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With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.
Last night I was taking some time finding places for all my mom’s many scrapbooks. I found the below note that I think I wrote in the early 1990’s. Well, some things never change.
There has long been a labor shortage in the hospitality industry, but the combination of the COVID-19 pandemic and what has been dubbed as ‘The Great Resignation’ has pushed the shortage in restaurant workers to an almost crisis level.
A meal just isn’t a meal without _. If you’re like most people, odds are that you filled out the blank with a beloved carbohydrate. Carbs are the building blocks of a balanced diet, as both a source of energy and what really rounds out that feeling of being full after eating. Every culture has its own carb of choice, whether it be a loaf fresh from the bakery, a steaming hot bowl of rice, or nutrient-rich grains native to one’s country.
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.
The emergence of new technology and online alternatives shattered traditional brick-and-mortar retail operations across the globe. Leaving legacy food service establishments watching from the sidelines, self-assuring themselves that “we are different, digital disruption cannot strike such a blow to us.” Now, riding on the coattails of the pandemic, food/kitchen technology is experiencing its own period of exponential growth poised to leave a similar and eerie wake in its path.
Buffet management is back on the agenda for many hospitality operators. The lifting of restrictions is just in time for the approaching festive season and so many hospitality operators will be planning buffet and live food station events. We spoke to Michelin Starred Chef, John Wood, about how best to safeguard profits at this critical time… Over the last 18 months, operations globally were forced to review, adapt or even shut down their buffet offering.
Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.
Every industry felt the impact of the labor crunch during the pandemic and now, as recovery efforts are underway, businesses are struggling to recover employees quickly enough to meet the rise in demand. Particularly impacted by the staffing shortage, restaurants are struggling to beat the labor crisis, with staffing shortages felt in both back-of-house and front-of-house staff.
The FDA is reporting today for the first time an active investigation to a Listeria Outbreak that has sickened 20. The FDA continues to investigate a Salmonella Thompson outbreak that has sickened 93. Both outbreaks have yet to be linked to a food product. The FDA has not definitively determined what specific food has been the cause of a nationwide Salmonella Oranienburg outbreak – But, cilantro looks suspicious.
Sculpture Hospitality Launches Brand-New Inventory Management App to help Restaurants and Bars Manage Tight Margins as they Come Out of the Pandemic. Sculpture Hospitality - ( www.sculpturehospitality.com ) a global hospitality inventory management company, that combines both technology software with expert, local advice - has launched a brand-new inventory management app designed specifically to simplify the inventory management and ordering process for all hospitality businesses.
Atosa Deep Fryer Tips for Fried Food Perhaps the speediest approaches to adjust the flavor of the food that you're broiling is to permit dregs to gather in the oil. Not exclusively does the silt confer the flavors and scents of the food it came from, however it can cause different issues too. Here are a few hints and devices to keep residue out of your oil and help improve your business' broiling rehearses.
We are delighted to have been featured in DeliverRank Food Safe System: The App that Automates Food Safety Compliance. Neil Bradley, founder and CEO of Food Safe System, knows a thing or two about food safety, having been both a highly recognised and respected chef and restaurateur. Here he explains more about the complexity of the Food Safety Compliance issue and how his app can reduce Food Safety to a walk in the park.
Is it possible that this school year is worse for school meal programs than last year? Talk to a few school nutrition heroes and the answer is a resounding YES. First, the good news: All students K-12 in US schools can receive meals at no cost during SY 2021-2022. This means increased participation (more than double in some schools) and more kids getting healthy meals.
There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.
I have lost track of how many times I have implored restaurants to offer Hepatitis A vaccines to their employees. Here was my latest: And, now here are the consequences: Publisher’s Platform: Vaccinate restaurant employees against hepatitis A or suffer the consequences. PDF Complaint. The Virginia Department of Health says the number of total people linked to three Famous Anthony’s restaurants infected with hepatitis A has increased to 14.
In our blog, we’ve discussed in detail how using inventory management software to gain better visibility and control over your restaurant and bar inventory can significantly improve business profitability.
Restaurant Equipment Your business is too important to chance it on used restaurant equipment, sandwich prep tables and used true pizza prep tables. And whether you own a big restaurant, a humble kitchen, or a brightly themed food truck, it’s your livelihood, and far too important to gamble with, especially with the rise of instagram influence on where we dine.
Food Safe System DeliveryRank Interview We are delighted to have been featured in DeliverRank Food Safe System 2021: The App that Automates Food Safety Neil Bradley, founder and CEO of Food Safe System , knows a thing or two about food safety, having been both a chef and a restaurateur. Here he explains more about the complexity of the issue and how his app can reduce it to a walk in the park.
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.
