Modern Restaurant Management

MARCH 3, 2020

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Instead, food employees are now required to use nonlatex utensils, including nonlatex gloves. The law went into effect on January 1, 2020.

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Food and Beverage Food and Beverage FDA Nutrition 112

Culinary Services Group

OCTOBER 18, 2023

But what about the other, more nuanced factors that are quietly shaping the future of healthcare – like sustainability? Sustainability in long-term care food service goes beyond figuring out how to “go green.” Some studies have explored this, even showing that plate color influences food waste in senior care.

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Food Service Food Service Senior Living Culinary Services 90

Modern Restaurant Management

SEPTEMBER 14, 2021

For more than 30 years, the annual James Beard Awards have provided national acclaim and recognition of restaurants, food and beverage professionals, authors, journalists, broadcast media, and others in the food ecosystem. In fact, the food robotics market , estimated at $1.9 billion in 2020, is expected to reach $4.0

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Modern Restaurant Management

NOVEMBER 5, 2021

Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. hit an all-time low of $30 billion in April 2020. Since March 2020, restaurant demand in certain areas has swayed between in-person dining and carry-out services.

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Modern Restaurant Management

AUGUST 3, 2021

the average monthly payroll of the company during either 2020 or 2019. Businesses in the accommodation and food service industries (defined as businesses with a NAICS code beginning with “72”) had a maximum loan size of 3.5x 15th 2020 (before COVID shut down the US). average monthly payroll.

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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

Culinary Services Group

JUNE 12, 2024

Since 2020, the food service industry hasn’t had it easy. In 2023, we shared our best practices for retaining food service employees. How to Identify Strong Leaders Within Your Team As a community leader, you’ve likely got more on your plate than you can handle — especially regarding food service management.

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Food Service Food Service Food Service Management Food Service Manager 85

Modern Restaurant Management

MARCH 30, 2020

On Friday, March 26, 2020, the president signed the CARES Act, the largest stimulus legislation in U.S. 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.

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Modern Restaurant Management

SEPTEMBER 28, 2023

The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. billion by 2027.

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Modern Restaurant Management

FEBRUARY 18, 2020

This new year is a perfect time to begin shaping a long-term vision and identifying opportunities for growing your restaurant or food services business over the next ten years. The sheer market size of Gen Z and their discretionary spending dollars should make restaurants and food services businesses sit up and take notice.

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Food Service Food Service Recipes Purchasing 191

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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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.

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Modern Restaurant Management

MARCH 19, 2021

Before coronavirus, the food service industry was the second-largest private sector employer in the United States. percent (ccc) probability of default (PD) right off the bat in April of 2020. Moreover, the National Restaurant Association found that: Restaurant industry sales in 2020 were down $240 billion from expected levels.

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Food Service Food Service Hospitality Hospitality 189

Modern Restaurant Management

FEBRUARY 3, 2021

Dealing with a global pandemic and resulting business interruptions and locks downs, working hard to ensure employees are compensated as much as possible, facing down business liability issues – all were big issues in 2020 and are expected to be so in 2021. In August of 2020, that number surpassed 32,000 restaurants.

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Food Service Food Service Hospitality Hospitality 212

Modern Restaurant Management

APRIL 29, 2020

But as we enter 2020, it’s important to recognize how digital technology drives our society and its major impact on consumer reactions and ordering habits. Unfortunately, a given reality in the food service industry is that waiting is sometimes a necessary reality in daily operations.

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Food Service Food Service Nutrition 193

Modern Restaurant Management

APRIL 27, 2020

Other than healthcare, the industry most impacted by the coronavirus pandemic is the hospitality and food services industry. In the food service industry, this raises a question as restaurants may, when combined within one company, have more than 500 employees. Are restaurants eligible for PPP loans?

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Food Service Food Service Hospitality Hospitality 196

Bill Marler

MARCH 10, 2020

As of March 9, 2020, 36 people infected with the outbreak strain of Listeria monocytogenes have been reported from 17 states. These mushrooms are labeled as “Product of Korea” and were distributed by Sun Hong Foods, Inc. On March 9, 2020, Sun Hong Foods, Inc. Enoki mushrooms distributed by Sun Hong Foods, Inc.

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FDA Food Service Food Service Purchasing 154

Modern Restaurant Management

MAY 16, 2022

That’s up from $640 billion in 2020. Even with robust growth, the restaurant industry faces steep challenges right now, with labor shortages, higher inflation, challenges with home food and drink deliveries, and ongoing food and supply chain shortages. In 2020 the pandemic severely hit restaurants across the U.S.

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Restaurant Management Restaurant Manager Recipes Food Service 206

Modern Restaurant Management

APRIL 21, 2020

FDA’s Temporary Policy allows restaurants and food manufacturers to repurpose these food products and sell them directly to consumers with limited consumer labeling. Menu Labeling Requirements. 2] See generally, 21 CFR 101.9. [3] 4] See generally, 21 U.S.C. 343(q)(5)(H) and 21 CFR 101.11.

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Nutrition FDA Food Service Food Service 156

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. New restaurant openings in Q3 2020 are only down 10 percent compared to Q3 2019. And the share of U.S.

