Food Management
NOVEMBER 19, 2024
The Pennsylvania-based foodservice provider has launched Allergy 411, a five-point food safety program aimed at creating a safe dining experience for all diners.
Modern Restaurant Management
NOVEMBER 20, 2024
Long after the restaurant industry felt the most significant impacts of the pandemic, echoes still reverberate in the form of workforce realities and operational challenges. After millions left the industry in 2020, restaurants responded by increasing wages and leaning into incentives to attract employees back. This adaptability allowed the industry to come back even stronger, but to this day, the struggle to attract and retain a stable workforce remains.
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Food Safety Magazine
NOVEMBER 18, 2024
A multistate outbreak of Shiga toxin-producing Escherichia coli O121:H19 infections linked to organic carrots has sickened 39 people, resulting in 15 hospitalizations and one death.
Hospitality Net
NOVEMBER 18, 2024
Restaurant technology buyers are facing a paradox for 2025 – the need to balance diners’ desire for increasingly innovative, personalized service with market realities including rising costs, smaller workforces, and a dearth of vendor innovation. Fortunately, strategically integrated point-of-sale technology and systems are helping restaurateurs meet these challenges and exceed diner expectations.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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Food Management
NOVEMBER 19, 2024
The program, which is being provided by nonprofits the Chef Ann Foundation and the Park Foundation, has helped six Tompkins County school districts increase their scratch cooking from about 53% to 67% over the past year.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Food Safety Magazine
NOVEMBER 19, 2024
While recommendations to reduce sodium consumption align with promoting public health, they may also challenge current food safety uses of sodium in products on the market. The solutions are more complicated than just cutting back on sodium levels in foods like meats and cheeses.
Fast Casual
NOVEMBER 22, 2024
This digital marketing workshop, co-hosted by FastCasual Editor Cherryh Cansler and Rev Ciancio, co-founder/CMO of Handcraft Burgers & Brew, Salad House CMO and Crazy Pita marketing director, provides tactics, tips and playbooks for restaurant marketers focused on growing brand awareness, guest acquisition retention and creating brand evangelists.
Food Management
NOVEMBER 20, 2024
Psst! We’ve got some culinary secrets to share. Mozzarella in a cheesecake? Thai tea in a French toast bake? Crawdads in deviled eggs? Let’s go off-roading with these delicious, double take-inducing recipes.
Modern Restaurant Management
NOVEMBER 19, 2024
Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news.
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Sculpture Hospitality
NOVEMBER 19, 2024
When it comes to managing a successful restaurant , a large part of keeping your business profitable boils down to how well you manage your operational costs.
Hospitality Net
NOVEMBER 19, 2024
Business travel is booming. According to the GBTA’s Business Travel Index Outlook report, business travel spending is projected to reach $1.4 trillion this year and climb to $1.8 trillion by 2027.
Food Management
NOVEMBER 20, 2024
The dining team at the University of Massachusetts, Lowell, used nearly 3,500 pounds of local ingredients in October. Here’s a look behind the scenes at the school’s initiative to source local ingredients and its other sustainability efforts.
LTI, Inc.
NOVEMBER 18, 2024
Blog | November 18, 2024 Think back a few years and you may recall a typical buffet experience: long lines, a variety of food that wasn’t always kept at the proper temperature and a setup that often felt hectic. It’s true, buffets were once known for their quantity, and not so much their quality. The good news is buffet restaurant trends today are focused on delivering aesthetic displays and promoting an overall positive dining experience.
Food Safety Magazine
NOVEMBER 21, 2024
The United States Department of Agriculture’s National Institute of Food and Agriculture (USDA-NIFA) is investing $14 million into dozens of projects aimed at advancing food safety research, outreach, and training.
Hospitality Net
NOVEMBER 18, 2024
The recent ruling by a Texas federal judge to vacate the Department of Labor’s (DOL) overtime rule sent shockwaves through the hospitality industry. The proposed salary threshold increase would have expanded overtime eligibility to approximately 3.6 million lower-paid salaried workers across industries, many of whom are employed in hospitality. While this decision provides temporary relief, it also opens the door for deeper introspection and strategic action.
