2025

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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. With the January 20, 2026 compliance deadline for the U.S. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. While the rule targets all links in the supply chain such as manufacturers and distributors, its ripple effects can empower restaurants to respond more

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New York becomes the latest state to offer universal free school meals

Food Management

This fall, over 2.7 million students in the state will now receive free breakfast and lunch each day at school.

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Predictive technology transforms restaurant operations

Restobiz

ByMadan Kanala In the fast-paced world of restaurant operations, downtime can lead to significant disruptions, lost revenue, and a tarnished reputation. When critical equipment like ovens, refrigerators, or dishwashers fail, it can halt service, spoil food, and cause delays that frustrate customers. However, thanks to advancements in predictive technology, restaurant operators now have the tools […] The post Predictive technology transforms restaurant operations appeared first on Restobiz.

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The Future, Now: Advances Feed Growing Appetite for Foodservice Automation

Let's Chat Snacks

The future of foodservice has arrivedand its automated. Technologies that were once novelties are now the norm. Self-ordering kiosks, online ordering apps, robotic food preparation systems, automated scheduling software, AI-powered customer insightsthe list goes on and on for the varieties of automation that have become pervasive across the foodscape landscape.

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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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USDA Terminates National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and National Advisory Committee on Meat and Poultry Inspection (NACMPI).

Food Safety Tech

The USDAs National Advisory Committee on Microbiological Criteria for Foods ( NACMCF ) was established in 1988 by the Secretary of Agriculture, after consulting with the Secretary of the U.S. Department of Health and Human Services (HHS). The committee provides impartial scientific advice and recommendations to federal agencies on microbiological and public health issues relative to the safety of the U.S. food supply.

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food safety laws and Legislation New South Wales

AIA

Introduction As of 2024, the NSW Food Act has been updated to reflect the new food safety guidelines released by Food Standards Australia New Zealand (FSANZ). These updated regulations, which were developed in conjunction by FSANZ and Australian states and territories as Standard 3.2.2A, involve stricter food-handling measures in response to research showing that the main culprit of foodborne illness outbreaks in 2018 was the food service sector.

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Improving Hospital Dining Through Compassionate, Person-Centered Care

Culinary Services Group

With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. Although the Centers for Disease Control (CDC) predicts that admissions will be lower than average this year, housing and healing sick patients requires a holistic view of medicine. While hospital food has long endured a reputation for being bland, uninspiring, and even detrimental to patient health, it doesnt have to be that way.

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Casa Lucia: the new jewel of The Meliá Collection brand

Hospitality Net

Meli Hotels International, Spains leading hotel company, is expanding its presence in Latin America with the signing of an exclusive luxury hotel in Buenos Aires. Casa Lucia, the newest addition to The Meli Collections curated portfolio of distinctive hotels, will open its doors in the iconic Mihanovich Building, located in the vibrant Retiro neighborhood of the Argentine capital.

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The State of Restaurant Training: Key Statistics & Benchmarks from the Hospitality Training 360 Report

CHART

Curious about how your restaurant training programs stack up against others in the industry? The 2025 Hospitality Training 360 Report from CHART and Opus Training is based on insights from over 100 L&D leaders across 40,000+ locations. It reveals real numbers behind onboarding hours, ongoing development, and training costs. Whether you're building a program from scratch or refining your approach, this data gives you a clear benchmarkand maybe a few wake-up calls.

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From Surplus to Solution: How La Soupe Is Revolutionizing Hunger Relief in Cincinnati

the CAMBRO blog

A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.

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Gen Z Wants More Than Good Food — Here’s How to Keep Them Coming Back

Modern Restaurant Management

The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.

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HHS Secretary Robert F. Kennedy Jr. wants to revise Dietary Guidelines for Americans by the end of summer

Food Management

Also in this weeks K-12 legislative update: Arizona governor signs school meal additives bill into law, Hawaii lawmakers pass bill that would expand free school meal access, and more.

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4 ways technology can lower your restaurant costs

Restobiz

By Rebecca Barnatt-Smith As restaurant technology continues to evolve, todays tools are helping operators to better manage costs with improved efficiency, organized labour, and seamless guest experiences. While most restaurants have implemented processes for best performance, have you explored alternative strategies that can help you to improve your bottom line while maintaining a high quality […] The post 4 ways technology can lower your restaurant costs appeared first on Restobiz.

