2024

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New 2D Barcodes Offer Easy Access to Dynamic Information for Food Traceability and More

Modern Restaurant Management

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous. While a QR code can connect users to a host of static information, a more powerful 2D barcode is on the horizon to offer a wider suite of capabilities with virtually unlimited data storage capacity for instantaneous retrieval with th

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Over 10,000 cases of shredded cheese products recalled over Listeria contamination

Food Safety News

Sargento Foods, Inc. of Plymouth, WI, is recalling certain shredded cheese products over potential Listeria monocytogenes contamination. According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 5, 2024, and is ongoing. The recalled products were distributed in Arizona, California, Florida, Georgia, Illinois, Indiana, Maryland, North Carolina, New Jersey, Nevada, Ohio, Rhode Island, Texas, Washington and Wisconsin.

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CDC: Irradiation Could Have Helped Prevent 155 Foodborne Illness Outbreaks in the Last Decade

Food Safety Magazine

To investigate the potential impact of more widespread adoption of food irradiation, the U.S. Centers for Disease Control and Prevention (CDC) analyzed a decade (2009–2020) of national foodborne illness outbreak data for four significant foodborne pathogens, and found 155 outbreaks linked to irradiation-eligible foods that had not been irradiated.

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IHG’s Caribbean presence expands into Turks & Caicos with three distinct luxury and lifestyle retreats

Hospitality Net

IHG Hotels & Resorts (IHG), one of the world’s leading hotel companies, today announced three signings across its fast-growing global luxury and lifestyle portfolio in Turks & Caicos for InterContinental Hotels & Resorts, Kimpton Hotels & Restaurants and Hotel Indigo. Developed in partnership with owner Molo Hotel Group and UK-based management group Lighthouse Hotel Management, both Slominski family owned companies, the resorts will mark IHG’s debut on the celebrated Caribbean island and are all

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Alternative proteins are a solution made for this moment

GFI

April 22, 2024 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn How alternative proteins change the trajectory of our food system Alternative proteins help decrease emissions, feed more people with fewer resources, and restore biodiversity. They also address the urgent problems of antibiotic resistance and pandemic risk caused by our food system.

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Cook’s Direct Earns Top SEFA Honors

Foodservice Equipment Reports

SEFA honored dealers, suppliers and other industry professionals at its 38th Annual Partnership Conference, held April 28-May 2 in Colorado Springs, Colo. Cook’s Direct earned SEFA’s Member of the Year award. The company has a forward-thinking approach and dedication to meeting today’s needs while driving growth for SEFA Supplier Partners, SEFA says.

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EPA Sets Limits on PFAS in Drinking Water

Food Quality & Safety

On April 10, the Environmental Protection Agency (EPA) implemented first-ever restrictions on the perfluoroalkyl and polyfluoroalkyl (PFAS) substances in drinking water, a pivotal move in shielding public well-being from waterborne hazards. EPA’s cap target six PFAS compounds, including two of the oldest and most widespread PFAS—PFOA and PFOS—at 4 parts per trillion.

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Clean Breaks

MSU Agrifood Safety Produce Bites

In this episode, Produce Safety Technicians Landen Tetil and Patrick Gordon talk about establishing a clean break. They discuss what is and isn't a clean break, why a clean break is important for food safety, and what it has to do with traceability. In this episode, Produce Safety Technicians Landen Tetil and Patrick Gordon talk about establishing a clean break.

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FastCasual producing restaurant catering workshop with Erle Dardick’s OPGA

Fast Casual

The Restaurant Catering Workshop will provide a blueprint for restaurant operators focused on catapulting catering sales.

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Going Beyond the Regenerative Agriculture Hype

Forward Fooding

In the countryside, a powerful revolution is underway. It embraces nature’s wisdom and forges a path away from conventional farming practices. In recent years, regenerative agriculture has garnered attention as a nature-friendly approach to farming and Agtech is amplifying its positive impacts while helping it overcome key issues. At its core, regenerative agriculture strives to undo the damages of intensive farming, and rejuvenate and enhance farm ecosystems, while recognizing the interco

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Keeping Up with Diners’ Expectations Amid Rising Prices

Modern Restaurant Management

Tastes and preferences constantly change as trends come and go, keeping the restaurant industry on its toes. But two non-negotiables have remained strong for diners: convenience and loyalty. With digital and frictionless experiences at the forefront, diners are seeking their favorite restaurants in new, more affordable ways. The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu.

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FDA confirms contamination of children’s applesauce; theorizes it was intentional

Food Safety News

The FDA has confirmed that lead chromate is the source of lead and chromium in cinnamon applesauce marketed for children and imported from Ecuador. Leaders at the FDA continue to believe the contamination was intentional. The Food and Drug Administration had already confirmed that applesauce samples had as much as 2,000 times the amount of lead considered safe.

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USDA Experiments Show Cooking Beef Patties to “Well Done” Kills HPAI Virus

Food Safety Magazine

In a May 16 webinar, a U.S. Department of Agriculture (USDA) official revealed some findings from the agency’s ongoing testing of beef products for viable Highly Pathogenic Avian Influenza (HPAI) H5N1 virus.

