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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Sandy was promoted to Director of Information Technology in 2009, and in 2014 she was promoted to Vice President of Information Technology. “While robots are rapidly becoming part of the food service mix and countless vendors are vying for crowdfunding support, not all food robotic systems are created equal.

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CDC: Food Service Workers are a low, but not a no risk of Hepatitis A infection

Bill Marler

The risk for secondary infection from hepatitis A–infected food handlers to food establishment patrons in these person-to-person hepatitis A outbreaks was <1% ( 173 ). However, as a lawyer, I have seen first-hand the impacts on consumers exposed to HAV positive food service workers. Morey RJ, Collier MG, Nelson NP.

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Veganuary and Beyond: Capitalizing on Growing Plant-Based Trend

Modern Restaurant Management

Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year. ” In 2019, the company’s restaurant distribution program performed 232 percent over projections with the entire food service program up 190 percent.

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Celebrating Ryan Conklin: AHF Leader & IFMA Silver Plate Award Honoree

AHF

Prior to 2009, AHF’s legacy associations, the American Society for Healthcare Food Service Administrators (ASHFSA) and the National Society for Healthcare Foodservice Management (HFM), proudly boasted a long and distinguished history of IFMA Silver Plate winners among their members.

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Fueling Success: Common Problems and Solutions in School Lunches

LTI, Inc.

Without the right equipment to prepare and cook food, staff members must either come up with creative solutions to improvise or serve the same few items over and over. From bringing students behind the line to serve meals to eliminating hot food service, administrators are scrambling to work around the lack of available kitchen staff.

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MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both. billion by 2024.

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Farm to Fork Profile: New Creation Farm and a Partnership that Feels Like Family

Bon Appetit Management Company

In 2014, Vincent Gaikens went looking for a change.

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