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Culinary Digital’s Food Service Management Trends: February 2025

Culinary Digital

Winter weather means warmer cycle menus The start of a New Year means many things to many people, but one thing it means for everyone is winter weather. Depending on where you are, it may even mean bitterly cold winter storms (1). Every industrys food services have different requirements and needs, but we all get cold. If your food service management hasnt already adjusted your menus to include piping hot drinks, warm soups, and other wintertime comfort foods, now is the time to be ready for any

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2025 State of the Foodservice Industry

Foodservice Equipment Reports

After spending much of the past three years getting singed by a hot labor market and slogging through stickier-than-expected inflation, restaurant operators are cautiously, modestly optimistic heading into 2025, industry analysts say.

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Whitman College Launches Permanent Station Centered on Indigenous Foods

Bon Appetit Management Company

Lunchtime at Whitman’s Cleveland Commons dining hall on the day of their First Foods station launch. Crowds of guests, both students and members of the public, lined up in Whitman Colleges Cleveland Commons dining hall in early December to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam during the launch of Bon Apptit at Whitmans First Foods station, a celebration of Indigenous cuisine that will be featured on the first Friday

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Can Cross-Training Ease FOH vs. BOH Tension in Restaurants?

Wasserstrom

The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training.

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The Competitive Edge of Food Safety: A Business-First Approach

Food Safety Tech

Every food company understands that food safety is non-negotiable – but the smartest ones know its also a strategic advantage. A single recall can cost millions in lost revenue, legal fees, and brand damage. But beyond preventing disasters, a well-built food safety and quality assurance (FSQA) program drives day-to-day value: it cuts waste, improves efficiency, reduces corrective actions, and builds trust with customers and partners.

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More than 90% of luxury travelers want wellness

Hospitality Net

In 2025, luxury travelers are making bold demands for their health and well-being. A striking 84% of affluent individuals now expect wellness services tailored to their unique health goals. Spontaneity and personalization define the new wellness landscape, with nearly 70% booking treatments on the spot during their trips, while 78% value the ability to plan ahead.

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Chef Ann Foundation Applauds New York for Becoming the Ninth State to Enact Universal School Meals

Chef Ann Foundation

Starting in the upcoming 202526 school year, every New York student will have access to free breakfast and lunch every school day.

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Cliff’s Proves Convenience and Quality Can Co-Exist

the CAMBRO blog

Cliffs Local Market is a third-generation, family-run convenience store chain in Upstate New York thats rewriting expectations about c-store dining. While fuel pumps and quick snacks remain part of the experience, this local institution puts fresh, flavorful meals at the center of its business. We spoke with Derek Thurston, Director of Foodservice Operations, to discover how Cliffs balances tradition, community connections, and a forward-thinking approach to food.

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‘Marketing Doesn’t Stop at Getting Customers in the Door’

Modern Restaurant Management

Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving

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Coalition of organizations pens letter to lawmakers pushing to bring back federal farm-to-school funding

Food Management

Also in this weeks K-12 legislative update: Illinois lawmakers introduce a universal free school meals bill and a farm-to-school bill in Maryland heads to the governor.

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Four ways restaurants can innovate and experiment to grow

Restobiz

By Ming-Tai Huh Running a restaurant ishard.Even harder still is when operators are coping with reduced consumer spending, persistent inflation, and rising food costs. According to Squares newFuture of Commercereport, 62 per cent of Canadian consumers are cutting back on dining out, yet nearly 69 per cent of restaurant operators plan to increase prices to […] The post Four ways restaurants can innovate and experiment to grow appeared first on Restobiz.

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Smiles, Everyone, Smiles: The Hospitality Leadership Dilemma

CHART

Leadership is a careful balance between projecting confidence and embracing vulnerability. The danger isnt in using Success Theater to show a polished, professional image to guests and team members, the danger is in staying in character too long until we lose the ability to step out of it, to be honest, or to ask for help. So maybe the challenge isnt to banish Success Theater altogether, but to learn when to intentionally step into it, and just as intentionally, step out of it.

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Black-Market Restaurant Reservations Impact Operators

Foodservice Equipment Reports

A growing black market for hard-to-get restaurant reservations is causing issues for operators, the National Restaurant Association says. The association explains that individuals and companies are using technology to grab reservations from legitimate restaurant websites or restaurant-approved reservation sites and then selling them on unauthorized online resale sites and social media.

