Food Management

JANUARY 14, 2025

Also in this weeks K-12 legislative update: An Oklahoma bill would expand universal free school meal access in the state.

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K-12 212

Modern Restaurant Management

JANUARY 14, 2025

Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.

Inventory 165

Inventory Restaurant Management Restaurant Manager Recipes 165

Food Management

JANUARY 13, 2025

Price-conscious consumers are swapping away-from-home desserts for less expensive homemade or store-bought treats.

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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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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

Modern Restaurant Management

JANUARY 10, 2025

As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose.

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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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Food Management

JANUARY 10, 2025

Some foodservice operations are closing and limiting services or even evacuating completely due to Californias recent fires. Despite these challenges, many operations are finding ways to support the greater community.

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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.

Restaurant Management 101

Restaurant Management Restaurant Manager 101

Food Safety Magazine

JANUARY 13, 2025

In this episode of Food Safety Matters , we speak to Haley Oliver, Ph.D., Director of the USAID-funded Feed the Future Food Safety Innovation Lab at Purdue University, about her work to improve global food safety through targeted projects in Kenya, Cambodia, Nepal, and beyond.

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Food Safety 126

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 95

Hospitality Net

JANUARY 13, 2025

The European travel and tourism sector is not just an economic powerhouse; its a vibrant ecosystem driven by millions of businesses. A vast majority of them are SMEs (small and medium-sized enterprises) forming the heart of the industry, offering everything from family-run B&Bs to boutique hotels, all while keeping the wheels of local economies turning.

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Modern Restaurant Management

JANUARY 16, 2025

In 2023, a study carried out in Europe and North America took a much closer look at delivery sustainability. The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon.

Inventory 100

Inventory Inventory Management Food Inventory 100

Food Safety Magazine

JANUARY 13, 2025

USDA-FSIS published a summary of its review of the deadly Boars Head Listeria monocytogenes outbreak, along with newly announced long-term measures to review and modernize its L. monocytogenes regulations and ready-to-eat (RTE) sampling programs.

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Fast Casual

JANUARY 13, 2025

Multi-unit Genghis Grill franchisee reveals six strategies for opening a second location with no debt.

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Food Management

JANUARY 13, 2025

The organization also advocated for expanded universal free school meal access and a way to address growing meal debt.

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School Nutrition Nutrition 194

Hospitality Net

JANUARY 16, 2025

Now Now NoHo, an innovative sleeper cabin hotel located on Bowery in the heart of NoHo, New York City, is now accepting reservations for April 1, 2025, and beyond. Envisioned as a transformative boutique experience for solo travelers, Now Now NoHo offers 180 small but thoughtfully designed sleeper cabins that combine the nostalgia of European train cars with the ingenuity of Japanese capsule hotels.

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Modern Restaurant Management

JANUARY 13, 2025

In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. With food recalls at a five year high , there’s (understandably!) increased consumer demand for real-time information about these incidents. The media can be incredibly valuable in distributing updates to the public and other key stakeholders, but if the information they have is inaccurate or sensationalized, it’s not helpful in protecting public health

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Food Safety Purchasing 100

Wasserstrom

JANUARY 15, 2025

Building a transparent supply chain is no longer a niche pursuit, but a fundamental imperative for value-conscious restaurant operators in 2025. The industrys growing demand for transparency drives the need for ethical sourcing building a supply chain that prioritizes responsible practices throughout, from farm and factory to fork. Responsible consumers want to know […] The post How to Build a Transparent Supply Chain for Your Restaurant appeared first on The Official Wasserstrom Blog.

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Restaurant Management Restaurant Manager 95

Fast Casual

JANUARY 15, 2025

Networld Media Group and the Plant Based Food Association are partnering to help restaurant operators stay up-to-date with consumer demand for crave-worthy and innovative plant-based offerings.

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Food Management

JANUARY 14, 2025

The new system has prompted mixed feedback from diners, some of which are impressed by the tech while others remain wary.

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Hospitality Net

JANUARY 16, 2025

Lodging Interactive, an award-winning digital marketing, social media, and guest review engagement agency exclusively serving the hospitality industry, today announced the launch of GuestCONNECTSM, a flexible, subscription-based suite of services that includes a hotel website, social media marketing, and white-glove guest review response services designed exclusively for hotels and resorts.

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Hospitality Hospitality 95

Modern Restaurant Management

JANUARY 16, 2025

In 2023, a study carried out in Europe and North America took a much closer look at delivery sustainability. The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon.

Inventory 88

Inventory Inventory Management Food Inventory 88

Chef Ann Foundation

JANUARY 16, 2025

Chef Ann Foundation CEO Mara Fleishman shares what inspired her from the organization's work in 2024, and the bold goals she's looking forward to pursuing in 2025.

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Chef 100

Fast Casual

JANUARY 13, 2025

A panel at the upcoming Restaurant & Innovation Summit in Myrtle Beach, South Carolina from March 11 to 13 will examine how restaurants can leverage data to cultivate lifetime customer loyalty and brand advocacy.

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Food Management

JANUARY 17, 2025

The brothiest, heartiest seafood shareable out there, these mussels get tipsy with white wine and sweet-heat from Frank's RedHot Mango Habanero Sauce.

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Hospitality Net

JANUARY 12, 2025

Its been great reading some articles here on Hospitality Net about trends and opportunities this year, such as Martin Solers hotel media review and EHLs Key Hospitality Technology Trends to Watch in 2025.

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Hospitality Hospitality 105

FoodHandler

JANUARY 14, 2025

The start of a new year is a great time to cast aside old habits and the regrets of things you wanted to do but never found the time in past years. For the last few years, I have started out my blog for the year the same way trying to encourage you to [.

Food Safety 99

Food Safety 99

Modern Restaurant Management

JANUARY 15, 2025

The restaurant industry continued to grow in 2024 with sales forecasted to top $1 trillion for the first time in history, according to the National Restaurant Association’s 2024 State of the Restaurant Industry report. As consumers continue to frequent dining establishments near and far, payment optimization is a great way for restauranteurs to boost their bottom lines and drive growth during high-traffic seasons and beyond.

Customer Experience 88

Customer Experience Catering Catering Purchasing 88

FoodDocs

JANUARY 13, 2025

What does the acronym FATTOM stand for? Why is FATTOM important in food safety? Get the answers along with practical tips for the culinary world.

Food Safety 98

Food Safety 98

Food Management

JANUARY 16, 2025

The dining team at the senior living community recently introduced over 20 meatless dishes as part of its 5-week menu cycle.

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Senior Living 150