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Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. This makes business tight causing a hard look at any extra costs. One of those costs is with partnering services, with many food service operators relying on purchasing groups to help them make category-specific strategic purchases.
By Alex Thalassinos Between rising costs, supply chain issues, and shifting consumer preferences, restaurant operators are juggling a lot right now. With ongoing global trade tensions and economic uncertainty, keeping costs under control while delivering quality guest experiences has never been more challenging.As operators go back to the drawing board, smart technology solutions are making […] The post Technologys role in safeguarding the restaurant experience appeared first on Restobiz.
"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.
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.
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.
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.
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.
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.
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.
Domino’s Pizza has promoted three company executives to new roles. Joseph Jordan has stepped up to the position of COO and president-Domino’s U.S., Weiking Ng has been promoted to executive vice president-International and Ryan Mulally has been promoted to executive vice president-general counsel and corporate secretary. All three executives will report to Russell Weiner, Domino’s CEO.
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.
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.
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.
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.
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.
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.
In honor of Womens History Month, we interviewed our founder, Chef Ann Cooper. While you may be familiar with Chef Anns mission to make school food healthier, tastier, more sustainable, and equitable, you may not know her adventurous story and how she found her unlikely calling as a change-making, rule-breaking lunch lady.
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.
"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.
Luxury travelers have long expected the bestflawless service, impeccable surroundings, and seamless experiences. But in 2025, excellence is no longer just about aesthetics and service; its about efficiency, personalization, and frictionless convenience. Todays high-end guests demand the same technological sophistication from hotels that they experience in their daily lives, from mobile-first service to AI-driven personalization.
The culinary landscape in India is changing, with increased attention being drawn to health, nutrition, and innovation. Among the many ingredients gaining the spotlight, walnuts have emerged as a staple in kitchens across the country. Where once they occupied a niche, they have now staked a claim based on their unparalleled nutrition, as well as on their remarkable versatility.
"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.
Savage Pet of El Cajon, CA is recalling 66 Large Chicken Boxes 84 oz. and 74 Small Chicken Boxes 21 oz. with the lot code/best by date of 11152026 because it has the potential to contain H5N1, also known as bird flu. Savage Cat Food Large Chicken Boxes and Small Chicken Boxes were distributed to retailers in California, Colorado, New York, Pennsylvania and Washington In February, Savage Pet was made aware of one cat in Colorado who contracted H5N1, got sick and recovered.
As global tourism rebounds, Italy stands out as one of the most attractive hospitality investment markets in Europe, surpassing pre-pandemic levels in both visitor numbers and ADR growth. Unlike Spain, where investment is spread across resort-heavy markets, and France, where high barriers to entry limit new projects, Italy offers a diverse range of opportunities from luxury city hotels in Rome and Milan to ultra-exclusive resorts in emerging destinations like Taormina and Lake Como.
1. What kind of anti-counterfeiting solutions do you provide for packaging and security? What gaps in the industry inspired you to take on the specific solutions that you have? Holostik is a solution-centric company rather than a product-centric one. We offer a wide range of products, including holograms, security labels, smart digital packaging, QR codes, and shrink sleeves.
In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" slices through the clamor, precision isn't just preferred—it's survival. Carmen "Carmy" Berzatto, the maestro of this culinary symphony, knows that a single misstep can turn a dinner rush into a disaster. Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chao
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