Thu.Jun 13, 2024

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The Spring/Summer issue of CRFN Magazine is now available!

Restobiz

In the optimistic spirit that often comes with spring and summer, we dive into today’s foodservice challenges and successes in this issue, with a look towards top trends and where we are headed through the remainder of the year. Our Spring/Summer 2024 issue of Canadian Restaurant & Foodservice News examines the industry from menu trends […] The post The Spring/Summer issue of CRFN Magazine is now available!

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The Enduring Appeal of Signature Staples at QSRs and Beyond

Modern Restaurant Management

In the $387.5 billion quick-service restaurant (QSR) industry, trends and fads may come and go, but signature staples withstand the test of time. These timeless menu items have been meticulously crafted and perfected over the years, holding a special place in the hearts (and stomachs) of many. While customers crave the comforting familiarity of signature staples, they also yearn for the excitement of new flavors and experiences.

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FDA Warns Public About Mushroom Edibles With Undisclosed Ingredients Causing Seizures

Food Safety Magazine

So far, 12 severe cases of illness, including seizures, have been linked to the consumption of Diamond Shruumz brand mushroom-based chocolates and candies. The products are marketed as way to “microdose” (implying a drug-like effect), but also claim not to contain psychedelic substances.

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The Luxury Collection Makes Its Grand Debut In Germany With The Opening Of Koenigshof, A Luxury Collection Hotel, Munich

Hospitality Net

Embracing the city’s rich heritage and vibrant culture, Koenigshof, a Luxury Collection Hotel, Munich offers an unparalleled blend of luxury hospitality and local authenticity.

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Food & Beverage Industry Report 2024

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.

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Bloomberg Article Highlights Problems with Outsourced / Generic Medications

Penn State Food Safety Blog

Generic medications and drugs are a common site in grocery and pharmacy stores. Prices are normally dollars cheaper than branded items. Are you willing to spend the extra money for the branded items? This article provides insight into the issues of generic drugs when the retailer does not do adequate supplier verification. Bloomberg [link] Dozens of CVS Generic Drug Recalls Expose Link to Tainted Factories The chain’s branded drugs were recalled about two times more than those of its biggest riv

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Risk Assessment Model Tells Processors the Likelihood of Consumer Exposure to Foodborne Pathogens From Pasteurized Milk

Food Safety Magazine

Intended to inform food safety decision-making, a new risk assessment model developed by researchers at Penn State University helps milk processors evaluate possible consumer exposure to Bacillus cereus from milk subjected to high-temperature, short-time pasteurization.

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Bringing Virgin back to its roots, the luxury lifestyle hospitality brand – Virgin Hotels – announces Shoreditch as its London debut

Hospitality Net

Virgin Hotels, the luxury lifestyle hospitality brand by Sir Richard Branson’s Virgin Group, has announced its first London hotel to open on 1st August 2024 in the heart of Shoreditch.

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Federal Report Gives FDA Nine Recommendations to Improve Infant Formula Oversight

Food Safety Magazine

The infant formula shortage of 2022 was precipitated by FDA’s delayed response to whistleblower complaints about contaminated product—a delay caused by the agency not having the necessary policies and procedures in place to address the issue at the time—according to a new report published by the U.S. HHS’ Office of the Inspector General.

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ARMA and Allara Learning Launch New Online Accredited Revenue and Yield Management Fundamentals Course

Hospitality Net

The Australian Revenue Management Association (ARMA), in collaboration with Allara Learning, is thrilled to announce the launch of a brand new, nationally accredited course in Revenue and Yield Management Fundamentals. This critical program addresses a skills gap in the hospitality and tourism industry, equipping professionals with the knowledge and expertise needed to optimise revenue streams and drive significant financial growth for their businesses.

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FoodTech 500 Alumni News: Impact Food Launches Plant-Based Sushi-Grade Salmon to Celebrate World Oceans Day

Forward Fooding

Impact Food has unveiled its latest innovation: plant-based sushi-grade salmon. Timed perfectly with World Oceans Day, this new product aims to offer consumers a delicious, nutritious, and more sustainable alternative to traditional salmon. FoodTech 500 alumni Impact Food is no stranger to the plant-based seafood scene. With their prior success with Impact Tuna, the company continues to push the boundaries of what’s possible in the Blue Economy.

