June, 2024

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Restaurants in real-time: today’s foodservice industry and where we’re headed

Restobiz

By Jessica Brill As the foodservice industry progresses on the road to recovery, the post-pandemic landscape continues to challenge a great number of restaurateurs. Inflation, staffing shortages, and government policies threaten the livelihoods of so many hospitality businesses, as many operators work to get back on their feet. Prior to the pandemic, the average monthly […] The post Restaurants in real-time: today’s foodservice industry and where we’re headed appeared first on Restob

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Gen Z Dining Trends Restaurant Operators Must Know About

Modern Restaurant Management

“While Gen Z doesn’t have a ton of disposable income, this generation is more likely to spend the extra money they do have on experiences, like visiting restaurants, than other generations.” Those words from Katherine Pendrill, Senior Manager, Content Marketing at TouchBistro, should be quite telling for restaurant operators as they point out the opportunity that exists to reach a valuable audience.

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A Commercial Shelving Buying Guide for Your Restaurant’s Back of House

Wasserstrom

Unlike picking out furniture for your home kitchen, selecting commercial shelving for your restaurant’s back of house (BoH) is a surprisingly complex task. Foodservice demands a specialized approach to storage, and we are here to help you make the best selection to meet the needs of your professional kitchen. This shelving guide breaks down the […] The post A Commercial Shelving Buying Guide for Your Restaurant’s Back of House appeared first on The Official Wasserstrom Blog.

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EU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules

Food Safety Magazine

The European Commission is taking strides to improve honey authenticity, including setting new origin labeling requirements, and the development of harmonized traceability requirements and improved methods of composition analysis and origin tracing. The Commission is assembling a group of experts called the “Honey Platform” to advise this work and is accepting applications.

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Benchmarking Restaurants: 9 Essential Metrics to Measure

Sculpture Hospitality

So, you're in the restaurant biz, slinging delicious dishes and mixing up killer cocktails. But conquering taste buds isn’t enough. You're a business after all, and increasing profitability and beating the competition is critical.

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Hilton Set to Reach 300 Hotels in the Caribbean and Latin America, with More than Half of its Pipeline Under Construction

Hospitality Net

Following a record-breaking year of growth, Hilton underscored its commitment to the Caribbean and Latin America (CALA) during a visit by President and CEO Chris Nassetta in which he met with industry leaders, ownership groups, partners, and team members across Argentina, Peru, Colombia and Costa Rica. In 2023, Hilton opened nearly 20 new hotels and ended the year with 4,000 rooms added in the market, more than in any other year in the company’s history.

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The Revolution of Loyalty: The Punch Card Goes Digital

Modern Restaurant Management

I’m an avid thrifter. I’ve visited almost every thrift store in my town — more than once. At checkout, I’m often handed a punch card alongside my receipt. We’re all familiar with punch cards; spend $100, get $10 free! But we’re also all familiar with the concept of forgetfulness. By the time I’ve purchased enough to get me to the $100 threshold (which for me, doesn’t take long), the long-forgotten punch card has already made its way to a trash can

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Boba Tea Chains Target More Markets

Foodservice Equipment Reports

As summer heats up, boba drinks continue to burst onto new scenes. For chains like Starbucks and The Coffee Bean & Tea Leaf, limited-time boba offerings are making debuts—with berry accents at the former and brown sugar flavoring at the latter. Meanwhile, other chains dedicated to the bubble tea craze are working to reach new customers.

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Guiding Stars: Transforming Top Management into Food Safety Heroes

Food Safety Magazine

Powerful storytelling is a transformative tool for food safety, capable of bridging the communication gap between food safety professionals and top management. The "hero" and "guide" relationship of top management and food safety professionals, characterized by mutual trust and a shared goal, underscores the collaborative nature of achieving food safety objectives.

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Cambro’s Business of the Week: Navarro Cheesecake

the CAMBRO blog

While cheesecake is beloved by Americans, most Brazilians weren’t thrilled with the dessert until Mateus Navarro introduced them to Navarro Cheesecake. Self-proclaimed as the “best cheesecake in town,” Navarro brought the treat to São Paulo with the hopes of properly representing the American classic overseas. Furthermore, an American tradition wouldn’t be complete without American-made products; Navarro Cheesecake proudly stores their syrups in Cambro containers.

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10 things you didn’t know about the Holiday Inn brand

Hospitality Net

According to Morning Consult Intelligence data, the leading audience & brand tracking platform, the Holiday Inn brand is the most trusted travel and hospitality brand in the United States. To celebrate, IHG Hotels & Resorts looks back on the brand’s history and legacy of extraordinary stories and industry-changing success.

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Restaurant marketing: 6 ways to win media attention

Fast Casual

Earnings reports will always stand out, but even grand openings are no longer a coverage guarantee. When announcements are few and far between or stories fall flat, restaurants can stay top of mind by putting these factors to work.

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Is Your Restaurant Business Thriving?

Modern Restaurant Management

Have you completed a small business checkup at your restaurant lately? If not, you might be overlooking ways to improve your eatery’s financial health and learn to thrive in this challenging economic climate. Full tables, employees earning solid tips, shifts being fully staffed and the restaurant having the ability to source quality provisions at reasonable prices and dependable delivery times, are among the signs the business is thriving, according to Ben Johnston, COO of Kapitus.

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Polar Leasing Promotes One

Foodservice Equipment Reports

Polar Leasing Co. is announcing the promotion of Nate Roof, a former Polar Leasing refrigeration technician, to line supervisor. In his new position, Roof will ensure product quality and efficiency across the company’s full assembly line of cold storage solutions.

