the CAMBRO blog

APRIL 15, 2024

The goals of every school foodservice professional are centered around efficiency, accessibility and nutritional quality. Vickie Speltz, foodservice director at Cotter Schools in Winona, Minn., wanted to streamline operations and increase participation while satisfying students.

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Cafeteria Food and Beverage Food and Beverage Purchasing 97

Modern Restaurant Management

NOVEMBER 24, 2021

It’s been a tough year for the foodservice industry. 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. Meanwhile, more restaurant operators are adding powerful incentives to bring employees back to work.

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Purchasing Food Prices Chef 189

Modern Restaurant Management

JANUARY 20, 2023

Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients. This makes retention an even bigger concern than attraction for many.

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Recipes Restaurant Management Restaurant Manager Food Prices 167

LTI, Inc.

DECEMBER 18, 2023

With over four decades of experience in the foodservice industry, Purcell’s career has been marked by various roles, including numerous foodservice operations positions, equipment dealer sales rep, principal of a manufacturer’s rep group and president of a start-up manufacturer. A graduate of Stephen F.

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Food + Tech Connect

JANUARY 8, 2024

Branded Hospitality Launches New $50M Foodservice Venture Fund – FoodBev Branded operates as an integrated platform that invests, supports and accelerates technology and emerging brands in the food, beverage and hospitality sector. Read all about why we launched the podcast, and be sure to subscribe and share!

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Food and Beverage Food and Beverage Hospitality Hospitality 182

Fresh Ideas

MARCH 26, 2024

Foodservice is a fast-paced industry, and for a foodservice management company to be successful, it must equip itself with strong and prideful leaders. Alanda Cantrell, Director of Operations Alanda Cantrell is Fresh Ideas’ Director of Operations and has served the company in a variety of roles for nearly 20 years.

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K-12 Food Service Food Service Catering 105

Foodservice Equipment Reports

JANUARY 9, 2024

This month, Carol Stream, Ill.-based based foodservice equipment manufacturer Antunes is opening a 43,000-square-foot operations facility in Chennai, India. The space—set to be inaugurated next Thursday, Jan. Years ago, Antunes launched a joint venture in Chennai with NADI.

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the CAMBRO blog

MAY 2, 2024

School foodservice employees do the very important job of feeding our kids each day, some of which wouldn’t get a meal otherwise. Nominated by Jason Adkins , Dedicated Foodservice Solutions “Missy Poirier is always going above and beyond with not only the students, but her staff as well.

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School Lunch School Nutrition Food Service Director Nutrition 70

Food Safety News

FEBRUARY 24, 2024

Norovirus outbreaks, commonly experienced on cruise ships and in foodservice settings, have highlighted the importance of robust sanitization methods. Hepatitis A cases are also on the rise in foodservice settings, underscoring the necessity for preventive strategies.

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Food Safety Food Service Food Service Cruise 113

Modern Restaurant Management

SEPTEMBER 14, 2021

Leveraging POS reports allows restaurant owners to evaluate top-level data and streamline operations in order to curtail unnecessary menu expenses. On the flip side, operators can also remove items that are slow moving, bottlenecking overall operations or are subject to higher production costs. Food costs have climbed 0.8

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Kitchen Display System Staffing 188

Modern Restaurant Management

SEPTEMBER 19, 2022

To recover, brands have evolved and made effective changes to meet the continuous challenges, making an impact at the corporate level while providing operators with the necessary tools to be successful. At Bojangles, we recognized a need to improve areas of our business to help our operators succeed. Brand Accessibility Is Key.

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Bon Appetit Management Company

APRIL 2, 2024

James Wideman, sous chef, Mouhamed Mboup, executive chef, Carla Crawford, cook, Darbelis Rodriguez, foodservice worker, and Deborah Day, union chef, celebrate their victory. A panel of judges from the campus culinary, operations, and wellness teams scored each dish on appearance, taste, texture, creativity, and wellness and sustainability.

