Bill Marler

SEPTEMBER 14, 2021

To protect Canadians from possible health risks, the Canadian Food Inspection Agency (CFIA) is implementing temporary import conditions for romaine lettuce from the Salinas Valley ( Santa Cruz , Santa Clara , San Benito , and Monterey ) in California for the 2021 growing season. Between September 30 and December 31, 2021, importers of romaine lettuce and products containing romaine lettuce from the U.S. are required to provide proof that the product does not originate from counties in Ca

Food Safety 304

Food Safety FDA Food Supply 304

Modern Restaurant Management

SEPTEMBER 1, 2021

After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again.

Inventory 245

Inventory 245

Sculpture Hospitality

SEPTEMBER 2, 2021

Your accounting period is coming to a close and it’s time to conduct your dreaded liquor inventory count. At best it’s incredibly boring, at its worst it’s time-consuming and expensive.

Inventory 130

Inventory 130

Food Safe System

SEPTEMBER 23, 2021

Food Safe System Natashas Law Upcoming changes to allergen labelling laws – known as Natasha’s Law, means that any food business selling PPDS foods will have to include full ingredients on the product label with allergenic ingredients emphasised within that list. It is estimated that almost 1 in 5 people in the UK suffer from an allergy. What is Natasha’s Law?

Food Safety 52

Food Safety Catering Catering Hospitality 52

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Food Safe Limited

SEPTEMBER 17, 2021

Home / Blog Update: Alert Level Requirements now replaced with a Covid-19 Protection Framework It is important that food businesses and services, including contactless food service delivery and pick-up providers, operating across New Zealand understand the public health requirements at different traffic light settings. Following the correct guidance will assist in keeping staff, customers, and the wider public safe.

Food Service 52

Food Service Food Service Food Safety Hospitality 52

Bill Marler

SEPTEMBER 14, 2021

Link: [link].

Food Safety 273

Food Safety 273

Modern Restaurant Management

SEPTEMBER 7, 2021

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How Can I Prevent Contract Overlaps and Overpricing? A : Contract overlaps and pricing have a lot of impact on restaurant operators and their business, especially for those without supply chain personnel or who are simply too busy to check or double c

Restaurant Management 233

Restaurant Management Restaurant Manager 233

Sculpture Hospitality

SEPTEMBER 24, 2021

In theory, this should be a booming time for restaurants and bars. COVID-19 restrictions have relaxed in a large number of locations, there is pent-up consumer demand for the hospitality industry and the global economy is set for a post-pandemic boom.

Hospitality 123

Hospitality Hospitality 123

Eating at a Meeting

SEPTEMBER 27, 2021

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe

Food and Beverage 40

Food and Beverage Food and Beverage Recipes 40

Food Safe Limited

SEPTEMBER 10, 2021

Home / Blog Cleaning checklist for food preparation areas Implementing proper cleaning, sanitising, and disinfecting techniques is vital in the food service industry. Regular cleaning in the back-of-house helps to avoid cross-contamination and the spread of disease. Without a cleaning schedule in place, keeping your commercial kitchen clean can seem overwhelming.

Commercial Kitchen 52

Commercial Kitchen Food Safety Food and Beverage Food and Beverage 52

MSU Agrifood Safety Produce Bites

SEPTEMBER 8, 2021

This episode features Lori Yelton, Nutrition and Food Management Consultant with MDARD, Mary Rose Vanas, Food Service Director for Shelby Public Schools, Landen Tetil, Produce Safety Technician with the Marquette County Conversation District, and Mariel Borgman, Community Food Systems Educator with MSU Extension. They discuss the value farm to school has on the community, and provide their own perspectives on food safety in farm to school settings.

Food Service Director 40

Food Service Director Food Safety Food Service Food Service 40

Bill Marler

SEPTEMBER 22, 2021

In the next version of my life I want to be a CDC EIS officer chasing foodborne diseases in the footsteps of many of my heroes in the past and in the present who I have gotten to know since the Jack-in-the-Box E. coli Outbreak of 1993. Being an Epi-wannabe, I do tend to look forward to my Morbidity and Mortality Weekly Reports and articles in Emerging Infectious Diseases.

Food Safety 254

Food Safety Purchasing Hospitality Hospitality 254

Modern Restaurant Management

SEPTEMBER 30, 2021

The trends around restaurant ownership change with time, but the COVID-19 pandemic has accelerated consumer and investor trends alike. Consumer expectations have been permanently altered, and there are some key features to look for when seeking to invest in a franchise that will keep up with those expectations. Concepts to Invest in. Investors have continued to invest in brands that have experienced slower growth or even struggled to grow in recent years.

Chef 223

Chef 223

Sculpture Hospitality

SEPTEMBER 29, 2021

Taking inventory in your bar or restaurant is time-consuming, and one of the things that most bar managers or owners push down to the bottom of their to-do list.

Inventory Management 122

Inventory Management Inventory 122

Eating at a Meeting

SEPTEMBER 27, 2021

How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business? Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural diffe

Food and Beverage 40

Food and Beverage Food and Beverage Recipes 40

Food Safe Limited

SEPTEMBER 1, 2021

Home / Blog Reviewed & Updated: 2023 This page explains how we maintain a Zero-Harm Learning & Work Environment. It also elaborates on how we maintain a strategic and transparent learner well-being and safety system. Further down the page, we go over the unique sustainability journey that we call ‘Business Beyond Commerce’ including how we meet our Treaty Obligations.