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Study Finds Chocolate Made from West African, Asian Cocoa Have Lowest Cadmium, Lead Levels

Food Safety Magazine

Researchers from Tulane University assessed the levels and risks of toxic metals in chocolates sold in the U.S., made from beans originating from different global regions.

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RTN Member Voices: Insights From Qikserve

Restaurant Technology Network

Rob Taylor, Executive VP at QikServe, offers advice for restaurant operators about optimizing efficiency and enhancing revenue with scalable digital solutions for mobile ordering and advanced integrations that bridge the physical and digital experien

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Westin Hotels & Resorts Makes Its Debut In Vietnam

Hospitality Net

Westin Hotels & Resorts, part of Marriott Bonvoy’s extraordinary portfolio of over 30 hotel brands, today announced the opening of The Westin Resort & Spa Cam Ranh, marking the brand’s entry into Vietnam. Nestled along a long sandy beach on Vietnam’s south-central coast, this 207-key resort will offer a choice of spacious guest rooms, suites and pool villas, locally sourced cuisine and an extensive collection of well-being experiences designed to empower guests to be the best version of themselv

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'Catching up on Catering' with Erle Dardick

Fast Casual

FastCasual editor Cherryh Cansler chats with catering guru, Erle Dardick, about the $124 billion catering industry and how technology is only part of a restaurant's successful catering strategy.

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World Food Safety Day Roundtable

Modern Restaurant Management

There are approximately 48 million cases of foodborne illness annually – the equivalent of sickening one in six Americans each year, according to federal government estimates. Each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. The United Nations’ Food and Agriculture Organization and World Health Organization designated “Food Safety: Prepare for the Unexpected” as the theme for World Food Safety Day (June 7) 2024.

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Winholt’s Fresh Facility To Open in July

Foodservice Equipment Reports

With a new building and hire, Winholt Equipment Group is making plans for the Sunshine State. The New York-based maker’s Florida unit, set to open next month, will be its fourth national manufacturing facility in the country, joining locations in Pennsylvania, Texas and California.

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FDA Study Shows STEC Can Spread Through Air to Contaminate Leafy Greens Crops

Food Safety Magazine

The U.S. Food and Drug Administration (FDA) has revealed preliminary findings from a multi-year environmental study of a specific growing region in the Southwest U.S., which sought to better understand the ecology of human pathogens in the environment.

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Three Sisters, Blue Zones and what they’ve got to do with healthcare dining

FoodService Director

Morrison Healthcare provides each location of the Mayo Clinic with local culinary inspiration, and ideas keep coming, including a superstar farm-forward recipe incorporating corn, beans and squash by Chef Michael Millben.

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Hotel Market Spotlight - Barcelona YTD Apr 2024

Hospitality Net

In the first four months of 2024, full-service branded hotels in Barcelona recorded a healthy performance increase, underpinned by growing tourism demand and the regulation constraining hotel development.

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To-go packaging revolution: 5 must-haves for the modern eater

Fast Casual

Sales of prepared foods and ready-to-eat meals have surged, forcing operators to adapt their packaging solutions to meet the needs of on-the-go consumers.

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Net-Positive Dining at The Green Orchid

Modern Restaurant Management

The Green Orchid , a garden-to-table, fully solar-powered restaurant recently opened in Sarasota's Marie Selby Botanical Gardens, expects soon to be the world’s first net-positive energy restaurant, generating more energy than it consumes. Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs.

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Malachy Parts & Service Teams With Manufacturer

Foodservice Equipment Reports

Malachy Parts & Service and Pasmo America have entered into an agreement. Effective immediately, MPS will serve as the master parts distributor and service partner for Pasmo in the Northeast region. As the master parts distributor, MPS will stock and distribute genuine Pasmo parts, ensuring timely availability for Pasmo equipment owners in New Jersey and New York City.

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FDA Warns Public About Mushroom Edibles With Undisclosed Ingredients Causing Seizures

Food Safety Magazine

So far, 12 severe cases of illness, including seizures, have been linked to the consumption of Diamond Shruumz brand mushroom-based chocolates and candies. The products are marketed as way to “microdose” (implying a drug-like effect), but also claim not to contain psychedelic substances.

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How the culinary team at the Georgia Department of Education brings scratch-made meals to schools, with excitement baked in

FoodService Director

During a session at FoodService Director’s annual MenuDirections conference, the team shared how they build staffs’ confidence in the kitchen and get them to excited about scratch-made meals.

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StonePark Capital Opens Moxy Santa Barbara

Hospitality Net

Andrew Firestone, former star of ABC’s The Bachelor and co-founder of Santa Barbara-based hospitality development company StonePark Capital, along with his partner Jess Parker, announced today the opening of Moxy Santa Barbara. Perfectly positioned in the Funk Zone neighborhood of downtown Santa Barbara in southern California, Moxy Santa Barbara features 31 stylishly designed guest rooms, Bar Moxy, an outdoor pool, a social space for work and playing games, and a 24-hour marketplace.

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Bloomberg Article Highlights Problems with Outsourced / Generic Medications

Penn State Food Safety Blog

Generic medications and drugs are a common site in grocery and pharmacy stores. Prices are normally dollars cheaper than branded items. Are you willing to spend the extra money for the branded items? This article provides insight into the issues of generic drugs when the retailer does not do adequate supplier verification. Bloomberg [link] Dozens of CVS Generic Drug Recalls Expose Link to Tainted Factories The chain’s branded drugs were recalled about two times more than those of its biggest riv

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HungerRush partners with restaurants to create better guest experiences

Fast Casual

HungerRush VP of Sales Josh Desmond met up with FastCasual.com editor Cherryh Cansler at the recent National Restaurant Association Show to talk about how the company prioritizes building partnerships with their clients to help them best serve their customers.

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