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HotelRunner Joins MarketHub Europe by HBX Group as Platinum Sponsor

Hospitality Net

HotelRunner, the leading hospitality and travel technologies platform, will attend MarketHub Europe by HBX Group as the Platinum Sponsor. This year’s event will take place to explore “New Frontiers” in the travel industry and beyond from June 25 to 28, 2024, in Istanbul, where HotelRunner has been the undisputed market leader for over a decade.

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Fordham University's dining team takes a taste-centric plant-forward approach

FoodService Director

Two members of the dining team at Fordham University join On-Site with FSD to discuss plant-based strategy and other aspects of sustainable dining at the university.

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Myth busting: CSRD and, Small and Medium Enterprises (SMEs)

Hospitality Net

There’s a prevalent misconception that SMEs must comply with the Corporate Social Responsibility Directive (CSRD); in other words, they must prepare long and “complicated” standardised ESG and/or sustainability reports. However, this is far from the truth (Table 1). So, what is the actual scope of the CSRD?

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FoodTech 500 Alumni News: Impact Food Launches Plant-Based Sushi-Grade Salmon to Celebrate World Oceans Day

Forward Fooding

Impact Food has unveiled its latest innovation: plant-based sushi-grade salmon. Timed perfectly with World Oceans Day, this new product aims to offer consumers a delicious, nutritious, and more sustainable alternative to traditional salmon. FoodTech 500 alumni Impact Food is no stranger to the plant-based seafood scene. With their prior success with Impact Tuna, the company continues to push the boundaries of what’s possible in the Blue Economy.

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Capella Hotels And Resorts Announces Wellness Resort At Neom

Hospitality Net

Capella Hotels and Resorts announces its first coastal destination in Saudi Arabia, set within NEOM at Elanan, one of Magna’s destinations, against the backdrop of stunning desert mountains and the Gulf of Aqaba coastline. The resort will open an exclusive wellness retreat as part of the sustainable development unfolding in northwest Saudi Arabia.

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Noodles & Co. Names Chief Concept Officer

Foodservice Equipment Reports

Next Wednesday, June 19, Scott Davis will settle in as the chief concept officer at Noodles & Co. Davis most recently served as the president and chief concept officer at CoreLife Eatery, a 46-unit concept offerings bowls with greens or grains as a base. He also previously worked as Panera Bread’s chief concept officer.

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Tapestry Collection by Hilton Debuts in York

Hospitality Net

Inspired by Art Nouveau and the rich history of the city, Elmbank York, Tapestry Collection by Hilton marks the brand’s second hotel in the UK

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USDA FSIS Issues Warning for Excessive Nitrite Levels in Meat Products Produced by KY Establishment

Penn State Food Safety Blog

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for not-ready-to-eat pork and beef bacon products produced by Farmstead Butcher Block LLC of Central City, KY due to levels of sodium nitrite that exceed the regulatory limit. The problem was discovered by FSIS while performing routine inspection activities.

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Flexible Work Arrangement Compliance in Singapore: A Guide for Hoteliers

Hospitality Net

With the introduction of the 2024 Tripartite Guidelines for Flexible Work Arrangements (FWA) in Singapore, hoteliers need to adapt to new regulations that emphasize flexibility in work arrangements. These guidelines represent a significant shift towards promoting work-life balance and enhancing workforce productivity. Hoteliers are now required to accommodate various forms of flexible work, including flexi-time, flexi-place, and flexi-load arrangements.

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Louisiana Establishment Fails to Properly Label Allergens Associated with Worchester Powder

Penn State Food Safety Blog

Bonneval Foods, LLC, a Gonzales, La. establishment, is recalling all barbecue pork skin product that is currently available in commerce due to misbranding and undeclared allergens. The product contains wheat and soy, known allergens, that are not declared on the product label. The problem was discovered during routine FSIS in-plant verification activities.

