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In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. These technologies, often unseen but highly influential, are quietly revolutionizing culinary practices and guest experiences. Whether it's the utilization of AI-driven analytics to elevate menu design or the precision of robotics transforming kitchen operations, a new era in dining is taking shape.
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA), are collecting different types of data to investigate a multistate outbreak of E. coli O157:H7 infections. Epidemiologic data show that Raw Farm brand raw cheddar cheese is making people in this outbreak sick. Since the last update, one new illness and one new state were reported.
In this video, First We Feast features Flavors From Afar , a California restaurant that offers a rotating international menu crafted by refugee chefs. Founded by Meymuna Hussein-Cattan and her mother Owliya Dima, a Somali refugee, Flavors From Afar emerged from the Tiyya Foundation, with a mission to provide resources and support to displaced refugees and asylum seekers.
A streamlined menu serves as a powerful tool in the ongoing battle against food wastage, and it achieves this by implementing several key mechanisms that harmoniously contribute to waste reduction. Reduced Ingredient Variety The limited selection of dishes inherently minimizes the ingredients and components required for daily operations. This concise ingredient list simplifies inventory management, maintaining tighter control over stock levels.
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.
In a recently published joint report on antimicrobial resistance (AMR) in Europe for 2021–2022, the European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) highlight the progress in reducing AMR in some countries, but warn about repeatedly observed resistance to common antibiotics in Salmonella and Campylobacter.
Hawaii’s first Renaissance Hotel invites travelers to discover the best of Oahu with innovative design, world-class cuisine and locally inspired livingRenaissance Honolulu Hotel & Spa - PoolRenaissance Honolulu Hotel & Spa - Exterior.
Radisson Hotel Group announces the signing of its first Radisson Hotel & Serviced Apartments Glasgow. Located in Glasgow city centre, and with a target opening date of 2027, it will be the first serviced apartment offering for the Group in the UK.
Hoshizaki America recently announced the following updates to its sales leadership team: Chuck Leclerc has earned the promotion to regional sales director for the Northeast region. Leclerc has an extensive tenure at Hoshizaki, spending the past 18 years as area sales manager for Northern New England. He has more than 21 years of experience in the foodservice industry.
Tomorrow marks the opening of Scandic’s first hotel in Nürnberg, the second largest metropolitan area in Bavaria. The new hotel is an important step in the company’s expansion in Germany. With 311 rooms and event facilities for up to 800 people, the newly renovated hotel has been rebranded as a Scandic hotel since it was taken over from Pandox. Scandic Nürnberg Central will be operated by Scandic pursuant to a long-term revenue-based lease agreement from March 1, 2024.
The FDA and CDC continue investigating a multistate outbreak of E. coli O157:H7 linked to unpasteurized, raw milk cheese from RAW FARM LLC, formerly known as Organic Pasteurs. As this investigation continues, the Food and Drug Administration and the Centers for Disease Control and Prevention continue to recommend that people not eat, sell, or serve RAW FARM-brand Raw Cheddar cheese made by RAW FARM, LLC, of Fresno, CA.
Pan Pacific Hotels Group (PPHG) brings its modern upscale PARKROYAL brand to Malaysia with the opening of PARKROYAL A’Famosa Melaka Resort. The 213-key resort is nestled within tropical gardens and maintains easy access to Melaka’s main attractions. In line with PARKROYAL’s ethos to providing a gateway to authentic local experiences, the resort will offer activities and collaborations inspired by the rich culture of Melaka.
Rippe Associates has added three members to its ownership team. The Minneapolis-based consulting firm says in a release that the move “reflects the company’s commitment to excellence and its mission to continue delivering exceptional services to its clients.
Dusit Hotels and Resorts, the hotel arm of Dusit International, one of Thailand’s leading hotel and property development companies, has announced that it will officially reopen its iconic Dusit Thani Bangkok hotel in September 2024.
The U.S. Food and Drug Administration (FDA) has announced that, thanks to voluntary phase-out by industry, toxic per- and polyluoroalkyl substances (PFAS) are no longer being sold by manufacturers for use in food-contact grease-proofing agents in the U.S. FDA also said it is working towards a validated analytical method that would enable the agency to monitor the market for PFAS in food packaging.
Transitioning into long-term care (LTC) is a big decision for you and your loved ones. Aside from finding somewhere safe, clean, and with the appropriate resources, evaluating the aspects of daily living is the most important part of figuring out whether you’ll like it there. Moving to an LTC community shouldn’t feel like you’re giving up all the comforts of home, especially your food habits and preferences.
EVEN Hotels - part of IHG Hotels & Resorts (IHG) - today announces the opening of EVEN Hotel Austin Uptown Near The Domain and will soon welcome EVEN Hotel Waco - University Area to its portfolio later next month. The latest openings mark three EVEN Hotel properties across Texas - joining EVEN Hotel Shenandoah - The Woodlands, which opened in 2021.
