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What will the QSR of the future look like and what role will AI-integrated technologies play? To answer that and more, Modern Restaurant Management (MRM) magazine reached out to an expert–Daniel Hawes, Vice President of Product Design at Givex, whose work marries the worlds of technology, design, and academic research. He has developed and produced twelve television series, nine films, more than 50 games, and pioneered applications in Artificial Intelligence and Virtual Reality.
What is the problem? Through product testing, the FDA has determined that the ground cinnamon products listed in the table below contain elevated levels of lead and that prolonged exposure to these products may be unsafe. The FDA is advising consumers to throw away and not to buy these ground cinnamon products. The FDA has recommended that the firms voluntarily recall these products, with the exception of the MTCI cinnamon.
In response to the problem with elevated levels of lead in cinnamon in children’s applesauce and recalls of products in the fall of 2023, the FDA initiated a review of ground cinnamon and has issued warnings. During the review the Food and Drug Administration found elevated levels of lead in several products. The products are not targeted toward children, but are used as ingredients in foods that consumers may make and serve to children.
According to Charuta Fadnis of Phocuswright on Tuesday at ITB Berlin, the use of AI by agents and personalised travel apps is an important future trend.
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.
Steve Ardagh is the founder and CEO of Eagle Protect, a leading glove. He is known as “The Glove Guy” for his food safety leadership. In the glove world, the toxic chemical of the moment – phthalates – is a crucial ingredient often found in vinyl gloves. It is estimated to be used by two-thirds of the 200,000 quick service restaurants (QSR) in the U.S.
Today, Hoshizaki America broke ground on a new, two-story warehouse in Peachtree City, Ga. The maker says the 120,000-square-foot facility will bring component warehousing back on-site and “revolutionize [its] material flow throughout fabrication and assembly processes for its commercial ice machines.
Speaking at ITB Berlin 2024 Glenn Fogel, CEO of Booking Holdings, revealed himself to be a major supporter of the use of artificial intelligence. At the Future Tracks section of the Convention he outlined his vision for the use of artificial intelligence in tourism under the heading of “Leadership, Innovation and the Future of Travel”: ”Back in the day my parents would go to a travel agency, where their interests were already known, and where they could be presented with suitable offers.
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Speaking at ITB Berlin 2024 Glenn Fogel, CEO of Booking Holdings, revealed himself to be a major supporter of the use of artificial intelligence. At the Future Tracks section of the Convention he outlined his vision for the use of artificial intelligence in tourism under the heading of “Leadership, Innovation and the Future of Travel”: ”Back in the day my parents would go to a travel agency, where their interests were already known, and where they could be presented with suitable offers.
Aji Mori Sauce Corp., doing business as Sushi Koo of Los Angeles, CA, is recalling its chillimami sauce because the product was manufactured and distributed without the California Department of Public Health (CDPH) Cannery Program oversight, making it susceptible to contamination with Clostridium botulinum. The recalled chillimami sauce was distributed at 8474 w 3rd St., Los Angelos, CA.
Hotelogix, a globally leading cloud-based hospitality technology provider, proudly announced that it has become the leading Cloud-based Property Management System for Hotels in the Philippines. This significant milestone was achieved following the successful signing of 57 properties with 7437 rooms belonging to the Global Comfort Group Corporation (GCGC), marking a monumental moment in Hotelogix’s expansion within the Southeast Asian region’s hotel industry.
Woolery Enterprises, Inc., doing business as Will’s Fresh Foods of San Leandro, CA, is recalling Will’s Fresh Foods Street Corn Salad over potential Listeria monocytogenes contamination. According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 14, 2024, and is ongoing. The recalled product was distributed in California.
In an era where environmental consciousness intersects with the evolving preferences of travelers, the hospitality industry stands at a pivotal juncture. The traditional markers of luxury—laden with an abundance of gadgets, amenities, and conveniences—are being reevaluated through the lens of sustainability and essentialism. This shift towards minimalism [sometimes referred to as doing a Marie Kondo] is not just a trend but a response to a deeper understanding of luxury, one that prioritizes exp
Commercial kitchens come in all sizes, but it’s not uncommon for independent restaurants to have smaller ones. According to Webstaurant, commercial kitchens range from 500 to 2,000 square feet with anything less than 500 square feet considered small. That space comes with certain advantages and disadvantages.
MGM Collection with Marriott Bonvoy, the brand created by two hospitality powerhouses, MGM Resorts International and Marriott International, opens up a world beyond the ordinary. Now accepting reservations for 16 iconic hotel and resort destinations on Marriott.com and the Marriott Bonvoy app, MGM Collection with Marriott Bonvoy offers an all-access pass to the world’s largest stage.
The Essential Guide to the Food Brand Creative Brief in Food Industry Marketing What is a Food Brand Creative Brief? A food brand creative brief is a foundational document that outlines the goals and expectations of your marketing project. It details the target audience, key messages, and desired outcomes, providing a clear roadmap for the […] The post Crafting Success: The Food Brand Creative Brief appeared first on NewPoint Marketing.
Four Seasons is the latest brand to join the collection of luxury hospitality partners at AMAALA, introducing the brand’s legendary service to Saudi Arabia’s new beachside development.
Cura Hospitality’s relaunched memory care program, Connections Memory Support Dining, resets the table with latest tools in helping memory-impaired residents reclaim mealtime. Plus: How a Cura senior dining team hits the ground running in a new location.
