Trending Articles

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Metz Culinary Management prioritizes food safety with new allergy safeguard program

Food Management

The Pennsylvania-based foodservice provider has launched Allergy 411, a five-point food safety program aimed at creating a safe dining experience for all diners.

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Table for One – Elevating the Solo Dining Experience

Modern Restaurant Management

Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news.

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How AIoT systems differ from IoT systems for restaurants

Restobiz

By Madan Kanala In the fast-paced world of restaurant management, technology is evolving to meet the industry’s complex demands. Many restaurants already use IoT (Internet of Things) systems to improve operations, but AIoT (Artificial Intelligence of Things) is a newer advancement that takes things a step further. By combining AI with IoT, restaurants can gather […] The post How AIoT systems differ from IoT systems for restaurants appeared first on Restobiz.

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Key Costs in Restaurant Operations Management: Food, Labour & Beverage

Sculpture Hospitality

When it comes to managing a successful restaurant , a large part of keeping your business profitable boils down to how well you manage your operational costs.

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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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Buffet Refresh: Transform Your Setup with Simple Solutions

Wasserstrom

Want to upgrade your buffet without the hassle of disassembling your existing infrastructure or learning a complex new system? In this article, we’ll share an easy way to give your buffet a much-needed visual and functional refresh. Why You Need a Buffet Refresh, From a Consumer Perspective In the age of fast fashion, tech trends, […] The post Buffet Refresh: Transform Your Setup with Simple Solutions appeared first on The Official Wasserstrom Blog.

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Don’t Count Out Cash

Modern Restaurant Management

The demise of cash payments might be exaggerated as 90 percent of people select cash as their most widely used payment method and 89 percent consider the ability to pay in cash as important for their customer satisfaction, according to Why Won't Cash Just Die??? , a research report from PayComplete. Among the highlights: More than two-thirds (69 percent) sayd they always have cash on them.

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8 Common Pain Points of a Legacy PMS – and How to Solve Them

Hospitality Net

Running a hotel has never been easy. And the challenge is made even harder for those hoteliers who still rely on legacy property management systems (PMSs) that are no longer suited to modern habits, expectations and technologies. Systems that hinder rather than drive efficiency for your teams.

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Ensuring honey authenticity: the role of NMR spectroscopy

Food Safety Tech

Honey is a key component in many households, valued for its health benefits, antibacterial, and antioxidant properties. However, its premium price point and resource-intensive production has led to the rise of honey fraud – the intentional adulteration of honey. This poses a significant challenge to the global honey industry by impacting beekeepers’ livelihoods, who cannot compete with cheaper adulterated alternatives, and damaging consumer trust.

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TurboChef, CookTek Add VP of Culinary

Foodservice Equipment Reports

TurboChef and CookTek have welcomed Brett Freifeld to the role of vice president of culinary. He will be based at the manufacturers’ headquarters in Carrollton, Texas. Freifeld, a Culinary Institute of America honors graduate, brings decades of expertise and passion to the industry. He began his career in Florida, refining his craft at upscale restaurants, hotels and country clubs.

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Smart food lockers with hidden ghost kitchens crack the code on college dining problems

Food Management

At New Jersey’s Montclair State University, and several other campuses, a system of contactless food lockers located at a dining/residence hall provides items from a ghost kitchen featuring Chick N Bap, Jersey Mike's and more.

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Five Reasons Your Business Needs Video Surveillance

Modern Restaurant Management

Is your business as well-protected as it should be? Do you truly know what goes on when you’re not there to see it firsthand? As a business owner, safeguarding your investment from potential losses—whether from the public or your own employees—is essential. Society Insurance outlines five reasons why every business owner should have an effective video surveillance system. 1.

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Hyatt Regency Brand Set to Grow by 70% in The Balkans

Hospitality Net

Hyatt Hotels Corporation (NYSE: H) today announced plans for scaled growth of the Hyatt Regency brand on the Balkan Peninsula. Following the brand’s market entries in Croatia and Albania, the latest project in Romania further strengthens the brand’s momentum in the region with five new Hyatt Regency hotels and resorts expected to open by 2027.

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McDonald’s E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain

Food Safety Magazine

The number of patients reported in the ongoing Escherichia coli outbreak linked to onions served at McDonald’s restaurants has grown to 104 people across 14 states. A patient has recently been reported in North Carolina.

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Issues with Botulism in Europe May Be Due to Improper Home Canning

Penn State Food Safety Blog

A recent articles points out the high number of botulism cases in Europe. You may remember the recent botulism outbreak associated with pesto served by a restaurant in France where 5 people were affected. According to the article, "In 2023, 112 cases of botulism were reported in Europe, with Italy registering the highest number, followed by France, Spain, Romania, and Germany.

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Turkey and Brie Stuffed Croissants with Lingonberries

Food Management

Croissant dough plus leftover turkey plus lingonberries and brie equals a new holiday menu classic recipe from General Mills Foodservice's Chefs of the Mills, perfect for a small plate or brunch.