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Getting into the Cooperative Spirit with Tollgate Farms and Hudson Valley Fresh Dairy

Bon Appetit Management Company

Calves and cows at Tollgate Farm. Set amidst the rolling hills of the Hudson Valley, Tollgate Farm spans 140 picturesque acres in Ancramdale, New York, near the border of Massachusetts and Connecticut. On a crisp morning recently, I took the 45-minute drive from Vassar College to the farm to meet the Davenport family, who have been raising cows here since 1986, along with Courtney Roberts, the sales and marketing manager for Hudson Valley Fresh Dairy.

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Swicy: How to Capitalize on This Classic Flavor Profile

Wasserstrom

Analysts predict that the swicy (sweet + spicy) trend will continue gaining momentum in 2025. Although it is being heavily marketed as a new trend, the swicy flavor profile isn’t a fleeting fad; it’s a deeply ingrained human preference for balanced sensory experiences and a ubiquitous part of global cuisine. For foodservice and beverage operators […] The post Swicy: How to Capitalize on This Classic Flavor Profile appeared first on The Official Wasserstrom Blog.

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Tariffs causing 4 strategy pivots for restaurants

Fast Casual

Dilan Mehta, co-founder and CEO of Sizzle, an AI-powered food commerce platform, believes that restaurants considering the market's volatility as a moment to build digital muscle through forecasting tools, inventory intelligence and real-time sourcing will lead this next chapter of food commerce.

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Newborn Elephants and Endangered Dholes Thrive in Minor Hotels’ Protected Cardamom Forest

Hospitality Net

A landmark two-month camera-trap survey has revealed that the endangered dhole (Asiatic wild dog) still roams, and that a breeding herd of Asian elephants now finds safe haven, inside the 18,000-hectare forest concession that Minor Hotels has leased and protected since 2014 in Cambodias Cardamom Mountains.

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USDA-FSIS Delays Salmonella Verification Sampling of NRTE Breaded, Stuffed Chicken Products by Six Months

Food Safety Magazine

In May 2024, USDA-FSIS published a final determination setting levels at which Salmonella would be considered an adulterant in not-ready-to-eat (NRTE), breaded and stuffed chicken products, which also established a verification sampling program and a requirement for establishments to reassess their HACCP plans. FSIS has delayed the date for its sampling program and the HACCP reviews from May to November, 2025.

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Back of House, Front of Mind: How Efficiency Drives Success

the CAMBRO blog

For the last 10 years, Chef Mike Lombardo has worked his way up through seven different Hyatt properties; getting his start as a line cook, Lombardo is currently the executive chef at Oystercatchers restaurant at the Grand Hyatt Tampa Bay. Through it all, Lombardo says Cambro products have been there with him every step of the way. Oystercatchers, a staple in the Tampa restaurant scene since its inception in 1986, offers an upscale take on fresh and local seafood while treating guests to a gorge

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Smarter, Faster, More Human: Why AI and Automation Are Transforming Restaurants

Modern Restaurant Management

The hospitality industry has always been about delivering great service—but today, that means more than just good food and friendly staff. Restaurant operators are dealing with shrinking margins, labor shortages, and higher guest expectations than ever before. The smartest ones aren’t just adapting—they’re using AI and automation to transform how their businesses run.

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HHS’ Chophouse concept elevates the humble hospital grill into an upscale steakhouse

Food Management

The concept features a selection of high-end steakhouse options, including T-bone steaks, sea bass, cauliflower steak and jumbo shrimp.

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Consumer spending and restaurant dining

Restobiz

Many Canadian consumers are focused on value these days, as costs continue to rise almost across the board. For 71 per cent of consumers, cost is more of a factor this year than last year as they decide whether or not to dine out, according to a new survey released by Square and commissioned by […] The post Consumer spending and restaurant dining appeared first on Restobiz.

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What Foodservice Professionals Need to Know about the FDA Milk Testing Changes

FoodHandler

In late-April and early-May 2025, headlines across the country and several social media posts stirred concern after reports surfaced that the U.S. Food and Drug Administration (FDA) had temporarily suspended part of its milk testing program. For foodservice operators, this raises an important question: does this change compromise the safety of milkand by extension, [.

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