Bill Marler
AUGUST 31, 2023
Perhaps millions in punitive damages and criminal fines for “conscious disregard to a know risk?” People always ask my why do leafy green E. coli outbreaks keep happening. I think the bottom line is that retailers, restaurants, growers, processors and the government simply do not give a cow’s pie about the sickened and/or dead consumers – they are simply the cost of doing business or staying in office.
Food Management
AUGUST 31, 2023
SAGE Dining Services, Harpeth Hall School's foodservice contractor, spearheaded the certification process.
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Restobiz
AUGUST 25, 2023
Restaurant operators are always looking for new ways to connect with their customers to engage and encourage return visits. From your website to your loyalty program, looking at real data is the best way analyze who is visiting, how often, what they are ordering, how much they are spending, and more. Getting specific on generational […] The post Use technology to get more Gen Z diners into your restaurant appeared first on Restobiz.
Food + Tech Connect
AUGUST 25, 2023
This is a sponsored post from the Innovation Experience , part of Natural Products Expo East in Philadelphia, September 21-23, 2023 Join us at the Innovation Experience to learn, taste, discuss, and gain a greater understanding of the new technologies, business models, and philosophies that will enable you to thrive in the increasingly complex food value chain.
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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.
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Modern Restaurant Management
AUGUST 30, 2023
In this current economic climate, it can be a challenge for restaurant owners to adequately plan for the future while dealing with the day-to-day necessities. To learn about best financial planning practices, Modern Restaurant Management (MRM) magazine reached out to Ben Johnston, COO of Kapitus, which provides financing for small and medium sized businesses.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Bill Marler
AUGUST 10, 2023
Real Kosher Ice Cream, of Brooklyn, NY, is recalling soft serve on the go ice cream and sorbet cups, because of potential Listeria monocytogenes contamination. The recall is the result of an individual becoming ill and reporting to have eaten this product. Pennsylvania Department of Agriculture tested samples of product and one sample tested positive for Listeria monocytogenes.
Food Management
AUGUST 31, 2023
Morrison Healthcare’s Senior Director of Culinary Innovation gives us a behind-the-scenes look into the way healthcare dining evolves, ultimately achieving the very real power to heal patients, staff, community.
Restobiz
AUGUST 14, 2023
By Matt Parkin In the dynamic world of the hospitality industry, your personal brand emerges as an asset for your business. It’s not just a name; it’s a blend of your expertise, vision, and values – a recognizable mark of who you are. Think of it as a unique tag that people associate with you, […] The post Use your personal brand to build your restaurant business appeared first on Restobiz.
Food + Tech Connect
AUGUST 7, 2023
Image Credit: Taiwan Ministry of Economic Affairs 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. Governments worldwide are taking significant strides towards sustainability by supporting the development of plant-based meat products, with Taiwan and Saudi Arabia recently announcing funding and startup initiatives.
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Modern Restaurant Management
AUGUST 31, 2023
Viewers of "The Bear" understand how viral trends tempt first-time guests, but how do restaurants convert those novelty-seekers into brand champions and realize long-term value? Loyalty expert Hope Neiman, CMO at Tillster, says these are the four things she sees that restaurants often get wrong when building loyalty programs + brand champions: Lack of clarity and consistency.
Food Safety News
AUGUST 31, 2023
Todorganic Inc. of Middleburg, FL, is recalling its Nuez de la India Seeds because FDA analysis has determined that the seeds appear to be Thevetia peruviana, or yellow oleander. All parts of the yellow oleander plant are known to contain cardiac glycosides that are highly toxic to humans and animals. Ingestion of yellow oleander can cause neurologic, gastrointestinal, and cardiovascular adverse health effects that may be severe, or even fatal.
Bill Marler
AUGUST 4, 2023
Over two months ago, while watching the premiere of the documentary, “Poisoned,” at the Tribeca Film Festival in NYC, I got thinking again about how little in the past 30 years I feel I have moved the needle on food safety – pathogens and certainly, human nutrition. Now that “Poisoned” is up on the Netflix platform, it has become the most watched documentary in the world – at least for the last few days.
Food Management
AUGUST 29, 2023
The flavors, fun and functionality of menu items at your c-store, counter or cart could be the difference between grabbing customers or getting passed by. At the moment, these are the items getting grabbed the most. Plus: Campus c-store stars and special Q & A on meal kits for seniors in independent living.
Restobiz
AUGUST 8, 2023
By Charli Tanner AI has already started to change the way we live our lives, from creating recipes to writing restaurant reviews. While technology comes with its pros and cons, it looks like AI is here to stay. This article will take a look at the ways in which AI can influence your customers’ decisions […] The post How AI is helping diners make smarter decisions appeared first on Restobiz.
Sculpture Hospitality
AUGUST 15, 2023
The emergence of bar liquor inventory software has transformed the way bars and restaurants handle their stock. Here are the top five benefits.
