Bill Marler
AUGUST 7, 2022
As I said the other day, for nearly a month we have known about the likely link between Revive Mango & Pineapple smoothies and an ingredient known as Tara. To date, in addition to the over 350 Daily Harvest cases (also with an ingredient known as Tara), we are representing over 30 people that have suffered acute liver failure linked to the Mango & Pineapple smoothies.
Modern Restaurant Management
AUGUST 2, 2022
In all my years in the restaurant/bar/hospitality industry, I have never run into the hiring situation that we are in today. I don’t have one customer in any state who has all the employees that they need. Some clients have 90 percent of the staff they need, but most are closer to 50 or 60 percent. As I have written in the past, the most important thing you can do is to hold on to the staff you have.
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Lavu
AUGUST 23, 2022
As restaurant technologies evolve and change, restaurant owners need to consider each new trend and determine if it is right for their business. Right now, … More Restaurants Are Accepting Crypto Payments. Should Your Business? Read More ». The post More Restaurants Are Accepting Crypto Payments. Should Your Business? appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Sculpture Hospitality
AUGUST 9, 2022
Inventory control is a key component of managing a successful bar. It ensures service runs smoothly, reduces waste, improves forecasting and purchasing, and increases the bottom line.
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CHART
AUGUST 15, 2022
The breakout, Training Data Analytics: Measuring the Bottom Line Impact of a Good Company Culture, was presented by Carlo Cesario and Joe Wagner at CHART Austin. Participants took part in a hands-on exercise to identify ways to quantify and measure the impact of culture on their own organizations. Here are my key takeaways from this session.
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 11, 2022
Understandably, my nearly 350 clients sickened by Daily Harvest French Lentil + Leek Crumbles (and possibly additional products) are frightened and angered by the lack of information about the contaminant in the tara, that according the the FDA, has hospitalized over 100 with symptoms consistent with acute liver failure. Dozens of people have had their gall bladders removed, as well as several with liver biopsies.
Modern Restaurant Management
AUGUST 15, 2022
The Future of Foodservice Tech Amid Pandemic Learnings. Once seen as a novelty, foodservice tech solutions are becoming a staple in restaurant kitchens and dining rooms across the country. Throughout the pandemic, operators have taken note of consumers’ changing lifestyles and the needs of their staff, and as a result, recent innovations have emerged to address these new needs.
Food Safe Limited
AUGUST 24, 2022
Home / Blog Food allergies are on the rise, but some foods cause them more often than others. This blog covers what these foods are and how people & companies can manage food allergy and food intolerance risks to consumers. A food allergy is when a person’s immune system reacts to a food or an ingredient in food that is normally harmless. When this happens, the person’s immune system responds to this food as if it poses a danger and the result is known as an allergic reaction.
Sculpture Hospitality
AUGUST 16, 2022
When you own or manage a restaurant, there’s a lot that you need to do and keep track of. From scheduling and training staff to prepping for service and getting dishes out, the list can seem never ending.
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CHART
AUGUST 15, 2022
One of the big challenges when it’s time for your team to make an investment in technology is to figure out who you should be considering as a vendor (and which companies you should avoid). Here are the 10 sources I use to efficiently develop my shortlist of tech suppliers.
Lit Supply
AUGUST 22, 2022
Anyone who has worked in a restaurant knows that the kitchen is the heart of the operation. It’s where the magic happens. It all starts with having the right supplies. If your business still uses outdated or damaged kitchen equipment, it’s time to upgrade. Here are four ways that new kitchen supplies can benefit your business. 1. Improved Safety Old kitchen equipment can pose a serious safety hazard to your employees and customers.
Bill Marler
AUGUST 24, 2022
Yet another E. coli outbreak linked to leafy greens is burning through at least four states – Ohio, Indiana, Pennsylvania and Michigan – in people that ate hamburgers – with lettuce – at Wendy’s. Hundreds are sick and those numbers will rise. There are several people – mostly kids – with hemolytic uremic syndrome (HUS). Here is an email that I just received: “My wife has been hospitalized with HUS after an E. coli infection verified O157.
Modern Restaurant Management
AUGUST 31, 2022
Restaurants are grappling with labor shortages, supply chain disruptions and inflation. According to the National Restaurant Association, restaurants are experiencing the most severe labor shortage in history, actually 70 percent higher than most industries. As of April 2022, restaurants were still down 794,000 jobs – or 6.4 percent pre-pandemic employment levels.
Lithos POS
AUGUST 18, 2022
Not where opportunities arise. Marketing strategies succeed where opportunities are created. Burger King always tries to come up with very creative marketing ideas. Being the largest fast food chain in the world, they are willing to take any kind of risks in their marketing. The biggest example of that is the campaign called “The Beauty Of No Artificial Preservatives” Preservatives and artificial flavors in many fast food restaurants have long been criticized.
