Modern Restaurant Management
JANUARY 14, 2025
Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.
Restobiz
JANUARY 10, 2025
ByMadan Kanala In the fast-paced world of restaurant operations, downtime can lead to significant disruptions, lost revenue, and a tarnished reputation. When critical equipment like ovens, refrigerators, or dishwashers fail, it can halt service, spoil food, and cause delays that frustrate customers. However, thanks to advancements in predictive technology, restaurant operators now have the tools […] The post Predictive technology transforms restaurant operations appeared first on Restobiz.
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Let's Chat Snacks
JANUARY 28, 2025
The future of foodservice has arrivedand its automated. Technologies that were once novelties are now the norm. Self-ordering kiosks, online ordering apps, robotic food preparation systems, automated scheduling software, AI-powered customer insightsthe list goes on and on for the varieties of automation that have become pervasive across the foodscape landscape.
Hospitality Net
JANUARY 27, 2025
In 2025, luxury travelers are making bold demands for their health and well-being. A striking 84% of affluent individuals now expect wellness services tailored to their unique health goals. Spontaneity and personalization define the new wellness landscape, with nearly 70% booking treatments on the spot during their trips, while 78% value the ability to plan ahead.
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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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Foodservice Equipment Reports
JANUARY 14, 2025
After spending much of the past three years getting singed by a hot labor market and slogging through stickier-than-expected inflation, restaurant operators are cautiously, modestly optimistic heading into 2025, industry analysts say.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Modern Restaurant Management
JANUARY 27, 2025
Managing staff tips in a restaurant can be a delicate balancing act. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here's a detailed guide on how to navigate this important issue effectively. 1. Understand the Basics of Tip Distribution Before creating or adjusting your tipping policy, understand the typical roles involved and how tips are usually distributed: Waitstaff: Often the primary recipients of tips as they interact directly with customers.
the CAMBRO blog
JANUARY 23, 2025
As the new year kicks off, school foodservice directors have a prime opportunity to inspire students to make healthier choices. Salad bars offer a simple yet impactful way to encourage balanced eating while engaging students in the importance of nutrition. We have 7 ways foodservice directors can leverage salad bars to foster healthy habits in schools. 1.
Wasserstrom
JANUARY 10, 2025
The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training.
Bon Appetit Management Company
JANUARY 14, 2025
Lunchtime at Whitman’s Cleveland Commons dining hall on the day of their First Foods station launch. Crowds of guests, both students and members of the public, lined up in Whitman Colleges Cleveland Commons dining hall in early December to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam during the launch of Bon Apptit at Whitmans First Foods station, a celebration of Indigenous cuisine that will be featured on the first Friday
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Food Management
JANUARY 28, 2025
Also in this weeks K-12 legislative update: A handful of states have introduced universal free school meal programs, A Rhode Island bill would ban certain dyes in school meals and New Hampshire takes aim at school lunch shaming.
Hospitality Net
JANUARY 16, 2025
Now Now NoHo, an innovative sleeper cabin hotel located on Bowery in the heart of NoHo, New York City, is now accepting reservations for April 1, 2025, and beyond. Envisioned as a transformative boutique experience for solo travelers, Now Now NoHo offers 180 small but thoughtfully designed sleeper cabins that combine the nostalgia of European train cars with the ingenuity of Japanese capsule hotels.
Modern Restaurant Management
JANUARY 2, 2025
Opening a restaurant in competitive markets like South Florida is no easy task. Nearly 49 percent of restaurants fail within their first five years, and the 10-year survival rate is less than 35 percent, according to the U.S. Bureau of Labor Statistics. High rents, competition, and fees make it tough for new restaurants to stay afloat. However, one way to boost your restaurant's chances of success is by using a beer and wine license to offer creative cocktails—without the high cost and
the CAMBRO blog
JANUARY 6, 2025
For the last 10 years, Chef Mike Lombardo has worked his way up through seven different Hyatt properties; getting his start as a line cook, Lombardo is currently the executive chef at Oystercatchers restaurant at the Grand Hyatt Tampa Bay. Through it all, Lombardo says Cambro products have been there with him every step of the way. Oystercatchers, a staple in the Tampa restaurant scene since its inception in 1986, offers an upscale take on fresh and local seafood while treating guests to a gorge
Wasserstrom
JANUARY 6, 2025
Analysts predict that the swicy (sweet + spicy) trend will continue gaining momentum in 2025. Although it is being heavily marketed as a new trend, the swicy flavor profile isn’t a fleeting fad; it’s a deeply ingrained human preference for balanced sensory experiences and a ubiquitous part of global cuisine. For foodservice and beverage operators […] The post Swicy: How to Capitalize on This Classic Flavor Profile appeared first on The Official Wasserstrom Blog.
