Food Management

DECEMBER 6, 2023

The year’s top healthcare stories tracked how dining operations in hospitals and medical centers tackled issues like sustainability and the use of technology.

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Food Service Food Service Dining Operations Hospitality 264

Food Management

DECEMBER 13, 2023

The year’s top K-12 stories tracked how school nutrition programs and providers tackled issues like labor shortages and product availability to keep kids fed with nutritious meals.

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K-12 School Nutrition Food Service Food Service 264

Food Management

NOVEMBER 8, 2023

Here are a baker's dozen highlights from FM's coverage of the dining and concessions markets in arts and entertainment facilities over the past year.

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Food Service Food Service 263

Total Food Service

APRIL 11, 2025

For businesses in the hospitality and food service industry, where margins can already be tight, these rising costs are becoming a significant challenge. Employers in the hospitality and food service sectormany of which are small- and mid-sized businessesare paying an average of $19,276 of this cost, or 75% of the total premium.

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Food Service Food Service Hospitality Hospitality 52

Modern Restaurant Management

DECEMBER 17, 2024

Not only will this avoid wasting resources, it also will ensure they avoid a potential spike in wasted food – and ultimately their costs – due to the increased demand from online orders. – Frenchie Audette, VP of Food Service at Divert In 2024, the restaurant industry continued to adjust to changes sparked by 2020.

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Inventory Management Inventory Food and Beverage Food and Beverage 419

Modern Restaurant Management

MARCH 17, 2025

Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. There are many areas where we have seen food service operators benefit! This makes business tight causing a hard look at any extra costs.

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Purchasing Food Service Food Service Food Safety 221

Modern Restaurant Management

JUNE 1, 2021

The technology behind food lockers and modular marketplaces was already on its way to being recognized for its multiple applications in food service before the pandemic, but now the pace has accelerated. In this episode of The Main Course host Barbara Castiglia speaks with Christine Marcus, founder and CEO of Alchemista.

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Food and Beverage Food and Beverage Food Service Food Service 474

Modern Restaurant Management

SEPTEMBER 28, 2023

The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. billion by 2027.

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Online Ordering Systems Food Service Food Service Customer Experience 491

Foodservice Equipment Reports

APRIL 15, 2025

Food Service Equipment, passed away April 9. Food Service Equipment for over four decades. Longtime MAFSI member Mark J. Kurmlavage, owner and president of M.K. Kurmlavage led M.K. “Known for his sharp business… Source

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Food Service Equipment Food Service Food Service 52

Modern Restaurant Management

JULY 22, 2022

For fast food and quick serve restaurants, nothing is more essential than providing high-quality food services to customers quickly. Right now, the restaurant industry has experienced rapid employee turnover and staffing shortages, which is impacting how recruiters are bringing on new talent for food service roles.

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Modern Restaurant Management

NOVEMBER 22, 2024

Hiring and Recruitment: Making a Strong First Impression As the competition for skilled food service employees remains fierce, restaurants should be boosting their employee engagement strategies well in advance of their busy season.

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Staffing Restaurant Management Restaurant Manager Food Service 437

Modern Restaurant Management

APRIL 29, 2020

Unfortunately, a given reality in the food service industry is that waiting is sometimes a necessary reality in daily operations. As most QSRs and food service vendors are well aware, the Affordable Care Act (ACA) has established guidelines for nutritional information on menu boards and compliance can be a tricky process.

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Food Service Food Service Nutrition 515

Modern Restaurant Management

FEBRUARY 18, 2020

This new year is a perfect time to begin shaping a long-term vision and identifying opportunities for growing your restaurant or food services business over the next ten years. The sheer market size of Gen Z and their discretionary spending dollars should make restaurants and food services businesses sit up and take notice.

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Food Service Food Service Recipes Purchasing 523

Culinary Services Group

FEBRUARY 12, 2025

The post Prioritizing People in Food Service: A Guide to Building a Healthy and Productive Kitchen Environment first appeared on Culinary Services Group.

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Food Service Food Service Senior Living Culinary Services 53

Modern Restaurant Management

JULY 9, 2021

government created the Food Safety Modernization Act , which transformed the nation’s food safety system by shifting the attention from responding to foodborne illness to preventing it. This Act prompted even more eyes to focus on the food processing and food service industries to ensure sanitation.

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Food and Beverage Food and Beverage Food Service Food Service 469

Modern Restaurant Management

DECEMBER 9, 2021

In a recent Limeade survey of people who started a new job in 2021, 52 percent of hospitality and food service workers said burnout was the top reason why they left their previous role. As many as one-third of all retail and food service workers receive less than one-week’s notice of their work schedule.

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Food Service Food Service Staffing Customer Experience 547

Modern Restaurant Management

OCTOBER 13, 2021

At the same time, restaurants are grappling with staffing issues, with recent research showing that one in three food service workers doesn’t want to stay in the industry. Profit margins will always be narrow in food service, but IoT solutions help boost competitiveness by modernizing operations.

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Customer Experience Staffing Food Safety Food Service 614

Modern Restaurant Management

FEBRUARY 9, 2021

In fact, pre-pandemic, the average length of time a worker stayed on the job in the food service industry was just under 60 days , with a new hire interview process taking just over 10 days (this has surely worsened in the last 12 months), compounds dramatically as even moderate turnover keeps this flywheel in motion.

