Modern Restaurant Management

JUNE 17, 2022

The rapid rise in the prevalence of type 2 diabetes and obesity is linked to economic growth and subsequent "nutrition shift," or changes in dietary habits brought about by differences in the way food is produced, delivered, and eaten in recent decades.

Nutrition 474

Nutrition Catering Catering Food Service 474

Modern Restaurant Management

MAY 31, 2024

Feeding the Workplace ezCater revealed findings from its second annual “ Feeding the Workplace ” report during its Catering Growth Forum at the 2024 Food On Demand Conference. Today, food for work is expanding beyond traditional business catering, and more companies are using restaurants as a cafeteria alternative.

Catering 391

Catering Catering Nutrition Cafeteria 391

Modern Restaurant Management

JUNE 12, 2024

CRM systems can track customer preferences and dietary restrictions, enabling personalized menu suggestions that cater to individual needs. Interactive digital menus can provide detailed nutritional information, ingredient sourcing, and suggested wine pairings, enriching the dining experience with valuable insights.

Inventory 473

Inventory Inventory Management Customer Experience Staffing 473

Modern Restaurant Management

MAY 23, 2023

As a result, restaurants had to quickly adapt by offering takeout and delivery options to cater to their customers' changing needs. In addition, businesses can offer personalized food options, such as customized salads or build-your-own pizzas, making sure they are catering to customers' unique tastes and dietary requirements.

Customer Service 419

Customer Service Customer Service Catering Catering 419

Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Upgraded Offerings in Catering and Hospitality – Customers are looking for upscale options and customization for special events. They are no longer content with unimaginative, expected offerings on catering menus.

Food and Beverage 474

Food and Beverage Food and Beverage Chef Catering 474

Modern Restaurant Management

JANUARY 13, 2020

Tenzo added that restaurants and chains offering exclusively vegan options are seeing the same trends as those offering both vegetarian and vegan options, meaning that catering to the most proscriptive dietary choice may be the best idea. ” How to cater to vegan customers without a vegan option on the menu: training is key.

Chef 474

Chef Catering Catering Recipes 474

Modern Restaurant Management

JANUARY 31, 2020

Ethical Sourcing : Food labels go beyond nutritional information. Wise Sons also offers catering for a party of any size, whether it's meeting at your office, a private brunch, or a bat mitzvah. They will pair the catering menu of your dreams with one of their beautiful partners' spaces to execute an event of any size.

Food and Beverage 480

Food and Beverage Food and Beverage Nutrition Recipes 480

Culinary Services Group

DECEMBER 17, 2024

Person-centered care also involves nutrition planning, which accounts for residents health needs. For example, as people start to read nutrition labels on products they purchase, facts are becoming more important. That aside, its also favored by the Centers for Medicaid and Medicare.

Senior Living 87

Senior Living Culinary Services Culinary Services Food Service Management 87

Modern Restaurant Management

NOVEMBER 14, 2019

From ingredients like seaweed, ashwagandha and nutritional yeast to dishes like fresh, elevated ceviche and flavorful Levantine cuisine, chefs are getting creative while catering to consumers’ changing dietary and lifestyle preferences. "Diners ” Alternative Diets Become Mainstream.

Chef 375

Chef Nutrition Kitchen Equipment Food and Beverage 375

AHF

MARCH 21, 2025

One shining example of this leadership is AHF member Chef Nazim Khan, CEC, WCEC, who is pioneering the “food as medicine” movement at Bryan Health in Lincoln, Nebraska in collaboration with AHF member and Director of Nutrition and Dining Services Mike Dixon. Chef Nazim is no stranger to operational excellence.

Chef 52

Chef Nutrition Culinary Education Recipes 52

Modern Restaurant Management

SEPTEMBER 1, 2022

However, current cold chains often are unable to cater to the specific climate requirements of different goods, especially as supply chains become longer and longer. The cold chain is a variation on typical supply chains, but it refers to the movement of perishable goods—food and beverages, chemicals, vaccines, etc.—that

Food and Beverage 419

Food and Beverage Food and Beverage Inventory Inventory Management 419

FMT Magazine

NOVEMBER 3, 2024

These developments often focus on food processing, preservation, and nutrition enhancement. The gluten-free bread produced from the premixes offers superior nutritional profile as compared to many gluten-free products in the current market. The technology can cater to the domestic sector for home baking as well as commercial sectors.

Nutrition 52

Nutrition Catering Catering Food and Beverage 52

LTI, Inc.

NOVEMBER 18, 2024

To meet these demands, restaurants are offering a variety of fresh options that cater to different palates. The integration of technology Technology integration has become more commonplace, with digital screens now displaying nutritional information, allergen alerts and real-time menu updates.