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Purchasing Catering Catering Restaurant Manager 186

Modern Restaurant Management

DECEMBER 9, 2021

Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. In a recent Limeade survey of people who started a new job in 2021, 52 percent of hospitality and food service workers said burnout was the top reason why they left their previous role.

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Staffing Food Service Food Service Customer Experience 218

Modern Restaurant Management

JUNE 10, 2020

But January 2020, though initially characteristic, became the start of a year that would deliver the longest “time-out” in history. ” Customers don’t seem to mind though, crowding the parking lot for take-out meals, or partaking in the expanded car hop service. Get Creative.

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Recipes Food Service Food Service 221

Modern Restaurant Management

DECEMBER 17, 2021

Meanwhile, food service workers are in high demand. The Bureau of Labor Statistics reported that the food service workforce decreased by 42,000 individuals in August 2021. between February and April 2020. Restaurateurs can’t afford to lose employees amidst the current labor shortage.

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Customer Experience Food Service Food Service Dining Operations 184

Modern Restaurant Management

SEPTEMBER 9, 2022

There’s also an ongoing labor shortage that has been ongoing since 2020, which also drives labor costs up. Preventing Food Waste Can Save Tons of Money. Food service businesses, on average, lose 28-35 percent of their income annually from pre-consumer food waste.

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Modern Restaurant Management

AUGUST 16, 2021

Throughout the pandemic, QSR restaurants, particularly chains, benefitted from well-established off-premises services, like carry-out, drive-thru, and delivery. With dining rooms opening in the quarter, off-premises FSR visits were down -9 percent compared to an +83 percent gain in the same quarter in 2020. “The U.S.

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Food and Beverage Food and Beverage Purchasing Chef 180

Modern Restaurant Management

APRIL 6, 2020

Not to mention, we employ tens of millions more Americans through a vast supply chain of other local businesses, including farmers, fishermen, beverage distributors, linen services, and so many others. "In Additional wages paid to tipped employees. To learn more, go to www.SBA.gov/Coronavirus.

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Food and Beverage Food and Beverage Chef Food Service 209

Modern Restaurant Management

NOVEMBER 19, 2020

Historically, food service businesses formulated a single year-long budget tailored to labor needs, food costs, average daily revenues, capacity levels and customer trends – all of which were in relation to historical results and relatively stable. This will require an optimized budget structure. Budget No.

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Inventory Inventory Management Food Service Food Service 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. In fact, use of AI in the food and beverage market reached $3 billion in 2020 and is on pace to reach nearly $30 billion by 2026, according to Mordor Intelligence. Embracing Innovation.

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Food and Beverage Food and Beverage Food Service Food Service 218

Modern Restaurant Management

FEBRUARY 25, 2021

COVID-19 has been a devastatingly destabilizing force for the food service industry. million people and still projected to achieve $899 billion in sales throughout 2020. While survival remains the top priority, many food service professionals haven taken this time to invest in and innovate their customer offerings.

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Food Service Food Service Catering Catering 159

Total Food Service

OCTOBER 27, 2023

Click here to view previous Virtual Breakfast Sessions from L.Sashin and Associates, and Total Food Service Join Total Food Service and L. Since June of 2020 well over 100 people have participated In the Virtual Breakfast Sessions as panelists. and Yvan Lemoine. Partner of L. Sashin & Associates.

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Food Service Food Service Chef Hospitality 98

Modern Restaurant Management

APRIL 21, 2020

This world-altering development—part of a rational and effective public health strategy to slow the spread of disease and help our health care system cope with the devastating illness—has also been a widespread and immediate economic disaster for the nation’s restaurant and food service sector.

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Modern Restaurant Management

APRIL 30, 2021

Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Necessary safety protocols and the heightened risk of contracting the virus in closed quarters combined to shut down majority of businesses in 2020.

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Modern Restaurant Management

APRIL 20, 2021

In mid-March 2020, U.S. By the last week of March 2020, customer transactions at major restaurant chains had fallen by -43 percent compared to year-ago and by -77 percent at full service chains, which were most impacted by the dine-in restrictions. Based on data collected from 6,000 fast food restaurants in the U.S.,

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Fresh Ideas

MARCH 26, 2024

Alanda started as an assistant director of dining services and was quickly promoted to director. After a few years of serving as a director, she was asked to assist with safety inspections and eventually was promoted to Vice President of Safety and Compliance in 2020. The COVID-19 pandemic hit the U.S.

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Modern Restaurant Management

MARCH 4, 2021

According to Statista , between March and October 2020 the food services industry lost $130 billion in sales compared to the previous year. Necessity is the mother of invention, and COVID-19 has been the greatest single driver of necessity the restaurant industry has ever seen.

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Food and Beverage Food and Beverage Customer Experience Chef 197

Modern Restaurant Management

SEPTEMBER 18, 2020

What will we remember most about 2020? “Over the last ten years, we have experienced a renewed focus on healthy menu options, even in fast food chains, and with the long-lasting impact of the pandemic, there will be an even greater emphasis on this.”

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Food and Beverage Food and Beverage Nutrition FDA 203

Modern Restaurant Management

OCTOBER 19, 2021

The 2020 entry period garnered more than 23,600 entries for 62 licenses in 30 counties. In Florida, for example, all licenses must comply with the following rules: The establishment must hold a qualifying alcohol license and be properly licensed as a food service establishment with the Florida Division of Hotels & Restaurants.

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