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"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
Also in this weeks K-12 legislative update: Florida and Utah introduce school meal additive bills and Georgia lawmakers want to expand universal free school meal access.
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RIU Hotels & Resorts has taken a further step forward in its Proudly Committed sustainability strategy with the announcement of its first collaboration with two local NGOs in Mauritius, the Coral Garden Conservation (CGC) and Adolescent Non-Formal Education Network (ANFEN). Both alliances aspire to have a positive impact on the local environment and community by promoting ecological restoration and social inclusion.
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POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons. Heres how POS data can help: Analyze Past Trends : Use historical data to spot patterns and forecast seasonal demand.
Five years have passed since the pandemic upended the restaurant industry, and its effects continue to shape consumer behavior. Are people dining out more or less? What’s driving their choices? How can restaurants stay ahead? Revenue Management Solutions (RMS) explored these questions in its latest consumer report, Adapting to Change: How Restaurant Trends Have Evolved.
Five years have passed since the pandemic upended the restaurant industry, and its effects continue to shape consumer behavior. Are people dining out more or less? What’s driving their choices? How can restaurants stay ahead? Revenue Management Solutions (RMS) explored these questions in its latest consumer report, Adapting to Change: How Restaurant Trends Have Evolved.
Running a successful two-tier restaurant in a historic downtown building is no small featjust ask Chef-Owner Ryan Bassett of Rogue Island. Opened in 2013, Rogue Island pays homage to Rhode Islands storied culinary influences, from French Canadian to Italian and Irish. Yet despite the restaurants vibrant menu and loyal following, the space itself posed unique challenges.
Reuben Brothers and Three Rules Capital proudly announce that Audubon International the environmentally focused non-profit organization offering members numerous certifications and conservation initiatives to protect the areas where we all live, work, and play has approved Esencia to pursue its highest accolade in environmental stewardship: the Signature Platinum Certification.
John Boos & Co. has announced a trio of leadership promotions. Those taking on new roles are as follows: • Jennie Coon: As John Boos’ director of foodservice sales and consultant services, Coon will lead the regional sales management team in cultivating and strengthening key partnerships with reps, dealers and consultants.
Who would think that one of the world’s top culinary schools was founded in an Upper West Side apartment? Originally known as Peter Kump’s New York Cooking School, the Institute of Culinary Education (ICE) has played a pivotal role in shaping the food landscape for 50 years growing from just five students in the first year to now more than 19,000 graduates.
PCI Compliance for Restaurants is essential to protecting customer payment data and preventing costly breaches. With 70% of transactions made via cards, restaurants are prime targets for cyberattacks. Failure to comply with PCI standards can result in fines of up to $100,000 per month, legal complications, and a significant loss of customer trust. Implementing robust security measures ensures compliance and safeguards both business operations and customer data.
RIU Hotels & Resorts and Tikida Group have completed the refurbishment of the Riu Palace Tikida Agadir, their 5-star beachfront hotel in Agadir, Morocco, which opened in 2012. The hotel, which offers the renowned 24h All Inclusive by RIU service, now has a capacity of 456 rooms and an improved layout, as well as new food options, brighter common areas and better entertainment to give guests an even more complete experience.
HHS Secretary Robert F. Kennedy Jr. is directing the acting FDA commissioner, to take steps to explore potential rulemaking to revise its Substances Generally Recognized as Safe (GRAS) Final Rule and related guidance to eliminate the self-affirmed GRAS pathway. According the HHS website, this will enhance the FDAs oversight of ingredients considered to be GRAS.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
The Food Standards Agency have updated their guidance on managing allergies. The purpose of this guidance is to promote consumer confidence by ensuring they can access and understand the allergen information they need to make safe and informed choices about the food they eat. The overarching approach in this guidance is designed to meet the expectation from consumers that allergen information should: Be easily available in writing Be underpinned with a conversation Written allergen information t
Is your local restaurant overpaying for payroll? Get Free Payroll for Restaurants and simplify payroll management effortlessly. Handling fluctuating hours, tip tracking, and compliance can be complex, but Lavu Payroll offers a cost-effective solution. Reduce errors, save money, and streamline operations with our easy-to-use payroll system designed for restaurants.
W Hotels, part of Marriott Bonvoys portfolio of over 30 extraordinary hotel brands, proudly unveils a highly anticipated bold new era for W Maldives, redefining the escape with a stunning renovation that blends contemporary luxury with the islands untamed beauty. Designed for the modern traveler, this evolution amplifies the brands signature energy, offering a distinctive blend of authentic cultural experiences, creative design, and a deep connection to the enchanting spirit of the Maldives.
Hundreds of dining employees at Northwestern University gathered outside every dining hall on campus Monday morning, in hopes of achieving a contract they deem fair.
"The pandemic forced the restaurant industry to evolve – or disappear. It wasn’t just about survival; it was about reinvention. Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
Two dozen manufacturers are being recognized as the National Restaurant Association’s Kitchen Innovations award recipients. “The 2025 Kitchen Innovations Awards spotlight solutions that embody the industry’s evolution: doing more with less,” says Richard Eisenbarth, president, emeritus at Cini-Little Int’l and a longstanding KI judge.
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Innovative pedagogy provides a framework for thinking and processing information that drives successful, sustainable practice. By 2030, the United Nations requires that all learners acquire the knowledge and skills needed to promote sustainable development. As the world becomes more sustainability-conscious, higher education plays a key role in delivering education for sustainable development.
Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad. At Bon Apptit, our Farm to Fork program is more than just a sourcing commitment; it’s a promise to support local farmers and strengthen our community connections. Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.
Picture this: You’re at self-checkout where you just scanned, bagged and paid for your own groceries when the screen asks, “Would you like to leave a tip?” Wait… for who? If that scenario feels all too familiar, you're not alone. Tipping expectations have skyrocketed, and consumers are pushing back. According to a recent Bankrate survey , nearly one in three Americans think tipping has gone too far.
Sodexo Campus has recently launched a new dining concept that aims to build up community and turn its foodservice offerings into more of an experience.
Unlocking the Secrets of Commercial Freezers What You Need to Know When it comes to running a successful food service business, one key element is often overlooked: the commercial freezer. Whether you're storing ice cream, meats, or vegetables, having the right type of commercial freezer is essential. In this article, we will explore commercial refrigeration.
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Shortly after announcing it had acquired Shaquille O’Neal’s Big Chicken, Craveworthy Brands posted today it has acquired Kinnamons. Kinnamons serves gourmet cinnamon rolls baked fresh daily with indulgent flavor profiles like caramel apple pie, maple bacon and cookies and cream. The concept formed in 2022 and is backed by NFL star and entrepreneur Ndamukong Suh.
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