Bill Marler

OCTOBER 5, 2019

Georgia: A case of hepatitis A has been diagnosed in a food handler at Vittles restaurant located in Smyrna, Georgia. An investigation found that this employee worked while infectious Wednesday, October 2, 2019.

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Food Service Food Service 100

Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. There were only 100 fewer new restaurant openings in September of this year, compared to September 2019.

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Modern Restaurant Management

FEBRUARY 9, 2021

In fact, pre-pandemic, the average length of time a worker stayed on the job in the food service industry was just under 60 days , with a new hire interview process taking just over 10 days (this has surely worsened in the last 12 months), compounds dramatically as even moderate turnover keeps this flywheel in motion.

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Staffing Food Service Food Service 240

Food Safety News

NOVEMBER 15, 2023

The Maine Center for Disease Control and Prevention has identified a case of hepatitis A in a Falmouth food service worker. It can spread through person-to-person contact or by consuming contaminated food or water. Cases of hepatitis A in Maine have remained elevated since an initial increase in 2019.

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Food Service Food Service Hospitality Hospitality 83

Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

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Food and Beverage Food and Beverage Food Service Food Service 223

Modern Restaurant Management

MARCH 21, 2024

It also ended with continued economic growth and low unemployment, making it a profitable, yet challenging year for small businesses in the food service industry. Twenty twenty-three, began with a banking crisis and ended with the highest interest rates America has seen in fifteen years. Census Bureau.

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Food Service Food Service Food Prices Inventory 180

Modern Restaurant Management

AUGUST 16, 2021

Consumer spending at restaurants was up +32 percent in the April-May-June 2021 quarter compared to the same quarter last year, and for a pre-pandemic view, flat compared to the same quarter in 2019. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., foodservice industry. “The U.S.

Food and Beverage 180

Food and Beverage Food and Beverage Purchasing Chef 180

Unidine

JULY 30, 2019

When it comes to food service, in particular, there are a variety of challenges that outsourcing can address, including but not limited to: As good as an in-house program is, outsourcing food service to a specialized partner will outperform a self-operated program.

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Senior Living Food Service Food Service Hospitality 52

Modern Restaurant Management

JULY 19, 2021

Labor markets were tight in the years prior to the pandemic, with nearly a million restaurant and hospitality jobs going unfilled as recently as 2019 , when Forbes sounded the alarm that “the ultimate service industry is experiencing epic problems in finding people to work.”

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Customer Service Customer Service Food Preparation Catering 203

Modern Restaurant Management

JUNE 8, 2021

Technological advances are helping pave a path towards a more widely accessible food service landscape – both in-person and online. Now, it is up to restaurants to embrace this technology and help build a more inclusive future. Embracing Innovation.

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Food and Beverage Food and Beverage Food Service Food Service 224

Hospitality Net

NOVEMBER 20, 2023

The hotel, food services, and hospitality industry had the highest burnout rate globally in 2019. Now, combine this with the increased stress of the last three years, rising demand for services, and a lack of staff. Roughly 80% of employees in this sector reported feeling overwhelmed by their workload.

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Food Service Food Service Hospitality Hospitality 97

The Food Service Wellness Institute

MAY 28, 2019

From the plant-based revolution, to alternate proteins and beauty through food, Kerry's market research team has identified 13 important North American foodservice trends of 2019, most of which are wellness related.

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Bill Marler

MARCH 10, 2020

Listeria samples from ill people were collected from November 23, 2016 to December 13, 2019. On March 9, 2020, Sun Hong Foods, Inc. Consumers, food service operators, and retailers should not eat, serve, or sell recalled enoki mushrooms. Enoki mushrooms distributed by Sun Hong Foods, Inc.

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FDA Food Service Food Service Purchasing 154

Food Safety News

JANUARY 22, 2024

And DaVinci’s failed a 2019 inspection conducted by Lachance. DaVinci passed its re-inspection in 2019, and the last regular inspection was in early 2022. A failed inspection is one with more than three critical violations or more than 10 non-critical violations. A failing establishment gets re-inspected within 30 days or less.

