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Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.
As December comes to a close, 2025 is on the horizon. Whats on the chopping block for your menus? How about new ideas youre exploring to replace whats not as popular among residents? Or are you reading this blog and realizing you should have started your annual dining program review a little earlier? Either way, youre in the right place. Weve rounded up the most anticipated food trends for 2025.
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.
Mellow Mushroom, an Atlanta-based restaurant brand serving stone-baked pizzas, has released a prototype to help support its future growth. The brand worked with The Culinary Edge, a food and beverage consultancy, to create the prototype, which opened Dec. 2 in Atlanta’s Grant Park. The design blends operational innovation with the brand’s unique flare.
Many of us check chicken breast doneness by cutting into it to see if its white, assuming its fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isnt a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color.
Many of us check chicken breast doneness by cutting into it to see if its white, assuming its fully cooked. But this common trick often leads to dry, overcooked meat, or worse, undercooked chicken. The truth is, color isnt a reliable indicator of doneness. Enter sous-vide cooking under the guidance of our Chef Cyrille Lecossois, Senior Lecturer at EHL and sous-vide expert. this precise method ensures perfectly juicy, tender chicken every time by controlling temperature, not color.
When I think about sustainability, I often think of initiatives, data, and outcomes. Working at Bon Apptit, its also easy to see how sustainability is driven by the people behind the scenes students, sustainability teams, and campus leaders who determine how well our sustainability commitments succeed. I saw this firsthand recently at The Claremont Colleges, also known as the 7C’s.
A three-sink unit is part of an efficient restaurant kitchen because it consists of washing, rinsing, and sanitizing the equipment. The time-saving aspect ensures that cross-contamination risks are minimized, so every food service business should make this investment. When paired with a refrigerated display counter , your kitchen is likely to serve better, as ingredients stay fresh and are easier to use.
Minimizing food waste marks one way operators can help their brands reach their sustainability goals, and it’s become more of a focus lately. Angel Veza, senior manager, innovation initiatives at the U.S.
Welcome to our latest feature in the #MNFoodPicks series, where we shine a spotlight on innovative local food brands from Minnesota. This quarter, were excited to introduce you to Jinx Tea , a brand thats redefining the tea experience with their adventurous, crafted beverages. Origin & Innovation Founded in 2018, Jinx Tea began as a food truck and quickly evolved.
Blog | December 17, 2024 Have you ever walked into a restaurant or cafeteria and noticed the bakery case out front tantalizing you with scrumptious cakes, pies and other sweets? Did it make you want to order a piece or even take a whole dessert home? What about pizza? Would you rather choose a slice from a pan sitting out under a heat lamp, or one that is beautifully displayed with delicious toppings on a two-tiered shelf covered by glass?
Franchising can be a great opportunity for anyone wanting to dive into the business world with some guidance or for business owners ready to grow without the stress of managing every aspect of the company themselves.
Following the high-profile, fatal listeriosis outbreak linked to Boars Head ready-to-eat (RTE) deli meats that prompted an internal review of USDA-FSIS processes, the agency has announced several new steps to strengthen its oversight of RTE facilities, including expanded Listeria rule requirements and stricter state-federal cooperative inspection agreements.
In todays hyper-competitive hospitality landscape, hotels can no longer rely on a build it and they will come mindset. The hunger for travel is insatiable, but the demand for a hyper-personalized experience that starts long before a potential traveler clicks book now has hit an all-time high. In this market, loyalty must be earned not given, and digital marketing is not a luxury, its a necessity.
Discover the vital role of the food service industry in economic and social development. Learn about key segments, latest trends, and essential food safety tips.
Guest engagement is at the heart of every successful hotel. Turning guests into loyal advocates takes more than impeccable serviceit requires harnessing the power of modern marketing technology. By using data-driven insights and delivering personalised experiences through effective omnichannel communication, hotels can elevate guest satisfaction, drive growth, and inspire loyalty.
Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry.
The hospitality industry is a dynamic space, continuously shaped by shifting consumer preferences, technological advancements, and global influences. As 2025 approaches, the sector is poised to embrace transformative trends that redefine guest experiences, operational efficiencies, and sustainability practices. Heres a deep dive into the key trends likely to shape the future of hospitality.
A research project funded by the Center for Produce Safety (CPS) is exploring the microbial risks of unconventional surfaces in small and midsized produce packinghouses with the goal of determining sanitation best practices.
Friendlys, the 120+ location family diner, switched from traditional long surveys and skyrocketed the amount of feedback they were getting while managing it in a fraction of the time. They saw their review scores improve and saved thousands of unhappy guests.
The Pre-Harvest Agricultural Water Rule amends existing provisions within the Food Safety Modernization Act s Produce Safety Rule, representing a shift from strict microbial quality criteria to a nuanced, systems-based assessment approach, intended to support food safety by addressing contamination risks through an adaptive, comprehensive framework.
Friendlys, the 120+ location family diner, switched from traditional long surveys and skyrocketed the amount of feedback they were getting while managing it in a fraction of the time. They saw their review scores improve and saved thousands of unhappy guests.
Located in the heart of Chiang Mai on Chang Klan Road, just steps from iconic landmarks such as Wat Chedi Luang and the renowned Night Bazaar, the upper-midscale Dusit Princess Chiang Mai provides an ideal base for exploring this vibrant northern city.
The European Food Safety Authority (EFSA) has opened a public consultation on a draft scientific opinion about the public health risks associated with perchlorate in food. EFSA increased the tolerable daily intake for the chemical and concluded no health risk to the general population at current exposure levels.
Outside Thailand, Dusit Hotels and Resorts has officially re-entered India with the opening of dusitD2 Fagu, Shimla, which welcomed its first guests on 15 December 2024.
The EU Has implemented a new regulation that requires U.S. importers of apiculture products like honey to register with the EUs Trade Control and Expert System (TRACES). Prior to TRACES registration, businesses must complete an assessment with USDA and an application with FDA.
U.S. hotel conversion activity, which involves changing an existing hotel from its independent status, or affiliating it with a new brand; continues to trend below the long-term average of the 20-year period ending 2019. We are benchmarking to this period given that it excludes the disruption in hotel development brought about by the pandemic.
Two men from Rochester, New York, who grew their own cannabis died from pneumonia after being exposed to a harmful fungus in bat poop they'd used as fertilizer for growing cannabis. There are many articles online that call "bat guano a "natural superfood" for cannabis plants due to its high concentration of nitrogen and phosphorus" Both men were around 60 years old and had pre-existing conditions that may have made them more prone to infection.
The American Hotel & Lodging Association (AHLA) and Cvent today announced a three-year partnership. As AHLAs latest silver premier partner, Cvent will be the registration technology platform of choice and event registration sponsor for several of AHLAs signature events.
Taking place online in February 2025 and hosted by Germanys Food Safety Authority , the annual International Training for Safer Food is a training program on food safety risk management, intended for public health authority staff members in non-EU countries who handle issues related to food safety.
American Hotel & Lodging Association (AHLA) President & CEO Rosanna Maietta issued the following statement today after federal lawmakers reached a deal to include in a year-end continuing resolution AHLA-backed legislation that would protect consumers from hidden lodging fees. The Federal Trade Commission (FTC) also announced a long-awaited fee-disclosure rule today that applies to the lodging industry.
This episode of Food Safety Five covers a recent amendment made to the EU microbiological criteria for managing Listeria monocytogenes in certain ready-to-eat foods. Also discussed are recent pressures put on FDA to ban red dye 3 in foods.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. Restaurants will continue to invest in comprehensive Back-of-House Technologies Following the pandemic, restaurants focused heavily on Front-of-House technology to streamline and digitize the diner experience.
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