With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,
The last few weeks have sounded remarkably familiar to Spring 2020 when we faced a nationwide (and Canada) Salmonella outbreak linked to California grown onions. We are now facing a similar outbreak – smaller at this point (over 650 vs over 1,600 sickened) – but it will be interesting to see if the root cause of the outbreak tracks as the below 2020 cause.
Your restaurant inventory is your company’s investment into profitability. The better you manage your inventory and control costs, the higher your profit margins will be and the more success your restaurant will have.
So you want to open a restaurant of your own? Well, don't worry! Just like most restaurateurs, you can learn on the job and do some research before opening your own place. SBA Loan Coronavirus Loans The SBA is offering national funding to restaurant owners and business owners. This might be the perfect solution for any restaurant needing Economic Injury assistance from the small business administration.
This episode features Barb Roth, owner of Red Barn Market in Lowell Michigan, and Mariel Borgman, Community Food Systems Educator with MSU Extension. They discuss various food safety risks on U-Pick farms and how you can mitigate them. Resources: Contact your local Produce Safety Technician Michigan Agritourism Association Worker Training Resources and Templates Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.
As restaurants hire new employees, they are finding it more difficult to come across experienced workers who can also train other team members. A major pain point for our clients has been navigating regulatory compliance issues such as corporate officer updates, alcohol license and permit renewals, and training team members in proper alcohol service protocol.
The National Center for Biotechnology Information (NCBI) shows: Salmonella – 653 isolates – 652 clinical (people) and 1 mixed produce. Group: PDG000000002.2315. Cluster: PDS000094913.28. Distance between selected isolates: minimum = 0 SNPs, maximum = 9 SNPs, average = 1 SNPs. Target creation date range: 2021-08-20 to 2021-10-15. As of a few moments ago, the CDC reports: As of October 14, 2021, 592 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 36 state
Get the right equipment at a fraction of the cost. We offer restaurant equipment leasing for startups and small businesses with no upfront payments and low monthly payments. The restaurant start-up industry is a tough one. With no pay in advance, while you launch your restaurant. When launched you rely on your staff and equipment to generate profit for the business - while you work to build a sustainable and profitable business.
While sales continue to climb for restaurants in nearly every category, the upward trend is hard-fought. Dining rooms are open, but staff isn’t available. Commodities are in demand, but supply is short. Customers are coming but in new and disparate channels. Workers are back in their offices, sort of. So how do operators plan for 2022? To help guide its clients, who range from emerging full-service to large QSRs, Revenue Management Solutions took the temperature of more than 900 diners acr
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. Taking inventory is one of the most tedious processes in restaurant operations. Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out
The long-lasting effects of the COVID-19 pandemic are something that every business needs to consider, regardless of the industry they serve. Let’s explore seven trends in the restaurant industry that will likely continue into the post-pandemic era. 1. Third-party delivery apps will continue to thrive. Anyone with a smartphone knows how convenient it is to order from apps like DoorDash, Uber Eats, Grubhub, or Postmates.
As they say, breakfast is the most important meal of the day. But if we are being honest, many of us didn’t try to get up at 5 a.m. and climb Mount Everest. The pandemic shifted quite a bit of our morning routines, fueled in part by the lack of commute. This enabled many of us to (attempt) to sleep in and have a more relaxed breakfast. Now that some restrictions have been lifted, why not continue our habit of a better breakfast?
Restaurants looking to avoid being 86’ed by the pandemic and its economic fallout have work to do. The good news is, with a thoughtful and ongoing communications plan this work can be accomplished while also promoting the restaurant to new and existing patrons. With COVID-19 continuing to be a consideration for consumers across the U.S., the restaurant industry needs to respond by sending a message to the public that it is — and will continue to be — safe to return.
For the hospitality industry, the last 18 months have been very challenging. Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. Many small business owners added online storefronts and delivery services to help sustain their business admidst vanishing in-store customers, but they now face a new economic threat – friendly fraud.
Controlling the variables in the restaurant industry can feel like a game of whack-a-mole if you don’t have the right tools at your fingertips. Especially in a time where the industry is in flux because of the pandemic, juggling things like food costs, keeping shifts full and food safety can feel more difficult than ever. Fortunately, controlling the variables that can pose a risk to your business are within your grasp.
Everybody needs to eat, so the sale of food will never go out of fashion. Still, because there are many competing businesses in the dining sector, it’s becoming increasingly difficult to stand out from the crowd. Using Facebook Ads can help you get the edge over the competition. Seventy-two percent of people choose a restaurant based on comments and images shared by others on Facebook, according to a study by Social Media Monthly.
When the National Football League (NFL) and universities announced that they’d be returning to full capacity in their stadiums for the 2021 season, many in the foodservice industry believed fans would be quick to get back to the tailgating scene they know and love. However, home has proven to be where people now prefer to celebrate game day. With technology making it possible for just about every tailgating essential to be delivered directly to your doorstep, groups of friends and family c
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