Modern Restaurant Management
APRIL 3, 2025
Jennifer Ashcraft admits the first thing that attracted her about Capriotti’s was its name, but it was the food that has made her stay and become the first franchisee in Alabama. “It was something I had never heard of before, and, after the name caught my eye, I really liked the concept of a sandwich shop.” Exceeding expectations, the location generated more than $1 million in just seven months.
Restobiz
APRIL 3, 2025
As the foodservice industry continues to evolve, the popularity of restaurant kiosks has certainly grown, but many have yet to fully embrace this trend. 2025 brings a new wave of consumers looking for convenience, personalization, and elevated service that some would argue is enhanced with automated ordering. And while the struggle with labour shortages and […] The post Can restaurant kiosks benefit your business?
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the CAMBRO blog
APRIL 1, 2025
Cliffs Local Market is a third-generation, family-run convenience store chain in Upstate New York thats rewriting expectations about c-store dining. While fuel pumps and quick snacks remain part of the experience, this local institution puts fresh, flavorful meals at the center of its business. We spoke with Derek Thurston, Director of Foodservice Operations, to discover how Cliffs balances tradition, community connections, and a forward-thinking approach to food.
Hospitality Net
APRIL 3, 2025
Four Points by Sheraton, part of Marriott Bonvoys (www.Marriott.com) global portfolio of over 30 brands, today announced the opening Four Points by Sheraton Dakar Diamniadio, marking the brands debut in Senegal. Whether travellers are visiting Dakars smart city district of Diamniado for work or fun, the hotel caters to their needs with its approachable design, stylish comfort and all the brands popular extras.Located in the new Sports City complex and just 20 minutes from Blaise Diagne Internati
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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 Management
APRIL 1, 2025
Crunch, creaminess and other textural food components are becoming as important as flavor when it comes to menu innovation.
Modern Restaurant Management
APRIL 7, 2025
It’s no secret that restaurants with more than one location depend on standardization to thrive. A customer in Miami should bite into the same perfectly seasoned burger that delights diners in Seattle. Reliable experiences build brand loyalty, and systemic processes lead to reliable profit margins. As chain restaurants continue to integrate new technologies into their daily operations, store-to-store standardization of these technologies is often an afterthought.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Foodservice Equipment Reports
APRIL 3, 2025
Easy Ice announced April 1 that it closed two more acquisitions in Q1/25. Easy Ice acquired the ice machine leasing divisions of Red Rock Food Equipment and Caba Leasing—both based in Oklahoma City and operating in Oklahoma and North Texas. Red Rock Food Equipment opened in 1939 and expanded into ice machine leasing in 1978.
Lavu
APRIL 4, 2025
Choosing the best POS system for bars in 2025 is essential for streamlining operations, enhancing customer experience, and maximizing profits. A modern POS system for bars goes beyond just processing paymentsit helps with inventory management, staff scheduling, and real-time sales tracking. With evolving technology, bar owners now have access to cloud-based, mobile-friendly, and AI-powered solutions that improve efficiency.
Food Management
APRIL 3, 2025
The annual awards presented by the Software and Information Industry Association recognize excellence in business media.
Modern Restaurant Management
APRIL 3, 2025
When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Following some best practices for care and cleaning not only helps support the longevity of the equipment, but it also helps ensure staff has equipmen
Restobiz
APRIL 4, 2025
Todays consumers are busy, and they are looking for more convenience from their favourite restaurants, as the foodservice landscape continues to evolve. Digital convenience continues to be a priority for diners as their lives remain busy and time stays scarce. Studies show that 54 per cent of Canadian consumers prefer ordering food delivery through third-party […] The post Convenience is the key for off-premise diners appeared first on Restobiz.
Hospitality Net
APRIL 3, 2025
In a joint effort to promote sustainable development and cultural diversity, UN Tourism and CAF Development Bank for Latin America and the Caribbean, have launched the Indigenous Tourism Challenge Latin America and the Caribbean. This initiative seeks to identify and support innovative tourism projects that highlight the richness of cultural expressions and the relationship with the environment of Indigenous peoples in the region.
