Modern Restaurant Management
APRIL 3, 2025
Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. “It was something I had never heard of before, and, after the name caught my eye, I really liked the concept of a sandwich shop.” Exceeding expectations, the location generated more than $1 million in just seven months.
Restobiz
APRIL 3, 2025
As the foodservice industry continues to evolve, the popularity of restaurant kiosks has certainly grown, but many have yet to fully embrace this trend. 2025 brings a new wave of consumers looking for convenience, personalization, and elevated service that some would argue is enhanced with automated ordering. And while the struggle with labour shortages and […] The post Can restaurant kiosks benefit your business?
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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.
Hospitality Net
MARCH 28, 2025
In just two years, RIU Hotels & Resorts has doubled the amount of local products used at its hotels in the Balearic Islands. This figure stood at 5.7% in 2023, before increasing to 7% in 2024 and reaching 10% in 2025. This amount is calculated as a percentage of the hotels total spending and represents a significant milestone for the chain, which intends to continue increasing the proportion of local products used in the coming years as part of its Proudly Committed sustainability strategy, supp
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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.
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.
Food Management
APRIL 1, 2025
Crunch, creaminess and other textural food components are becoming as important as flavor when it comes to menu innovation.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Foodservice Equipment Reports
MARCH 31, 2025
Lauren Noreika Madej is joining Fort Wayne, Ind.-based Lincoln Foodservice Products as its director of sales. At Lincoln, Noreika Madej will be responsible for overseeing all sales operations, developing strategic sales initiatives, and enhancing customer acquisition and retention efforts.
Restobiz
APRIL 4, 2025
Todays consumers are busy, and they are looking for more convenience from their favourite restaurants, as the foodservice landscape continues to evolve. Digital convenience continues to be a priority for diners as their lives remain busy and time stays scarce. Studies show that 54 per cent of Canadian consumers prefer ordering food delivery through third-party […] The post Convenience is the key for off-premise diners appeared first on Restobiz.
Food Management
APRIL 3, 2025
The annual awards presented by the Software and Information Industry Association recognize excellence in business media.
Modern Restaurant Management
APRIL 3, 2025
When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Following some best practices for care and cleaning not only helps support the longevity of the equipment, but it also helps ensure staff has equipmen
Lavu
MARCH 28, 2025
Multilingual Menus improve Restaurant Operations by solving language barriers and enhancing operational efficiency. These menus enable restaurants to better communicate with a diverse range of customers, streamline ordering processes, reduce errors, and improve overall guest satisfaction. By offering multilingual options, restaurant owners can create a more inclusive dining experience, attracting a wider customer base while optimizing staff productivity.
Hospitality Net
APRIL 3, 2025
In a joint effort to promote sustainable development and cultural diversity, UN Tourism and CAF Development Bank for Latin America and the Caribbean, have launched the Indigenous Tourism Challenge Latin America and the Caribbean. This initiative seeks to identify and support innovative tourism projects that highlight the richness of cultural expressions and the relationship with the environment of Indigenous peoples in the region.
The Restaurant Technology Guys
MARCH 30, 2025
Welcome to a fascinating exploration of Pollo Campero’s bold strides in expanding their beloved brand across the United States.
Food Management
MARCH 31, 2025
Not just for football stars, the program will feature chef demos and other activities to show students how nutrition can impact their performance, whether on the field or in class.
Modern Restaurant Management
APRIL 2, 2025
Every day, businesses face fresh challenges that highlight the urgency of building resilient supply chains. Recent trade tensions combined with foodborne hazards and avian flu impacts have only heightened the need for strong strategies and nimble tactics. It is no surprise that diversification has become the central theme of supply chain strategy. And while the logic behind diversification is sound, the implementation can be far more challenging in practice than it is on paper.
Lavu
MARCH 28, 2025
Managing special occasion promotions is easier than ever with the best POS system features and integrated online ordering. These advanced tools empower restaurants to create personalized offers, track customer data, and automate processes to enhance customer loyalty and streamline operations. With capabilities like real-time inventory management, automated scheduling, and customer relationship management (CRM) integration, restaurants can efficiently run tailored promotions for birthdays, annive
Hospitality Net
APRIL 2, 2025
This viewpoint explores the growing scarcity of human labor in hospitality and how automation, robotics, and AI (especially agentic) may redefine the nature of service. The paper argues that human workers could evolve into a luxury feature in an increasingly automated environment by drawing on examples from art, spirituality, and emerging workplace trends.
The Restaurant Warehouse
APRIL 3, 2025
Ever walked into a restaurant supply store and felt a rush of excitement at the gleaming stainless steel, the industrial-sized appliances, and the sheer volume of everything? It's like a playground for anyone who loves to cook. But maybe you've wondered if these stores are just for professionals. Good news: many restaurant supply stores are open to the public, offering everyone access to high-quality equipment and supplies.
Food Management
APRIL 2, 2025
The Sodexo dining team at Nazareth University in Rochester, NY, is leveraging its students' influence on social media with a new program. Student influencers on the "Sodexo Street Team" connect with campus, make multimedia to highlight dining, teach how to order with American Sign Language and more.
