Bill Marler

OCTOBER 8, 2022

The Tennessee Department of Health recently released a report from last Summer’s tragic E. coli O157:H7 Outbreak linked to goat contact. I sadly need to update www.fair-safety.com. Full disclosure, we are representing two families. Background. On Wednesday, June 22, the Tennessee Department of Health (TDH) was notified of an ill child hospitalized in Florida with Shiga Toxin-Producing E. coli (STEC) O157:H7 after attending a goat husbandry summer camp at a local farm in Rutherford County, Tenn

Food Service 341

Food Service Food Service Kitchen Equipment Hospitality 341

CHART

OCTOBER 20, 2022

Whether you’re a youth sports coach, instructional designer, or someone who creates training for your organization, the same key principles can improve learning and retention. Here are my top tips for engaging and coaching learners of all ages, skill levels, and training objectives.

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246

Modern Restaurant Management

OCTOBER 11, 2022

For the past several years—and especially since the pandemic—restaurant brands have focused on enhancing digital experiences that allow them to offer more off-premise options and streamline operations to address staff shortages. While digital tools help solve these problems and open up a new world of marketing possibilities, they can also help brands create more personalized experiences, and therefore, a more meaningful relationship with their guests.

Recipes 217

Recipes Customer Service Customer Service 217

Sculpture Hospitality

OCTOBER 18, 2022

When operating a bar, one of your main inventory goals is to ensure you have the perfect amount of stock on hand at any given time. Too much or too little inventory can have a huge impact on your bottom line.

Inventory 133

Inventory 133

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AIA

OCTOBER 24, 2022

With many of us now heading back into the office 5 days a week, we’re back to organising lunches and snacks to get us through those long work days. With so many people once again utilising shared kitchen spaces in their places of work, the opportunity for cross-contamination and poor food safety practices are high. Rather than playing Russian roulette every time you prep your food in the office kitchen, become familiar with workplace food safety and ensure your always practising safe food

Food Safety 130

Food Safety Food Preparation 130

Bill Marler

OCTOBER 5, 2022

The Michigan Department of Agriculture and Rural Development (MDARD) is advising consumers not to eat any Kuntry Gardens produce or products containing produce from Kuntry Gardens of Homer, MI, as it may be contaminated with raw, untreated human waste. All product is expected to be labeled under the name Kuntry Gardens. During a routine produce safety inspection, MDARD staff identified that Kuntry Gardens was using raw, untreated human waste on the fields where produce was grown for sale to loca

Food Safety 303

Food Safety 303

Fast Casual

OCTOBER 27, 2022

To qualify for the list, each brand had to be no more than six years old, have at least one location open and have never appeared on this list in the past or on the annual list of Fast Casual Top 100 Movers & Shakers.

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112

Modern Restaurant Management

OCTOBER 3, 2022

As a result of the Great Chicago Fire that killed 250 people in 1871, President Woodrow Wilson proclaimed an annual week in October as Fire Prevention Week, now the longest-running public health and safety observance on record. In 2020 , local fire departments responded to an estimated 1.4 million fires in the United States. These fires caused 3,500 civilian fire deaths and 15,200 reported civilian fire injuries.

Kitchen Equipment 212

Kitchen Equipment 212

Sculpture Hospitality

OCTOBER 4, 2022

Franchises are an excellent way for individuals to become business owners, while at the same time reducing the risks associated with starting a business. That’s because owning a franchise comes with a pre-built business plan that has demonstrated success.

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131

AIA

OCTOBER 7, 2022

Keeping your kitchen clean is an important part of being healthy, especially when you are cooking for a family. To make sure that you and those around you stay safe and avoid any food-borne illnesses you need to create a hygienic cooking space. Here are some handy tips to help maintain a clean environment and take extra care when cooking so that everyone in your home can enjoy good food whilst also staying safe.

Food Safety 130

Food Safety 130

CHART

OCTOBER 12, 2022

As I went through the process of drafting my fantasy football team this year, I couldn’t help but think about how this applies to “drafting” and managing the teams in our restaurants and hotels. By applying some of the principles from fantasy sports to our "real world" hospitality teams, we can engage players with a diverse skillset to align on goals, drive results, and ultimately bring home the “W” for our teams and guests.

Hospitality 100

Hospitality Hospitality 100

Bill Marler

OCTOBER 6, 2022

No details about those sickened, no details about the grower, processor or seller, and no details about the conditions that allowed for the contamination? Where is the “root cause analysis?”. I have a word for the FDA and CDC – “Transparency.”. Thanks to Food Safety News for reporting this out: The FDA has determined an outbreak of infections from Salmonella Typhimurium was from contaminated cantaloupe and declared its investigation over. .

FDA 289

FDA Food Safety 289

Fast Casual

OCTOBER 25, 2022

Effective leadership is not out of reach, and here are seven tips to help you lead your brand through the twists and turns ahead.

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108

Modern Restaurant Management

OCTOBER 17, 2022

With a recession on the horizon, recent data from the National Restaurant Association found that 43 percent of restaurant owners believe that economic conditions will decline in the next six months. While the current situation for restaurants is far from good and with the rising cost of food adding to the situation, it is no surprise that restaurateurs are stressed for what’s to come.

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203

Sculpture Hospitality

OCTOBER 6, 2022

Maintaining an accurate bar inventory is critical to the success of any bar or restaurant. Inventory data ensures that you have enough stock to meet customer demand, as well as have the insights you need to eliminate waste and to improve your company’s profit margins.

