Bill Marler

OCTOBER 20, 2021

The National Center for Biotechnology Information (NCBI) shows: Salmonella – 653 isolates – 652 clinical (people) and 1 mixed produce. Group: PDG000000002.2315. Cluster: PDS000094913.28. Distance between selected isolates: minimum = 0 SNPs, maximum = 9 SNPs, average = 1 SNPs. Target creation date range: 2021-08-20 to 2021-10-15. As of a few moments ago, the CDC reports: As of October 14, 2021, 592 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 36 state

Hospitality 225

Hospitality Hospitality 225

Modern Restaurant Management

OCTOBER 20, 2021

While sales continue to climb for restaurants in nearly every category, the upward trend is hard-fought. Dining rooms are open, but staff isn’t available. Commodities are in demand, but supply is short. Customers are coming but in new and disparate channels. Workers are back in their offices, sort of. So how do operators plan for 2022? To help guide its clients, who range from emerging full-service to large QSRs, Revenue Management Solutions took the temperature of more than 900 diners acr

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Staffing 215

Sculpture Hospitality

OCTOBER 21, 2021

There has long been a labor shortage in the hospitality industry, but the combination of the COVID-19 pandemic and what has been dubbed as ‘The Great Resignation’ has pushed the shortage in restaurant workers to an almost crisis level.

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Hospitality Hospitality 139

The Restaurant Warehouse

OCTOBER 21, 2021

Atosa Deep Fryer Tips for Fried Food Perhaps the speediest approaches to adjust the flavor of the food that you're broiling is to permit dregs to gather in the oil. Not exclusively does the silt confer the flavors and scents of the food it came from, however it can cause different issues too. Here are a few hints and devices to keep residue out of your oil and help improve your business' broiling rehearses.

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Bill Marler

OCTOBER 21, 2021

Food Safety News and the Roanoke Times report that the patient count in a hepatitis A outbreak linked to Virginia restaurants continues to grow, with 44 people now confirmed as infected. One of the patients has required a liver transplant and one has died. The cousin of the transplant patient reports the operation took place this past weekend. The outbreak patient’s husband and daughter were also infected, according to the cousin.

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Hospitality Hospitality Food Safety 269

Modern Restaurant Management

OCTOBER 19, 2021

As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol.

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Point of Sale Purchasing Food Service Food Service 215

The Restaurant Warehouse

OCTOBER 19, 2021

Restaurant Equipment Your business is too important to chance it on used restaurant equipment, sandwich prep tables and used true pizza prep tables. And whether you own a big restaurant, a humble kitchen, or a brightly themed food truck, it’s your livelihood, and far too important to gamble with, especially with the rise of instagram influence on where we dine.

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Chef Purchasing Recipes 52

Bill Marler

OCTOBER 18, 2021

As of October 6, 2021, 20 people sickened with Listeria from an unknown source was announced by the FDA. As of October 14, 2021, 592 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 36 states. Illnesses started on dates ranging from May 31, 2021, to September 29, 2021. Sick people range in age from less than 1 year to 97 years, with a median age of 36, and 57% are female.

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FDA Hospitality Hospitality 176

Modern Restaurant Management

OCTOBER 22, 2021

Everybody needs to eat, so the sale of food will never go out of fashion. Still, because there are many competing businesses in the dining sector, it’s becoming increasingly difficult to stand out from the crowd. Using Facebook Ads can help you get the edge over the competition. Seventy-two percent of people choose a restaurant based on comments and images shared by others on Facebook, according to a study by Social Media Monthly.

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Chef 197

Eating at a Meeting

OCTOBER 19, 2021

Tracy looks back and listens to some of the guests who have inspired, educated and pushed us all to think about food and beverage. She shares clips from previous episodes to give you an idea of what she has learned throughout the year.

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Food and Beverage Food and Beverage 40

The Restaurant Warehouse

OCTOBER 18, 2021

So you want to open a restaurant of your own? Well, don't worry! Just like most restaurateurs, you can learn on the job and do some research before opening your own place. SBA Loan Coronavirus Loans The SBA is offering national funding to restaurant owners and business owners. This might be the perfect solution for any restaurant needing Economic Injury assistance from the small business administration.

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Commercial Kitchen Purchasing Catering Catering 52

Bill Marler

OCTOBER 19, 2021

Members of the Coalition for Poultry Safety Reform welcome the announcement today by the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) launching a new effort to reduce Salmonella illnesses associated with poultry products. The Coalition for Poultry Safety Reform is a newly-formed group composed of individuals and organizations, listed below, representing a broad array of interests and expertise related to poultry safety, including organizations that r

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Food Safety FDA 130

Modern Restaurant Management

OCTOBER 21, 2021

Yhe practice of tipping isn’t going anywhere. A few restaurants have tried a tip-inclusive model, raising menu prices while also raising employees’ hourly wage and offering benefits. Most have backtracked. Even most servers don’t want to do away with tipping. Before talking about whether we should tip or when we should tip, we need to understand where tipping came from.

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Food and Beverage Food and Beverage Food Operations 197

Eating at a Meeting

OCTOBER 19, 2021

Tracy looks back and listens to some of the guests who have inspired, educated and pushed us all to think about food and beverage. She shares clips from previous episodes to give you an idea of what she has learned throughout the year.

Food and Beverage 40

Food and Beverage Food and Beverage 40

Modern Restaurant Management

OCTOBER 18, 2021

When the National Football League (NFL) and universities announced that they’d be returning to full capacity in their stadiums for the 2021 season, many in the foodservice industry believed fans would be quick to get back to the tailgating scene they know and love. However, home has proven to be where people now prefer to celebrate game day. With technology making it possible for just about every tailgating essential to be delivered directly to your doorstep, groups of friends and family c

Food and Beverage 197

Food and Beverage Food and Beverage Hospitality Hospitality 197

Modern Restaurant Management

OCTOBER 20, 2021

Offering a safe and enjoyable outdoor dining experience requires careful planning. Here are a few outdoor dining tips to ensure that you are providing the best experience possible to your patrons. How to Reduce Outdoor Slip, Trip and Falls. Your outdoor dining area should have a level walking surface with no loose materials that could contribute to slip, trip, or falls.

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Bill Marler

OCTOBER 20, 2021

Over the last decade and a half, I have attended as a sponsor and speaker at about half of the conferences. I will miss yet another one due to COVID this year.

Food Safety 111

Food Safety 111

Modern Restaurant Management

OCTOBER 20, 2021

Leaders from various industries can agree that the proposed COVID-19 vaccine mandate has put them in a difficult and confusing place with employees. Questions around the validity of the mandate and whether to fully enforce or simply encourage vaccination continue to loom. The restaurant industry is uniquely affected by this mandate as industry leaders navigate next steps to support employees amid an increasing labor shortage.

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Bill Marler

OCTOBER 19, 2021

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced that it is mobilizing a stronger, and more comprehensive effort to reduce Salmonella illnesses associated with poultry products. The agency is initiating several key activities to gather the data and information necessary to support future action and move closer to the national target of a 25% reduction in Salmonella illnesses.

Food Safety 190

Food Safety 190