Bill Marler

DECEMBER 17, 2022

A produce nightmare at retail – the only thing those consumers will remember is your father’s restaurant. Your father had a great idea for a restaurant when he was still alive. After 20 years of working seven days a week, your father built an impressive chain of ten restaurants. The restaurants were the place where first dates bloomed, where engagements happened, where anniversaries and birthdays were celebrated, and where, in the overflowing banquet rooms, passings were celebrated.

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Food Safety Purchasing Catering Catering 220

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part one, click here. In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences.

Food and Beverage 197

Food and Beverage Food and Beverage Inventory Kitchen Display System 197

AIA

DECEMBER 21, 2022

Introduction As a homeowner, you may be tempted to take shortcuts or skip certain safety steps when storing or preparing food to save time—but that’s dangerous and irresponsible! It’s easy to get yourself into trouble if you don’t follow some basic rules while cooking or handling food at home: Wash hands often When you wash your hands, use warm water and soap and scrub for at least 20 seconds.

Food Safety 130

Food Safety 130

Sculpture Hospitality

DECEMBER 20, 2022

You’re ready to start using inventory management software for your restaurant so that you can benefit from consistency and accuracy. That’s fantastic! Accurate inventory management provides the information and insights you need to be successful.

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Inventory Management Software Inventory Management Inventory 118

Bill Marler

DECEMBER 17, 2022

What is Vibrio parahaemolyticus? Vibrio parahaemolyticus is a Gram-negative, curved-rod-shaped mobile bacterium that inhabits marine and estuarine environments throughout the world. It is a major foodborne pathogen that causes life threatening diseases in humans after the consumption of raw or undercooked seafood. [1]. Vibrio genus was first described by an Italian physician, Filippo Pacini in 1854. [2] He discovered the first Vibrio species, Vibrio cholera , the causative agent of cholera

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Modern Restaurant Management

DECEMBER 20, 2022

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Here are some of their insights. The restaurant industry once again proved its resilience in 2022 as it dealt with ongoing obstacles like inflation, supply chain, labor shortages and more. Over the past year, brands modified expansion strategies, leaned into new technologies and chose to invest more into their employees to keep up with trends, improve operations, win over customers a

Food and Beverage 197

Food and Beverage Food and Beverage Staffing Customer Experience 197

Food Recovery Network

DECEMBER 22, 2022

In 2019 Food Recovery Network (FRN) launched a partnership with the National Association of REALTORS® (NAR) which continues to evolve and thrive year after year. It all began when NAR’s CEO, Bob Goldberg, searched for a way to ensure that all surplus food from NAR events would be donated to feed people. He had learned about FRN through a personal connection at the University of Maryland College Park (where FRN was founded) and asked for our help to put a food recovery plan in place for an upcomi

Chef 52

Chef 52

Probe It Food Safety

DECEMBER 22, 2022

Food Safety Certificates are mentioned a lot in hospitality, but there’s some information people don’t tell you. Does your employer pay, or do you? Do you really have to do it every 5 years? These are questions you may be afraid to ask about the food handlers certificate…but we’re here to answer them! Here’s what you need to know, as well as info about how and where to find more info on this ever-important topic, below!

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Food Safety Hospitality Hospitality 52

Modern Restaurant Management

DECEMBER 22, 2022

Chefs are expressing optimism and anticipate a return to “normal,” according to the 2022 James Beard Foundation Fall Industry Survey. Rising food costs are the number one issue of concern for chefs heading into 2023, according to the survey, with 44 percent of respondents ranking it as their top worry. Rising labor costs, the inability to find staff to hire, and rising non-food costs (utilities, containers, furniture, etc.) clustered as the next three issues of concern, followed by supply chain

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Chef Staffing Restaurant Management Restaurant Manager 189

Fast Casual

DECEMBER 21, 2022

Technology is playing a big role in providing a robust digital customer experience.

