Sat.Oct 05, 2024 - Fri.Oct 11, 2024

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Why remote monitoring is the path to growth for restaurants

Restobiz

By Madan Kanala The restaurant industry is continuously evolving, and one of the most significant shifts has been the rise of technology that enables hands-off franchisee ownership through remote monitoring. For multi-unit operators, managing day-to-day operations across multiple locations can be overwhelming. Still, the ability to monitor and control operations remotely has emerged as a […] The post Why remote monitoring is the path to growth for restaurants appeared first on Restobiz.

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Mastering Worker Classification: Seven Essential Tips for Restaurant Owners

Modern Restaurant Management

Navigating the bustling world of the restaurant industry comes with its own set of challenges, and one critical area that often flies under the radar is worker classification. Understanding whether your staff are employees or independent contractors isn’t just about following the rules—it’s key to maintaining a fair, compliant and smoothly running establishment.

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Richmond County nutrition team offers hot meals to first responders and families after hurricane and more news you may have missed

Food Management

Catch up with all the industry news you may have missed with 5 things with FSD.

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California Passes First-of-its-Kind Legislation Standardizing “Best By” Dates on Food; Bans “Sell By”

Food Safety Magazine

Recently signed into law, California Assembly Bill 660 standardizes the use of “Best if Used By” and “Use By” dates on food labels, and prohibits the use of “Sell By” and other, inconsistently used dates.

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Food & Beverage Industry Report 2024

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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15 Restaurant Management Tips to Improve Efficiencies

Sculpture Hospitality

Nobody said running a restaurant is easy. Between managing staff , keeping customers satisfied, and ensuring the kitchen operates like a well-oiled machine, it can feel like you’re constantly juggling a dozen different things.

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Recipe report: ‘Hash’ -tag hearty breakfasts

Food Management

Fully-loaded hashes, scrambles, mashes and hefty breakfast sandwiches give customers a morning boost fit for a gourmet lumberjack.

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The High 5 of High Return Hospitality: Elevating Guest Experience, Employee Satisfaction, and Profit Margins

Hospitality Net

Technology plays an increasingly pivotal role in today’s hotel and resort operations. From property management to mobile point-of-sale, the right systems can help properties streamline processes, improve staff communication, and enhance guest service. Moreover, as consumer expectations skyrocket, there’s no margin for error.

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Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork

Food Safety Magazine

In this episode of Food Safety Matters , we speak to Dr. Takashi Nakamura, Vice President of Food Safety at Fresh Del Monte, about the company’s food safety initiatives, from supplier approval and grower engagement to environmental monitoring, traceability, and beyond.

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Little Treat Culture: How Restaurants Can Leverage Snacking Trend

Modern Restaurant Management

Little treat culture — the growing trend of people indulging in small-sized snacks or indulgences as a way to self-care or reward themselves can be transferred to the restaurant plate, providing opportunities for profitablity and creativity. According to an 84.51° study, 74 percent of US consumers under 35 snack at least a few times daily.

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Adventist Health Howard Memorial: Plant-forward, patient-forward

Food Management

The food service team at the Willits, California hospital relies on good communication to provide patients and visitors with a variety of plant-forward, farm-to-fork meals.

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What Shall We Do When Job Seekers Cheat the AI Hiring Systems?

Hospitality Net

AI can streamline the hiring process, but concerns linger. For example, AI could perpetuate gender or racial biases in the hiring process, just like most human HR managers could do. Meanwhile, to increase the chances of being picked by AI, job candidates must prepare resumes and job interviews tailored to AI’s “preference.

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Bimbo Bakeries Defends Practice of Intentionally Adding, Falsely Listing Sesame as Ingredient

Food Safety Magazine

Bimbo Bakeries’ response letter to an FDA warning letter about intentionally adding sesame to its products and falsely listing sesame as an ingredient on products has been revealed by consumer protection groups. In short, the company defended its practice.

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How Interpersonal Engagement Fuels Modern Restaurant Success

Modern Restaurant Management

Restaurant operators have long grappled with the question, "Should I hire for soft or hard skills?" and for good reason. In an industry where technical precision is essential, seamless service depends on more than just executing tasks. After nearly 30 years of supporting thousands of restaurant operators and HR leaders, first as the Director of HR for Potbelly Sandwich Works and now as the CEO of Restaurant HR Group, I’ve seen firsthand what truly makes a restaurant rise to the top

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How customers' dining preferences and spending habits are shifting in 2024

Food Management

US Foods’ recent Diner Dispatch survey reveals how consumers are using restaurants this year compared to last.