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Food Safety Food Service Food Service 117

The Food Service Wellness Institute

MAY 22, 2019

Download the IFIC Foundation’s 2019 Food & Health Survey to discover the perceptions, beliefs and behaviors of American consumers around food and food-purchasing decisions. Interest in plant-based diets, and clean eating among trends. Trust in a brand and recognition of ingredients are strong purchase drivers.

Purchasing 52

Purchasing Nutrition 52

Bill Marler

NOVEMBER 19, 2023

The recall includes a long list of brands including Trader Joe’s, Delish, Whole Foods, Sprouts, Renaissance and Open Acres. April 2019 – The federal Centers for Disease Control and Prevention (CDC) late Friday reported a multistate investigation which began on April 2, 2019, when PulseNet identified the outbreak.

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Food Safety FDA Hospitality Hospitality 49

Modern Restaurant Management

MARCH 30, 2020

The enacted version of the bill permits franchise locations to seek loans, because any business in the Food Services sector with not more than 500 employees per physical location is eligible to receive a covered loan. The act temporarily removes the taxable income limitation to allow a net operating loss to fully offset income.

Food Service 199

Food Service Food Service 199

Bill Marler

JANUARY 17, 2024

The majority of outbreaks are associated with undercooked meats, often in large quantities of food prepared for a large group of people and left to sit out for long periods of time. Because of this, it is sometimes referred to as the “food service germ.” Most outbreaks come from food whose temperature is poorly controlled.

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K-12 Nursing Home Food and Beverage Food and Beverage 229

Modern Restaurant Management

FEBRUARY 1, 2023

.” In a 2022 Toxic Work Environment Report , “CareerPlug found that 52 percent of employees in the restaurant and food services industry do not feel like their manager genuinely cares about them/their performance at work.

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Food Service Food Service Staffing 189

Food Safety News

FEBRUARY 8, 2024

The Maine Center for Disease Control and Prevention (Maine CDC) has identified a case of hepatitis A in a Westbrook food service worker. It can spread through person-to-person contact or by consuming contaminated food or water. Cases of hepatitis A in Maine have remained elevated since an initial increase in 2019.

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Food Safety Food Service Food Service Hospitality 126

Modern Restaurant Management

APRIL 6, 2020

The loans are available to cover up to eight weeks of average monthly payroll (based on 2019 figures) plus 25 percent and payments are deferred for six months (interest does accrue). The Paycheck Protection Program’s maximum loan amount is $10 million with a fixed one percent interest rate and maturity of two years.

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Food and Beverage Food and Beverage Chef Food Service 212

Modern Restaurant Management

DECEMBER 22, 2020

Off-premise dining now accounts for 60 percent of total sales in 2020 compared to 40 percent in 2019. Services provided as part of our off-premise dining experience now include online ordering (pickup or curbside), drive through, traditional call-in take-out, third-party delivery, and catering.

Hospitality 197

Hospitality Hospitality Customer Experience Catering 197

Modern Restaurant Management

NOVEMBER 30, 2020

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” We've put a big pause on some of the research and exploration related to personalization that were growing in 2019, and I think the food service industry has as well.

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Catering Catering Food Service Food Service 189

Bill Marler

DECEMBER 27, 2021

Each year, CDC’s Interagency Food Safety Analytics Collaboration (IFSAC) generates a report that uses outbreak data to produce annual estimates for foods responsible for foodborne illnesses caused by four pathogens, including Salmonella[14]. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments.

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K-12 Food Safety Nutrition Food Service 192

Modern Restaurant Management

DECEMBER 5, 2023

billion smartphone users worldwide , nearly 86 percent of the global population, and there has been a 750 percent increase in QR Code downloads since 2019. Moreover, consumer expectations for innovation are growing, with 70 percent expressing a strong interest in the integration of technologies such as AI voice assistants and smartphone apps.

