Modern Restaurant Management
FEBRUARY 4, 2025
Immigration and Customs Enforcement (ICE) has intensified its focus on industries that employ large numbers of undocumented workers, and restaurants remain a top target. The question isn’t if ICE will show up—it’s when. And when that moment comes, will your team know what to do? Recent enforcement actions highlight the severe consequences businesses face for non-compliance.
Foodservice Equipment Reports
FEBRUARY 4, 2025
After 18 years with Vollrath, Paul Egbert is ready to hang up his hat. Egbert works as the manufacturer’s vice president of product and market strategy, spearheading new product development and marketing initiatives. Prior to this role, he led product management and marketing communications.
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Food Management
FEBRUARY 4, 2025
Created by Chef Toni Sakaguchi at The Culinary Institute of America for CIA ProChef, this craveable salad leans into maple's sweet seduction.
Foodservice Equipment Reports
FEBRUARY 4, 2025
Jay Bravinder will join Glastender as its national sales manager, effective Feb. 10. Bravinder most recently served as vice president of sales and marketing at Champion Industries, where he worked for 13 years. His prior experience also includes a three-year tenure at Strategic, in Monticello, Minn., and a 14-year tenure at Hobart Corp.
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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 Management
FEBRUARY 4, 2025
Spiked with real maple syrup, these rich, chocolaty truffles from Jones Dairy Farm are rolled in crumbled bacon to balance that sweet syrupy goodness.
Foodservice Equipment Reports
FEBRUARY 4, 2025
More than 120 professionals came together Jan. 27-29 for FER’s annual Multiunit Foodservice Equipment Symposium. Attendees enjoyed pre-meeting events followed by two full days of advanced educations sessions geared toward equipment and supplies specifiers at multiunit restaurant brands and noncommercial foodservice facilities.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Foodservice Equipment Reports
FEBRUARY 4, 2025
Taco Cabana, a San Antonio-based fast-casual Mexican dining chain, plans to drive expansion this year with a prototype and a franchise model. The TC 3.0 prototype “reimagines the Taco Cabana experience,” the company says in the release, “with a sleek design built for operational efficiency, adaptability and maximum profitability.
Food Management
FEBRUARY 4, 2025
Chartwells Higher Educations Delight-Ful events, which are part of the companys Joy-Ful campaign, is back for a third year with new ways to encourage diners and staff to spread kindness without forgetting favorite activities from previous events.
FoodInsight
FEBRUARY 4, 2025
Download the survey here The International Food Information Council (IFIC) commissioned an online survey among U.S. consumers to measure knowledge, attitudes, and beliefs about seed oils. One thousand adults ages 18 years and older completed the online survey from November 15-19, 2024, and respondents were weighted to ensure proportional results. Key findings include: More than half of Americans say they most often use olive oil when cooking or consuming food, followed by vegetable oil and butte
Bon Appetit Management Company
FEBRUARY 4, 2025
This Black History Month, Bon Apptit Management Company is centering the experiences of Black farmers as key drivers of more equitable food systems. We are exploring the storied past, present, and future of farming in the U.S. through the lens of Black farmers by investigating a dark history of land dispossession and the ongoing work towards a brighter future filled with greater opportunities for the next generation of land stewards.
Food Management
FEBRUARY 4, 2025
Also in this weeks K-12 legislative update: Connecticut introduces a universal free school meals bill and Kentucky to award schools who use local products in school meals.
the CAMBRO blog
FEBRUARY 4, 2025
Cheshire High School s culinary arts program is more than just a classit’s a launchpad for culinary careers and passionate foodies. Located in Cheshire, Conn., and led by Culinary Arts Teacher Adam Belward, the culinary program at CHS welcomes students from all backgrounds, offering them practical skills they can use both at home and in professional settings.
Hospitality Net
FEBRUARY 4, 2025
According to CoStar, there were 1,264 properties with a combined total of 151,129 guestrooms under construction in the United States as of November 2024, which represents approximately 2.6% of the existing inventory of U.S. hotel rooms. For perspective, the average monthly ratio of rooms under construction to total inventory since 2019 is 2.9%. Further, the 151,129 rooms under construction is the lowest figure since August 2022, which marked the end of the build out of projects that began prior
Food Management
FEBRUARY 4, 2025
This cupcake recipe from General Mills Foodservice brings distinctive maple flavor to the party, big time.
Hospitality Net
FEBRUARY 4, 2025
Vignette Collection, part of IHG Hotels & Resorts luxury and lifestyle portfolio, welcomes SOUMA Hotel Lima in Peru as its first destination in South America. Vignette Collection, the newest brand in IHGs fast-growing luxury and lifestyle portfolio, is a family of one-of-a-kind hotels in destinations to remember. Idyllically located in Limas vibrant Miraflores neighborhood overlooking the Pacific Ocean from the Malecn, SOUMA Hotel Lima, operated by Iberostar Hotels & Resorts, is now accepting re
Foodservice Equipment Reports
FEBRUARY 4, 2025
Dan Ellnor has joined Cres Cor as its central regional sales manager. In his new role, Ellnor will provide sales representatives, dealers and other professionals with expert training and product knowledge, driving market growth and expanding brand presence.