Innovative Food Branding Strategies and the Balance of Indulgence and Health In the dynamic and ever-changing world of the food industry, food branding strategies today face a challenge. They must balance the intricate task of satisfying the consumer’s twin cravings for indulgence and wellness. As we navigate this multifaceted landscape, pioneering branding approaches are crucial. […] The post The Balance of Indulgence and Health: Innovative Food Branding Strategies appeared first on
Lighthouse, the leading commercial platform for the travel & hospitality industry, today announced the launch of Smart Summaries within its award-winning Business Intelligence solution. Smart Summaries leverage generative AI to transform complex data sets into easy-to-read daily performance summaries for hotel commercial teams, transforming how hotels interpret complex data to make revenue decisions.
Researchers in Germany have provided an initial evaluation into the microbial quality of plant-based “meat.” The microbiological status of 10 raw plant-based ground meat products was assessed. Items produced by different companies made from soy, pea, oats, or wheat were obtained in 2021 from Kiel, northern Germany stores. Total bacterial counts at the end of the best-before dates varied.
As we unveil this special edition of “hopeful” for the HVS ANAROCK HOPE 2024 conference, it’s a time to reflect on the resilience and vibrant future of India’s hospitality sector. This edition is not just a collection of articles; it’s a beacon of optimism, mirroring the spirit of our magazine’s name.
In the ever-evolving hospitality industry landscape, a new paradigm is taking shape, challenging the traditional pursuit of perfection with a more pragmatic approach. The adage "best is the enemy of good enough" is gaining traction, highlighting a shift towards operational efficiency and profitability in a world increasingly driven by bottom-line results.
Roland Foods LLC of New York City is recalling a specific production code of Roland Tahini 100 percent Ground Sesame Seeds in 16-ounce bottles because it has the potential to be contaminated with Salmonella. “The recall was the result of a routine sampling program by the Michigan Department of Agriculture and Rural Development, which revealed that the product tested positive for Salmonella.
The rise of brands has been the dominant trend in the global hotel industry over the past four decades. During this time, many hotel owners sought brand representation, while most brands themselves exited the business of owning or operating hotels. Starting with some three hundred brands at five price points, the hotel chains have repeatedly created brands that subdivided those price points.
— OPINION — In the aftermath of the groundbreaking plea agreement with Family Dollar Stores LLC, entailing a fine and forfeiture totaling $41.675 million for storing food, drugs, medical devices, and cosmetics in unsanitary conditions, we are starkly reminded of the imperative for stringent regulatory enforcement within the domain of food safety. This agreement, representing the largest-ever monetary criminal penalty in the context of food safety, serves as a vivid indicator of the justice syste
When it comes to the hotel industry, commercial intelligence is quite literally the blueprint to success. Leveraging BI analytics and the data-driven insights from FLYR Hospitality means your hotel is always in line with, or even ahead of, the curve. It’s about making smart decisions that continuously fuel growth and adapting swiftly to an ever-changing market.
Updated data in Europe shows resistance to commonly used antimicrobials was frequent in Salmonella and Campylobacter isolates from humans. The European Food Safety Authority (EFSA) and European Centre for Disease Prevention and Control (ECDC) said findings and trends were consistent with previous years. When antimicrobial resistance (AMR) occurs in bacteria present in animals and food that cause human infections, it can also compromise the effectiveness of treatment of infectious diseases in pe
Why does a company send out a customer satisfaction survey? Generally, it is to find out if they did a good job or what they can do to make the experience better.
February 28, 2024 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn The state of alternative protein funding In some ways, it feels like yesterday that capital was pouring into the alternative protein sector. Deal flow was robust, valuations were sky-high, and funding challenges were not the first thing on founders’ minds.
Stayntouch, a global leader in cloud-based hotel property management systems (PMS), collaborates with Omniboost, a leading hospitality technology company specializing in data integration and automation, to jointly exhibit and showcase their integrated technologies at ITB Berlin from March 5th to 7th, in Hall 10.1, Stand 110.
Kicking deadlines down the road over government shutdowns is much like those punt kicks in the NFL playoffs. They don’t generally win the game, but the skill involved is appreciated. Without another short-term deal; a partial federal government shutdown will commence at 12:01 a.m. Saturday for some government agencies. Government shutdowns are usually short or postponed to some time down the road.
ReposiTrak is hosting a free webinar on March 4 with Shawn Stevens, J.D., food industry lawyer and founder of Food Industry Counsel LLC, to discuss the legal ramifications for businesses with insufficient traceability along their food supply chains.
The Versatility and Lesser-Known Health Benefits of Noodles Noodles are a beloved, versatile staple in cuisines around the world and can be paired with nearly any seasoning, sauce, vegetable, or protein. This versatility is exciting for our Chefs and nutritionists as we craft our March menus to encourage balanced meals with noodle options all month!
For decades, we have all seen the cost of doing business climb. Yet, companies investing in new technology stacks demand cost-effective solutions, with subscription-based platforms being preferred. So, how can big (and little) technology companies continue to grow and be profitable in the hospitality technology space? Enter the ever-increasing Payment-based Software as a Service and Inter-Vendor Integration Revenue Sharing trends.
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