audience.

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Benchmarking Restaurants: 9 Essential Metrics to Measure

Sculpture Hospitality

So, you're in the restaurant biz, slinging delicious dishes and mixing up killer cocktails. But conquering taste buds isn’t enough. You're a business after all, and increasing profitability and beating the competition is critical.

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Trending Sources

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Antibiotic-Resistant Bacteria Found in Half of Chicken Meat from Europe’s Biggest Grocery Chain

Food Safety Magazine

Approximately half of raw chicken sold at Lidl stores across five European countries are contaminated with antibiotic-resistant foodborne pathogens, according to the findings of a recent sampling and testing project commissioned by Essere Animali.

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Balancing the human touch with AI — a Q and A with Marbue Brown

Fast Casual

Marbue Brown, author, consultant, and CX executive, shares strategies for balancing AI with the human touch in customer experience development, the topic of his panel at the ICX Summit in Charlotte, NC on September 9-11.

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Tackling Common Restaurant Payroll Challenges

Modern Restaurant Management

While running a restaurant can be rewarding, the job can be daunting and stressful. Managing finances and staying on track of payroll often comes with unique challenges. Understand Worker Classification A common mistake businesses make is improperly classifying employees as independent contractors. There are key differences between employees and independent contractors and misclassification can lead to legal issues and costly penalties for the business.

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Hilton Set to Reach 300 Hotels in the Caribbean and Latin America, with More than Half of its Pipeline Under Construction

Hospitality Net

Following a record-breaking year of growth, Hilton underscored its commitment to the Caribbean and Latin America (CALA) during a visit by President and CEO Chris Nassetta in which he met with industry leaders, ownership groups, partners, and team members across Argentina, Peru, Colombia and Costa Rica. In 2023, Hilton opened nearly 20 new hotels and ended the year with 4,000 rooms added in the market, more than in any other year in the company’s history.

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'Catching up on Catering' with Erle Dardick

Fast Casual

FastCasual editor Cherryh Cansler chats with catering guru, Erle Dardick, about the $124 billion catering industry and how technology is only part of a restaurant's successful catering strategy.

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The Art of Creating an Addictive Restaurant

Modern Restaurant Management

How do you make your restaurant so appealing, so addictive, that it draws guests back again and again? It’s a question that always troubling restaurant owners. This is where restaurant marketing becomes a deeply creative endeavor. It's all about storytelling. And the part that resonates with people is HOW the story is told. There are various frameworks we can use to construct a compelling story which captivates your guests.

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10 things you didn’t know about the Holiday Inn brand

Hospitality Net

According to Morning Consult Intelligence data, the leading audience & brand tracking platform, the Holiday Inn brand is the most trusted travel and hospitality brand in the United States. To celebrate, IHG Hotels & Resorts looks back on the brand’s history and legacy of extraordinary stories and industry-changing success.

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How the culinary team at the Georgia Department of Education brings scratch-made meals to schools, with excitement baked in

FoodService Director

During a session at FoodService Director’s annual MenuDirections conference, the team shared how they build staffs’ confidence in the kitchen and get them to excited about scratch-made meals.

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Restaurant marketing: 6 ways to win media attention

Fast Casual

Earnings reports will always stand out, but even grand openings are no longer a coverage guarantee. When announcements are few and far between or stories fall flat, restaurants can stay top of mind by putting these factors to work.

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Recent FTC Rule Implements Nationwide Ban on Most Non-Compete Agreements

Modern Restaurant Management

The Federal Trade Commission recently issued a rule largely banning the use of non-compete agreements nationwide. The stated purpose of the rule is to address the significant harm non-compete agreements have inflicted on fair competition in recent years. While several states, including California, already have similar bans in place, the FTC determined that a nationwide rule was necessary as the state-by-state approach did not adequately solve the problem.

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Westin Hotels & Resorts Makes Its Debut In Vietnam

Hospitality Net

Westin Hotels & Resorts, part of Marriott Bonvoy’s extraordinary portfolio of over 30 hotel brands, today announced the opening of The Westin Resort & Spa Cam Ranh, marking the brand’s entry into Vietnam. Nestled along a long sandy beach on Vietnam’s south-central coast, this 207-key resort will offer a choice of spacious guest rooms, suites and pool villas, locally sourced cuisine and an extensive collection of well-being experiences designed to empower guests to be the best version of themselv

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Study Finds Chocolate Made from West African, Asian Cocoa Have Lowest Cadmium, Lead Levels

Food Safety Magazine

Researchers from Tulane University assessed the levels and risks of toxic metals in chocolates sold in the U.S., made from beans originating from different global regions.

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Boba Tea Chains Target More Markets

Foodservice Equipment Reports

As summer heats up, boba drinks continue to burst onto new scenes. For chains like Starbucks and The Coffee Bean & Tea Leaf, limited-time boba offerings are making debuts—with berry accents at the former and brown sugar flavoring at the latter. Meanwhile, other chains dedicated to the bubble tea craze are working to reach new customers.

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Microplastics in Food and Their Impact on Human Health

Food Quality & Safety

In February 2024, a group of Canadian and American researchers published a study in the journal Environmental Pollution that analyzed the presence of microplastics in 16 protein-based foods commonly found in supermarkets ( Environ Pollut. 2024;343:123233). The products included plant and animal proteins from both marine and terrestrial animals and with different levels of processing, such as breaded shrimp, Pollock fillets, chicken nuggets, pork loin chops, plant-based nuggets, and tofu.

