Trending Articles

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

"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.

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USDA ends Local Food for Schools program

Food Management

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 launches two partnerships in Mauritius for marine conservation and youth vocational training

Hospitality Net

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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How POS Data Tracks Seasonal Sales Trends

Lavu

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.

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Food & Beverage Industry Report 2024

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.

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Rogue Island’s Game-Changing Makeover: How a $50K Shelving and Storage Upgrade Transformed One Rhode Island Restaurant

the CAMBRO blog

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.

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Facing the unknown: 3 takeaways from SNA’s 2025 Legislative Action Conference

Food Management

Rising food costs, potential cuts to school food programs, and more were a main focus at this years Legislative Action Conference in Washington D.C.

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The refurbished Riu Palace Tikida Agadir is back with a new design and renovated spaces

Hospitality Net

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.

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RFK JR Declares GRAS Dead

Food Safety Tech

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.

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“I Pretty Much Still Want to Break Every Rule”: An Interview with Chef Ann Cooper

Chef Ann Foundation

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.

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50 Years of Culinary Excellence: Celebrating ICE’s Anniversary

Modern Restaurant Management

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.

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The University of Michigan makes oat milk the default milk at its cafes and more news you may have missed

Food Management

Catch up with foodservice news you may have missed with 5 things with FSD.

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W Hotels Redefines Luxury with the Unveiling of the Fully Reimagined W Maldives

Hospitality Net

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.

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Updated Allergen Guidance – March 2025

Food Safety Guru

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

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How to Get Free Payroll for Local Restaurants

Lavu

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.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

"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.

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Dining staff at Northwestern University go on strike to fight for improved wages, pensions and other benefits

Food Management

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.

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AI, Chatbots & Smart Checkouts: What Today’s Luxury Travelers Really Want

Hospitality Net

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.

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Innovators Unite: Meet The 2025 KI Recipients

Foodservice Equipment Reports

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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Top Commercial Freezer Brands for 2025

The Restaurant Warehouse

Top Commercial Freezer Brands for 2025 Selecting the right commercial freezer for your business is crucial. With the right choice, you ensure food safety, maximize storage, and enhance efficiency. As we look toward 2025, some brands stand out in the commercial freezer market.They offer quality, durability, and advanced features that cater to diverse business needs.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

"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.

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Farm to Fork Profile: FrontLine Farming Grows Food and Community

Bon Appetit Management Company

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.

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Italy Market Outlook 2025

Hospitality Net

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.

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Sodexo leans into its role of building community through dining experiences with its new college dining concept, One & All

Food Management

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.

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What's a Commercial Freezer

The Restaurant Warehouse

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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If ‘The Bear’ Added a Kitchen Display System, Would It Change Everything?

Modern Restaurant Management

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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Craveworthy Brands Acquires Dessert Concept

Foodservice Equipment Reports

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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Educating for Impact: Advancing Sustainability via Innovative Pedagogy

Hospitality Net

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.

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3 tips to make your breakfast in the classroom program a success

Food Management

Foodservice directors shared some advice on how they successfully implemented breakfast in the classroom at their districts during the School Nutrition Associations Legislative Action Conference (LAC), which took place earlier this week in Washington D.C.

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Climate Shapers: Empowering Action, Shaping the Future

Future Food Institute

March 11, 2025 | 5:00 PM | The Social Hub Lavagnini, Florence A Decisive Moment for Climate Action Ten years after the launch of the Sustainable Development Goals, the Paris Agreement, and Pope Francis’ Laudato Si , we stand at a pivotal crossroads: accelerate climate action or lose the chance to regenerate our planet. Climate change is not just about science and politicsits about people, communities taking action, young leaders mobilizing, and innovators reimagining the future.

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What a Nuclear Verdict Means for a Restaurant

Modern Restaurant Management

A $10 million lawsuit would be the nail in the coffin for nearly every hospitality business. However, the incidence of nuclear verdicts — where a jury awards above $10 million — continues to rise. Recent data shows that U.S. juries awarded more than $14.5 billion in nuclear verdicts in 2023 — a 15-year high. Society Insurance has spent 110 years helping protect businesses and has seen firsthand how nuclear verdicts have evolved in the U.S.