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The modern restaurant industry has always moved fast, but the pace continues to accelerate. Consumer demands are changing at a rapid rate. Macroeconomic conditions cycle quicker and quicker. Supply chains, while showing more stability, are fraught with uncertainty. And yet, the modern restaurant is thriving. The food service industry is forecast to reach $1 trillion in sales this year.
Image Credit: Forbes Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. The Boar’s Head deli meat empire is facing significant turmoil as it grapples with multiple crises, including a fatal listeria outbreak, the shutdown of a key plant, and internal conflicts between its founding families.
Make Halloween celebrations or LTOs just a bit eerie with this magic elixir from McCormick featuring pineapple juice, white rum, sparkling white wine and a touch of coconut with a black sugar rim. Plastic creepy crawlies optional.
“Success depends upon previous preparation, and without such preparation there is sure to be failure.” – Confucius Mise en place (also known as “the meez” or simply “mise”) isn’t a suggested practice or optional task. It’s a way of life in the restaurant world and a necessary skill for new cooks to master. Everything in […] The post What Is Mise en Place?
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.
No need for a Ouija board; this cocktail from McCormick conjures up a spine-tingling experience with a haunting mix of vodka, simple syrup, heavy cream, club soda and vanilla extract. Boo!
In response to a FOIA petition submitted to USDA by the Associated Press , the agency chose to withhold the requested Boar’s Head inspection and enforcement reports on the grounds that they were being compiled for law enforcement purposes related to the recent listeriosis outbreak.
Two senior appointments were announced at Alto-Shaam, joining the domestic key accounts team. The fresh hires are as follows: • Ronald Massaro: Massaro was appointed as director of national accounts; he will be responsible for developing and growing relationships with key domestic national accounts, ensuring year-on-year growth targets as well as customer expectations are met.
Brining chicken is a simple yet transformative technique that infuses the meat with moisture and flavor, ensuring each bite is tender and juicy. By soaking chicken in a saltwater solution, the process allows the meat to absorb both water and seasoning, which helps prevent dryness and enhances taste. At Noble Bird Rotisserie in Long Beach, Calif., chicken is the name of the game; to keep up with demand, they have about 800 lbs. of chicken brining at a time in our Soak and Brine Tanks.
The culinary/tech-focused company is founded by former Unidine and Sodexo execs, Richard Schenkel and Joe Cuticelli, who are betting they know exactly what their generation wants to experience with senior dining’s independent living side.
Things may start looking up in the restaurant industry, according to Black Box Intelligence’s most recent monthly update. The firm says restaurant performance in August showed signs of recovery with same-store sales growth improving by 2.0% in comparison to July numbers. In addition, same-store traffic growth accelerated by 1.1 percentage points month-to-month.
The historic Hotel Woolstore 1888 Sydney - Handwritten Collection has officially completed its transition in joining Accor’s global portfolio of boutique hotels within Handwritten Collection, following its purchase by the hotel’s new owners, Shakespeare Property Group.
Today, Sept. 30, Hatco is announcing Erich Dussert as its new regional sales manager in Europe, where he will oversee Hatco’s market-specific sales strategy and operations. With over 20 years of experience in EMEA sales and regional management, Dussert’s appointment aims to help advance Hatco’s strategic initiatives and presence in the region.
[Paris: 24 September 2024] – Mews, the industry-leading hospitality cloud, now powers over 1,000 properties across France. The milestone makes France the country with the highest number of Mews customers, highlighting the nation’s appetite for digital transformation and modern hotel management software.
Embracing Technology in the Restaurant Industry: Insights from Joanna Fantozzi Welcome back to the Restaurant Technology Guys podcast! This time, our host Jeremy sat down with Joanna Fantozzi, a Senior Editor at Nation’s Restaurant News and Restaurant Hospitality.
In the fast-paced world of the restaurant industry, managing delivery peak hours is crucial for maintaining high customer satisfaction and operational efficiency.
Accor Greater China is pleased to announce the opening of an exciting new addition to its diverse collection of Grand Mercure Hotels & Resorts. Grand Mercure Wuhan International Expo Center invites guests to discover the beauty of the Yangtze River, the vibrant culture of Wuhan, and the rich heritage of Hubei Province. The opening of this new flagship hotel will soon be followed by another six Grand Mercure hotel openings across the country by the end of 2024.
In May 2024, the European Union designated Booking.com as a gatekeeper under the Digital Markets Act (DMA), a move intended to usher in fairer practices and transparency within the digital marketplace. The goal was to address concerns about data sharing, pricing transparency, and the platform’s dominant position over hotel partners. However, nearly half a year down the line, progress has been slower than anticipated, leaving hotels still grappling with many of the same challenges.
