Modern Restaurant Management

FEBRUARY 21, 2025

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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Food Safety Restaurant Management Restaurant Manager FDA 524

Food Management

MAY 9, 2025

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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Restobiz

JANUARY 10, 2025

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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Let's Chat Snacks

JANUARY 28, 2025

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 Preparation 195

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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.

Food and Beverage

Food Safety Tech

MARCH 7, 2025

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 FDA Food Supply 145

AIA

FEBRUARY 25, 2025

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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Food Safety Food Safety Regulations Commercial Kitchen Catering 130

Culinary Services Group

JANUARY 15, 2025

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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Hospitality Hospitality Culinary Services Culinary Services 105

Hospitality Net

FEBRUARY 28, 2025

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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Hospitality Hospitality 116

CHART

MAY 7, 2025

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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Hospitality Hospitality 100

the CAMBRO blog

MARCH 21, 2025

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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Chef Culinary Education Recipes 102

Modern Restaurant Management

MARCH 28, 2025

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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Purchasing 461

Food Management

MAY 6, 2025

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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K-12 245

Restobiz

FEBRUARY 24, 2025

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

FEBRUARY 17, 2025

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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Food Service Management Food Service Manager Food Service Food Service 130

Foodservice Equipment Reports

JANUARY 14, 2025

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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Bon Appetit Management Company

JANUARY 14, 2025

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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Dining Hall Chef 105

Wasserstrom

JANUARY 10, 2025

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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Restaurant Management Restaurant Manager 112

Food Safety Tech

APRIL 17, 2025

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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Hospitality Net

JANUARY 27, 2025

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

MAY 9, 2025

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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Chef 100

the CAMBRO blog

APRIL 1, 2025

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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Food and Beverage Food and Beverage Food Service Food Service 102

Modern Restaurant Management

MARCH 26, 2025

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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Restaurant Management Restaurant Manager 490

Food Management

MAY 13, 2025

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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K-12 207

Restobiz

APRIL 7, 2025

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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CHART

MAY 7, 2025

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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Hospitality Hospitality 100

Foodservice Equipment Reports

APRIL 29, 2025

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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Bon Appetit Management Company

JANUARY 21, 2025

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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Nutrition 98

Wasserstrom

JANUARY 6, 2025

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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Restaurant Management Restaurant Manager 128

Fast Casual

MAY 14, 2025

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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Inventory 99

Hospitality Net

MAY 7, 2025

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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Food Safety Magazine

APRIL 11, 2025

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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the CAMBRO blog

JANUARY 6, 2025

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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Food Storage Chef 105

Modern Restaurant Management

APRIL 18, 2025

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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Inventory Inventory Management Hospitality Hospitality 434

Food Management

MAY 7, 2025

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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Hospitality Hospitality 193

Restobiz

MARCH 18, 2025

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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Customer Experience 210

FoodHandler

MAY 12, 2025

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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FDA Food Safety 94