Modern Restaurant Management
MARCH 31, 2025
As the restaurant industry continues to evolve in 2025, effective legal strategies are more important than ever for operators aiming to grow and scale their businesses properly. From franchise compliance to mergers and acquisitions (M&A) terms, the right legal frameworks can guide a restaurant company to long-term, sustained success. With over 25 years of experience in legal strategy, risk management and market expansion, I have had the privilege of helping brands navigate these challenges,
FMT Magazine
APRIL 3, 2025
Kollmorgen servo motors are now available with our fourth-generation SFD-M smart feedback device. Offered at no additional cost over Kollmorgens earlier SFD models, this encoder offers four times greater positioning accuracy and uses energy-harvesting technology to track absolute multi-turn positioning even when the system is powered off. RADFORD, VA., March 25, 2025 Kollmorgen, a global leader in motion control and automation systems, today introduced the new SFD-M (Smart Feedback Device, Multi
Hospitality Net
APRIL 3, 2025
Are you a hotel manager contemplating your next career move? Or, are you hotel management graduate, exploring the progression opportunities in your field? Youre in the right place. The hospitality industry offers diverse career pathways for individuals with strong hospitality management skills and a passion for service excellence. This article explores potential career options following a tenure as a hotel manager, whether you aim to climb within hotel management or transition into senior corpor
The Restaurant Warehouse
MARCH 31, 2025
Have you ever wondered how fryer powder and boil out tablets works its magic in the kitchen? Let's dive into the science behind this essential cooking ingredient. What is Fryer Powder? Fryer powder, also called fryer filter powder or fryer oil stabilizer, is a special powder. It helps to make frying oil last longer. It helps to remove impurities, absorb odors, and improve the overall quality of the oil.
Food Management
APRIL 2, 2025
The new system will provide a self-assessment tool for operators to review their program and also offer in-person evaluations for those looking to receive formal recognition in the form of a ICAA Plate of Distinction designation.
Penn State Food Safety Blog
MARCH 31, 2025
Cargill Kitchen Solutions, a Lake Odessa, Michigan establishment, is recalling approximately 212,268 pounds of liquid egg products that may contain a cleaning solution with sodium hypochlorite. The problem was discovered when FSIS received a tip about the potential contamination of these products. After conducting an investigation and thorough assessment of the contents of the cleaning solution, FSIS scientists concluded that use of this product should not cause adverse health consequences, or t
Thomas Cuisine
APRIL 1, 2025
At Thomas Cuisine, we believe that food is more than just sustenanceits an experience meant to be savored and enjoyed. Thats why were passionate about using fresh, seasonal produce in our dishes. In this blog post, were celebrating the bounty of spring and highlighting some of our favorite fruits and vegetables that are in season right now. The Benefits of Eating Seasonally There are many benefits to eating seasonally.
Hospitality Net
APRIL 3, 2025
Four Points by Sheraton, part of Marriott Bonvoys (www.Marriott.com) global portfolio of over 30 brands, today announced the opening Four Points by Sheraton Dakar Diamniadio, marking the brands debut in Senegal. Whether travellers are visiting Dakars smart city district of Diamniado for work or fun, the hotel caters to their needs with its approachable design, stylish comfort and all the brands popular extras.Located in the new Sports City complex and just 20 minutes from Blaise Diagne Internati
The Restaurant Warehouse
MARCH 29, 2025
Back Bar Cooler Are you in need of reliable back bar coolers to enhance the efficiency of your restaurant or bar? Look no further! Our premium selection of commercial back bar coolers is designed to meet the diverse needs of the hospitality industry. Whether you need a small cooler for tight spaces or a bigger one for high demand, we have you covered.
Food Management
APRIL 1, 2025
Also in this weeks K-12 legislative update: California introduces a bill that would ban ultra processed food in school meals, Utah expands universal free school meal access, and more.
FMT Magazine
APRIL 3, 2025
The Coffee Board introduced premium GI-tagged single-serve coffee drip bags on on Friday (March 29, 2025). This is to strengthen the domestic consumption of pure coffee in the country. These GI-tagged coffee drip bags are designed for simplicity and effortless brewing and require just hot water and no equipment, said Coffee Board Secretary and CEO K.G.
Culinary Services Group
APRIL 1, 2025
Indulge in a creamy, comforting bowl of mac and cheese with a nutritious twist! This high-protein mac and cheese is packed with rich, cheesy flavor while delivering a boost of protein to keep you satisfied. Made with wholesome ingredients like cottage cheese and nutritional yeast, this recipe offers a healthier take on a classic favorite. Perfect for a quick weeknight meal or a post-workout refuel, its a delicious way to enjoy comfort food with added benefits!
Hospitality Net
APRIL 1, 2025
One year after the American Hotel & Lodging Association (AHLA) and the Hotel Association of Canada (HAC) united to co-own and operate Green Key Global to advance sustainability in the hospitality industry, Green Key Global, a leading sustainability certification body for hotels, is proud to announce the launch of Green Key Ready. This new entry-level solution provides hotels with a structured, accessible and cost-effective first step toward full Green Key Eco-Rating certification.
The Restaurant Warehouse
MARCH 29, 2025
Three Door Commercial Freezer The three-door freezer is an important tool in the food service industry. It is especially useful for restaurants, catering businesses, and food storage facilities. This appliance is made to offer plenty of storage space. It keeps food at safe and quality temperatures. Three-door freezers usually hold 20 to 30 cubic feet.
Food Management
APRIL 3, 2025
Catch up on all the foodservice news you may have missed this week with 5 things with FSD.
FMT Magazine
APRIL 2, 2025
The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have conducted five joint expert consultations to develop a new, precise, risk-based approach to allergen management, moving away from the precautionary hazard-based approach. For a long time now, since the 1980s when a voluntary warning first appeared, allergen labelling has been focused on a more precautionary hazard-based approach, where even the slightest possibility of contamination results in warnings such
Foodservice Equipment Reports
MARCH 31, 2025
Dutch Bros shared its long-term growth strategy during an event for investors last week at its support center in Tempe, Ariz. The brand, featuring handcrafted beverages through its drive-thru shops, has updated its total addressable market for system shop openings to 7,000-plus, and aims to reach 2,029 system shops by 2029.
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