Food Management
NOVEMBER 21, 2024
On the latest episode of Onsite with FSD, Friendship Village’s new Director of Brewing Operations Tyler Lynch shares his process for coming up with what beer to brew and how he is enagaging Friendship residents in the art of beer making.
Chef Ann Foundation
NOVEMBER 18, 2024
To celebrate our 15th anniversary, we’ve picked 15 of our top recipes that were created in school kitchens, tested in cafeterias, and kid-approved. Plus, we're including tips on how parents can make these all-time student favorites at home!
Food Safety Magazine
NOVEMBER 20, 2024
The UK Food Standards Agency (FSA) has opened submissions for companies to express interest in a sandbox program to help ensure the safety of cell-cultivated foods.
Hospitality Net
NOVEMBER 20, 2024
Wellness features have undoubtedly become a key differentiator in the hospitality industry in all markets for attracting guests and driving revenue. But some features may provide better returns on investment (ROI) than others and selecting the most suitable for a property requires a considered approach.
Food Management
NOVEMBER 18, 2024
Texas State University's Chartwells Higher Education dining team has recently launched First Year Eats, a program dedicated to getting first-year students on board with not just the food and chefs, but with activities meant to build community on campus.
Modern Restaurant Management
NOVEMBER 21, 2024
There's something deeply reassuring about seeing the lights come back on at your local McDonald's after a hurricane tears through your community. We saw this play out just weeks ago when Hurricane Milton swept through Florida in early October 2024, following closely on the heels of September's Hurricane Helene. In these moments, quick-service restaurants become more than just places to grab a quick meal – they transform into familiar landmarks, instilling hope and reassurance d
Food Safety Magazine
NOVEMBER 19, 2024
The U.S. Food and Drug Administration (FDA) has opened a request for information about per- and polyfluoroalkyl substances (PFAS) in seafood.
Hospitality Net
NOVEMBER 22, 2024
Novotel, a leading global brand within the Accor portfolio, proudly announces the opening of Novotel Abidjan Marcory, a vibrant addition to the lively Marcory district. Designed to meet the needs of modern professionals and families, this contemporary 17-storey hotel features thoughtful design, flexible spaces, and uplifting experiences.
Food Management
NOVEMBER 19, 2024
Thanksgiving is a holiday in which food plays a central role. It’s the perfect time to gather around the table with those closest to you and dine on traditional Thanksgiving fare such as traditional turkey and mashed potatoes, or serve up cuisine that fits your culinary tradition. But, more than that, Thanksgiving is about celebrating and giving gratitude with loved ones.
LTI, Inc.
NOVEMBER 17, 2024
Projects | November 17, 2024 With the guidance of school nutrition director, Kokeeta Wilder, the district chose LTI to lead the cafeteria renovation within the oldest high school in the Fayette County public school system.
Food Safety Magazine
NOVEMBER 21, 2024
The European Commission amended its regulation on the microbiological criteria for foods to revise the requirements for food business operators regarding Listeria monocytogenes in ready-to-eat (RTE) foods.
Hospitality Net
NOVEMBER 20, 2024
As time passes and technology keeps evolving, we enter into a new era of guest expectations. As we’ve said before, it’s no longer enough to meet their needs simply, the challenge now lies in exceeding them.
Food Management
NOVEMBER 19, 2024
Also in this week’s legislative update: Pennsylvania announces the return of its School Breakfast Challenge.
the CAMBRO blog
NOVEMBER 19, 2024
Speed racks are a versatile piece of equipment that many foodservice operations rely on. While they’re designed to transport sheet pans, oftentimes they’re really used for storage. Jaycee Richter, deli manager at Kowalski’s Market in Excelsior, Minn., had a scenario familiar to most chefs; speed racks were used in their walk-in for prepped and cooling food.
Food Safety Magazine
NOVEMBER 22, 2024
A recent survey of Finnish municipal food inspectors has provided insight into the challenges inspectors face when trying to control food businesses that repeatedly violate food safety regulations, and suggested possible methods for motivating businesses to take corrective actions.
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