This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.
Many Canadian consumers are focused on value these days, as costs continue to rise almost across the board. For 71 per cent of consumers, cost is more of a factor this year than last year as they decide whether or not to dine out, according to a new survey released by Square and commissioned by […] The post Consumer spending and restaurant dining appeared first on Restobiz.
The USDAs National Advisory Committee on Microbiological Criteria for Foods ( NACMCF ) was established in 1988 by the Secretary of Agriculture, after consulting with the Secretary of the U.S. Department of Health and Human Services (HHS). The committee provides impartial scientific advice and recommendations to federal agencies on microbiological and public health issues relative to the safety of the U.S. food supply.
A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
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 collaboration between foodservice provider Thomas Cuisine, Montana State University, an osteopathic college and a healthcare system, the food-as-medicine gospel is getting preached as only chefs and dietitians can do.
The Ritz-Carlton today announced its highly anticipated debut in the historic city of Suzhou, nestled in Chinas Jiangsu province near Shanghai. As the brands first venture into the city, The Ritz-Carlton, Suzhou introduces its legendary service, timeless elegance and immersive cultural experiences to the citys scenic Gusu District, offering travelers seamless access to the rich history and dynamic charm of Suzhou.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving
By Alex Thalassinos Between rising costs, supply chain issues, and shifting consumer preferences, restaurant operators are juggling a lot right now. With ongoing global trade tensions and economic uncertainty, keeping costs under control while delivering quality guest experiences has never been more challenging.As operators go back to the drawing board, smart technology solutions are making […] The post Technologys role in safeguarding the restaurant experience appeared first on Restobiz.
The fast-casual &pizza is looking to double, triple and quadruple—and then some. By the end of 2030, the brand aims to reach 300 units. To do so, it plans to franchise for the first time, the 13-year-old brand announced today, March 20. Currently, the concept has 46 restaurants across New Jersey, Pennsylvania, Washington, D.C.
Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad. At Bon Apptit, our Farm to Fork program is more than just a sourcing commitment; it’s a promise to support local farmers and strengthen our community connections. Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.
Bryan Health in Nebraska is Chef Nazim Khan's launching pad to sharing his culinary know-how with the world. Khan and Melanie Mitchell, a dietitian at Cancer Partners of Nebraska, spent last year writing Cooking for Wellness: Recipes for Health & Healing with about 200 recipes that unleash food's healing power, against cancer in particular.
W Hotels, part of Marriott Bonvoys portfolio of over 30 extraordinary hotel brands, proudly unveils a highly anticipated bold new era for W Maldives, redefining the escape with a stunning renovation that blends contemporary luxury with the islands untamed beauty. Designed for the modern traveler, this evolution amplifies the brands signature energy, offering a distinctive blend of authentic cultural experiences, creative design, and a deep connection to the enchanting spirit of the Maldives.
Employee Appreciation Day, observed on March 7, offers organizations in the restaurant industry a special chance to honor the incredible dedication, hard work, and unique talents of their team members. Restaurant employees are the heart of the dining experience, and their commitment keeps the industry thriving. Working in a restaurant is no small feat.
For restaurants, the leap to retail-ready products (RRPs) bottled sauces, frozen entrees, pre-packaged desserts is a chance to leverage brand equity and culinary prowess in a whole new market. But navigating this transition demands more than a catchy label; it requires a laser-focused assessment of readiness and a strategic deployment of resources.
Jollibee, part of the Jollibee Foods Corp., which owns Smashburger and other brands, announced today the launch of its first franchising program in the U.S. The program will play a key role in helping the brand meet its expansion goals, which includes reaching 350 stores across the U.S. and Canada in the next couple of years. Jollibee currently operates 76 stores spanning 14 states in the U.S.
Recipe costing integration simplifies restaurant management and boosts profits by combining automated tools with POS systems. By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Integrated systems also provide real-time insights into inventory levels, ensuring better cost control and operational efficiency.
Bennys Bengal Bites has already increased daily breakfast participation at the school by almost 50% since its debut in November and has also increased a la carte sales by an average of $300 per day.
In just two years, RIU Hotels & Resorts has doubled the amount of local products used at its hotels in the Balearic Islands. This figure stood at 5.7% in 2023, before increasing to 7% in 2024 and reaching 10% in 2025. This amount is calculated as a percentage of the hotels total spending and represents a significant milestone for the chain, which intends to continue increasing the proportion of local products used in the coming years as part of its Proudly Committed sustainability strategy, supp
Growing a restaurant or catering business is no small feat. The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. If your catering business isn’t growing as fast as you’d like, you might be facing some common roadblocks. Below are three key factors that could be hindering your growth and offer practical solutions to overcome them.
