Bill Marler
DECEMBER 11, 2021
This review is part of FDA’s “New Era of Smarter Food Safety: FDA’s Foodborne Outbreak Response Improvement Plan” that also requires a hard look and the support by those concerned about improving the safety of our food and driving the numbers of ill consumers down. Thanks to the deep dive by Craig Hedberg. Here is the Full Report: NewEra-OutbreakResponseIndependentReview-102621.
Modern Restaurant Management
DECEMBER 14, 2021
Some pandemic trends, consumer behaviors are here to stay. While restaurants continue to mitigate impacts caused by COVID-19, many have pivoted and found new ways to redefine the dining experience. Some have even developed lucrative new business models that they will continue to apply and scale in 2022. Consumers are showing similar signs of permanent behavioral change.
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Sculpture Hospitality
DECEMBER 13, 2021
Over the past year the "Great Resignation" has had a serious impact on the hospitality industry's ability to hire staff members. Restaurants and bars are operating with smaller teams than ever before, with many scaling back their operating hours to give their employees a break. That's because new employees are incredibly difficult to find right now.
Kitchen CUT
DECEMBER 14, 2021
Net Zero will be a new year’s resolution that many operators will be working towards in 2022. Food waste is huge issue in the hospitality industry and a great place to start. We spoke to Guardians of Grub to find out about the resources they have on offer to help you to protect the environment and save money… Introducing Guardians of Grub If you’ve not heard of Guardians of Grub yet, you soon will.
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Eating at a Meeting
DECEMBER 13, 2021
In this final session recorded at IMEX America 2022, Tracy chats with Yalmaz Siddiqui, Vice President, Corporate Sustainability at MGM Resorts International and Mariela McIlwraith, Vice President Sustainability and Industry Advancement at Events Industry Council. [link] [link] Connect with Tracy: facebook.com/groups/EatingataMee ting thrivemeeting s.
Modern Restaurant Management
DECEMBER 15, 2021
The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Expert food preparation results in appealing and delicious dishes, employee training reduces errors that can increase wait times and proper warewashing keeps plates, glasses and utensils spotless. In an increasingly digital world, one mistake can be costly.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Kitchen CUT
DECEMBER 14, 2021
With a challenging two years behind us, many of us are looking to 2022 with tentative hope. There will be challenges, but there are also positives to draw on. We talked to Nitin Radhakrishnan, the Senior Lecturer in Management, responsible for Industry relations for Le Cordon Bleu London about the seismic obstacles the industry has had to deal with and the changing workforce landscape of the UK Hospitality Industry over the past two years and into the next… Workforce challenges post COVID-
Food Safe Limited
DECEMBER 13, 2021
Home / Blog Covid-19 Protection Framework Traffic Light System Explained It is important that primary sector food businesses, hospitality, and services, including contactless food service delivery and pick-up providers, understand the public health requirements at different traffic light settings. Following the correct rules helps keep customers, you and your team, and the wider public safe.
Modern Restaurant Management
DECEMBER 16, 2021
Restaurant operators once again find themselves refocusing priorities and altering their plans for 2022. Here are some trends NCR is watching as move into 2022. Tackle the Labor Shortage with Hiring Incentives. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge.
Modern Restaurant Management
DECEMBER 13, 2021
Over the last 18 months, restaurants have managed incredibly difficult challenges, primarily driven by having to operate with new, constantly evolving safety guidelines. As the restaurant industry begins to rebuild itself, restaurants are now confronted with supply chain shortages as well as a labor shortage. These challenges are impacting menu availability, raising the prices of menu items, leading to short staffs, increasing wait times for diners, and changing operating hours and offerings.
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Modern Restaurant Management
DECEMBER 17, 2021
Customer-centric. Personalized. Customer experience management. If you’ve worked in the restaurant industry over the past decade, chances are you’ve heard these buzzwords championed as top business priorities and guiding principles for success. In the wake of the pandemic, many restaurants have reshaped their entire approach to customer engagement prioritizing frictionless digital experiences, expanded delivery options, and increased health and safety precautions.
Modern Restaurant Management
DECEMBER 16, 2021
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Here are their insights. Frances Allen CEO at Checkers & Rally’s. Given the increase in off-premise, we expect to see more drive-thru’s similar in format to Checkers & Rally’s iconic double drive-thru model, which dedicates one lane to traditional consumer drive-thru service and one to e-commerce only, including pre-paid digital orders for pickup and third party-del
Modern Restaurant Management
DECEMBER 14, 2021
Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. Here are their insights. Frances Allen CEO at Checkers & Rally’s. We know we are not alone in navigating the labor crunch restaurants are facing. Knowing this will continue into 2022, we are continuing to focus on implementing technology that will help on-site team members streamline and efficiently perform their work to the best of t
Modern Restaurant Management
DECEMBER 15, 2021
Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. Restaurants were under pressure long before the pandemic shifted the ground underneath them.
Modern Restaurant Management
DECEMBER 14, 2021
If you're going to be in the restaurant business, you know that missing the latest trends might be a mistake that you cannot recover from. While of course this is true from everything from ambience, technology, and COVID precautions, your food and drink choices are your proverbial bread and butter. Particularly in the beverage industry as of late, there have been a number of rising trends in the water, organic, tea, and coffee categories.
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