The emergence of the tech stack was an important step for the hospitality industry. Adopting new applications—beyond the limitations of legacy, on-premise systems—has enabled hoteliers to kickstart their digital transformation efforts and unlock greater efficiency.
The Westin Maui Resort & Spa, Kāʻanapali marks the completion of its multi-year, $160 million transformation with the complete renovation and rebranding of the Ocean Tower into Kūkahi Tower. Guests will now enjoy a completely refreshed design aimed at facilitating a calming and rejuvenating stay. Slated to debut in mid-April 2024, Hana Hou by Westin - located within Kūkahi Tower - will be the first resort venue of its kind in Hawai’i featuring a 10,000-square-foot social center for guests and th
The landmark restaurant in NYC’s Central Park, closed for two years, has been refreshed with a modern continental menu and an elegant interior to match.
Using artificial intelligence to boost revenue and reduce staff workload is a hot topic in hospitality. However, some hoteliers are reluctant to implement it as they lack the time and specialised resources to roll out this technology on their properties.
The Food Standards Agency (FSA) has launched a campaign to explain the difference between free-from and vegan labeling. Vegan labels are used to support a dietary choice and do not intentionally contain products of animal origin. However, vegan food could still be prepared alongside eggs, milk, fish, crustaceans, or mollusks. To use a free-from label, businesses must follow processes to manage the risk of cross-contamination so they do not contain any of the ingredients they claim to be free-f
The Solheim Cup, the biennial international match-play competition showcasing the best U.S. players from the Ladies Professional Golf Association (LPGA) Tour against the top European players from the Ladies European Tour (LET), proudly announces leading global hospitality company Hilton as Global Partner of the highly anticipated 2024 Solheim Cup. This exciting collaboration further solidifies Hilton’s commitment to bringing exceptional stay experiences to the world of sports and providing unpar
Volatile prices, extended lead teams for goods and services, and keeping up with guest preferences are just a few challenges that continue to impact hotel supply chains years into pandemic recovery. For leading hoteliers, investing in digital procurement innovation is crucial to addressing these concerns — not just as a way to bounce back from COVID-19 but as a lasting component of business growth, resilience, and prosperity for the hotel industry.
Researchers in Spain have revealed Listeria monocytogenes in various pork and poultry meat products. 184 meat samples were collected from different retailers in La Rioja. Listeria spp. and monocytogenes were detected in 45 and 19 samples, respectively. The dominant Listeria species depended on the meat type, said researchers in the International Journal of Food Science and Technology.
Wynn Macau and Wynn Palace welcomed an international panel of 27 esteemed judges, including seven Masters of Wine, to participate in the inaugural Wynn Signature Chinese Wine Awards, the first-ever awards program dedicated to premium Chinese wines. Supported by Macao Government Tourism Office, the event is poised to be the world’s biggest Chinese wine Competition of international standard with the winners to be announced at an awards ceremony at Wynn Palace on April 13.
The reorganization of the Food and Drug Administration’s human foods programs was urgently needed and a long-time coming. The full plan still needs to go through review by Office of Management and Budget and then Congress. Fortunately, the Department of Health and Human Services and FDA have authority to implement some of the plan in the interim. The first notable sign of change was the appointment of ex-EPA executive, Jim Jones, to the newly created post of Deputy Commissioner for Human Food P
Pan Pacific Hotels Group (PPHG) has attained the Global Sustainable Tourism Council (GSTC) Industry Criteria for Hotels certification for its Singapore properties, also achieving the largest number of GSTC-certified room stock and certified properties (hotels & serviced suites) in Singapore – solidifying the Group’s commitment to sustainability and reinforcing its position as a leader in environmentally-conscious hospitality.
A recently introduced bill in New York State legislature seeks to seeks to establish requirements for the reporting of substances considered “generally ruled as safe” (GRAS).
The presence of veterinary drugs and other substances in food animals and animal-derived foods in the EU remains low, according to the most recent data reported by the European Food Safety Authority (EFSA).
Despite all the talk of how technology will eventually take our jobs, the future of work is, for the moment at least, human-dependent. And people remain a business’s greatest asset. To keep employees as happy and productive as possible, leaders must treat them with compassion, kindness and humanity. Once you create a human-centric culture that serves the needs of people first, you’ll then start to see the benefits for your business.
Gone are the days of the clichéd image of a lunch lady ladling out mashed potatoes on her student’s plates. It’s a new era in school dining, with a fresh perspective and a departure from the ordinary. In recent years, high schools across the nation have undergone a transformative shift in cafeteria design, moving away from traditional layouts to embrace the concept of a high school food court.
The Statistical Framework for Measuring the Sustainability of Tourism (MST) thus becomes the internationally agreed reference framework for measuring the economic, social and environmental aspects of tourism.
KALO Foods, LLC of Stokesdale, NC is recalling Single Slice Carrot Cake UPC 8 53407 00418 4 due to a undeclared soy. Although the package is labeled Carrot Cake, the ingredient panel and UPC Code is for their Chocolate Cake. The Carrot Cake contains soy which is not listed in the ingredient statement. On March 1, 2024, the firm was notified by one of their customers, that packages labeled as Carrot Cake, but the ingredient panel on the bottom is for Chocolate Cake.
The World Travel & Tourism Council (WTTC) today launched a pioneering readiness roadmap, aiming to simplify sustainability reporting in the Travel & Tourism sector.
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