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Chef Recipes 95

Modern Restaurant Management

OCTOBER 28, 2021

Taking inventory is one of the most tedious processes in restaurant operations. With a labor shortage looming over the foodservice industry, operators don’t have time to focus on their inventory. Here are some different ways technology can streamline your inventory management: Real-Time Results. Recipe Costing.

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Inventory Management Inventory Recipes Chef 208

Modern Restaurant Management

APRIL 4, 2024

Make Meaningful Environmental and/or Social Change – Ganzler guides companies to find leverage points for making change and setting parameters and targets to measure against, moving sustainability from vague promises to real, operational effectiveness. In day to day operations, be mindful about energy and water use.

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Chef Purchasing Restaurant Management Restaurant Manager 196

Modern Restaurant Management

SEPTEMBER 27, 2021

Six major themes are expected to drive restaurant operator profitability and beverage attachment post-COVID, according to the Coca-Cola 2021 Fountain Foodservice Beverage Strategy Survey. Optimize assortment : foodservice operators can expand reach by optimizing beverage assortment to fit consumer preferences across dining modes.

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Food and Beverage Food and Beverage 189

FoodHandler

DECEMBER 8, 2023

At the core of every foodservice operation lies a commitment to the well-being of our guests. If you’d like to know about the different certification programs, check out our blog from a month or two ago discussing these. Maintenance: The equipment we use in foodservice operations are, let’s just say, well used.

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Food Safety Food Preparation 52

Modern Restaurant Management

NOVEMBER 3, 2021

The high turnover common in the restaurant industry has only accelerated in the last nine months. During the initial months of the COVID-19 pandemic, many restaurant brands saw business dip, and had to lay off or reduce hours for their employees. Unfortunately, this exacerbated a labor shortage being felt across many industries.

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Inventory Inventory Management Staffing Purchasing 173

Modern Restaurant Management

SEPTEMBER 7, 2023

Even if installation is free through your foodservice equipment dealer or because you ordered an ice machine through an online retailer, you could eventually incur unintended costs from a bad installation or from choosing the wrong ice machine model. Post-Sale/Operational Costs Post-purchase ice machine bills are inevitable.

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Equipment Maintenance Purchasing Customer Service Customer Service 189

Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. Operator optimism and investment fuels future credit needs.

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Food and Beverage Food and Beverage Purchasing Catering 215

Modern Restaurant Management

SEPTEMBER 29, 2021

With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice. Here are three ways restaurant operators can cut costs without customers noticing: 1. Standardize Recipes. This includes labor and inventory.

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Recipes Chef Inventory Restaurant Management 197

Modern Restaurant Management

JUNE 22, 2021

As restaurants open back up, operators are ready to hire, and in some cases, rehire, employees – but many are finding it difficult to find candidates willing to return to work, and the search for good talent is tougher than expected. So, what can operators do to navigate the changing workforce and hire quality talent?

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Restaurant Management Restaurant Manager Hospitality Hospitality 207

Total Food Service

OCTOBER 12, 2023

John Fan Fears about the technology taking over jobs and affecting privacy have circulated since the release of platforms like ChatGPT, but John Fan, Co-Founder of Stackdin Technologies, is an optimist, and sees a positive impact for the restaurant and foodservice operator to embrace AI.

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Food and Beverage Food and Beverage Purchasing Food Service 82

Modern Restaurant Management

MAY 24, 2021

The increase in demand and ongoing supply chain issues have contributed greatly to changes in food costing structures in recent months – and restaurants have been hit the hardest. Will foodservice demand be back to pre-COVID numbers? It’s hard for anyone to forecast right now, let alone restaurant operators.

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Restaurant Management Restaurant Manager 145

Total Food Service

SEPTEMBER 25, 2023

With an understanding of just how many show options there are and how busy today’s Metro New York restaurateur and foodservice operator is, Victory Foodservice has dedicated itself to creating that must-see show experience. Next month’s Victory Foodservice show will showcase the company’s commitment to customer service.

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Inventory Catering Catering Recipes 45

Modern Restaurant Management

DECEMBER 17, 2020

According to Nielsen CGA's COVID-19 On Premise Impact Report, On Premise velocity in outlets that are currently operational has increased +146 percent in the week of December 5 v March 28 when the On Premise shutdown initially commenced, velocity in the latest week is down -48 percent compared to December 7 2019. This Week in On Premise.

