Modern Restaurant Management

APRIL 20, 2021

consumers to better understand their feelings about planning events in 2021. 2021 will bring a restaurant renaissance unlike any we’ve seen before, with more consumers dining out and planning events than in years past. More than one in three (34 percent) said that they will be planning their event with 1-3 months’ notice.

Food and Beverage 189

Food and Beverage Food and Beverage Purchasing Sports Arena 189

Bill Marler

MAY 11, 2022

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.

Food Service 218

Food Service Food Service K-12 Hospitality 218

Bill Marler

FEBRUARY 8, 2024

The CDC misses the point; granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. While food service workers are not traditionally designated as having an increased risk of hepatitis A transmission, they are not free from risk.

Hospitality 211

Hospitality Hospitality Food Service Food Service 211

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.

Staffing 240

Staffing Food Service Food Service 240

Modern Restaurant Management

DECEMBER 15, 2021

While restaurants are busier in 2021, they’re still maneuvering amidst a shifting pandemic landscape and are more exhausted and exasperated than ever. There is a lot of work to do, but the meat industry is in a good position to support food service operators.

Food Service 197

Food Service Food Service Chef Staffing 197

Modern Restaurant Management

SEPTEMBER 14, 2021

In 2021, Laura added the Wendy’s brand to her role with responsibility for implementing Develop­ment Days and quarterly business plans for TSFR’s 56 Wendy’s restaurants. When TSFR sold the Burger King busi­ness in 2015, Laura transitioned to the Director of Learning & Development for Del Taco and MOD Pizza.

Food Service 173

Food Service Food Service Chef Food and Beverage 173

Food Safety News

FEBRUARY 11, 2024

The CDC misses the point; granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. While food service workers are not traditionally designated as having an increased risk of hepatitis A transmission, they are not free from risk.

Food Service 101

Food Service Food Service Hospitality Hospitality 101

Modern Restaurant Management

JUNE 7, 2023

In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. Food that is not stored or handled properly can result in serious, even deadly, illnesses. In fact, the World Health Organization reports that on average, 1,600,000 people get sick each day due to unsafe food.

Food Safety 167

Food Safety Food and Beverage Food and Beverage Food Service 167

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. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021. Total restaurant industry sales in the U.S.

Purchasing 236

Purchasing Food Service Food Service 236

Culinary Services Group

SEPTEMBER 12, 2023

Culinary Services Group will assume responsibility for dining services at T.J. The decision to change food service providers was made by the hospital administration to improve patient satisfaction and position the hospital at the forefront of modern patient service. “We Samson Community Hospital, T.J.

Culinary Services 94

Culinary Services Culinary Services Hospitality Hospitality 94

Culinary Services Group

SEPTEMBER 25, 2024

In 2021, we wrote a blog about increasing food costs as the world was still grappling with the aftereffects of COVID-19. Thankfully, many in the food industry are bouncing back from these challenges and are seeing improvements and new gains for their business. Don’t try tackling the ever-changing food economy alone.

Senior Living 86

Senior Living Nutritionist Food Service Management Food Service Manager 86

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. by April 2021 — a 122 percent+ increase YoY. Restaurateurs can’t afford to lose employees amidst the current labor shortage.

Customer Experience 188

Customer Experience Food Service Food Service Dining Operations 188

Modern Restaurant Management

DECEMBER 9, 2021

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. As many as one-third of all retail and food service workers receive less than one-week’s notice of their work schedule.

Staffing 218

Staffing Food Service Food Service Customer Experience 218

Modern Restaurant Management

DECEMBER 22, 2020

Looking Ahead to 2021. Many of the trends that will take place in 2021 will build upon the lessons learned in 2020. ? Many restaurant groups have already begun to take this step, but 2021 will be the year of new location prototypes to fit the evolving needs and changes of our communities, especially in response to off-premise dining.

Hospitality 197

Hospitality Hospitality Customer Experience Catering 197

Bill Marler

DECEMBER 27, 2021

We write to supplement the November 12, 2021, letter with new research. Marcy (2021). Food Control. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments. J Food Prot. J Food Prot.

K-12 192

K-12 Food Safety Nutrition Food Service 192

Modern Restaurant Management

MARCH 13, 2023

Many of the key changes in the 2022 Food Code relate to food allergens. These concerns reflect FDA’s increasing commitment to ensuring that Americans with allergies are aware of the potential allergens in their foods and impose commensurate duties on restaurants and food producers in order to further that commitment.

FDA 188

FDA Nursing Home Food Service Food Service 188

Food Safety News

OCTOBER 18, 2023

coli (STEC), and Listeria infections increased in 2022 from 2021 levels. There were 128 notifications in EpiSurv listing overseas travel as a risk factor, compared to 394 in 2019, 66 in 2020, and seven in 2021. Eleven outbreaks in EpiSurv had 94 cases, and three listed food as a possible transmission mode.

Food Safety 86

Food Safety Hospitality Hospitality Food Preparation 86

Penn State Food Safety Blog

OCTOBER 25, 2024

link ) In 2021, a Salmonella outbreak with 652 was linked to imported onions. Recalled yellow onions were sold to additional food service customers. Taylor Farms has initiated a voluntary recall of some onions sent to food service operators. This is not the first foodborne illness outbreak linked to onions.

FDA 52

FDA Food Service Food Service Hospitality 52

Culinary Services Group

SEPTEMBER 20, 2023

In fact, in 2021, the Bureau of Labor Statistics (BLS) indicated that there were 2.6 Educating Staff About Kitchen Safety With a Food Service Management Partner Part of our Culinary Promise is keeping your kitchen a safe place. Contact us to learn more about our food service management programs, plans, and safety education.

