Bill Marler

SEPTEMBER 2, 2022

Since the last update on August 25, 2022, 13 more illnesses have been reported to CDC. As of August 31, 2022, a total of 97 people infected with the outbreak strain of E. coli O157:H7 have been reported from six states. . Illnesses started on dates ranging from July 26, 2022, to August 15, 2022. Sick people range in age from 3 to 94 years, with a median age of 22 years, and 55% are male.

Hospitality 274

Hospitality Hospitality 274

Modern Restaurant Management

AUGUST 31, 2022

Restaurants are grappling with labor shortages, supply chain disruptions and inflation. According to the National Restaurant Association, restaurants are experiencing the most severe labor shortage in history, actually 70 percent higher than most industries. As of April 2022, restaurants were still down 794,000 jobs – or 6.4 percent pre-pandemic employment levels.

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Sculpture Hospitality

AUGUST 30, 2022

Maintaining a bar inventory is critical to ensuring you have a fully stocked bar to meet customer demand while reducing wasted product. It also provides insights and data so that you know exactly how your bar is performing and where to make improvements.

Inventory 125

Inventory 125

CHART

SEPTEMBER 1, 2022

The breakout, Culture Reset: Strengthening Your Business from the Inside Out, was presented by Braxton Luzier at CHART Austin. Good culture drives engagement, performance, and retention, and is perceived by every guest who walks through the door. Here are the four phases of optimizing your restaurant's culture.

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Bill Marler

AUGUST 31, 2022

According to the Center for Disease Control (CDC), 84 people from Ohio (23), Michigan (53), Pennsylvania (2), and Indiana (6), have been infected with the same strain of E. coli O157:H7 , with illness onset dates ranging from July 26 through August 9, 2022. At least 38 individuals have been hospitalized, and at least 8 have developed hemolytic uremic syndrome (HUS) , a complication with a mortality rate of 5%. .

Food Safety 272

Food Safety Hospitality Hospitality 272

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. If leveraged within the correct outcome-based framework, these interconnected technologies have the potential to improve operational visibility in a way that impacts critical real-world results.

Restaurant Management 189

Restaurant Management Restaurant Manager Food Safety Inventory 189

CHART

SEPTEMBER 1, 2022

The panel discussion, Train the Future: Attracting and Upskilling Your Top Talent, presented at CHART Austin, focused on best practices for creating career growth opportunities for hourly team members in hotels and restaurants. Here are 5 tips to create a structure of upskilling and promoting team members from within, along with developing the culture to support attraction and retention of talent in the hospitality industry.

Hospitality 100

Hospitality Hospitality 100

Bill Marler

AUGUST 28, 2022

Some ask me why I get so exercised over foodborne illnesses. Here is an email I just got: . My wife has been hospitalized with typical HUS after E. coli infection verified O157. She consumed Wendy’s three days prior to symptom onset. Has been in hospital from August 6th to present and experienced kidney failure, among other secondary cognitive issues we hope clear up over time.

Hospitality 269

Hospitality Hospitality 269

Modern Restaurant Management

SEPTEMBER 2, 2022

Search engine results pages (SERPs) are an SEO term that refers to how well your website and web pages rank on Google. Improving your restaurant’s SERP rankings can help generate more online visibility and subsequently more online sales. Six Tips to Improve Your Restaurant’s Local SERP Rankings. There are no cookie-cutter approaches to SEO.

Food and Beverage 180

Food and Beverage Food and Beverage Purchasing 180

Fresh Ideas

AUGUST 31, 2022

Benjamin Franklin famously said, “the handshake of the host affects the quality of the roast”. In other words, a warm greeting and exceptional service in a dining room is inextricably linked to the quality of food made in a kitchen. What if I told you I had the connections and the know-how to serve you the most delicious meal on earth? Not just the best, in my opinion.

Hospitality 52

Hospitality Hospitality Dining Hall Campus Dining 52

Eating at a Meeting

AUGUST 29, 2022

As the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket." Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel indust

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Bill Marler

AUGUST 30, 2022

What would Dave the founder have done? Would he be concerned about those sickened, those hospitalized, those with acute kidney failure, those with unpaid medical bills and lost wages? According to SeekingAlpha – poisoning people seems to not have had much of an impact on Wendy’s sales, stock price nor the market’s view of Wendy’s future – go figure: Wedbush Securities kept Wendy’s Company (NASDAQ: WEN ) slotted as one of the firm’s top picks in the consumer sector after feedback from across the

Hospitality 237

Hospitality Hospitality 237

Modern Restaurant Management

AUGUST 30, 2022

Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. Food safety is a significant concern since any cross-contamination, cross-contact, mishandling, or foodborne illnesses may sicken guests and become a PR disaster.

Food Safety 178

Food Safety Staffing Food Service Food Service 178

Bill Marler

AUGUST 27, 2022

Here is what Daily Harvest and Wendy’s have said in the last weeks about outbreaks that are negatively impacting hundreds of their customers: Daily Harvest: “At this time, we have identified tara flour as the cause of the issue. Our extensive investigation has involved many experts analyzing data from all sources. We have only used this ingredient in French Lentil + Leek Crumbles and we are no longer sourcing from this producer who does not provide any ingredients for our 140+ other items.

FDA 222

FDA Food Safety 222

Bill Marler

AUGUST 29, 2022

Today we are filing the 4th and 5th lawsuits against various Wendy’s franchises, Wendy’s Co., and “John Does” grower, processor and shipper. We are presently representing 32 individuals, including 4 with HUS. We also ask Wendy’s Co., to confirm the names of grower, processor and shipper. And, to offer to pay now the out-of-pocket medical expenses and lost wages of its sickened customers.

Food Safety 203

Food Safety 203

Modern Restaurant Management

SEPTEMBER 1, 2022

Globally, one third of the food produced for human consumption is wasted. Not only is this a loss of valuable resources, it’s also an affront to the 815 million people around the world who suffer from malnutrition. So, how can we both solve the food waste issue and ensure better food availability? Waste can occur anywhere along the food supply chain, which includes production, processing, distribution, and consumption.

Food and Beverage 167

Food and Beverage Food and Beverage Inventory Inventory Management 167

Eating at a Meeting

AUGUST 29, 2022

As the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket." Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel indust

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Modern Restaurant Management

AUGUST 29, 2022

People booking events this year prefer to party on Saturdays, and the celebrations are focused on social occasions, according to new data from EventUp powered by Tripleseat. Highlights of the EventUp 2022 First Half of the Year Event Trends include: The average spend for events is $3,545. Top celebrations include birthday parties and baby showers. Saturday is still the most popular day to party.

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