Hospitality 197

Hospitality Hospitality Customer Experience Catering 197

Bill Marler

NOVEMBER 12, 2021

The Mount Rogers Health District, which includes Galax and Carroll, Grayson, Bland and Wythe counties in southwestern Virginia, has reported the most hepatitis A cases in the state — more than 150 cases since January 2019. In 2019, an employee at Cheddar’s Scratch Kitchen in Bristol was diagnosed with hepatitis A.

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Food Safety News

OCTOBER 5, 2023

The Maine Center for Disease Control and Prevention has identified a case of hepatitis A in a Lewiston food service worker. Anyone who purchased and/or ate food or drink from this restaurant during these days could be at risk for hepatitis A infection. To sign up for a free subscription to Food Safety News, click here.)

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Food Safety Food Service Food Service Purchasing 114

Total Food Service

NOVEMBER 30, 2023

Riko’s began a soft launch of its franchisee program in 2019, but Imbrogno said that he had plans to franchise from day one. We talked to a lot of people, hired a consultant, read a lot, and saw how other people did it,” Imbrogno added “That’s why it took from 2011 to 2019 to launch because we were committed to getting it right.”

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Recipes Food Service Food Service 105

Culinary Services Group

SEPTEMBER 25, 2024

has seen a 25% increase in overall food prices since the end of 2019. Conduct regular inventory checks to avoid overstocking and reduce spoilage Optimize food storage and handling procedures to maintain freshness Repurpose leftover ingredients into value-added products (e.g., All in all, the U.S.

Senior Living 87

Senior Living Nutritionist Food Service Management Food Service Manager 87

Modern Restaurant Management

MARCH 24, 2021

Compared to 2019, many additional restaurants have an off-premise segment, and not all of them have had a chance to create their own delivery setup. For many others, though, it represents a logical step in the path that food service is taking toward total digital transformation.

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Staffing Inventory Customer Experience Food Service 189

Total Food Service

DECEMBER 8, 2023

Advertisements Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

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Food and Beverage Food and Beverage Chef Food Service 96

Modern Restaurant Management

MARCH 3, 2020

No Latex Gloves for California Food Service Workers : Senate Bill 677 was passed on September 5, 2019 and prohibits the use of latex gloves in food facilities and retail food establishments. Instead, food employees are now required to use nonlatex utensils, including nonlatex gloves. Legislation.

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Food and Beverage Food and Beverage FDA Nutrition 122

Modern Restaurant Management

JULY 28, 2021

federal minimum wage is expected to increase to $15 an hour which will put more pressure on businesses—especially in the hospitality & restaurant industries which employ 37% of workers who earned the federal minimum wage in 2019.

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Customer Experience Inventory Management Staffing Recipes 197

Food Safety Tech

JANUARY 8, 2024

In the food processing and food service industry, glove wearing is meant to protect, not infect. A good proportion of the gloves are destined for a substantial proportion of the 700,000 workers in meat and poultry processing and fresh produce sectors, as well as a proportion of the 14 million workers in the food service sector.

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Modern Restaurant Management

JANUARY 17, 2020

We are dedicated to our guests and by welcoming well-qualified franchisees who share our commitment to excellence into the Benihana family, we will be even better positioned to continue providing our guests with the outstanding food and service they have come to know and love!" Hattie Marie's Looks to Franchising.

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Modern Restaurant Management

APRIL 7, 2023

This is especially true in the food service industry. Restaurant equipment directly affects the customer experience and operating efficiency from the quality of food offered, the food preparation time and the front and back of house staff levels required to properly service the customer.

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Point of Sale Food Preparation Customer Experience Food Service 100

Modern Restaurant Management

JANUARY 13, 2020

According to Tripleseat customers throughout the US, there was an increase in guests requesting a variety of plant-based or meatless fixings 2019, with many new plant-based options being offered. Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year.

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Chef Catering Catering Recipes 189