Bill Marler

JANUARY 4, 2024

From the FDA: As of January 2, 2024, FDA has not received any new complaints/reports of adverse events potentially linked to recalled product. To date, confirmed complainants, or people for whom a complaint or adverse event was submitted and met FDA’s complainant definition, are between zero and 53 years of age and the median age is one year old. CDC’s National Center for Environmental Health is conducting case finding efforts in collaboration with state and local health departments.

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FDA 167

Sculpture Hospitality

JANUARY 4, 2024

When it comes to running a restaurant, profit margins are notoriously slim and the challenges are vast. In many cases, success hinges on an establishment's ability to deftly balance cost and quality.

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Restaurant Management Restaurant Manager 131

Bill Marler

JANUARY 4, 2024

Here is what the FDA is looking at: Here is what the FSIS is looking at:

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FDA 144

Food Safety News

JANUARY 4, 2024

Blue Ridge Beef’s recall of 2 pound logs of Kitten Grind, Kitten Mix and Puppy Mix because of Salmonella and Listeria monocytogenes contamination has been updated to include all states that may have received the recalled product lot numbers. States added to the initial recall include: Florida, Iowa, Illinois, Michigan, Ohio, Oregon, Rhode Island, Tennessee and Wisconsin.

Food Safety 118

Food Safety Purchasing Hospitality Hospitality 118

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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.

Food and Beverage

Food Safety Magazine

JANUARY 4, 2024

As of January 1, 2024, food products containing edible insects may only remain on the market in Great Britain if a novel food application for that edible insect species was submitted to the UK Food Standards Agency (FSA) on or before December 31, 2023. To help businesses comply with novel food regulations regarding edible insects, FSA published has a guidance.

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Food Regulations 113

Food Safety Magazine

JANUARY 4, 2024

A recent study from Penn State researchers has demonstrated the significant influence that an organization’s leadership style has on employees voicing their food safety concerns.

Food Safety 113

Food Safety 113

Hospitality Net

JANUARY 4, 2024

The fast-growing hotel management company saves time and creates extra value for partners and owners with the help of powerful hotel business intelligence technology.

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Hospitality Hospitality 111

Modern Restaurant Management

JANUARY 4, 2024

At a time when F&B is a thriving and Americans are spending more than ever dining out, centers need to be vigilant about combating stagnation. Developers should be working closely with their F&B partners to think creatively about ways to reinvest in and refresh their spaces and increase connectivity. For nearly 25 years, Easton Town Center in Columbus, Ohio has worked to establish itself as a premier mixed-use environment with one of the largest and most influential food & beverage p

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Food and Beverage Food and Beverage 110

Hospitality Net

JANUARY 4, 2024

As we reflect back on the year 2023, we want to share the articles that resonated most with our readers on Hospitality Net throughout this past year. We’ve curated a list of the most engaging opinion articles on our website.

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Hospitality Hospitality 110

FoodService Director

JANUARY 4, 2024

The USDA has teamed up with Action for Healthy Kids to launch the awards program which seeks to recognize school nutrition teams making strides in child nutrition.

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School Nutrition Nutrition 107

Hospitality Net

JANUARY 4, 2024

Accor proudly introduces one of its most diverse annual line-ups of new hotel openings to date. Across all segments and categories, Accor is opening the doors to an impressive collection of exciting new hospitality options across its spectrum of 40+ hospitality brands around the world. Travelers of all ambitions, aesthetics, and demographics are sure to find a fascinating new place to visit in 2024.

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Hospitality Hospitality 105

The Restaurant Warehouse

JANUARY 4, 2024

True Refrigerated Pizza Prep Table Pizza prep units are essential for busy kitchens, and True has designed their units to meet the demands of the most demanding kitchens. These units feature a patented oversized and balanced environmentally friendly forced air refrigeration system. This system directs airflow to the condiment rail pans, ensuring that food temperatures are kept between 33 and 41 degrees Fahrenheit.

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Food Service Equipment Food Safety Food Service Food Service 98

Hospitality Net

JANUARY 4, 2024

Happy New Year! What’s 2024 going to be like? I recently wrote two articles in my weekly Forbes column with my top predictions and trends for customer service and customer experience. I’ve taken five of my favorites from the list to share here in The Shepard Letter. Here are my top predictions for 2024. You can simply read these predictions or take action on them.

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Customer Service Customer Service Customer Experience 98

Food Safety News

JANUARY 4, 2024

The California Department of Public Health is warning consumers not to eat Shemshad’s Mulberry Molasses and Mulberry Jam jarred food products because they were produced outside of the health department’s Cannery Program oversight, making them susceptible to contamination with Clostridium botulinum. Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to serious illness and death.

Food Safety 96

Food Safety 96

Hospitality Net

JANUARY 4, 2024

Have you ever wondered what separates an unforgettable educational experience from a forgettable one? What makes some classrooms come alive with curiosity and engagement, while others seem to lull students into monotony? Traditional teaching methods are undergoing a profound transformation. Innovative teaching techniques are taking center stage, redefining the way we approach learning and teaching.

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98

The Restaurant Warehouse

JANUARY 4, 2024

Welcome to the forefront of a dining revolution! Today, we are going to delve into the future of protein and uncover the burgeoning trend of meat alternatives. As restaurant customers pivot towards plant-based diets, driven by health and environmental benefits, we find ourselves in a world hungry for innovation. ?? The future of food is here! ?️ Restaurants are embracing meat alternatives ?