In this bonus episode of Food Safety Matters , we speak to Dr. José Emilio Esteban and Sandra Eskin, USDA-FSIS’s Under Secretary for Food Safety and Deputy Under Secretary for Food Safety, respectively, about the agency’s proposed Salmonella Framework for Raw Poultry Products.
Recently, Toyin McArthur, a trainer and facilitator for Storage Vault in Canada, asked me if I had any thoughts or suggestions related to customer service reps using questions like How’s the weather? to establish rapport with a customer. The concern was that using the “weather” is a sure way to leave the customer feeling like the agent or salesperson is disinterested and unauthentic, resulting in an overall “blah” experience.
The European Food Safety Authority (EFSA) has published new guidance for industry on the submission of novel food applications, reflecting changes in the EU’s legal framework for novel foods.
From its history and processing to creative recipes and storage tips: discover everything you need to know about matcha and learn why it’s becoming increasingly popular around the globe.
Ice cream topping equipment is the umbrella term for various ice cream shop supplies designed to hold, display, or dispense ice cream toppings. They include topping dispensers, sauce warmers and dispensers, whipped cream dispensers, and topping bars. These devices are quintessential components of any frozen dessert-focused business. Toppings are an easy, popular, and cheap way of customizing such desserts.
Although the tourism industry isn’t out of the woods yet with a potential recession ahead, its progress in the past four years has been positive. The international hospitality industry has slowly recovered from the long-winded effects of the pandemic — UN Tourism reported that last year, the industry reached 88% of pre-pandemic levels.
In today's Eating at a Meeting episode, I'll dive into the latest food and beverage headlines that are making waves. From allergen safety to loneliness, I’m breaking down what these stories mean for your next event. Join me as I connect the dots between the news and your food and beverage strategy. You won’t want to miss it! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.
Tourism has committed to embrace its unique role as a pillar of peace and understanding. On World Tourism Day 2024, UN Tourism brought sector leaders from every global region together around a common vision and commitment to building a “peace-sensitive sector”, recognizing its potential to build bridges and foster understanding.
An article in Food Republic provides a short review of impact of serving temperature on soup. While the article was not overly researched, it does provide something to ponder.what temperature do you like to have your soup? And here, we are focusing on heated soups rather than cold soups. There are a few hard numbers. - For hot hold, the temperature has to be at 140F (135F professionals) for hot hold. - For safety, reaching a temperature of at least 165F instantaneous for meat containing soups, a
IHG Hotels & Resorts and APSN strengthens their long-term strategic partnership with a three-year MOU renewal agreement to support APSN’s students and trainees across all IHG hotels and its office in Singapore.
"A person produces about 30 to 91 cubic inches (500 to 1,500 milliliters) of flatus every day regardless of their diet, and over 99% of those gases are odorless". But what happens when we hold that gas in? What causes some gas to be really smelly? Two articles posted on Live Science address these important questions. First, when hold gas in, it will eventually come back out.
SuitePad announces the launch of Stay Manager, an innovative feature designed to help hotels personalise guest stays. The Stay Manager centralizes various guest preferences, making it easier for both guests and hotels to manage stay-related details. It supports the hotel staff with the check-in process by allowing guests to select their choices and plan their stay in detail on the in-room tablet.
Pork Dynasty Inc., a Houston, Texas establishment, is recalling approximately 469 pounds of ready-to-eat fried pork skin products due to misbranding and an undeclared allergen - the product contains soy, a known allergen, which is not declared on the product label. The problem was discovered during routine FSIS in-plant verification activities when FSIS personnel observed that a seasoning containing soy, a known allergen, was being used as an ingredient and soy was not declared on the finished p
In the crowded world of hospitality marketing, it’s rare to find an agency willing to back up their services with a promise of results. In fact, when it comes to guaranteeing a return on investment (ROI), most marketing agencies shy away, relying on vague promises and hopeful projections. But at Americas Great Resorts, we believe in our ability to deliver such exceptional results that we are the only agency offering a 10:1 guaranteed ROI for email marketing services—or the entire campaign is fre
A Development Model for a Sustainable Future As the Climate Week unfolds in New York, Italy is experiencing renewed enthusiasm and commitment in the agri-food sector. The ongoing G7 Agriculture meeting in Syracuse has witnessed unprecedented participation from all Italian agri-food stakeholders, focusing on young people in agriculture and the African continent.
IHG Hotels & Resorts, one of the world’s leading hotel companies, is significantly expanding its UAE presence through a strategic partnership with Aldar, the country’s leading real estate developer, investor, and manager.
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