Inventory 116

Inventory 116

Lavu

OCTOBER 24, 2022

When customers come to your restaurant, you want to provide speedy, seamless service that creates a smooth experience for both your guests and your staff. You can do that by offering frictionless payments. A survey by PYMNTS found, “97% of top performing restaurants offer digital wallet payment capabilities, while only 53% of bottom performers do the same.

Customer Experience 78

Customer Experience Point of Sale Purchasing Inventory 78

CHART

OCTOBER 3, 2022

If you can only go to one CHART conference per year, should it be winter or summer? The age-old debate has flared up again. Here is my perspective, advocating for the winter conference, while Gabe Hosler counters that the summer event would prove more valuable for attendees.

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100

Bill Marler

OCTOBER 19, 2022

There is no dispute that Daily Harvest French Lentil + Leek Crumbles, with tara, caused a significant outbreak of acute liver failure according to both Daily Harvest and the FDA. According to a statement from Daily Harvest from last July (no update since): “Our extensive investigation has involved many experts analyzing data from all sources. We have only used this ingredient in French Lentil + Leek Crumbles and we are no longer sourcing from this producer who does not provide any ingredients fo

FDA 283

FDA Food Safety 283

Fast Casual

OCTOBER 18, 2022

The alcoholic drink market will hit over $261 billion this year and grow 10.51% through 2025, with 48% of that being spent in bars and restaurants. Katie Fairchild, senior VP of Marketing at Restaurant365, weighs the pros and cons and offers tips for implementing cocktails to fast casual menus.

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Modern Restaurant Management

OCTOBER 10, 2022

A few months ago, I wrote about how hard it is to find staff, especially managers. At that time, I discussed two ways that we were going to build a manager from existing staff rather than search for a new one. Recently, one of my clients had a great manager pass away unexpectedly. The first thing we did after we got over our initial shock was to put together a Go Fund Me to help his family in their time of need.

Point of Sale 203

Point of Sale Staffing 203

Sculpture Hospitality

OCTOBER 25, 2022

Starting a franchise business is a great option for entrepreneurs. Not only does it come with the resources and branding you need to be successful, it also comes with lower risk, excellent support and even reduced startup costs.

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115

Lavu

OCTOBER 22, 2022

No matter what the size of your business, one truth remains: cash flow is king. It’s the lifeblood of your business. Yet, while most small … 10 Cash Flow Management Best Practices for Restaurants Read More ». The post 10 Cash Flow Management Best Practices for Restaurants appeared first on iPad Point of Sale System for Restaurants, Bars & More.

Point of Sale 60

Point of Sale 60

Food Recovery Network

OCTOBER 31, 2022

Last week, FRN hosted a conversation about the many feelings we have around the act of voting, and discussed why these feelings are valid. But why is talking about our feelings around voting so important? Because how many times do we feel a certain way about something, big or small, which leads us to…not act? When it comes to voting, we must find a way to understand and validate our feelings in order to push past any desire for inaction to get into the habit of voting.

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52

Bill Marler

OCTOBER 13, 2022

Mary Kay Billman. Mrs. Billman ate ice cream at the 3350 Bahia Vista in Sarasota, Florida location on January 2022, and died of a Listeria infection on January 29, 2022. She left a husband, children and grandchildren. Mrs. Billman fell ill on or around January 27, 2022, with symptoms consistent with Listeria. Mrs. Billman was admitted to Memorial Regional Hospital South on January 27, 2022, where a stool sample was collected that day and tested positive for Listeria serotype ST5.

FDA 282

FDA Hospitality Hospitality 282

Fast Casual

OCTOBER 11, 2022

Mike Lenard, founder and CEO of TaKorean, said the wages he saves by having highly capable people, as well as low turnover, create a model for ongoing financial success.

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108

Modern Restaurant Management

OCTOBER 6, 2022

Happy hours can be a great way to increase foot traffic and boost sales for restaurant and bars. Data reveals that bars with happy-hour programs had an average increase in revenue of 26 percent during happy hours. So, you can attract new customers and encourage existing ones to stick around for a bit longer with happy hour promotions. Since most happy hours take place during the week, you can use them as an opportunity to draw in people who might not normally come out to your establishment.

Chef 203

Chef 203

Sculpture Hospitality

OCTOBER 12, 2022

Bar inventory is the process of counting everything you have in stock. You then use numbers from the beginning and end of a given period (i.e. week, month, quarter, year) to calculate your inventory usage , which is the amount of product you have used during the specified period.

Inventory 113

Inventory 113

Eating at a Meeting

OCTOBER 31, 2022

On this episode, Tracy and Erin Malawar of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health. This is the first conference of its kind in more than 50 years. The first and only other one was held in 1969. The Administration's goal is "to end hunger in America and increase healthy eating and physical activity by 2030 so fewer Americans experience diet-related diseases.

Nutrition 52

Nutrition 52

HACCP Mentor

OCTOBER 29, 2022

Food fraud costs the global food industry between 10 and 15 billion US dollars per year according to the Grocery … Understanding the risk of food fraud in your business READ MORE » The post Understanding the risk of food fraud in your business appeared first on HACCP Mentor.

Food Safety 52

Food Safety 52

Bill Marler

OCTOBER 14, 2022

Borrowing a bit from Dylan. We shall see if this new move from FSIS is more aspirational or more realistic. However, despite not have any clear time lines or regulations, things I never thought I would hear from the USDA/FSIS: 23% of foodborne Salmonella illnesses are attributable to poultry consumption. … Considering requiring … incoming flocks be tested for Salmonella.

Food Safety 276

Food Safety 276