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Staffing Food Service Food Service 600

Modern Restaurant Management

NOVEMBER 5, 2021

Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Since March 2020, restaurant demand in certain areas has swayed between in-person dining and carry-out services. Total restaurant industry sales in the U.S.

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Purchasing Food Service Food Service 590

Modern Restaurant Management

MAY 4, 2020

While the list is not exhaustive or all-inclusive, it is a general overview of action items food service operations should follow. For the food service and hospitality industry, it is important to keep perspective, and to keep a mentality of community.

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Food Service Food Service Hospitality Hospitality 508

Modern Restaurant Management

DECEMBER 29, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses restaurant technology with Eric Symon, Director of the Enterprise Process Innovation Center & Food Services Group at Panasonic System Solutions Company of North America.

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Point of Sale Food Preparation Restaurant Manager Restaurant Management 450

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

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Food and Beverage Food and Beverage Food Service Food Service 558

Modern Restaurant Management

MAY 18, 2021

He began as a server and loved the sense of community and teamwork he found in food service. Darden has 25 years of experience in the restaurant business and knows how important company culture is to the success of the brand.

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Customer Experience Food Service Food Service 474

Modern Restaurant Management

MARCH 21, 2024

It also ended with continued economic growth and low unemployment, making it a profitable, yet challenging year for small businesses in the food service industry. Twenty twenty-three, began with a banking crisis and ended with the highest interest rates America has seen in fifteen years. Census Bureau.

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Food Service Food Service Food Prices Inventory 450

Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. Yeakle has a culinary history working at four-star and four-diamond rated restaurants.

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Food Service Food Service Restaurant Management Restaurant Manager 520

Modern Restaurant Management

DECEMBER 17, 2021

Meanwhile, food service workers are in high demand. The Bureau of Labor Statistics reported that the food service workforce decreased by 42,000 individuals in August 2021. In parallel, procurement challenges persist as the food service industry reels from ongoing global supply chain disruptions and inventory delays.

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Customer Experience Food Service Food Service Dining Operations 471

Modern Restaurant Management

JULY 7, 2020

There’s no better way to understand the pressures of food service than getting into the game yourself. Treat Food Delivery Drivers Like People : Frontline food service people have proven themselves to be utterly essential throughout this pandemic.

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Food Service Food Service Catering Catering 517

Modern Restaurant Management

SEPTEMBER 28, 2020

This is why it is crucial for owners to have a system of best practices to follow so they can maximize necessary restaurant operations, reduce overhead costs , and help provide the best quality of service to customers. Below are six best practices to implement so you can improve the efficiency of your restaurant or food service operation: 1.

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Inventory Kitchen Equipment Inventory Management Food Service 553

Modern Restaurant Management

JUNE 9, 2021

So as a restaurant owner or food service manager, how can you best minimize workers comp liability to allow summer 2021 to be the successful reopening of the economy that we are all ready for?

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Food Service Management Food Service Manager Food Service Food Service 531

Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens, you may have outsourced overhead and streamlined operations, but you can do so much more to help food service tackle its most existential challenge: great places that people are proud to work and dine at. Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service.

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Commercial Kitchen Food Service Food Service Staffing 508

Modern Restaurant Management

APRIL 7, 2025

Accelerate Service, Enhance Experiences According to a 2024 survey, when asked to pick one area where technology would have the most impact on their dining experience, 30 percent of diners answered tech that facilitates payment, and 28% cited tech that makes ordering easier and faster.

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Inventory Management Inventory Staffing Food Service 282

Modern Restaurant Management

MARCH 4, 2022

The food service industry has had a tough couple of years, and a large part of what has kept restaurants afloat has been a move to digitalization. Given how many food service businesses operate on razor-thin profit margins, being able to reduce these costs by even a small percentage could make a big difference in 2022 and beyond.

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Food Service Food Service 592

Modern Restaurant Management

MARCH 13, 2023

These concerns reflect FDA’s increasing commitment to ensuring that Americans with allergies are aware of the potential allergens in their foods and impose commensurate duties on restaurants and food producers in order to further that commitment. That said, the new Food Code does contain two new requirements.

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Modern Restaurant Management

JANUARY 31, 2025

. “Convenience stores have evolved from their gas-fueled beginnings to become true food and beverage destinations,” said Billy Roberts, food & beverage economist with CoBank. ” The emergence of c-stores as formidable destinations for prepared foods hasn’t gone unnoticed by major food manufacturers.

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Food and Beverage Food and Beverage Food Service Food Service 221

Modern Restaurant Management

DECEMBER 22, 2021

While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward.

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Commercial Kitchen Food and Beverage Food and Beverage Inventory 610

Modern Restaurant Management

APRIL 22, 2022

Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. However, customers still sit physically in restaurants, blurring the lines between the online and offline.

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Point of Sale Food Service Food Service Purchasing 492

Modern Restaurant Management

OCTOBER 17, 2023

October is National Disability Employment Awareness Month (NDEAM), and there’s never been a better time to consider employing people with disabilities in the food service industry. The turnover rate in the food service industry hovers around 75 percent, according to the Bureau of Labor Statistics. .”

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Food Service Food Service Chef Staffing 294