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With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. Internet of Things, or IoT for short, lets one digital device communicate with multiple devices over an internet connection without human intervention.
53 sick, 30 hospitalized, 4 with kidney failure and 3 dead. E. coli and Lettuce 1: As of December 29, 2021, 13 people infected with the outbreak strain of E. coli O157:H7 have been reported from six states. Illnesses started on dates ranging from November 27, 2021, to December 9, 2021. Sick people range in age from 4 to 79 years, with a median age of 54, and 92% are female.
Managing a bar and restaurant means having to deal with employee turnover rates that you simply just don't see in other industries. In fact, according to the US Bureau of Labor Statistics, the annual restaurant and bar employee turnover rate is a staggering 73 percent. That's a lot higher than the average turnover rate for all industries in the US, which stands between 12 and 15 percent annually.
Customer retention, shifting demographics, manual processes, and changing economies are some significant challenges various food service managers face today. Foodservice operations need advanced products like CulinarySuite (CS) Lite, to streamline menu planning, recipe catalogues, nutritional analysis, cost analysis, production management, and more.
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.
Few would disagree that for food companies, the safety of their products comes first. Supplier risk is manifold. You look to safeguard your supply chain while keeping your consumers’ health at heart as well. Supplier risk assessment is therefore one of the proactive steps that comes to mind for keeping food recalls at bay. Supplier assessment is an effective and widespread process employed by food safety and quality assurance professionals around the world.
Hotel catering menus are pretty standard. You have your choice of this breakfast or that. Lunch and dinner choose from chicken, beef or fish with salad and dessert. Bonni Scepkowski was never one to follow the standard rules of meeting. She never met a menu she couldn’t improve. As you know, food is more than ‘lunchtime’ — it’s an integral part of the experience and should be woven into the fabric of the program, reflecting your audience's demographics, culture and vibe of the program.
The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.
The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.
Congress passed the Federal Food, Drug, and Cosmetic Act in 1938 in reaction to growing public safety demands. The primary goal of the Act was to protect the health and safety of the public by preventing deleterious, adulterated or misbranded articles from entering interstate commerce. Under section 402(a)(4) of the Act, a food product is deemed “adulterated” if the food was “prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it
Over the past year the "Great Resignation" has had a serious impact on the hospitality industry's ability to hire staff members. Restaurants and bars are operating with smaller teams than ever before, with many scaling back their operating hours to give their employees a break. That's because new employees are incredibly difficult to find right now.
Dr. Bill Thomas was inspired to create the Eden Alternative when he realized he could not provide a medical intervention to elders that complained of loneliness. Opposite of the institutional and better-known nursing home concept, the Eden Alternative would focus on battling loneliness, boredom, and helplessness. Later, he founded the Greenhouse model, which rest on two pillars: “It is better to live in a house than a warehouse,” and “people should be the boss of their own lives.
Net Zero will be a new year’s resolution that many operators will be working towards in 2022. Food waste is huge issue in the hospitality industry and a great place to start. We spoke to Guardians of Grub to find out about the resources they have on offer to help you to protect the environment and save money… Introducing Guardians of Grub If you’ve not heard of Guardians of Grub yet, you soon will.
I had the opportunity to interview Chef Keith Rhodes of Catch restaurant (Wilmington, NC) for a Meetings Today article I wrote on the Cuisine of the Coastal Carolinas earlier this year. His knowledge of and ideology behind cooking fresh, healthy, seasonal meals and living a sustainable lifestyle comes from his deep roots to the Carolina coastal community.
The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.
Volume 28, Number 1—January 2022 Dispatch Salmonella Serotypes Associated with Illnesses after Thanksgiving Holiday, United States, 1998–2018. Here is the CDC’s conclusion: Salmonella Reading was the serotype most strongly associated with illness during the Thanksgiving holiday. Given the dramatic increase in turkey consumption around Thanksgiving, one might expect that serotypes we identified are primarily associated with turkey consumption, and indeed, Reading caused a multistate outbreak with
After the past two years of lockdowns and restrictions on the hospitality industry, pent-up consumer demand means it should be a booming time for restaurants and bars.
Home / Blog Covid-19 Protection Framework Traffic Light System Explained It is important that primary sector food businesses, hospitality, and services, including contactless food service delivery and pick-up providers, understand the public health requirements at different traffic light settings. Following the correct rules helps keep customers, you and your team, and the wider public safe.
With a challenging two years behind us, many of us are looking to 2022 with tentative hope. There will be challenges, but there are also positives to draw on. We talked to Nitin Radhakrishnan, the Senior Lecturer in Management, responsible for Industry relations for Le Cordon Bleu London about the seismic obstacles the industry has had to deal with and the changing workforce landscape of the UK Hospitality Industry over the past two years and into the next… Workforce challenges post COVID-
In this final session recorded at IMEX America 2022, Tracy chats with Yalmaz Siddiqui, Vice President, Corporate Sustainability at MGM Resorts International and Mariela McIlwraith, Vice President Sustainability and Industry Advancement at Events Industry Council. [link] [link] Connect with Tracy: facebook.com/groups/EatingataMee ting thrivemeeting s.
While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers.