Bon Appetit Management Company
JANUARY 21, 2025
Calves and cows at Tollgate Farm. Set amidst the rolling hills of the Hudson Valley, Tollgate Farm spans 140 picturesque acres in Ancramdale, New York, near the border of Massachusetts and Connecticut. On a crisp morning recently, I took the 45-minute drive from Vassar College to the farm to meet the Davenport family, who have been raising cows here since 1986, along with Courtney Roberts, the sales and marketing manager for Hudson Valley Fresh Dairy.
Food Management
JANUARY 7, 2025
Sodexos Food Hives feature products from local partners as well as women and minority-owned businesses
Hospitality Net
JANUARY 16, 2025
Lodging Interactive, an award-winning digital marketing, social media, and guest review engagement agency exclusively serving the hospitality industry, today announced the launch of GuestCONNECTSM, a flexible, subscription-based suite of services that includes a hotel website, social media marketing, and white-glove guest review response services designed exclusively for hotels and resorts.
Modern Restaurant Management
JANUARY 24, 2025
Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. “Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and div
the CAMBRO blog
JANUARY 27, 2025
It can be challenging to serve an average of 110,000 meals a day using a storage room that hasnt been updated for two decades. When Mike Genco, Directorof Food and Nutritional Services at AdventHealth Ocala in Ocala, Fla., had the opportunity to make changes to the back of house, he made a list that included LED lighting, floors, table space, small wares and shelving.
Wasserstrom
JANUARY 24, 2025
Transparency within the foodservice industry is a significant differentiator in 2025. Today’s diners, particularly millennials and Gen Z, prioritize ethical sourcing and environmental responsibility when making decisions about where to eat. Part One of our series provided details into how restaurants can begin their transparent supply chain efforts.
Bon Appetit Management Company
JANUARY 16, 2025
The Pepperdine campus during the Franklin Fire in December 2024. Photo courtesy Pepperdine University. In early December, the Franklin Fire broke out in the area surrounding Pepperdine University in Malibu, CA, spreading from the Santa Monica mountains to parts of the campus. Due to Pepperdines unique positioning between the mountains and the Pacific Coast Highway, students were under a shelter in place order during the fire.
Food Management
JANUARY 3, 2025
The school was the first to debut K-12 by Eliors revamped environmental high school brand.
Foodservice Equipment Reports
JANUARY 14, 2025
Just Salad, a fast-casual concept focused on health and sustainability, has opened its first drive-thru location. Located in Livingston, N.J., the drive-thru location caters to guests on-the-go. It also offers dine-in services, providing flexibility for those who want to eat on-site.
Modern Restaurant Management
JANUARY 10, 2025
As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose.
the CAMBRO blog
JANUARY 21, 2025
When a chef finds a solution to a problem in the kitchen, it can feel better than bowling a strike on a packed Saturday nightwithout bumpers no less. Chef John Lambe and his team at Bryant Lake Bowl and Theater provide elevated bar fare cooked from scratch for customers enjoying vintage bowling lanes and live shows. While everything was fun and games in the front of house, Lambe had two storage problems in the kitchen that were a constant gutter ball. 1.
Wasserstrom
JANUARY 15, 2025
Building a transparent supply chain is no longer a niche pursuit, but a fundamental imperative for value-conscious restaurant operators in 2025. The industrys growing demand for transparency drives the need for ethical sourcing building a supply chain that prioritizes responsible practices throughout, from farm and factory to fork. Responsible consumers want to know […] The post How to Build a Transparent Supply Chain for Your Restaurant appeared first on The Official Wasserstrom Blog.
Hospitality Net
JANUARY 20, 2025
MGM Grand Hotel & Casino is revealing details surrounding its $300 million remodel encompassing all of the hotels 4,212 rooms and suites within its main tower. The transformation, which is slated for completion in December 2025, is set to enhance the overall guest experience with modern, sophisticated design elements inspired by the flair of the disco era.
Food Management
JANUARY 21, 2025
Also in this weeks K-12 legislative update: Nebraska lawmakers reintroduce a universal free school meals bill and a new Arkansas bill would provide universal free school breakfast to students.
Foodservice Equipment Reports
JANUARY 14, 2025
Tune in as operators share 2025 perspectives as part of FER’s annual state of the industry coverage. Vice president of national operations Scooter’s Coffee, Omaha, Neb. “At Scooter’s Coffee, 2025 is all about redefining operational excellence with bold, guest-focused service.
Modern Restaurant Management
JANUARY 23, 2025
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.
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