Running a successful two-tier restaurant in a historic downtown building is no small featjust ask Chef-Owner Ryan Bassett of Rogue Island. Opened in 2013, Rogue Island pays homage to Rhode Islands storied culinary influences, from French Canadian to Italian and Irish. Yet despite the restaurants vibrant menu and loyal following, the space itself posed unique challenges.
A former Domino’s Pizza executive is ready for his next sweet spot. Today, Art D’Elia was announced as the chief operating officer, U.S. and Canada, at Int’l. Dairy Queen. In the role, he will lead nearly 275 employees in operations, training and marketing, working to achieve IDQ’s financial objectives, grow franchisee sales and profits, and maintain and grow the brand’s strength and reputation.
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.
Hilton Worldwide has announced a new collaboration with hotel operator Black Label Hotels (BLH) for the Hilton Garden Inn Brussels Airport, marking their third partnership in a short period. The brand-new hotel, set to open in The Wingsan innovative business center near Brussels Airportwill cater to both business and leisure travelers, offering 250 rooms, meeting and conference facilities, wellness amenities, parking, and a restaurant with an open kitchen.
As a restaurant manager, you want to do everything in your power to keep your commercial kitchen as well as your entire facility safe and welcoming to staff and patrons alike. However, fire hazards such as neglected kitchen equipment and grease buildup can lead to serious kitchen fires, threatening lives and livelihoods. While there is no way to completely eliminate fire risk in commercial kitchens, you and your staff can take steps to reduce the risk.
Millions of people in the United States are currently prescribed GLP-1 receptor agonists for weight loss. Experts have predicted that there will be an estimated 40 million people taking GLP-1s by 2029. Our new reality has ushered in a paradigm shift of dietary habits, which is impacting the restaurant industry. Individuals on these medications experience […] The post Serving GLP-1 Patients: Adapting Your Restaurant for 40 Million Diners appeared first on The Official Wasserstrom Blog.
In honor of its 75th anniversary, Milwaukee-based foodservice equipment manufacturer Hatco donated $75,000 to Feeding America Eastern Wisconsin earlier this month. NAFEM matched the manufacturer’s contribution for a grand total of $150,000, which will provide nearly 600,000 meals to families in need.
Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing. With menus tailored to multiple languages, restaurants can increase efficiency, reduce errors, and boost sales by providing a personalized experience for diners.
Also in this weeks K-12 legislative update: kosher and halal meals are coming to Illinois schools and new laws in Virginia and West Virginia will ban certain additives in school meals.
Marriott International, Inc. (Nasdaq: MAR) today announced it has entered into a strategic agreement with technology company PathSpot Technologies, Inc., the creator of a real-time hygiene management and digital kitchen system that protects against the threat and spread of illness with a handwashing validation system and equipment monitoring technology.
2025 is as nuanced a year as brands have ever seen with consumers behaving and setting expectations in opposing ways. Brands that will thrive are those who embrace these contradictions as opportunities. With consumer behaviors evolving at a rapid pace, brands looking to build momentum for the rest of the year must take advantage of these insights. This year has been defined by paradoxes—where diners crave both digital convenience and personal connection, indulgence and thrift, and personal
At a time when childrens diets areincreasingly overloaded with ultra-processed foods, successful federal grant programs that break down barriers to serving fresh foods should not be cancelled nor delayed.
Domino’s Pizza has promoted three company executives to new roles. Joseph Jordan has stepped up to the position of COO and president-Domino’s U.S., Weiking Ng has been promoted to executive vice president-International and Ryan Mulally has been promoted to executive vice president-general counsel and corporate secretary. All three executives will report to Russell Weiner, Domino’s CEO.
Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. By analyzing ordering patterns, sales trends, and customer preferences using the POS systems System, they can make data-driven decisions to optimize menu offerings, highlight popular dishes, and introduce profitable items.
Also in this weeks K-12 legislative update: Florida and Utah introduce school meal additive bills and Georgia lawmakers want to expand universal free school meal access.
Maison Mtier, owned by Domain Companies, is housed in a historic 1908 building and evokes the charm of a Parisian-style guesthouse, maintaining its architectural heritage while incorporating contemporary design touches. With 67 lavish guestrooms and suites, this thoughtfully curated hotel balances its storied past with modern luxury, making it a distinctive destination.
Scaling an artisan food business is no easy feat. What starts as a passion for quality, craftsmanship, and unique flavors often turns into a logistical challenge when demand grows beyond the capacity of a single storefront or kitchen. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
463 
Let's personalize your content