Sat.May 25, 2024 - Fri.May 31, 2024

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Get Schools Cooking: A Glimpse of Four Districts in Action

Chef Ann Foundation

Join us in celebrating four districts' dedication to bettering their school food programs, learn about their accomplishments, and hear what’s on the menu for future change!

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Where Is Surge Pricing Headed?

Modern Restaurant Management

"Restaurants thinking about implementing surge pricing need to balance the revenue upside with the potential brand backlash," says Savneet Singh, CEO of PAR Technology. "While third-party delivery companies were expected to commoditize food like airline tickets, the opposite happened: people became more attached to their favorite brands.

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Bar Closing Checklist: 10 Important Procedures

Sculpture Hospitality

The last call has been rung, the final drinks have been poured, and your bar is filled with the murmur of departing patrons. But hold on there, partner! Closing time doesn't mean you down shutters and head straight out the door (although, tempting, right?).

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FDA Reorganization Officially Approved, Will be Implemented by October 1

Food Safety Magazine

The U.S. Food and Drug Administration’s (FDA’s) proposed reorganization for a new, unified Human Foods Program (HFP) has been approved by the U.S. Department of Health and Human Services, and full implementation of the reorganization is set for October 1, 2024.

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IHG Partners with peer-to-peer fashion rental marketplace Pickle

Hospitality Net

As summer festival season heats up, IHG Hotels & Resorts is launching "The Festival Closet by IHG x Pickle*" a collaboration with Pickle, the premier peer-to-peer fashion rental marketplace. The new partnership allows guests to rent the most in-demand festival fashion for free, tapping into the trend of travelers choosing to experiment with bolder and more adventurous styles while on the go.

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The Tech Connection in Attracting Talent

Modern Restaurant Management

Summer is prime hiring time for restaurants. However, according to recent data , the “quit rate” in the US accommodation and food services is the highest among sectors and is outpacing the overall quit rate by more than 70 percent. What can restaurant operators do to attract and retain talent for the busy season ahead? Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring an

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WTO Publishes Guide to Combating Food Fraud, Illicit Trade of Food

Food Safety Magazine

A recent publication from the World Trade Organization (WTO)—written in collaboration with other expert groups that have expertise in food safety and food crime—explores the challenges of combating food fraud and illegal practices in food trade, and how the WTO rulebook can help address these challenges.

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86% of Executives have already deployed Artificial Intelligence to enhance revenue, reveals TCS Global AI Study

Hospitality Net

A new global study by Tata Consultancy Services (TCS), a global leader in IT services, consulting, and business solutions, reveals that more than eight out of 10 (86%) of senior business leaders have already deployed artificial intelligence (AI) to enhance existing revenue streams or create new ones. The ‘TCS AI for Business Global Study’, a comprehensive report on the state of AI adoption and its impact on businesses, also finds that 69% of businesses are more focused on using AI to spur innova

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Be Open to the Upsides

Modern Restaurant Management

Union Square Hospitality Group Founder Danny Meyer returned to his alma mater Trinity College-Hartford to deliver their 198th commencement speech. In the address, Meyer said the most important question he asks himself every day is: “What could possibly go right?

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KaTom Earns Multiple ABC Awards

Foodservice Equipment Reports

Allied Buying Corp. recognized its members and suppliers during its spring conference, held in early May at the Hyatt Regency Bellevue in Bellevue, Wash. ABC Board President Marc Tell and Executive Director Tom Venetis presented the awards. The supplier award went to Service Ideas for overall member support.

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EPA Bans Commercial Uses of Methylene Chloride, but Chemical is Still Approved for Use in Food

Food Safety Magazine

The U.S. Environmental Protection Agency (EPA) recently finalized a rule to ban commercial uses of methylene chloride, a solvent used in a variety of applications, but uses of the chemicals for food production are still approved by the U.S. Food and Drug Administration (FDA).

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McKinsey: The state of tourism and hospitality 2024

Hospitality Net

Tourism and hospitality are on a journey of disruption. Shifting source markets and destinations, growing demand for experiential and luxury travel, and innovative business strategies are all combining to dramatically alter the industry landscape.

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AI and Hiring: Balancing Efficiency with Human Interaction

Modern Restaurant Management

In today's bustling restaurant industry, where every detail matters, technology has become an indispensable tool – especially in hiring and staffing. Artificial Intelligence (AI) has transformed the recruitment process, offering a new level of efficiency and automation. However, as restaurants embrace this, it's crucial to maintain a balance between technological advancement and human interaction, ensuring that the essence of hospitality isn't lost in the digital shuffle.

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Five Guys Lands First International Airport Store

Foodservice Equipment Reports

Burger brand Five Guys will soon open its first-ever airport branch outside of the U.S. at Terminal 3-Concourse B in Dubai Int’l. Airport. Set to open in June, the store, which is No. 15 in the UAE, will span 6,200 square feet, marking the largest location in the country.

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Ep. 170. Dr. Barbara Kowalcyk: An Integrated Approach to Food Safety, Nutrition, and Food Security

Food Safety Magazine

In this episode of Food Safety Matters , we are joined by Dr. Barbara Kowalcyk, an accomplished food safety researcher, educator, and advocate. She discusses her work to advance equitable food systems that promote public health and prevent foodborne illness, present-day food safety challenges and technological advancements, and the proposed reorganization of FDA's Human Foods Program.