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January 2025 Opening of Albert Hotel in Fredericksburg, Texas

Hospitality Net

In the rolling hills of Central Texas, where German heritage meets Texan hospitality, a new cornerstone of luxury is set to open its doors in the charming town of Fredericksburg. New Waterloo, the visionary force behind some of Texas’s most iconic hospitality experiences, announces that the Albert Hotel will begin accepting room reservations on October 2, 2024, for its grand opening on January 3, 2025.

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Rising Recall Rates: A Strategic and Tactical Approach to Prevention

Food Safety Magazine

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs.

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Adventist Health Howard Memorial: Plant-forward, patient-forward

FoodService Director

The food service team at the Willits, California hospital relies on good communication to provide patients and visitors with a variety of plant-forward, farm-to-fork meals.

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Virginia Tech’s newest dining hall is engineered for the student experience

Food Management

Perry Place at Hitt Hall just opened with nine concepts, including a new exclusive brand from celeb chef-campus collaborator Mai Pham.

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How Hotels Can Use AI to Drive ROI: Harmonizing Automation, Augmentation, and Analysis

Hospitality Net

The hospitality industry has long been defined by its ability to deliver exceptional guest experiences, combining personal touches with efficiency. But in today’s digital world, artificial intelligence (AI) has emerged as a game-changer. With its ability to drive both operational efficiency and enhanced guest satisfaction, AI has the power to transform hotels, ensuring they not only survive but thrive in a competitive market.

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QSRNext session to delve into current menu trends

Fast Casual

A session at #QSRNext will look into current and future menu trends that can take your menu from ho-hum to a humdinger.

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Middleby Sweetens Dessert Equipment Portfolio

Foodservice Equipment Reports

Middleby Corp. has acquired Brooksville, Fla.-based Emery Thompson, a global frozen dessert equipment brand with $10 million in annual revenues. Middleby CEO Tim FitzGerald says there are many synergies between Emery Thompson and Taylor Co., a Middleby brand (since 2018) offering soft serve and frozen yogurt machines, frozen cocktail equipment, and more.

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Lawmakers reintroduce bill that would ban lunch shaming

Food Management

Also in this week’s K-12 legislative update: a federal bill would require school nutrition professionals to undergo allergy training and New Jersey lawmakers introduce a universal free school meals bill.

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Case Study: Unlocking Unprecedented Growth Through Strategic SEO

Hospitality Net

An iconic hotel in the heart of Key West, Florida, partnered with Cogwheel Marketing to revitalize its online presence. Facing limited visibility in organic search, we undertook a comprehensive SEO campaign that would transform the hotel’s digital footprint. Despite initial hurdles, including low keyword rankings and minimal referring domains, our strategy led to a monumental increase in keyword rankings, organic traffic, and domain authority.

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Perkins debuting fast casual concept

Fast Casual

Featuring a streamlined design and an elevated cafe experience, the 1,500-square-foot restaurant is half the size of a standard Perkins.

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How Education Can Attract Workers to QSRs Amid High Turnover

Modern Restaurant Management

Attracting and retaining top talent is a widespread restaurant industry challenge. What can operators do to address this problem? In this Q&A, Travis Larrier, Solutions and Strategy Director at InStride, provides insights on how investing in employee education can give a boost to talent acquisition and retention strategies. Drawing from his experience working with organizations and QSR brands, Larrier shares practical tips for strategically leveraging workforce education to gain a competitiv

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How the Mayo Clinic is bringing new meaning to ‘locally grown’

Food Management

The Rochester, Minnesota-based healthcare campus has added a hydroponic mini-farm to one of its cafes, a program it plans to expand.

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Labor Shortages, Low Tips, Burnout: Can We Turn The Tide for Frontline Hospitality Workers?

Hospitality Net

Hospitality is facing a host of issues across the world, from labor shortages and burnout to outdated training programs and shifting customer needs. In the United States and the United Kingdom specifically, frontline workers and managers are struggling with these challenges, which threaten their well-being. I’ve personally had a front row seat to these challenges over the years as the CEO of a company deeply seated in the frontline training industry.

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Food Safety Capability Building for Small Dairy Farms—A SSAFE Approach

Food Safety Magazine

The dairy sector contributes significantly to the resilience and economic viability of farmers and rural communities. Most of the milk produced across the world comes from either independent, family-owned farms or smallholder farms and cooperatives, rather than from large, corporate farming operations.

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How Metz Culinary Management uses events to boost student engagement at Albion College

FoodService Director

Students at the Michigan school will have numerous ways to connect with their food and peers this year thanks to Metz Culinary Management General Manager Jeff Davis and his team.

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Your crepe questions answered

Food Management

Crepes, pancakes’ paper-thin French cousins, are a once-and-future trend that just might make your customers flip. Sodexo Live!’s Warner Peck of the Orange County Convention Center shares his expertise in this wow-worthy concept.