Food Safety 52

Food Safety 52

Agroknow

SEPTEMBER 9, 2021

As the world gets vaccinated, many of us have set off on our first overseas holidays in months. For a sizeable portion of us, that also means the dream of tucking into crisp shellfish shucked raw and whole fish fresh off the grill. Restaurateurs, seafood purveyors and their network in supply chain and procurement have rejoiced with the slow return of summer crowds.

Food Safety 130

Food Safety Purchasing 130

Bill Marler

SEPTEMBER 10, 2021

I starting going to this great conference n 2005 or 2006 (the years blend) and we have been proud to be a major sponsor over the years. Last year I did my speech virtually due to COVID. This year, likely do to our inability to keep COVID in check in the US, I will likely be banned from attending. Safe food is essential to everyone’s health. Around the world, governments and businesses share the enormous responsibility for safeguarding food.

Food Safety 220

Food Safety 220

Modern Restaurant Management

SEPTEMBER 24, 2021

Delivery is an essential part of restaurants nowadays, which is why there are more restaurants partnering with third-party delivery services, even if they already have their own in-house delivery. But the only thing harder than managing one delivery system is simultaneously managing two. By using these tips, you can learn how to successfully manage both your in-house and third-party delivery.

Staffing 214

Staffing Customer Experience 214

Sculpture Hospitality

SEPTEMBER 20, 2021

Your restaurant’s menu is the backbone of your customer experience. It draws guests through your doors, delights them while they are dining in your restaurant and keeps them coming back for more.

Customer Experience 111

Customer Experience Kitchen Management Kitchen Management Kitchen Manager 111

Eating at a Meeting

SEPTEMBER 20, 2021

Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry.

Food and Beverage 40

Food and Beverage Food and Beverage Hospitality Hospitality 40

Bill Marler

SEPTEMBER 2, 2021

August 19, 2021. Ms. Sandra Eskin. Deputy Under Secretary for Food Safety. Food Safety and Inspection Service. 331-E Jamie Whitten Federal Bldg. 1400 Independence Avenue, SW. Washington, D.C. 20250. Docket Clerk. U.S. Department of Agriculture. Food Safety and Inspection Service. 1400 Independence Avenue, SW. Mailstop 3782. Room 6065. Washington, D.C. 20250.

Food Safety 220

Food Safety Food Regulations FDA Hospitality 220

Bill Marler

SEPTEMBER 24, 2021

As of today 690,152, of our friends and neighbors have died from SARS-CoV-2 (COVID-19). However, perhaps, at least in the foodborne illness space, there might be some good news? The CDC reported today on the Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S.

Hospitality 218

Hospitality Hospitality Food Safety 218

Modern Restaurant Management

SEPTEMBER 28, 2021

Second-generation restaurant spaces are an increasingly popular and appealing option for landlords and tenants alike. The restaurant business is not for the faint of heart. It’s not exactly a secret that getting a new restaurant up and running is a significant challenge, with a high bar for entry that includes formidable logistical hurdles and financial obstacles.

Chef 211

Chef 211

Modern Restaurant Management

SEPTEMBER 9, 2021

Below is an excerpt from The Business Side of Restaurants: How Intelligent Restaurant Business Entrepreneurs & Investors Can Lead, Win and Make More Money in Life by Clifford K. Bramble. Every item sold within a business contributes to the product mix of item sales. The goal is to make sure they are all working in unison to make the business profitable.

Chef 208

Chef Inventory K-12 Purchasing 208

Modern Restaurant Management

SEPTEMBER 7, 2021

Every restaurant owner, operator, and manager are currently asking themselves: how do I hire restaurant employees in today’s labor market? It is increasingly difficult to recruit, attract, hire, and retain employees, but there are some insights that can help you navigate a tough labor landscape. The Restaurant Labor Shortage. The restaurant industry is back to busy, with full indoor capacity and a dining public eager to eat out.

Staffing 208

Staffing 208

Modern Restaurant Management

SEPTEMBER 17, 2021

Online reviews have a lot of influence on today’s restaurants. Most customers check out reviews before heading over for their first meal. That’s why it can be nerve-wracking when a few bad reviews come in. Thankfully, having a few bad reviews isn’t the end of the world. However, you can’t ignore them. A survey from GatherUp found that nearly four in ten consumers expect businesses to respond to reviews in one day.

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Modern Restaurant Management

SEPTEMBER 28, 2021

You might not have thought that hackers would target the restaurant industry for cyber attacks, but think again. Given the recent high profile ransomware case at JBS meat packing where they ended up paying a hefty $11 million, those in the industry must be vigilant that they could be the next target. Food is a delicate supply chain and is essential to keep moving unfettered.

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198

Modern Restaurant Management

SEPTEMBER 27, 2021

In February of 2020, the restaurant industry was on a long, slow march toward digital sales growth. As a percentage of overall sales, digital averaged around five percen t. Some leaders, including brands like Wingstop, Chipotle, Starbucks, and others, as a result of early investments in the digital customer experience, were already experiencing well-above-average digital sales numbers, and were much better prepared for what came next.

Customer Experience 198

Customer Experience 198

Modern Restaurant Management

SEPTEMBER 3, 2021

Businesses have long searched for ways to optimize communications to specifically target people in close proximity with advertisements. It’s why marketers will spend up to $38.7 billion on location-based marketing in 2022. Eighty-four percent already use this type of marketing because it works. Consider the following: Data shows 83 percent of marketers feel their campaigns are more effective with location-based marketing and see higher response rates.

Customer Experience 198

Customer Experience Purchasing 198