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Hotel Market Spotlight - Barcelona YTD Apr 2024

Hospitality Net

In the first four months of 2024, full-service branded hotels in Barcelona recorded a healthy performance increase, underpinned by growing tourism demand and the regulation constraining hotel development.

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Cambro’s Business of the Week: Navarro Cheesecake

the CAMBRO blog

While cheesecake is beloved by Americans, most Brazilians weren’t thrilled with the dessert until Mateus Navarro introduced them to Navarro Cheesecake. Self-proclaimed as the “best cheesecake in town,” Navarro brought the treat to São Paulo with the hopes of properly representing the American classic overseas. Furthermore, an American tradition wouldn’t be complete without American-made products; Navarro Cheesecake proudly stores their syrups in Cambro containers.

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Polar Leasing Promotes One

Foodservice Equipment Reports

Polar Leasing Co. is announcing the promotion of Nate Roof, a former Polar Leasing refrigeration technician, to line supervisor. In his new position, Roof will ensure product quality and efficiency across the company’s full assembly line of cold storage solutions.

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Is foodservice missing some pieces of the wellness puzzle?

FoodService Director

Podcast: A conversation with Foodservice Wellness Institute CEO Franceen Friefeld with tips for adjusting our viewpoint on wellness, as old best practices of healthy dining choices evolve into more empowering healthy dining experiences.

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My plea for action: Why I’m calling for an entirely single use plastic free hospitality industry globally by 1st January 2025

Hospitality Net

The hospitality industry could be one of the most beautiful and united working environments on the planet. So why, in 2024, are we seeing such global discrepancy across international tourism efforts to become single use plastic free? Tourists are the single biggest culprit of single-use-plastic waste and it is down to the hotels to motivate each other to take immediate action.

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Evolving Food Safety Practices in Response to Growth in Fresh Prepared Foods

Food Safety Magazine

Fresh prepared foods (FPF)—convenient grab-and-go and deli items that are sold at grocery stores—increased in popularity during the COVID-19 pandemic. Demand for these goods has remained strong, driving an increased focus on, and need for, food safety for FPF.

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Givex AI ordering system breathes new life into tech

Fast Casual

GivexAI's ordering kiosk is used in coffee shops, QSRs and more. The program uses conversational AI.

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3 challenges to sustainable dining and how operators are working to overcome such challenges

FoodService Director

A group of operators took to the stage at the 2024 MenuDirections event to discuss challenges to being sustainable in the on-site foodservice industry

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StonePark Capital Opens Moxy Santa Barbara

Hospitality Net

Andrew Firestone, former star of ABC’s The Bachelor and co-founder of Santa Barbara-based hospitality development company StonePark Capital, along with his partner Jess Parker, announced today the opening of Moxy Santa Barbara. Perfectly positioned in the Funk Zone neighborhood of downtown Santa Barbara in southern California, Moxy Santa Barbara features 31 stylishly designed guest rooms, Bar Moxy, an outdoor pool, a social space for work and playing games, and a 24-hour marketplace.

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Testing Finds High BPA, Glycidol Levels in Canned Tuna, but Low Mercury Content

Food Safety Magazine

A recent study of canned tuna packed in oil and sold in Europe revealed toxic chemicals bisphenol A (BPA) and/or glycidol in all of the analyzed tuna products. Mercury and 3-MCPD were not found at levels high enough to cause concern.

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How Climate Change Could Threaten Food Safety: What You Need to Know

Food Quality & Safety

The planet is warming, and extreme weather events are becoming more frequent and severe. Across the globe, changes in climate are placing enormous pressures on entire ecosystems. Years-long droughts, severe rains and flooding, and frequent wildfires are among the increasingly disruptive weather events that are having cascading effects on perhaps the most essential ecosystem for humans—the food ecosystem.

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Federal bills look to expand universal free school meal access

FoodService Director

Also in this week’s K-12 Legislative Update: Delaware lawmakers advance a bill that would cover reduced-price school meals for students.

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The Craddock Terry Hotel Named One of the Best in Central Virginia by Virginia Living Magazine

Hospitality Net

Lynchburg, VA - The Craddock Terry Hotel, an award-winning boutique hotel located in the heart of Lynchburg, is thrilled to announce that Virginia Living Magazine has once again recognized it as one of the Best Hotels in Central Virginia. This prestigious recognition is part of the 12th annual Best of Virginia Readers’ Survey, in which over 50,000 readers participated.

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More Canadian Milk Testing, New Pasteurization Study Shows HPAI is Not Food Safety Risk

Food Safety Magazine

The Canadian Food Inspection Agency (CFIA) has provided updates on its sampling and testing activities of retail milk for the presence of highly pathogenic avian influenza (HPAI) viral fragments. Additionally, Health Canada and CFIA recently completed a study on pasteurization’s efficacy against HPAI in milk.

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Commercial Refrigeration Installation and Maintenance

Chef's Deal

Commercial refrigeration installation and maintenance are two intertwined processes that directly define a unit’s efficiency, lifespan, and safety. The three main stages of commercial refrigeration installation must be handled for seamless HVAC integration, proper fitting of the unit in accordance with guidelines, and increased efficiency through proper ventilation and ergonomic design.