Bill Marler

OCTOBER 19, 2022

There is no dispute that Daily Harvest French Lentil + Leek Crumbles, with tara, caused a significant outbreak of acute liver failure according to both Daily Harvest and the FDA. According to a statement from Daily Harvest from last July (no update since): “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 fo

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FDA Food Safety 283

CHART

OCTOBER 20, 2022

Whether you’re a youth sports coach, instructional designer, or someone who creates training for your organization, the same key principles can improve learning and retention. Here are my top tips for engaging and coaching learners of all ages, skill levels, and training objectives.

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Modern Restaurant Management

OCTOBER 19, 2022

In a sector as vast as the restaurant industry, digital marketing becomes a critical tool to standing out among the crowd, especially as Q4 inches closer. Between holiday get-togethers, end-of-year corporate gatherings and dinners with loved ones from out of town, it’s essential for restaurant brands to pay attention to their online visibility to maximize the season ahead.

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Sculpture Hospitality

OCTOBER 18, 2022

When operating a bar, one of your main inventory goals is to ensure you have the perfect amount of stock on hand at any given time. Too much or too little inventory can have a huge impact on your bottom line.

Inventory 134

Inventory 134

Bill Marler

OCTOBER 15, 2022

Sometime in the next few months Jeff Benedict’s new publisher is likely to release a new version of the Poisoned book that is now on its third printing (one hardback and two paperback versions). Here is the cover and the introduction for the past version and an added update. October 15, 2022. Just over 20 years after Bill penned an Op-ed for the Denver Post in which he challenged the USDA/FSIS and the Beef Industry to “Put me out of Business,” E. coli cases linked to ground beef have nearly, b

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Fast Casual

OCTOBER 18, 2022

The alcoholic drink market will hit over $261 billion this year and grow 10.51% through 2025, with 48% of that being spent in bars and restaurants. Katie Fairchild, senior VP of Marketing at Restaurant365, weighs the pros and cons and offers tips for implementing cocktails to fast casual menus.

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Lit Supply

OCTOBER 17, 2022

Running a restaurant is not cheap. As such, you should find ways of keeping your costs down. According to Zippia, 90% of all restaurants are small businesses with less than 50 employees. One of the best ways to keep costs down is to buy low-cost equipment for your kitchen. Here’s how to go about it. Buy From a Reputable Dealer Buying low-cost doesn’t mean buying low-quality.

Kitchen Equipment 52

Kitchen Equipment Purchasing 52

Bill Marler

OCTOBER 15, 2022

DATE AND TIME November 3, 2022, from 10:00 A.M. to 4:00 P.M. ET. The Food Safety and Inspection Service (FSIS) is considering a regulatory framework for a new strategy to control Salmonella in raw poultry products and more effectively reduce foodborne Salmonella infections linked to these products. This framework identifies the key elements that the Agency is currently considering as part of a new regulatory strategy.

Food Safety 221

Food Safety 221

Fast Casual

OCTOBER 18, 2022

In this webinar, learn how your locations can have guaranteed energy savings using Budderfly’s energy efficiency program. We will show you how to get free equipment upgrades including HVAC, LED lighting, advanced monitoring, and more.

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Modern Restaurant Management

OCTOBER 20, 2022

In the wake of the pandemic-induced economic turbulence, hospitality is suffering from labor shortages, with the increased cost of living compounding the impact on businesses and individuals alike. Now more than ever, effective customer service is pivotal in retaining customer loyalty and regenerating pandemic-hit revenue. The key to providing outstanding customer service is ultimately through coherent communication, as adequate English language competency is essential for ensuring a positive gu

Hospitality 188

Hospitality Hospitality Customer Service Customer Service 188

HACCP Mentor

OCTOBER 17, 2022

Evaluating Your Risk Management Framework If you have been following the risk management steps that we have been discussing in … Evaluating Your Risk Management Framework READ MORE » The post Evaluating Your Risk Management Framework appeared first on HACCP Mentor. Evaluating Your Risk Management Framework If you have been following the risk management steps that we have been discussing in Season 2 of “Off the Menu”, you should have implemented the framework by now.

Food Safety 52

Food Safety 52

Bill Marler

OCTOBER 21, 2022

A former quality assurance director for food manufacturer Kerry Inc. pleaded guilty today to charges related to the manufacture of a breakfast cereal linked to a 2018 outbreak of salmonellosis, or Salmonella poisoning. Ravi Kumar Chermala, 47, pleaded guilty to three misdemeanor counts of causing the introduction of adulterated food into interstate commerce.