Modern Restaurant Management
AUGUST 29, 2023
Despite advanced technologies, restaurant architectural design processes have not evolved. While other industries have redefined and recreated themselves through digital transformation, architectural design, and processes have largely remained unchanged. This is no longer scalable for addressing the needs of today’s customers, who expect digital experiences that accelerate projects, increase efficiency, and remind them of the consumerized digital experiences they enjoy in their personal li
Food Safety News
AUGUST 31, 2023
The U.S. Food and Drug Administration has escalated efforts to ensure the safety of infant formula production by issuing warning letters to three major manufacturers: ByHeart Inc., Mead Johnson Nutrition (Reckitt), and Perrigo Wisconsin, LLC. According to the FDA, this action is occurring within the context of its ongoing commitment to enhance regulatory oversight and reflects the agency’s determination to ensure optimal conditions for producing infant formula.
Bill Marler
AUGUST 18, 2023
Thanks to the 1920’s song. The good thing about both practicing food law for a long time and having a foodborne epidemiologist on staff is that we have the history of these outbreaks at our fingertips. Year State Agent Ill Hospitalized Died Brand 2023 Washington Listeria 6 6 3 Frugals 2023 NY and PA Listeria 2 2 0 Real Kosher 2021-2022 Multistate Listeria 23 22 1 Big Olaf Creamery 2014 Washington Listeria 2 2 0 Snoqualmie Ice Cream 2010-2015 Multistate Listeria 10 10 3 Blue Bell 2008 Vermont E.
Food Management
AUGUST 25, 2023
Greens+, a chef-crafted concept from contract firm Continental, delivers six distinct flavor profiles served in a bowl, salad or wrap.
Restobiz
AUGUST 4, 2023
The secret to long-term, loyal restaurant customers is connection. Developing a relationship with your guests will leave them wanting to visit you again and again, telling their friends, and helping you build your profits. Not only can customer retention provide steady, reliable revenues, but it also means that your customers will stick by you in […] The post Building a connection with your customers appeared first on Restobiz.
Wasserstrom
AUGUST 31, 2023
The restaurant industry is a competitive one. Management and owners are under pressure to keep their restaurants profitable. This pressure may lead to setting unrealistic expectations for their front-of-house (FoH) and back-of-house (BoH) employees to stay ahead of the competition. For this article, we asked foodservice industry employees about common problems they face with management and […] The post What Restaurant Employees Want From Management appeared first on The Official Wasserstro
Modern Restaurant Management
AUGUST 28, 2023
General Mills Foodservice is putting the Chefs of the Mills to the test against back-of-house obstacles in its new “Chefs on the Line” video series, Each episode will challenge General Mills Foodservice’s resident culinary experts with the high-stakes scenarios that foodservice operators face every day. In the first episode, General Mills Foodservice corporate chefs Ted Osorio and Jessie Kordosky must throw together a brunch service with no staff, using only what’s on han
Food Safety News
AUGUST 30, 2023
The Ice Cream House voluntarily recalls all dairy ice cream products and non-dairy (Parve) frozen dessert products because of potential contamination with Listeria monocytogenes. The recalled products were sold at the Ice Cream House in Brooklyn, NY, and through retail supermarkets in New York, New Jersey, and Ohio, according to the company’s recall notice posted by the Food and Drug Administration this afternoon.
Bill Marler
AUGUST 16, 2023
And, why does the FDA consider Salmonella an adulterant in all foods and the USDA/FSIS does not? According to the FDA , “[p]athogenic bacteria (e.g., Salmonella or Listeria monocytogenes) are considered adulterants in both human and animal food. Although many animals consuming this food may not become sick themselves, they can become carriers and expose their human family members to pathogenic bacteria.
Food Management
AUGUST 22, 2023
This and a strike involving cafeteria workers forcing a Louisiana school district to cancel classes are some of the stories you may have missed recently.
Restobiz
AUGUST 1, 2023
As restaurants continue to look for creative ways to get ahead in today’s economy, some operators are adding surcharges to the bill. While many diners balked at rising tipflation earlier this year, surcharges may be easier to swallow, as the industry starts to make changes for the better. Typically, the surcharges look like a line […] The post Are restaurant surcharges a growing trend?
Sculpture Hospitality
AUGUST 22, 2023
Food inventory software helps you streamline operations, minimize waste and maximize profits. Here are the top 10 features to look for in a solution.
Modern Restaurant Management
AUGUST 28, 2023
There have never been more ways for restaurants to capture information about customers. Yet, restaurateurs often struggle to keep pace with marketing trends. Yes, data is more abundant than ever, but data is only a tool. It isn’t useful in its own right. It needs to be used in a way that has utility for restaurateurs before it can take your restaurant to new heights.
Food Safety News
AUGUST 31, 2023
Treehouse Foods of Oak Brook, IL, is recalling 13,000 cases of Trader Joe’s Multigrain Crackers with Sunflower and Flax Seeds because of pieces of metal found in the product. According to the details posted online by the FDA, the recall was initiated on Aug. 15, 2023, and is ongoing. The recalled products were sold in California, Connecticut, Florida, Illinois, Pennsylvania, Texas and Washington.
Bill Marler
AUGUST 28, 2023
I new journal article on the polony tragedy was just published: “Cost estimation of listeriosis (Listeria monocytogenes) occurrence in South Africa in 2017 and its food safety implications.” Some main points: Estimate the loss of 204 that died was at least $240,000,000 US Hospitalization costs were at least $10,400,000 US Loss to businesses was at least $15,000,000 US This does not even account for future medical expenses and/or lost productivity to those that survived and who have life-altering
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