Lavu
APRIL 4, 2025
Personalized marketing helps restaurants connect with customers by tailoring offers and experiences to individual preferences. With 62% of consumers leaving brands that fail to personalize experiences , personalized restaurant marketing can increase revenue by 10-30%. Using data from POS systems, loyalty programs, and feedback forms, restaurants can create targeted promotions and build long-term loyalty.
Food Management
APRIL 2, 2025
The Sodexo dining team at Nazareth University in Rochester, NY, is leveraging its students' influence on social media with a new program. Student influencers on the "Sodexo Street Team" connect with campus, make multimedia to highlight dining, teach how to order with American Sign Language and more.
Modern Restaurant Management
APRIL 4, 2025
T’s Brunch Bar’s four locations in Metro Atlanta feature dishes with a southern twist and charm, but owner Teneshia Murray had to learn a few lessons before finding the right blend for the elevated brunch concept. The third location started out as an upscale burger bar, but it just wasn’t connecting with the neighborhood so Murray recalibrated. “We are making sure that we keep our food, aesthetic and brand all aligned and consistent,” Murray said. “Now, you wi
Foodservice Equipment Reports
APRIL 4, 2025
Elevate Food Service Group has hired Jillian Rocco as regional sales manager, southeast, covering Rhode Island and southeastern Massachusetts. Rocco has a lifelong passion for the hospitality industry and a career that spans from restaurant operations to multiunit management. Her previous roles include serving as the opening general manager and wine director at the renowned Row 34.
The Restaurant Warehouse
APRIL 6, 2025
When you build a restaurant or renovate one, the most important part besides a business plan is designing the kitchen. The layout of a commercial kitchen is key to running the whole operation. It is important to spend time, effort, and planning on it. Even though the restaurant's front area and floor get a lot of attention, the kitchen layout is key.
Hospitality Net
APRIL 2, 2025
This viewpoint explores the growing scarcity of human labor in hospitality and how automation, robotics, and AI (especially agentic) may redefine the nature of service. The paper argues that human workers could evolve into a luxury feature in an increasingly automated environment by drawing on examples from art, spirituality, and emerging workplace trends.
Food Management
APRIL 2, 2025
The new system will provide a self-assessment tool for operators to review their program and also offer in-person evaluations for those looking to receive formal recognition in the form of a ICAA Plate of Distinction designation.
Modern Restaurant Management
APRIL 2, 2025
Every day, businesses face fresh challenges that highlight the urgency of building resilient supply chains. Recent trade tensions combined with foodborne hazards and avian flu impacts have only heightened the need for strong strategies and nimble tactics. It is no surprise that diversification has become the central theme of supply chain strategy. And while the logic behind diversification is sound, the implementation can be far more challenging in practice than it is on paper.
Penn State Food Safety Blog
APRIL 4, 2025
Walkers Wine Juice LLC of Forestville, NY is recalling its pumpkin juice because it may be contaminated with "Botulism"[botulinum toxin]. The potential contamination was discovered after an inspection by New York State Department of Agriculture and Markets Food Inspectors found that the pumpkin juice pH was too high to be processed per Walkers hot fill schedule process.
The Restaurant Warehouse
APRIL 6, 2025
Starting a catering business from home offers a unique opportunity to combine your love of food with the convenience of working from your own kitchen. It's a path that allows you to set your own hours, build a business around your passion, and cater to a diverse clientele. This guide provides a practical roadmap for aspiring home-based caterers, covering everything from essential equipment and food safety regulations to marketing strategies and financial management.
Hospitality Net
APRIL 3, 2025
Are you a hotel manager contemplating your next career move? Or, are you hotel management graduate, exploring the progression opportunities in your field? Youre in the right place. The hospitality industry offers diverse career pathways for individuals with strong hospitality management skills and a passion for service excellence. This article explores potential career options following a tenure as a hotel manager, whether you aim to climb within hotel management or transition into senior corpor
Food Management
APRIL 1, 2025
Also in this weeks K-12 legislative update: California introduces a bill that would ban ultra processed food in school meals, Utah expands universal free school meal access, and more.
Modern Restaurant Management
APRIL 4, 2025
James Beard Award-winning chef Sophia Roe debuted a five-part video series, Signature Dish, in partnership with the team at Toast. In this first episode, Roe chats with Chef Joseph (J.J) Johnson in his Harlem restaurant, Field Trip, about how running a successful restaurant and kitchen means paying attention to all the little details that make a big difference.