Sculpture Hospitality
AUGUST 30, 2022
Maintaining a bar inventory is critical to ensuring you have a fully stocked bar to meet customer demand while reducing wasted product. It also provides insights and data so that you know exactly how your bar is performing and where to make improvements.
CHART
AUGUST 15, 2022
A training revolution is required if we are to have any hope of reaching and engaging today’s workforce. Employers will have to revise both the content and delivery of their training programs to adapt to this new audience. Here are a few personal observations and proven best practices to help you overhaul your company's approach to training and development.
Optimum Control
AUGUST 17, 2022
As the restaurant industry continues to evolve, so too must the technologies being used. We’ve seen the rise in popularity of all-in-one platforms, and they do offer many advantages such as a single platform, one bill to pay, and one system to learn and use. Sounds great, right? What if we told you that using an all-in-one platform may be holding back your organization’s progress?
Bill Marler
AUGUST 12, 2022
Nearly a month ago I urged the FDA to follow Frank Sinatra’s advice to “float down to Peru.” I do not know if the FDA has, but they long ago should have. As you know, I have sued Daily Harvest , and after asking who manufactured the French Lentil + Leek Crumbles, and being rebuffed, I was able to determine that the manufacturer was Stone Gate , and they were brought into the litigation.
Modern Restaurant Management
AUGUST 26, 2022
Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides. In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. According to the National Restaurant Association’s 2022 State of the Industry Report, seven out of 10 restaurant owners report not having enough workers to keep their business open at
Food Recovery Network
AUGUST 11, 2022
I had the honor of representing Food Recovery Network at two events on Capitol Hill last month. On Tuesday, July 12, WW , Bread for the World and FoodTank (on whose Board I proudly sit) hosted an all-day event to gain momentum behind the Food Donation Improvement Act. On Wednesday, July 13, I sat on a panel hosted by Harvard Food Law and Policy Clinic to discuss why it is critical for young people to be represented in the 2023 Farm Bill.
Sculpture Hospitality
AUGUST 25, 2022
When it comes to managing your restaurant inventory , there are many different metrics that you need to be aware of. One of those metrics is your inventory turnover ratio.
CHART
AUGUST 15, 2022
As the hospitality industry continues to face staffing shortages, restaurants need to find ways to compete for talent against so-called "gig work." While gig work is appealing for its flexibility, there are substantial disadvantages as well. The opportunity for restaurants, then, is to find ways to mimic the advantages of gig work while also highlighting their own advantages over the gig economy.
Chef's Toys
AUGUST 8, 2022
Need a few pointers on selecting shelving? Know your measurements before you start. How wide is the area for which you need shelving? How high do you need the shelving system to stand? How deep do you need the shelves to be? Do you need casters? If adding casters, this will add a minimum of 5" to the height of your shelving system. Where is the shelving going?
Bill Marler
AUGUST 7, 2022
Peanut Butter: As of July 27, 2022, a total of 21 people infected with the outbreak strain of Salmonella Senftenberg were reported from 17 states. Illnesses started on dates ranging from February 20, 2022, through May 24, 2022. Sick people ranged in age from less than one to 85 years, with a median age of 59, and 75% were female. Of 13 people with information available, 4 were hospitalized.
Modern Restaurant Management
AUGUST 3, 2022
When you're getting your restaurant up and running, or perhaps expanding to a new region, it is important to really understand your specific audience well. It's a natural feeling to want to be off to the races and immediately start advertising, but all this will do is make you spend quite a bit without a proper understanding of what your loyal followers are actually looking for.
The NAFEM Show
AUGUST 1, 2022
This is the world’s leading foodservice E&S show for anyone in foodservice management and operations across a variety of industries. Not sure if it’s right for you? Take a look at who typically attends, including key roles, popular industries and more. Then, start making plans to visit The NAFEM Show, Feb. 1 – 3, 2023 at the Orange County Convention Center, Orlando, Fla., USA.
Sculpture Hospitality
AUGUST 18, 2022
Do you love working in the restaurant industry but want to take your career to the next level? Are you an entrepreneur that’s always aspired to open your own business? If so, owning a franchise might be the best career option for you.
Eating at a Meeting
AUGUST 29, 2022
As the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket." Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel indust
MSU Agrifood Safety Produce Bites
AUGUST 2, 2022
In this episode, Jordan DeVries, a Michigan Produce Safety Technician, sits down with Elizabeth Visser, farm manager at Blandford Nature Center. They discuss the produce safety efforts put into place at Blandford, and how Liz communicates the value of food safety to the customers and crew. Connect with Blandford Nature Center on their website or Instagram!
Bill Marler
AUGUST 31, 2022
According to the Center for Disease Control (CDC), 84 people from Ohio (23), Michigan (53), Pennsylvania (2), and Indiana (6), have been infected with the same strain of E. coli O157:H7 , with illness onset dates ranging from July 26 through August 9, 2022. At least 38 individuals have been hospitalized, and at least 8 have developed hemolytic uremic syndrome (HUS) , a complication with a mortality rate of 5%. .
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