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Royal Crown Group in UAE upgrades to Hotelogix Cloud to digitize its business and be future-ready for its expanding portfolio

Hospitality Net

Hotelogix, a globally leading cloud-based hospitality technology provider, has enabled UAE-based Royal Crown Group to expand its portfolio with its robust and comprehensive multi-property management system. Additionally, the group has been able to centrally manage all five properties from its corporate office.

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4 Success Stories of LTI’s Collaborations on Projects, Big and Small

LTI, Inc.

Blog | June 13, 2024 LTI’s portfolio is rich with success stories that demonstrate the transformative power of our products in schools and businesses across various industries. These case studies highlight the real-world impact and tangible benefits of LTI solutions. Let’s delve into some of these projects to see how LTI has made a difference.

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Japan’s First Caption by Hyatt Hotel Opens in Osaka

Hospitality Net

Caption by Hyatt Namba Osaka debuts, marking the introduction of the select-service lifestyle brand in Japan.

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Trustwell to Begin FSMA 204 Compliance Pilot Project for LSG Sky Chefs

Food Safety Magazine

LSG Sky Chefs has selected Trustwell to develop its traceability recordkeeping system, which will bring the company into compliance with the U.S. Food and Drug Administration’s (FDA’s) Food Safety Modernization Act , Subpart 204 (FSMA 204).

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BCD’s travel buyer survey reveals shifting priorities in corporate travel policies

Hospitality Net

Leading global travel management company BCD Travel’s recent study explores modern corporate travel policies and changes happening due to shifting priorities and trends. The results are based on an online survey from April 2024 of more than 200 travel buyers worldwide. The top three travel program priorities include duty of care, policy compliance and cost control.

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NORD receives the silver EcoVadis certificate This year again, NORD was assessed by the rating agency EcoVadis

FMT Magazine

“In the combined assessment, we rank among the top four percent of the manufacturer group assessed by EcoVadis”, explains Jörg Niermann, Head of Marketing at NORD. “This positive development is also a result of our sustainability strategy.” In the Environment category, Getriebebau NORD GmbH & Co. KG from Bargteheide reached the top one percent; in the Sustainable procurement division, they ranked among the best 11 percent of the assessed companies.

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Podcast: How Booking.com Sustains a Culture of Innovation

Hospitality Net

Booking.com was founded by a Dutch university student in 1996. It grew slowly for almost a decade. By 2011, the company was generating more than a billion dollars in profits annually — making it the most financially successful digital travel market at the time. The secret to that accelerating growth was the company’s use of large-scale testing and experimentation.

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McVitie’s reintroduces its Cookies and Creams range under McVitie’s Tasties, introduces a fresh look

FMT Magazine

McVitie’s has unveiled a fresh new look for its Cookies and Creams range under the McVitie’s Tasties. Known primarily for its Digestive and Hobnobs products in India, this move marks a significant step for the brand wherein, it’s expanding its offerings with a selection of tempting treats. The McVitie’s Tasties range features three sandwich creme biscuit variants: Double Choco, Choco-Vanilla, and Choco-Orange, as well as three cookie variants: Butter, Cashew Almond, and Coconut, all starting at

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Human-centric hospitality: The key to thriving in the industry

Hospitality Net

In the hospitality industry, success lies in the ability to integrate strategic business practices with the unique demands of the sector. A people-centric approach should lie at the heart of everything you do, both in terms of delighting your guests and attracting and retaining the best talent. However, all too often, the demands of running a business can get in the way.

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Selezionate le 10 imprenditrici della terza edizione di EWA 

Future Food Institute

Empowering Women in Agrifood 12 Giugno 2024 – Per il terzo anno EIT Food ha dato avvio all’iniziativa EWA – Empowering Women in Agrifood in Italia grazie al supporto del Future Food Institute, con il coinvolgimento di Angels4Women e Unfold Tomorrow. Le dieci partecipanti della terza edizione di EWA – Empowering Women in Agrifood – iniziano oggi il percorso di sei mesi di mentoring e formazione per accelerare lo sviluppo della loro idea imprenditoriale o startup early stage ne

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