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Marriott International Inks Agreement to Debut the Westin Brand in the Celebrated Island of Penang

Hospitality Net

The signing ceremony was graced by His Royal Highness, Tuanku Raja Muda of Perlis and Chairman of Westfield Global Sdn Bhd (centre) joined by Dato’ Yeoh Yih Sean, Director of Westfield Global Sdn Bhd (on his left), Mr. Kevin Chen, Senior Vice President Hotel Development, Asia Pacific Marriott International (on his right) and witnessed by esteemed Directors from Westfield Global Sdn Bhd and representatives from Marriott International.

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Women and the vital role they play in revolutionizing alternative proteins

GFI

February 9, 2024 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn We need everyone at the table Advances in alternative proteins are happening fast as more researchers and funding flow into the field. To build a truly equitable food system, these opportunities can not be limited to just those from a certain gender, race, or socioeconomic status.

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3 Takeaways From the Restaurant Show

Foodservice Equipment Reports

This past week’s National Restaurant Association Show in Chicago delivered an expanded show floor—10% larger than in 2023—and some 2,240-plus exhibitors. And while organizers are finalizing numbers, they anticipated more than 55,000 industry professionals would participate, marking one of the largest shows since 2019. FER editors visited with many manufacturers on the show floor.

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How the nutrition team at Urbandale Community School District is bringing diverse dishes to the menu

FoodService Director

The nutrition team is working to make sure that the entire student body, which represents 20 different countries, is able to experience a taste of home when they sit down for lunch.

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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

What do today’s restaurant operators need to manage the challenging sales environment? A break. Specifically, a coffee break. More specifically, a specialty beverage break. That is, according to Revenue Management Solutions (RMS) recent survey, Tapping into Specialty Beverages to Maximize Restaurant Sales , which suggests that the coffee (or boba or smoothie or soda) break is a growing trend— and one that could significantly boost your restaurant’s revenue.

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Fighting Fast Food Fraud

Modern Restaurant Management

Fast food fraud has seen a 45-percent increase in the last year or so, largely driven by a digital transformation sea change that has made these restaurants more vulnerable, according to data from fraud prevention company Forter. Fast food restaurants are all about convenience with the latest step in providing convenience for guests being the welcoming of digital payments and corresponding loyalty apps.

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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. For the second part, click here. QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.

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Understanding the Restaurant Cybersecurity Threat Landscape

Modern Restaurant Management

Cyber risks have been around for a long time, but that doesn’t mean they’re static. Attacks are growing more sophisticated and more expensive. The average cost of a data breach in 2023 was almost $4.5 million, a figure that’s more than 15% higher than just three years prior. Statista’s market insights forecast the global cost of cybercrime will increase from $9.22T in 2024 to $13.82T in 2028.

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Moves Modern Restaurants Are Making in 2024

Modern Restaurant Management

According to the National Restaurant Association, competition in the restaurant sector is strong. In fact, 45 percent of restaurant operators expect competition to be more intense than last year. Why? A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024.

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Transforming Restaurant Operations: Uniting Teams and Closing Communication Gaps

Modern Restaurant Management

Restaurants are complex businesses with many moving parts. Yet all of these parts must work together in harmony for the customer to leave the restaurant feeling satisfied, with their only hunger being to return for another visit. Unfortunately, the restaurant industry is notoriously known for being cliquish, and these cliques may not be as innocent and harmless as they may seem.

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Why Limited Time Offerings are More Than a Passing Phase

Modern Restaurant Management

Limited Time Offerings (LTOs) have been a staple of the restaurant industry, although their very nature is short-lived. For consumers, LTOs often bring to mind seasonal offerings that have become synonymous with specific times of the year. For restaurants, LTOs create new avenues to connect with customers and generate opportunities for chefs to expand offerings.

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Consumers Welcome Some Restaurant Automation, Reject Others

Modern Restaurant Management

Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-

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Optimizing Your Restaurant Merch Game

Modern Restaurant Management

Merch might a somewhat newer term in a restaurant owner's lexicon, but having a focused merchandising effort can connect a person to a brand as well as be a great way to build awareness and put buts in seats. While someone might want to express their admiration by wearing or displaying brand merch, it's important for those brands to create products that will not simply collect dust in a corner.

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ESOPs and Sustainable Restaurant Culture

Modern Restaurant Management

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. Cucci also wanted to create a sustainable culture for his employees and implemented a self-funded 100-percent employee stock ownership plan (ESOP) so his 325-plus Edible Beats employees will now share in the long-term financi

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Diners Have Negative Reaction to Surge and Dynamic Pricing

Modern Restaurant Management

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill M

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Expert Weighs in on Subway and Red Lobster News

Modern Restaurant Management

The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This transaction reflects Subway's long-term growth potential, and the substantial value of our brand and our franchisees around the world," said John Chidsey, CEO of Subway, adding that there are no anticipated changes to the company's leadership team, strategic focus or operating plans.

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Improving Survey Response Rates for Restaurant Managers

Modern Restaurant Management

Restaurant managers balance several responsibilities while taking care of staff and guest needs. One of the most important parts of being a successful restaurant manager is having the ability to hear their customers’ concerns. While managers use a variety of ways to listen to their guests, surveys are one of the most successful tools for receiving feedback.

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Restaurants Can Score Big for the Super Bowl

Modern Restaurant Management

In a few weeks, bars and restaurants will be filled with hungry and thirsty football fans celebrating their favorite team. Now is the time to get your plays in order to be a winner this Super Bowl Sunday. Themed Menus for the Win : Want to show support for this year’s best teams? Provide special menu options from the cities the contenders hail from – a Philly Cheesesteak if the Eagles make it or a Cuban for Miami.

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