Customer Experience 98

Customer Experience Nutrition Catering Catering 98

Modern Restaurant Management

JANUARY 2, 2024

Looking ahead, we predict a day when cultivated meat will find its place as a default choice -on menus, because it delivers on taste, nutrition, and food safety, in addition to environmental sustainability and animal welfare. While the decision was originally driven by environmental concerns, it stuck because it makes a better coffee.

Food and Beverage 493

Food and Beverage Food and Beverage Food Safety Customer Experience 493

FMT Magazine

MARCH 17, 2025

Key areas of focus include: Premiumization and gourmet offerings: The market is ripe for premium RTE options catering to discerning palates, which consist of gourmet versions of popular dishes, fusion cuisine, and high-quality ingredients. For instance, excessive oil, salt, and sugar use is common, often without clear nutritional information.

Nutrition 52

Nutrition Purchasing Recipes Catering 52

Modern Restaurant Management

JANUARY 31, 2025

The report includes a market-wide analysis of out-of-home food businesses, excluding restaurants and grocers, and segment-specific insights into bakers, mobile bartenders, caterers, event-based businesses such as food truck and farmers market vendors, personal chefs, and home (cottage) food businesses. percent decrease in claims.

Food and Beverage 221

Food and Beverage Food and Beverage Food Service Food Service 221

Culinary Digital

DECEMBER 22, 2021

Foodservice operations need advanced products like CulinarySuite (CS) Lite, to streamline menu planning, recipe catalogues, nutritional analysis, cost analysis, production management, and more. The various costing, nutritional analysis, and reporting tools make this process simple and down to a button click.

Cafeteria 130

Cafeteria Recipes Nutrition Food Service Management 130

FMT Magazine

APRIL 2, 2025

With these new launches, Hamdard Foods India continues its legacy of delivering high-quality, functional beverages that cater to the evolving needs of modern consumers. We believe these beverages will offer a refreshing and wholesome experience for consumers across all age groups.

Food and Beverage 52

Food and Beverage Food and Beverage Catering Catering 52

Modern Restaurant Management

MAY 18, 2020

Amazon Studios is providing $1 million for the catering team at the award-winning Jon & Vinny’s restaurant group to prepare meals for local charities feeding those in need during the COVID-19 pandemic, including No Kid Hungry, Off Their Plate, the Los Angeles Mission and the Motion Picture & Television Fund. ."

Chef 520

Chef School Nutrition Cafeteria Point of Sale 520

Forward Fooding

MARCH 21, 2025

We need new technologies that minimise environmental impact, maximise nutritional benefits, and help us to navigate the continual macro-challenges facing our business. This will help us to continue to offer delicious products that will be the first choice of consumers and accelerate our growth in a financially sustainable way.

Food and Beverage 59

Food and Beverage Food and Beverage Nutrition Food Supply 59

Modern Restaurant Management

AUGUST 28, 2020

"Our conversations with customers all over the country have left us incredibly optimistic about the resurgence of the event and catering business as more regions get COVID-19 under control," said Tripleseat CEO Jonathan Morse. "As ” “We are so excited to be working with Trabon on the nutrition and allergen calculator.

Chef 364

Chef Food and Beverage Food and Beverage Nutrition 364

FMT Magazine

APRIL 24, 2024

In today’s Nutrigenomics & Food Technology world, a new era of personalised nutrition seems to be rising in India. Understanding Personalized Nutrition Precision Nutrition Solutions acknowledges the individuality of human bodies. Weight Management: Personalized nutrition goes beyond fad diets.

Nutrition 52

Nutrition Food Technology Food Technology Recipes 52

Culinary Digital

AUGUST 10, 2021

According to Deloitte’s report, around 94% of catering enterprises’ dine-in services got adversely affected, including a more than 80% decline in dine-in customer numbers. There is more focus on taking nutrition-based meals for senior living communities than eating what fills their appetite. in the forecast period of 2021 and 2026.

Senior Living 130

Senior Living Nursing Home Nutrition Catering 130

FMT Magazine

FEBRUARY 12, 2025

Hybrid snacking, where snacks combine multiple attributes like taste, nutrition and functionality, has gained significant traction. Long valued for their nutritional benefits, these healthy alternatives are being creatively transformed into snacks that appeal to modern tastes.

Nutrition 52

Nutrition Catering Catering 52

Modern Restaurant Management

FEBRUARY 10, 2020

restaurants are stepping into plant-based or stepping up their existing game to cater to customers looking for more center-of-plate protein variety. to improve the nutritional quality of their menus by eliminating processed meat such as bacon and hot dogs and making plant-based options available. “More top U.S.