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Value-Driven Messaging Fuels Increased Traffic

Modern Restaurant Management

Despite 93 percent of QSR operators indicating they raised prices in 2024, nearly two-thirds (64 percent) reported increased traffic across all dayparts, according to TransUnion’s QSR Industry Report: Bridging the Affordability and Profitability Gap. More than two-thirds (67 percent) that “significantly increased” value-driven messaging saw an extremely positive effect on customer traffic, while only 53 percent of those who raised prices but only “somewhat increased”

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Grand Hyatt Strengthens Global Brand Presence with Openings in New Markets and Notable Renovations

Hospitality Net

The Grand Hyatt brand, featuring a global portfolio of hotels that celebrate the iconic in small details and magnificent moments, continues to expand its global footprint in key destinations that matter most to guests, World of Hyatt members, customers and owners. Building on the latest openings of Grand Hyatt Deer Valley, Grand Hyatt Barcelona and Grand Hyatt Kuwait Residences, more than 10 new Grand Hyatt hotels are expected to open through 2027 in new markets around the world.

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Majority of Vegan Meat, Dairy Alternatives of Satisfactory Microbial Quality in England

Food Safety Magazine

A recent study found the majority of vegan meat and dairy alternatives available in England to be of satisfactory microbiological quality. Tofu from one producer had a Listeria problem.

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Restaurant catering: Comprehensive vs non-comprehensive solutions

Fast Casual

Erle Dardick discusses what makes for a comprehensive vs non-comprehensive catering solution.

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Recipe Report: Waste nothing post-Thanksgiving with clever new recipes

Food Management

The day after your organization’s Thanksgiving meal can be an opportunity to use surplus turkey meat on crispy tostones with mojo sauce, turkey necks for deep, rich gumbo and even pumpkin pie can become an outrageously fun milkshake.

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How Restaurants Can Use Digital Hosts

Modern Restaurant Management

With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours. The most common asks are to make a reservation, ask a Frequently-Asked-Question (e.g., menu, hours, etc.), or place an order (for take out).

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Hilton Signs Strategic Licensing Agreement with Olive by Embassy to Bring 150 Spark by Hilton Hotels to India

Hospitality Net

Leading global hospitality company Hilton (NYSE: HLT) today announced the signing of a strategic licensing agreement (SLA) with Olive by Embassy to open 150 Spark by Hilton hotels across India, marking the brand’s debut in Asia Pacific. The agreement comes as a result of Hilton’s long-standing partnership with The Embassy Group, owners of Hilton Bengaluru Embassy Manyata Business Park and Hilton Garden Inn Bengaluru Embassy Manyata Business Park.

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Death Reported in E. coli Outbreak Linked to Nationally Distributed Organic Carrots

Food Safety Magazine

A multistate outbreak of Shiga toxin-producing Escherichia coli O121:H19 infections linked to organic carrots has sickened 39 people, resulting in 15 hospitalizations and one death.

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The Biggest Mistake Foodservice Pros Make with Speed Racks

the CAMBRO blog

Speed racks are a versatile piece of equipment that many foodservice operations rely on. While they’re designed to transport sheet pans, oftentimes they’re really used for storage. Jaycee Richter, deli manager at Kowalski’s Market in Excelsior, Minn., had a scenario familiar to most chefs; speed racks were used in their walk-in for prepped and cooling food.

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Mushrooms, hot honey and Asian flavors among top trends expected on menus in 2025

Food Management

The National Restaurant Association’s annual “What’s Hot” report reveals an evolution of 2024’s culinary trends, with a couple of surprises.

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Restaurant Workforce Research: Reflecting on 2024 and Optimizing for 2025

Modern Restaurant Management

Long after the restaurant industry felt the most significant impacts of the pandemic, echoes still reverberate in the form of workforce realities and operational challenges. After millions left the industry in 2020, restaurants responded by increasing wages and leaning into incentives to attract employees back. This adaptability allowed the industry to come back even stronger, but to this day, the struggle to attract and retain a stable workforce remains.

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IHG Hotels & Resorts strengthens its leisure portfolio with the signing of Holiday Inn Resort Dharamshala

Hospitality Net

Situated in the picturesque Himalayan town of Dharamshala, known for its breathtaking landscapes, vibrant culture, and spiritual heritage, the resort will feature 150 rooms and an array of facilities.

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Sodium Intersections With Food Safety and Health

Food Safety Magazine

While recommendations to reduce sodium consumption align with promoting public health, they may also challenge current food safety uses of sodium in products on the market. The solutions are more complicated than just cutting back on sodium levels in foods like meats and cheeses.

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260. Restaurant Technology Guys Podcast Ep. 260 – Bridging the Innovation Gap in Restaurant Management: The GM Pilot Approach

The Restaurant Technology Guys

In an era where technology continually transforms industries, restaurant management is no exception. The Restaurant Technology Guys podcast recently hosted Cijoy O, a pioneer in the restaurant tech space, to discuss his journey and groundbreaking venture, GM Pilot. This blog post delves into the insights shared during this enlightening conversation.

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Thanksgiving Pie Shakes

Food Management

Miami's "don of dessert" and Fireman Derek's Bake Shop founder Derek Kaplan has a "waste-not" view of leftover slices of pumpkin, apple or pecan pie: "No problem," he says. "You've got the star ingredient to make the bake shop's signature Pie Shake, a delicious treat to enjoy post-holiday and use up those leftover slices of pie.

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