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Customer Experience Hospitality Hospitality 103

Morrison Living

DECEMBER 21, 2022

As we look toward the coming New Year and the hopefulness that this fresh start offers, it is expected that we will start to see some changes in senior living culinary trends. Crafting innovative and delicious meals for our guests means that we follow trends and developments in the culinary industry. The last 2+ years have seen many changes in how we develop our menus, execute dishes, and regularly make modifications of what we are doing to address changes and disruptions.

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Senior Living Food and Beverage Food and Beverage Culinary Services 52

Chef's Toys

DECEMBER 19, 2022

Restaurant dinnerware is more than a means to deliver food to your customers. The right dinnerware and serving platters add to a meal’s overall presentation and set the tone for your front-of-house atmosphere. Restaurant dinnerware also needs to be tough: you need plates, ramekins, and cups capable of withstanding constant use, washing, and reuse. Chefs’ Toys carries a diverse collection of restaurant dinnerware, from beautiful China dinnerware to the durable functionality of melamine and stone

Cafeteria 52

Cafeteria Chef Food Service Food Service 52

Modern Restaurant Management

DECEMBER 19, 2022

After exploring wine and home bartending during the pandemic, consumers are now more educated than ever before when it comes to ordering drinks at a restaurant. Because of this, it’s critical for operators to capitalize on “what’s next” to complement existing programs. It’s a tough balancing act and one critical to our Southern Glazer’s teams across the U.S. working to help our restaurant partners.

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Food and Beverage Food and Beverage Recipes 189

Fast Casual

DECEMBER 19, 2022

This guide highlights key strategies and tactics built to drive measurable results for your restaurants.

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HoodFilters

DECEMBER 19, 2022

You’ve probably heard before that exhaust hood systems are one of the most important parts of a restaurant kitchen. They pull smoke, heat and odor up from cooking surfaces, into the hood, and then exhaust it to the outside. Not only does this protect employees and make the kitchen more comfortable, it also protects the restaurant facility. While the ventilation hood does help remove these contaminants, some of them do end up stuck inside the hoods and the ductwork in the form of grease, oil, and

Commercial Kitchen 52

Commercial Kitchen Kitchen Safety 52

HACCP Mentor

DECEMBER 17, 2022

GMP is an acronym for Good Manufacturing Practices. It is a set of policies, procedures, and practices that are designed … The Ultimate Guide to Good Manufacturing Practices READ MORE » The post The Ultimate Guide to Good Manufacturing Practices appeared first on HACCP Mentor.

Food Safety 52

Food Safety 52

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. The AI-driven platform incorporates robotics, machine learning, computer vision and data analytics. The company's flagship product line includes Flippy 2, CookRight and Sippy. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaura

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Commercial Kitchen Customer Service Customer Service Restaurant Management 188

Eating at a Meeting

DECEMBER 19, 2022

What do climate change, sustainability, and events have to do with each other? A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that only 10% of the attendees were currently incorporating sustainability questions in their venue requests for proposal or their events.

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Food and Beverage Food and Beverage 40

MSU Agrifood Safety Produce Bites

DECEMBER 19, 2022

In this episode, Landen Tetil and Eli Hopp talk about the Upper Peninsula Food Exchange (UPFE), which is a food hub that supports local food systems in the Upper Peninsula. They specifically discuss what UPFE's food safety policies are for produce vendors and how Michigan Produce Safety Technicians can help farmers meet these expectations. Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.

Food Safety 40

Food Safety 40

Eating at a Meeting

DECEMBER 19, 2022

What do climate change, sustainability, and events have to do with each other? A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that only 10% of the attendees were currently incorporating sustainability questions in their venue requests for proposal or their events.

Food and Beverage 40

Food and Beverage Food and Beverage 40

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. For part two, click here. 1. A tightly integrated technology strategy will be key to workplace satisfaction and profitability. Restaurants will increasingly become more reliant on using their transaction data to inform and automate their businesses.

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Food and Beverage Food and Beverage Staffing Chef 167