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FDA Food Safety 188

Fast Casual

OCTOBER 20, 2022

Throughout this webinar you will learn: · How COVID changed the ordering mix · How to deal with the unprecedented labor shortage · How to embrace post-COVID opportunities in your restaurant

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Modern Restaurant Management

OCTOBER 21, 2022

Rapid inclination of restaurateurs to adopt POS software for better management of operations will complement the restaurant POS terminals market by 2027. Restaurant point-of-sale (POS) terminals are steadily replacing the now obsolete cash registers used in restaurants. Businesses in the food service industry are primarily adopting these advanced POS systems to streamline the communication between waitstaff and kitchen staff, inventory tracking, and improving team management.

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Point of Sale Inventory Inventory Management Recipes 179

Lithos POS

OCTOBER 20, 2022

The labor shortage is one of the main problems faced by the restaurant industry. After the struggle with covid-19 the industry getting surviving. In this scenario finding the right employees are challenging and the industry is also facing a labor shortage. It was necessary to verify the fact that the restaurants had a shortage of workers. In this blog, we are discussing: The reason behind the labor shortage The pandemic affect How important is an employee to a restaurant How the labor shortage c

Inventory 40

Inventory Point of Sale Chef Food Preparation 40

Bill Marler

OCTOBER 20, 2022

The folks at Food Safety News received this email, and I too was reminded how thankful I am for them – Thanks Dan, Coral, Joe, Joann, Cookson and all the other people that contibute. I cannot tell you how much FSN means to this consumer. Those sentiments are echoed by my entire family. FSN is the greatest source of consumer health information I have found.

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FDA Food Safety Hospitality Hospitality 150

Fast Casual

OCTOBER 20, 2022

In this report, we break out the market share across breakfast and late-night dining, rank brand loyalty among the top QSR brands and identify the brands impacted by audience switchers, and share how QSR marketers can turn their traditional seasonal strategies into performance-driven campaigns that generate real business results.

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Eating at a Meeting

OCTOBER 17, 2022

Tracy has known Chef Todd Annis of Cru Catering for ~20 years when we were both in Atlanta - as a caterer and a corporate event planner. When I randomly found his podcast "Catering.WTF", I laughed, was amazed, and immediately reached out because the stories he shares about the behind-the-scenes of catering is important for hashtag#EventProfs to understand.

Catering 40

Catering Catering Staffing Chef 40

Restaurant Technology Network

OCTOBER 20, 2022

RTN is proud to release a new, critical standards for the restaurant industry.

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Bill Marler

OCTOBER 15, 2022

Here is the link to the website – [link].

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FDA 230

Fast Casual

OCTOBER 19, 2022

Essential tools for your bakery - including baking supplies, mixers and display cases.

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Eating at a Meeting

OCTOBER 17, 2022

Tracy has known Chef Todd Annis of Cru Catering for ~20 years when we were both in Atlanta - as a caterer and a corporate event planner. When I randomly found his podcast "Catering.WTF", I laughed, was amazed, and immediately reached out because the stories he shares about the behind-the-scenes of catering is important for hashtag#EventProfs to understand.

Catering 40

Catering Catering Staffing Chef 40

Restaurant Technology Network

OCTOBER 16, 2022

Click the image below to view the RTN Transactional Data Standard

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Bill Marler

OCTOBER 15, 2022

Here is the webpage – [link].

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Modern Restaurant Management

OCTOBER 17, 2022

With a recession on the horizon, recent data from the National Restaurant Association found that 43 percent of restaurant owners believe that economic conditions will decline in the next six months. While the current situation for restaurants is far from good and with the rising cost of food adding to the situation, it is no surprise that restaurateurs are stressed for what’s to come.

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HoodFilters

OCTOBER 19, 2022

Restaurant hood and fan systems are available in many different types and styles. The one you choose for your commercial kitchen or restaurant will depend on your intended use. The two most common types of restaurant hood and fan systems are Type I and Type II ventilation hoods. All restaurant ventilation systems have the same basic parts: the ventilation hood, the exhaust duct, and the exhaust fan.

Commercial Kitchen 52

Commercial Kitchen Kitchen Equipment Restaurant Management Restaurant Manager 52