Modern Restaurant Management

NOVEMBER 22, 2021

Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.

Hospitality 227

Hospitality Hospitality 227

Bill Marler

NOVEMBER 25, 2021

Baby Spinach. According to the CDC, as of November 15, 2021, a total of 10 people infected with the outbreak strain of E. coli O157:H7 have been reported from seven states. Illnesses started on dates ranging from October 15, 2021, to October 27, 2021. Sick people range in age from 2 to 71 years, with a median age of 26, and 70% are female. Of eight people with information available, two have been hospitalized.

Hospitality 205

Hospitality Hospitality 205

Agroknow

NOVEMBER 25, 2021

Fat is flavor, or so the adage in food circles goes. If you want to achieve big taste and get mouths salivating, there is no easier ingredient to incorporate than fat or oil. From a simple smear of salted butter on toast to the integral addition of Mediterranean olive oil to a salad, a healthy (or not-so-healthy) fat is just as important to taste as it is to meal preparation.

Food Safety 130

Food Safety 130

Sculpture Hospitality

NOVEMBER 22, 2021

Are you frustrated by time-consuming and inaccurate inventory counts that aren’t improving the profitability of your bar? We’ve discussed the benefits of using inventory management software on our blog, but today we’ve got an additional tip - organization!

Inventory 131

Inventory Inventory Management Software Inventory Management 131

Modern Restaurant Management

NOVEMBER 24, 2021

It’s been a tough year for the foodservice industry. Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. In other words, best practices are being created in-the-moment and shared with others as collaborative ideas. Even as COVID-19 has gotten under more control, restaurant operators are still struggling with the impact it has had on the industry and on their businesses.

Purchasing 189

Purchasing Food Prices Chef 189

Bill Marler

NOVEMBER 23, 2021

In a few days millions of Americans will bring a food product (a turkey) into their homes that is likely teeming with Salmonella that the manufacturer – by law and with the USDA stamp of approval – knowingly can sell knowing that it may well be tainted with a pathogen that sickens over 1,000,000 yearly. This is because USDA/FSIS does not consider Salmonella an adulterant.

FDA 209

FDA Hospitality Hospitality 209

Bill Marler

NOVEMBER 21, 2021

Last week the Camden County New Jersey Health Department reported that it had been notified by a health care provider that a food handler employed at a Starbucks at 1490 Blackwood Clementon Road in Gloucester Township tested positive for hepatitis A and worked through the infectious period. On Wednesday, Nov. 17, the Department of Health was notified that a patient tested positive for hepatitis A and an investigation was instantly commissioned.

Hospitality 190

Hospitality Hospitality 190

Modern Restaurant Management

NOVEMBER 23, 2021

As colder temperatures creep in and consumer disposable income dips , demand for on-premises dining could start to wane. Restaurant operators are now looking for solutions to retain customers as colder weather and economic conditions threaten their bottom line. Today’s restaurant guests are more selective about their dining experiences, and boosting customer loyalty is crucial as restaurants shift into this next phase of service and look toward the holidays.

Chef 189

Chef 189

Bill Marler

NOVEMBER 26, 2021

I mean, it is not a bad idea to protect school kids, but why the differences? While you all were sleeping off your “turkey coma,” I was thinking about why Salmonella is not an adulterant by reading, Michael Ollinger, John Bovay, Casiano Benicio, and Joanne Guthrie. Economic Incentives to Supply Safe Chicken to the National School Lunch Program, ERR-202, U.S.

School Lunch 229

School Lunch Food Safety Purchasing Nutrition 229

Modern Restaurant Management

NOVEMBER 24, 2021

MRM's Franchise Feed provides the latest news in restaurant and MUFSO franchising. AAG Named Franchisee of the Year. Apple American Group LLC (AAG), a wholly-owned subsidiary of Flynn Restaurant Group LP (FRG), was named the 2021 Abe Gustin Franchisee of the Year by Applebee’s Neighborhood Grill + Bar. Specifically, AAG is being recognized for its overall commitment to brand success, operational excellence, guest service and community involvement.

Catering 177

Catering Catering Senior Living Purchasing 177

Eating at a Meeting

NOVEMBER 22, 2021

LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint.

40

40