Hospitality 459

Hospitality Hospitality Recipes Nutrition 459

Modern Restaurant Management

SEPTEMBER 23, 2020

. “While it may not be surprising that health is top of mind right now in the UK, we're able to see that this change in consumer mentality has far-reaching effects; for example, it has even reimagined the classic English breakfast – interest in nutrition-packed green beans is up 112 percent in the morning.

Food and Beverage 517

Food and Beverage Food and Beverage Food Safety Recipes 517

FMT Magazine

OCTOBER 9, 2023

As 2023 is being celebrated as the International Year of Millets, Godrej Yummiez, a leading brand of frozen ready-to-cook products from Godrej Tyson Foods Limited (GTFL), and Indian Railway Catering and Tourism Corporation (IRCTC), collaborated to bring millet patty in passenger trains.

Catering 52

Catering Catering Nutrition 52

FMT Magazine

APRIL 4, 2025

The demand for functional food ingredients is steadily growing globally, driven by a combination of consumer interest in health and wellness, increased awareness of nutrition, and the desire for products that offer more than basic sustenance.

Food and Beverage 52

Food and Beverage Food and Beverage Nutrition Catering 52

FMT Magazine

AUGUST 17, 2023

Uncover the nutritional richness of coconut milk, its culinary applications, and the global trend towards healthier choices. Manufacturers have been introducing a wide range of coconut milk products to cater to different consumer preferences.

Nutrition 52

Nutrition Food and Beverage Food and Beverage Recipes 52

Modern Restaurant Management

JANUARY 13, 2023

Designed to serve up to 12 people, the box provides a convenient, compact and stress-free catering option that even includes the serving materials. With 17 grams of fiber and 13 grams of protein in each serving, guests no longer need to choose between noodles and nutrition. Three family-sized sides. 12 slices of buttery Texas Toast.

Catering 251

Catering Catering Recipes Restaurant Manager 251

Fresh Ideas

APRIL 18, 2024

The nutrition priorities of college students include: 1. Physical and Mental Wellbeing When it comes to nutrition, Gen Zers prioritize bolstering their physical and mental health. What do Gen Z Want?

Dining Hall 105

Dining Hall Food and Beverage Food and Beverage Food Service 105

Food Safety News

AUGUST 27, 2023

Preventing foodborne illness and managing allergens remains vital but it is equally important to widen the definition of food safety to include the provision of essential nutritional information. The availability of comprehensive nutritional data in all food outlets is crucial for individuals managing conditions such as diabetes.

Food Safety 74

Food Safety Nutrition Catering Catering 74

Food Safety Tech

DECEMBER 4, 2024

The Act requires all restaurants and catering companies to ensure all food produced and packed for sale in the same premises has a complete ingredient list identifying all ingredients on the product label, including sesame, the ninth major allergen.

Food Safety 52

Food Safety FDA Recipes Catering 52

the CAMBRO blog

MAY 13, 2024

If you’re gonna use a speed rack, you take an empty speed rack into the cooler, grab whatever you need on these sheet trays, and then leave,” said Mario Rinaldi , Food & Nutrition Services Manager at AdventHealth Palm Coast. For us, because our pegboards are mounted on the wall, we are now using space that we weren’t using before.

Chef 111

Chef Nutrition Commercial Kitchen Catering 111

Culinary Services Group

DECEMBER 20, 2023

Long-term care communities are ditching meal plans based on traditional stereotypes and embracing this shift by creating meal plans and menu options that cater to various tastes, textures, and cultures – like the ones we offer at Culinary Services Group. Looking ahead to 2024, the landscape of the food industry is evolving.

Culinary Services 103

Culinary Services Culinary Services Food and Beverage Food and Beverage 103

Culinary Services Group

MAY 8, 2024

The more we cater to long-term care residents’ dietary needs and preferences, the more we promote dining with dignity. Our nutrition experts spend a lot of time working with your staff and residents to find a food service plan that addresses your community’s specific needs.

Senior Living 97

Senior Living Culinary Services Culinary Services Food Service Management 97

AHF

JUNE 18, 2024

Recognizing the importance of patient satisfaction and customer care, The Alaska Native Health Consortium (ANTHC) has taken the helm of Food and Nutrition Services at ANMC Cafeteria and Patient Housing Café, effective May 1. Congratulations again to ANMC and ANTHC for this remarkable achievement!

Cafeteria 52

Cafeteria Nutrition Catering Catering 52