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Food and Beverage Food and Beverage Purchasing K-12 167

Modern Restaurant Management

AUGUST 31, 2021

Other key findings include: Food and beverage sales in the restaurant and foodservice industry are projected to total $789 billion in 2021, up 19.7% July marked the seventh consecutive month of staffing growth, translating to a net increase of 1.3 "We expect restaurant pent-up demand will remain high in the coming months. . "We

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Food and Beverage Food and Beverage Staffing Food Prices 180

Total Food Service

OCTOBER 19, 2023

Article contributed by Mike Berman, COO, Day & Nite/All Service It’s often overlooked but plumbing plays a crucial role in the operation of a successful restaurant, serving as the backbone of the establishment’s infrastructure. Think about all the touch points in which plumbing is crucial to the success of a restaurant operation.

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Customer Experience Food and Beverage Food and Beverage Food Preparation 78

Modern Restaurant Management

NOVEMBER 17, 2021

Ice machines form the backbone of several operations in a commercial foodservice establishment. Ice is not only deployed at the bar or in the refreshments section but is also used in cooking operations. It’s important to clear these ice clogs for seamless operations. Be sure to follow these instructions.

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Purchasing Commercial Kitchen 197

FoodHandler

MAY 11, 2023

Late last month, I was exploring job tasks that are important for entry-level foodservice managers to understand related to food safety. But one thing I noticed was missing that really is integral to protecting the food supply in any foodservice operation is air gaps. What is the solution? Risk Nothing.

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Food Safety Food Supply 40

Modern Restaurant Management

JUNE 19, 2020

No one knows what the future of foodservice looks like, but there are crucial hints in the data, analytics and e-commerce. If we have learned anything during the last few months, it is that sticking to the, “it’s how we have always done it,” mentality won’t position restaurants for recovery.

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Modern Restaurant Management

DECEMBER 17, 2021

It’s no wonder that many restaurants have digitized ordering operations to increase order accuracy and customer convenience. However, overly complex technology with a steep learning curve will ultimately hinder, not help the restaurant operation. Transform Future Foodservice Environments. Expect the Unexpected.

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Customer Experience Food Service Food Service Dining Operations 188

Modern Restaurant Management

OCTOBER 27, 2021

Restaurants will need to digitally transform their internal operations. Restaurant staffing issues will likely continue to negatively impact restaurant operations. Restaurant owners will need to find innovative ways to recruit new employees and offer incentives to come in and work in the foodservice industry.

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Staffing Purchasing Inventory 208

Modern Restaurant Management

MARCH 30, 2020

The restaurant industry has been hit hard by the COVID-19 pandemic and estimates a $225 billion loss over the next three months. As a restaurant operator, it’s imperative to understand and adapt to this new type of customer or else risk significant losses. Many of these are already part of restaurants’ operations.

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Purchasing Food Safety 204

Chef's Deal

JANUARY 15, 2024

Every foodservice establishment must have a well-planned commercial kitchen equipment training system for its staff to ensure maximum benefit, longest life, and most efficient service. Therefore, food and health safety are the principal things you should start with and introduce to your staff.

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Commercial Kitchen Kitchen Equipment Food Safety Food Storage 45

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

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Food and Beverage Food and Beverage Chef Purchasing 192

Modern Restaurant Management

DECEMBER 27, 2019

For instance, a kitchen owner had a convection range that was experiencing temperature problems for months. For owner/operators who are proactive, the return on taking action can be huge. Service for Today’s Foodservice Industry. The industry is operating in an omni-channel environment, and this can impact service as well.

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Purchasing 179

Total Food Service

DECEMBER 3, 2023

It helps operators understand which products are really breaking through and standing out.” Feature on The Show To Go, the Show’s digital marketplace, connecting operators directly with suppliers to explore each product. To qualify, all FABI submissions must have been introduced within 24 months prior to the 2024 Show.

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Food and Beverage Food and Beverage Chef Food Service 49