Food Service Management 86

Food Service Management Food Service Manager Culinary Services Culinary Services 86

Modern Restaurant Management

JUNE 9, 2021

So as a restaurant owner or food service manager, how can you best minimize workers comp liability to allow summer 2021 to be the successful reopening of the economy that we are all ready for?

Food Service Management 212

Food Service Management Food Service Manager Food Service Food Service 212

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.

Food and Beverage 223

Food and Beverage Food and Beverage Food Service Food Service 223

Modern Restaurant Management

OCTOBER 30, 2023

In 2021, for example , 36.6 This hits the food service industry especially hard, as teen workers fill 1.2 percent of teens 16-19 had jobs during the summer, dropping to 30.5 percent during the school year. million of those positions, in the ballpark of 20 percent of all employees in the field.

Staffing 197

Staffing Food Service Food Service 197

Total Food Service

AUGUST 21, 2023

From 2020 to 2021, the marketplace for many small businesses was uncertain, and many owners and operators were forced to make many tough decisions. Currently, ERTC is the only program that is still available to eligible employers for wages paid in 2020 and 2021.

Point of Sale 40

Point of Sale Food Service Food Service Hospitality 40

Total Food Service

SEPTEMBER 24, 2023

For all of the change the food service world has seen including takeout & delivery and the impending arrival of robotics, beverages are often overlooked. The post California Based Backbar Sets Sights On Reinventing Keys To Maximizing Beverage Profits appeared first on Total Food Service.

Food and Beverage 64

Food and Beverage Food and Beverage Food Service Food Service 64

Food Recovery Network

DECEMBER 29, 2023

In recent years, sustainability has become a key component of event planning, and data shows that aside from transportation, food service is responsible for the majority of carbon emissions generated by events. The event industry is no exception.

Food Service 52

Food Service Food Service 52

Modern Restaurant Management

MARCH 19, 2021

2021 may have some good in store for the industry moving forward. Congress recently signed off on a number of provisions in the Consolidated Appropriations Act of 2021 that provide financial aid to business owners in the restaurant and hospitality industries to help expedite recovery from the now year-long pandemic.

Food Service 189

Food Service Food Service Hospitality Hospitality 189

Modern Restaurant Management

AUGUST 10, 2022

Food prices are soaring amidst supply chain disruptions, increasing labor costs, and processing plant shutdowns. The food service industry is scrambling to keep up with these new costs, pushing the price of a restaurant meal to a 40-year high. First-Rate Service.

Customer Experience 188

Customer Experience Food Service Food Service Food Prices 188

Modern Restaurant Management

DECEMBER 20, 2022

" – Alex May, Associate Director of the Travel, Hospitality, & Food Services Strategy at Movable Ink. Menu prices have consistently risen since 2021. The second is pricing. In the early months of 2022, average price increases remained at about 10 percent. In June 2022, average price increase spiked from 10.7

Food and Beverage 197

Food and Beverage Food and Beverage Staffing Customer Experience 197

Modern Restaurant Management

JANUARY 19, 2022

The so-called Great Resignation has also taken a heavy tol l on the food service industry. Bureau of Labor statistics indicate that quit rates in the restaurant business have outpaced the national average by more than 2x since June 2021, with job listing data suggestive that those open roles aren't being filled.

Staffing 199

Staffing Food and Beverage Food and Beverage Food Service 199

AHF

MARCH 12, 2024

Previous IFMA Gold & Silver Plate Award in Healthcare Winners that are also AHF Members: 2023 Randy Sparrow Director, Food & Environmental Services ProHealth Care 2022 Cheryl Shimmin Executive Director of Retail, Culinary, & Nutrition Care Kettering Health 2021 Antoinette “Toni” Watkins Director, System Nutrition Riverside Health System (..)

Nutrition 52

Nutrition Food Service Food Service Hospitality 52

Modern Restaurant Management

MARCH 23, 2022

percent from 2021 to 2027. Expansion of the food service industry, product innovations, and surge in number of quick service restaurants have boosted the growth of the market. According to Allied Market Research, the global commercial cooking equipment market is expected to reach $12.9

Commercial Kitchen 208

Commercial Kitchen Chef Food and Beverage Food and Beverage 208

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.

K-12 229

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

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.

FDA 119

FDA Purchasing Food Service Food Service 119

Food Safety News

DECEMBER 7, 2023

In 2022, 190 Salmonella notifications on the EU’s Rapid Alert System for Food and Feed (RASFF) concerned poultry meat products from Poland. After enhanced control measures were applied in 2021, the situation improved. British Lion Eggs called on food manufacturers, retailers, caterers, and consumers to use British eggs.

Food Safety 76

Food Safety Food Preparation Catering Catering 76

JAMIX

JANUARY 11, 2022

As featured in the Fall/Winter 2021 issue of Campus Dining Today. Copyright 2021 NACUFS®️. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc.

Food Safety 52

Food Safety Campus Dining Inventory Nutrition 52

JAMIX

JANUARY 11, 2022

As featured in the Fall/Winter 2021 issue of Campus Dining Today. Copyright 2021 NACUFS®️. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc.

Food Safety 52

Food Safety Campus Dining Inventory Nutrition 52

Food Safety News

NOVEMBER 7, 2023

The number of food recalls in Australia has gone up while several food safety projects and regulations are being worked on, according to FSANZ’s annual report. Food Standards Australia New Zealand (FSANZ) published 93 food recalls in 2022–23, up from 79 in 2021–22 and above the 10-year average of 79.

Food Safety 74

Food Safety Food Service Food Service 74