Bill Marler
SEPTEMBER 22, 2021
In the next version of my life I want to be a CDC EIS officer chasing foodborne diseases in the footsteps of many of my heroes in the past and in the present who I have gotten to know since the Jack-in-the-Box E. coli Outbreak of 1993. Being an Epi-wannabe, I do tend to look forward to my Morbidity and Mortality Weekly Reports and articles in Emerging Infectious Diseases.
Modern Restaurant Management
SEPTEMBER 24, 2021
Delivery is an essential part of restaurants nowadays, which is why there are more restaurants partnering with third-party delivery services, even if they already have their own in-house delivery. But the only thing harder than managing one delivery system is simultaneously managing two. By using these tips, you can learn how to successfully manage both your in-house and third-party delivery.
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Sculpture Hospitality
SEPTEMBER 24, 2021
In theory, this should be a booming time for restaurants and bars. COVID-19 restrictions have relaxed in a large number of locations, there is pent-up consumer demand for the hospitality industry and the global economy is set for a post-pandemic boom.
Food Safe System
SEPTEMBER 23, 2021
Food Safe System Natashas Law Upcoming changes to allergen labelling laws – known as Natasha’s Law, means that any food business selling PPDS foods will have to include full ingredients on the product label with allergenic ingredients emphasised within that list. It is estimated that almost 1 in 5 people in the UK suffer from an allergy. What is Natasha’s Law?
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Bill Marler
SEPTEMBER 23, 2021
Thus far, neither the CDC nor the FDA has implicated a specific food item. According to the CDC , n September 2, 2021, CDC identified an outbreak of 20 Salmonella Oranienburg infections. Since then, the outbreak has grown rapidly. As of September 21, 2021, 284 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 29 states.
Modern Restaurant Management
SEPTEMBER 20, 2021
Even before the recent COVID surges, new vaccine mandates and other restrictions, the analysts at Revenue Management Solutions advised their restaurant clients that online ordering was here to stay. Their opinions were based on quarterly consumer surveys, conducted since April 2020, that suggest while consumers are eager to get back to restaurants, they will continue to rely on dine-out options, primarily takeout.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Eating at a Meeting
SEPTEMBER 20, 2021
Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry.
Bill Marler
SEPTEMBER 24, 2021
As of today 690,152, of our friends and neighbors have died from SARS-CoV-2 (COVID-19). However, perhaps, at least in the foodborne illness space, there might be some good news? The CDC reported today on the Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S.
Modern Restaurant Management
SEPTEMBER 23, 2021
Like veritably all businesses in the post pandemic era, those operating in the restaurant, café, food truck or other type of F&B franchise space are experiencing a wave of major change—as is the franchising trade at large. Accelerated and elevated adoption of technology; consumer demand for more efficient and on-demand service; and employee appeals for greater flexibility are among the many industry pivots that are evolving seemingly by the day.
Modern Restaurant Management
SEPTEMBER 21, 2021
Every person has their own likes, dislikes and preferences when it comes to food. And, with so many people following a wide range of dietary restrictions and lifestyles, many restaurants have started trying to offer “Create Your Own” options to a market that is growing in popularity. According to Technavio , innovation and customization are the main growth drivers in the fast-casual restaurant category in the United States.
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Modern Restaurant Management
SEPTEMBER 22, 2021
Construction projects always begin with success in mind. Of course, owners and developers often have large amounts of money on the line and are focused on maximizing investment, especially in the hospitality and leisure industry. Yet all too often, projects get delayed, bogged down, or even come to a screeching halt for unforeseeable reasons. Recently, the pandemic has caused the most significant challenges, which continues to impact labor markets and supply chains around the globe.
Modern Restaurant Management
SEPTEMBER 22, 2021
If you’re planning on starting a restaurant, you are probably looking forward to a packed dining room, happy guests, and empty plates; however, it also takes a lot of money to get your restaurant off the ground. That’s why you have to be aware of some of the upfront costs you’ll face before you open your doors. Recently, our team at Kitchenall conducted a study taking a look at the biggest startup costs associated with opening a new restaurant.
Eating at a Meeting
SEPTEMBER 20, 2021
Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry.
Modern Restaurant Management
SEPTEMBER 24, 2021
MRM Franchise Feed contains the latest news in restaurant franchising. White Castle Salutes Long-Term Employees. White Castle, the creator of the beloved Sliders sold at eponymous restaurants and in grocery aisles nationwide, has been celebrating its 100th birthday throughout 2021. The family-owned business has thrown star-studded virtual parties and showered customers with giveaways galore.
Modern Restaurant Management
SEPTEMBER 21, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: As restaurant groups build benefit solutions, will they find more savings if they focus on brokering or strategy?
Modern Restaurant Management
SEPTEMBER 20, 2021
Profitability and success are our goals! Last month and this month, I am focusing on the important role the income statement plays in reaching those goals. Last month, we reviewed how to accurately calculate. Cost of goods sold (COGS). Labor cost. Operating costs. The restaurant and bar businesses can be very tough, but sometimes we make it harder on ourselves.
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