Hospitality Net
FEBRUARY 4, 2025
My Place Hotels of America has announced the opening of My Place Hotel- Las Vegas South/Henderson, NV in Henderson, NV. The hotel is owned by St. Rose H9 LLC and is managed by National Hospitality Management (NHM). It was developed by Legacy Builders and designed by Richardson Group. With 94 keys, My Place Hotel-Las Vegas South/Henderson, NV is the largest My Place Hotel built to date.
FMT Magazine
FEBRUARY 4, 2025
Indias food processing industry is progressing vastly due to the latest government initiatives. Now, the government is promoting investment and sustainable practices and making complete use of this sector to boost the overall economy. Plus, it will also create many livelihoods in agriculture and related industries. As of December 18, 2024, the Ministry of Finance reported that they permitted 1,646 food processing projects under PMKSY.
Fast Casual
FEBRUARY 4, 2025
Is your restaurant ready for kiosks? Let's explore key signs your business could benefit from self-service ordering, from long wait times and accuracy issues to maximizing upselling and catering to a tech-savvy clientele.
FMT Magazine
FEBRUARY 4, 2025
The prominent Indian spice company, Suhana Masala, partnered with Ecofactory Foundation. Together, they want to set up a Centre of Excellence (CoE) for spice production in Telangana. This move can elevate Indias spice industry by giving proper training and equipment to farmers. This CoE will be located close to Suhana’s existing facility in Sangareddy, which is one of the chilli processing units in the country.
Fast Casual
FEBRUARY 4, 2025
Episode 1 features Cameron McNie, co-founder and executive chairman of Hawaiian Bros Island Grill, revealing the strategy behind covering health insurance for employees and their families, tapping experts to redesign kitchen operations to become a national concept and avoiding the trap of the "We made it," mindset.
Food Safety Magazine
FEBRUARY 4, 2025
Food safety is more than just following protocols; it is about identifying and managing the unique risks in your food production or kitchen environment.
Fast Casual
FEBRUARY 4, 2025
Restaurant operators will learn how to improve profits through the guest experience at the Restaurant Franchising and Innovation Summit in Myrtle Beach, South Carolina March 11-13.
Food Safety Magazine
FEBRUARY 4, 2025
A recent report published by the U.S. Government Accountability Office (GAO) highlighted the complex and fragmented oversight of the U.S. food supply, concluding that a national food safety strategy could help ensure federal agencies are working together to more successfully reduce foodborne illnesses.
Fast Casual
FEBRUARY 4, 2025
By Nick Fryer, Vice President of Marketing, Sheer Logistics
Food Safety Magazine
FEBRUARY 4, 2025
Reintroduced to U.S. Congress on February 3, 2025, the Expanded Food Safety Investigation Act (EFSIA) seeks to grant the U.S. Food and Drug Administration (FDA) the authority to collect microbial samples from concentrated animal feeding operations, also referred to as factory farms.
Hospitality Net
FEBRUARY 4, 2025
New reporting requirements will oblige companies to pay closer attention to their sustainability data and goals and the disclosure of their annual progress. With more transparency will come a greater expectation for business travel to play its part in addressing climate change. Less talk and more action will be needed to avoid accusations of greenwashing.
Food Safety Magazine
FEBRUARY 4, 2025
This episode of Food Safety Five covers the U.S. Food and Drug Administrations (FDAs) recent ban on red dye 3, including the legal and scientific justifications for the decision, as well as external pressures from various parties leading to the ban.
Fast Casual
FEBRUARY 4, 2025
The greatest coaches inspire greatness in others. You don't need a massive budget to inspire and motivate a team the biggest investment is your commitment and time.
FoodDocs
FEBRUARY 4, 2025
What happens and what should you do in case a health violation is found in your food business? Use these practical tips to fix the health code violations.
Hospitality Net
FEBRUARY 4, 2025
Hotel operators might choose to brand their property with a nationally recognized hotel chain affiliation for a plethora of reasons. Brands offer a level of security, standardization, and consistency, helping travelers know what to expect from one property to another.
FMT Magazine
FEBRUARY 4, 2025
When it comes to how consumers perceive a product, packaging always comes into the frame. It is what makes it more than just a protective barrier for the product. A company that understands its importance has the potential to attract everyone to its offerings. All thanks to psychology, which has made its place in the packaging for years and will always remain a crucial part of food packaging and marketing.
Hospitality Net
FEBRUARY 4, 2025
The World Hospitality Symposium is proud to announce Cheryl Hines as the recipient of the 2025 World Hospitality Award. This distinguished honor recognizes individuals who have made significant contributions to enhancing the quality of hospitality for both customers and the broader travel and hospitality industries.
FMT Magazine
FEBRUARY 4, 2025
Globalisation and cultural exchanges are the trend, and so are the ethnic foods at present. Now, people from different regions and cultures want to try more such items. We can also see a huge Asian influence along with other regional items, that contribute to this trend worldwide. Many of them are exploring beyond their own culture. Therefore, diverse culinary and authentic flavours in this segment are also getting recognition.
Hospitality Net
FEBRUARY 4, 2025
December RevPAR was up 4.4%, which was the countrys largest year-over-year (YoY) gain since March 2023. That elevated growth was attributable to a compressed holiday season as well as the lingering effects of two major hurricanes in the fall. Two of the four full weeks in December produced double-digit RevPAR gains.
FoodDocs
FEBRUARY 4, 2025
Discover how to prepare your food business for an EHO inspection and the steps you can take internal to wow the Environmental Health Officer every time.
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