This review is part of FDA’s “New Era of Smarter Food Safety: FDA’s Foodborne Outbreak Response Improvement Plan” that also requires a hard look and the support by those concerned about improving the safety of our food and driving the numbers of ill consumers down. Thanks to the deep dive by Craig Hedberg. Here is the Full Report: NewEra-OutbreakResponseIndependentReview-102621.
Are you tired of grinding out long hours in the hospitality sector? Complete this must-have assessment to see if you’re ready to become your own boss. Do you currently have a job in the hospitality sector, but you’re tired of working long hours for little reward? If you answered yes to this question, then you’ve probably already thought about launching your very own business.
Everyone wants their company to thrive and beat the competition. Understanding the business of PR is paramount for success. Journalists need valuable content, pitches, unique soundbites, and trending topics. Companies must be responsive and be familiar with news cycles and trending topics. Yet, often, companies are busy working IN their business rather than ON their business.
In the last few months, restaurants across the country from San Francisco to Cape Cod have announced closures to give staff a much-needed mental health break. Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. But more demanding, less patient customers, combined with a mass exodus of restaurant workers, are leaving those employees who choose to remain in the industry strained to the limit.
The last time I was in Madrid, a friend and I perused English menus at a popular tapas joint. I requested the Spanish menu, too. As a food translator, I know that seeing the original is often the best way to decipher what’s on offer. As I salivated over old favorites, my non-Spanish-speaking friend asked, “What’s this world-famous potato dish with eggs?
It’s a fact that New Year’s Eve is one of the most dangerous holidays – 47 percent of men and 40 percent of women admitted to binge drinking to ring in the New Year, drunk driving accidents are significantly up and more pedestrians are killed on New Year’s Day than any other day of the year. While businesses in the hospitality industry provide a fun and relaxed atmosphere for clientele to briefly escape their everyday routines, it’s also their responsibility to keep
The new year is about to begin, and many restaurant owners will be thinking about a redesign for their restaurants. Dozens of new restaurants are opening worldwide every day, so it is important that your establishment attracts customer’s attention. In the race to become one of the more popular restaurants in your area it takes more than serving good food and pouring outstanding cocktails.
The ongoing COVID-19 crisis has not only transformed the global social, political, and economic climate, but has also changed how businesses operate. Restaurants were especially hard hit, and as the dust settles on the pandemic’s impact on the industry, they are forever altered. As a result, many beloved restaurants have permanently closed, there is an industry-wide shortage of labor, and the future is still shrouded in uncertainty.
It’s an unsavory fact: food is getting more expensive. In October, the USDA reported year-to-date averages, noting that food-at-home (grocery store) prices have increased 2.5 percent and food-away-from-home (restaurant) prices have increased 3.6 percent. If current projections from the U.S. Department of Agriculture prove accurate, this is a trend that is likely to continue—according to the forecast for 2022, food-at-home prices are expected to increase between 1.5 and 2.5 percent, a
Some pandemic trends, consumer behaviors are here to stay. While restaurants continue to mitigate impacts caused by COVID-19, many have pivoted and found new ways to redefine the dining experience. Some have even developed lucrative new business models that they will continue to apply and scale in 2022. Consumers are showing similar signs of permanent behavioral change.
The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Expert food preparation results in appealing and delicious dishes, employee training reduces errors that can increase wait times and proper warewashing keeps plates, glasses and utensils spotless. In an increasingly digital world, one mistake can be costly.
When it comes to equipment that helps your restaurant run more efficiently, you’ve probably encountered phrases like “add this to your technology stack” or “these solutions will help simplify your restaurant.” Maybe you’re a smaller operation with less than five units in one state or a mom-and-pop operation with one location that’s been in the family for years.
Performing a restaurant renovation is a big step, but it help create a more positive and attractive environment. It’s important to recognize, though, that you shouldn’t attempt a renovation without sufficient planning. As with so many other areas of your business, your updates can significantly benefit from applying a little strategy to the process.
For drive-thru fans, Indianapolis should be the top of the list of U.S. cities to visit, as it comes out on top as the Drive-Thru Capital of America, according to a new report from Chrysler Capital. With a high score of 68.5 out of a possible 100 based on access to drive-thru restaurants, drive-in cinemas, number of gas stations and overall traffic congestion, the city is a must-visit for those looking for the ultimate drive-thru experience.
As we wrap up a year that brought more tremendous change to the hospitality industry, I like to look ahead and anticipate some of the opportunities and challenges we will see in 2022 (and beyond). As FSR’s Danny Klein recently said, “the industry has moved well past the ‘pivot’ stage and this worn-out idea of a new normal,” and is ripe for further transformation.
Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. Restaurants were under pressure long before the pandemic shifted the ground underneath them.
Bacardi Limited released its third annual Bacardi Cocktail Trends Report , looking ahead at the key trends impacting the business of cocktails in 2022. The report is created in collaboration with The Future Laboratory (TFL) and draws from Bacardi-led and external research to unveil the undercurrents transforming everything from drinks desired, flavor expectations, and imbibing occasions through to ethical action and ways of creating cocktails. “As 2022 brings new perspective, people are co
The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models.
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