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Gale Miami Hotel & Residences Redefines Hospitality in Downtown Miami

Hospitality Net

Gale Miami Hotel & Residences is thrilled to announce the grand opening of the brand’s latest addition, bringing more vibrancy to Downtown Miami’s hotel scene. Strong demand from worldwide travelers has led to steady growth and transformation in South Florida’s hospitality sector. This is further illustrated with the opening of Gale Miami Hotel & Residences.

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Keeping Things Mellow for 50 Years

Modern Restaurant Management

Mellow Mushroom, the stone-baked pizza brand with a counter-culture essence, is celebrating its golden anniversary. Founded in Atlanta on pizza and beer by a trio of friends who had recently graduated college, the brand currently operates more than 160 locations and is still privately held by one of the original founders. The national campaign will have unique local takes as each individual restaurant is uniquely reflective of its local community while holding true to Mellow Mushroom’s cor

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Summer Jobs Heat Up

Foodservice Equipment Reports

June is just around the corner, and seasonal shifts—from the LTOs to the staff—are sure to follow. This summer, roughly 525,000 industry jobs could be up for grabs across the U.S., according to the National Restaurant Association’s recently released “Eating and Drinking Place Summer Employment Forecast.

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Study Shows Risk of Gluten Migration into Food from Biodegradable Plates, Straws

Food Safety Magazine

A recent study examined the extent of gluten migration from different biodegradable food contact materials into a variety of liquid and solid foods to provide a more comprehensive basis for assessing the risk of exposure for wheat allergy and celiac disease patients.

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From Strategy to Impact: Mainstreaming Net Positive Hospitality

Hospitality Net

At the World Sustainable Hospitality Alliance Member Summit in Nice, HNtv INSIDERS caught up with Glenn Mandziuk, CEO at the Alliance and Dr. Willy Legrand, Professor at the IU International University of Applied Sciences in Germany. This summit, themed ’Mainstreaming Net Positive Hospitality’, provided the hospitality industry with an opportunity to discuss how to drive action.

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New Data Shows Success of School Medicaid Expansion in Illinois

Healthy Schools Campaign

Expanding billing for Medicaid-enrolled students and the school health services they receive resulted in Illinois school districts drawing down nearly $17.8 million in additional Medicaid funding, new data shows. Public Consulting Group, the state’s administrative vendor for school health services, recently announced the results of the first billing year and the financial impact on participating school districts.

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Thermo-Kool Appoints EVP, National Sales Manager

Foodservice Equipment Reports

Mark Fogarty, a 20-year industry veteran, has rejoined Thermo-Kool, a manufacturer and service provider of walk-ins and blast chillers/shock freezers. Fogarty will serve as the company’s executive vice president and national sales manager.

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Study: Are Gloves Worn by Food Handlers Protective of or Damaging to Food Safety?

Food Safety Magazine

A recent study published in the Journal for Food Protection and funded by Eagle Protect PBC has demonstrated the risk of microbial, chemical, and physical contamination risks posed to food by disposable gloves worn by food handlers.

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Hyatt Place Nantong Xinghu City Plaza Celebrates Official Opening

Hospitality Net

Hyatt Place Nantong Xinghu City Plaza, the first Hyatt Place hotel in Nantong, Jiangsu Province is officially open, expanding the Hyatt Place brand’s footprint globally in markets that matter most to guests and World of Hyatt members. The new hotel features the Hyatt Place brand’s intuitive design, casual atmosphere and practical amenities, such as free Wi-Fi and 24-hour food offerings.

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A Fervent Farewell to the Bon Appétit Fellowship

Bon Appetit Management Company

Elise at a pickling pop-up! There’s no job quite like the Bon Appétit Fellowship. One day, you might find yourself writing emails, drafting social media posts, and collecting recipes for an upcoming dorm-friendly cooking class. The next day, you might be bumping around in an old truck with a Farm to Fork partner giving you a private tour of his fifth-generation family farm, scraping countless plates of uneaten food in the name of food waste awareness, or facilitating a community conversation abo

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Fuzzy’s Taco Shop To Expand in Arizona, Texas

Foodservice Equipment Reports

Fast-casual concept Fuzzy’s Taco Shop has signed two multiunit development agreements to mark the brand’s expansion throughout Arizona and Texas. The deals will bring 40 new restaurants to market over the next eight years.

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Dr. Darin Detwiler to Lead PathoSans Food Safety Advisory Team

Food Safety Magazine

PathoSans has selected Darin Detwiler, Ph.D. to lead its food safety advisory team. Dr. Detwiler is a food safety policy expert, author, advisor, columnist, and professor.

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Meet 2024 Boutique Hotel Investment Conference Facilitator: Marcus Lee

Hospitality Net

The BLLA Team sat down with Marcus Lee, Executive Vice President, Development at HVS Asset Management & Advisory to chat about the upcoming Boutique Hotel Investment Conference taking place on June 5 at Florence Gould Hall in NYC.

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The 2024 Paris Olympics set to be the most plant-forward year yet

FoodService Director

Game changer: Paris aims to replace 50% of animal proteins with plant-based proteins at the 2024 Olympics

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What franchises should know about expiring estate, gift-tax exemptions

Fast Casual

Nina M. Daigle, tax partner in Aprio’s restaurant, franchise and hospitality segment, reveals how franchises may leverage the current exemption amount before it expires in 2026.

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E-Tongue Can Detect Wine Spoilage Microorganisms Much Sooner Than Human Sensory Panels

Food Safety Magazine

A recent study has demonstrated the superior capability of “electronic tongue” (e-tongue) technology when detecting spoilage microorganisms in wine, in comparison to traditional human sensory evaluation.

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