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Catering Catering 94

Hospitality Net

JANUARY 4, 2024

I invite you to think about this question as we begin a new year because having a clear and compelling answer to this will help you stay motivated to serve your teams, your guests, and perform at your best.

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Hospitality Hospitality 97

Food Safety News

JANUARY 4, 2024

State Rep. Elijah Behnke R-89th District, last month pre-filed Senate Bill (SB) 781 to reform the regulation of raw milk in Wisconsin. The Wisconsin Legislature has assigned SB 781 to the Senate Committee on Agriculture and Tourism. The Senate sponsor is Duey Stroebel, R-20th District With the Legislature underway in Madison, Rep. Behnke has taken to local media to pitch his bill.

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Food Safety Nutrition 90

Hospitality Net

JANUARY 4, 2024

Generative AI (GenAI) as led by the lustrous ChatGPT is rightfully front and center in the news because there are seemingly endless possibilities for how these pretrained models built on large data sets can help speed up various processes at a hotel or enhance the guest experience. But while it’s fun to bloviate in generalities about how the world will be transformed inside of five years as these algorithms pierce the veil of general intelligence, right now on the ground we need narrow use cases

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Food Safety News

JANUARY 4, 2024

The Food and Drug Administration continues using import alerts to enforce U.S. food safety regulations for food from foreign countries. The agency updates and modifies the alerts as needed. Recent modifications to FDA’s import alerts, as posted by the agency, are listed below. Click here to go to the FDA page with links to details on specific alerts.

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FDA Food Safety Regulations Food Safety 81

Hospitality Net

JANUARY 4, 2024

Belmont Hotel Manila is a 4-star hotel strategically located across from the airport, NAIA Terminal 3, and within the renowned entertainment destination of Newport City in Manila. It is a “home away from home” for local and international business travelers as well as vacationers who seek convenience, safety, and consistency in excellent service. Belmont Hotel Manila is proudly a local brand that is part of Megaworld Hotels & Resorts – one of the largest hospitality chains in the Philippines.

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Hospitality Hospitality 97

Food Safety News

JANUARY 4, 2024

According to findings of a control operation in Finland, the risk management of ground beef steaks served medium in restaurants needs improvement. The environmental department of the Oulu region analyzed risk management processes during the preparation and serving of ground (minced) meat steaks sold medium-cooked. Findings showed that customers received information about the degree of doneness of the steak but were not told about the E. coli risk.

Catering 64

Catering Catering Food Safety 64

Hospitality Net

JANUARY 4, 2024

During the pandemic, around 70% of all hospitality workers in the United States were laid off. While travel volumes have largely returned to their 2019 levels, much of the industry’s labor force has opted not to return, choosing other opportunities and career paths instead.

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Staffing Hospitality Hospitality 95

FoodService Director

JANUARY 4, 2024

NYC’s ilili opened 15 years ago, inspired by a family’s culinary and hospitality legacy and the drive for an elevated restaurant experience.

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Hospitality Hospitality 59

Hospitality Net

JANUARY 4, 2024

Hotel productivity is a measure of how much a hotel does (in terms of selling rooms, products and services) with the resources it has (such as money, labour and materials). The ultimate goal is to simply do more with less.

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95

the CAMBRO blog

JANUARY 4, 2024

Rooted in a commitment to healthy living and self-sustainability, David Verdugo (AKA Farmer Dave) harmonizes traditional farming practices with modern innovation at Verdugo Farms. Farmer Dave’s path has been marked by milestones, most notably achieving poultry farm status from the United States Department of Agriculture and California Department of Food and Agriculture and evolving into a thriving 90% organic poultry farm today.

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59

Hospitality Net

JANUARY 4, 2024

Lure Agency proudly announces that founder and partner Cory Falter, a well-recognized figure in the B2B hospitality marketing landscape, has been invited to join the Constant Contact Agency Advisory Board. This exclusive board comprises less than 25 elite agency partners from multiple industries, selected for their exceptional expertise and influence in the agency community.

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Hospitality Hospitality 94

Chef's Deal

JANUARY 4, 2024

Customized commercial kitchen equipment allows businesses to tailor products to their specific needs. With increasing flexibility from manufacturers, virtually every piece of restaurant equipment can be customized and accessorized. Such personalization aids in branding and staff convenience, optimizes storage and ensures compliance with local codes.

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Commercial Kitchen Kitchen Equipment Purchasing Cafeteria 59

Hospitality Net

JANUARY 4, 2024

Accor Greater China is pleased to share its latest initiative in creating more environmentally sustainable hotel experiences, by giving travelers the option to reduce their carbon impact while staying at Accor hotels in Greater China. Accor and Trip.com have introduced a new feature in the Trip.com booking app that allows travelers to make an eco-friendly choice while booking their stays at Accor hotels across Greater China.

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The Restaurant Warehouse

JANUARY 4, 2024

Welcome to the forefront of a dining revolution! Today, we are going to delve into the future of protein and uncover the burgeoning trend of meat alternatives. As restaurant customers pivot towards plant-based diets, driven by health and environmental benefits, we find ourselves in a world hungry for innovation. A significant 17% of consumers have expressed their readiness to embrace lab-grown meat.

Catering 52

Catering Catering 52