FMT Magazine
APRIL 3, 2025
Kollmorgen servo motors are now available with our fourth-generation SFD-M smart feedback device. Offered at no additional cost over Kollmorgens earlier SFD models, this encoder offers four times greater positioning accuracy and uses energy-harvesting technology to track absolute multi-turn positioning even when the system is powered off. RADFORD, VA., March 25, 2025 Kollmorgen, a global leader in motion control and automation systems, today introduced the new SFD-M (Smart Feedback Device, Multi
The Restaurant Warehouse
APRIL 5, 2025
Opening a restaurant or revamping your current kitchen? Equipping a commercial kitchen can be a major expense, but it doesn't have to break the bank. Savvy restaurateurs know that buying used commercial kitchen equipment for sale can be a game-changer, offering substantial cost savings without compromising on quality. This guide explores the world of pre-owned kitchen equipment, offering practical tips for finding, evaluating, and purchasing the best used commercial kitchen equipment for sale to
Hospitality Net
APRIL 7, 2025
Imagine a guest planning their dream vacation. They start with a casual scroll through Instagram, saving reels of beautiful destinations. Then they search Google for unique hotels in Paris and compare options on multiple OTAs and hotel websites. Your hotel might catch their eye, but if an OTA offers a better rate or a smoother booking experience, theyll likely book there.
Food Management
APRIL 4, 2025
Dr. Lee joins the foodservice provider after serving as Division President at Chartwells Higher Education. In her new role, she will focus on differentiated dining programming, client and dinner engagement, and growth strategies.
Modern Restaurant Management
APRIL 8, 2025
While overall interest in AI-driven restaurant features remains low, loyalty is increasingly influenced by personalized promotions, according to the Summer 2025 Consumer Trends Report from Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. Nearly one-third of consumers stated that tailored deals enhance their commitment to a particular restaurant. "While technology has the potential to enhance the dining experience, the research shows that AI integration isn&
FMT Magazine
APRIL 4, 2025
By Mike Pipe, Head of Global Sales and Product Management, Mettler-Toledo Safeline X-ray If x-ray inspection comes across as complicated, youll be pleased to know that it isnt and it doesnt need to be! Hopefully after reading this back-to-basics article youll understand the fundamentals of this technology. The most important thing to know is that x-ray inspection is crucial in food safety because it helps verify that your products are safe without interrupting production.
The Restaurant Warehouse
APRIL 3, 2025
Ever walked into a restaurant supply store and felt a rush of excitement at the gleaming stainless steel, the industrial-sized appliances, and the sheer volume of everything? It's like a playground for anyone who loves to cook. But maybe you've wondered if these stores are just for professionals. Good news: many restaurant supply stores are open to the public, offering everyone access to high-quality equipment and supplies.
Thomas Cuisine
APRIL 1, 2025
At Thomas Cuisine, we believe that food is more than just sustenanceits an experience meant to be savored and enjoyed. Thats why were passionate about using fresh, seasonal produce in our dishes. In this blog post, were celebrating the bounty of spring and highlighting some of our favorite fruits and vegetables that are in season right now. The Benefits of Eating Seasonally There are many benefits to eating seasonally.
Food Management
APRIL 3, 2025
Catch up on all the foodservice news you may have missed this week with 5 things with FSD.
Hospitality Net
APRIL 1, 2025
One year after the American Hotel & Lodging Association (AHLA) and the Hotel Association of Canada (HAC) united to co-own and operate Green Key Global to advance sustainability in the hospitality industry, Green Key Global, a leading sustainability certification body for hotels, is proud to announce the launch of Green Key Ready. This new entry-level solution provides hotels with a structured, accessible and cost-effective first step toward full Green Key Eco-Rating certification.
Chef's Toys
APRIL 7, 2025
In a busy commercial kitchen, equipment breakdowns are more than just a hassle. They can slow down service, waste ingredients, and impact your bottom line. The best way to avoid that kind of disruption is by staying ahead of problems with preventive maintenance. Taking a little time to care for your equipment now can save you a lot of money and stress later.
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