Bill Marler
FEBRUARY 14, 2022
A week ago one of my food safety followers on Twitter sent me this photo that was apparently circulating offering for sale on eBay a product that was recalled over a decade ago. They asked if it was legal for someone to sell a recalled food product. First, after a quick search on eBay I did not see the product still for sale, but it did pique my interest in the question.
Modern Restaurant Management
FEBRUARY 14, 2022
It may sound like just an excuse to eat out, but experiencing the food and ambience of your competitors is essential to writing a persuasive restaurant business plan. Think about it: you can’t possibly know what your restaurant is up against unless you do your research. Research, in this case, involves visiting, eating at, and making copious notes about the other restaurants in your area.
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Sculpture Hospitality
FEBRUARY 22, 2022
Most restaurants have narrow profit margins, typically somewhere between 3 and 6 percent. There’s a range of factors that impact those margins, from restaurant inventory management , menu pricing and product waste.
Wasserstrom
FEBRUARY 24, 2022
All over the United States, sober bars are starting to pop up and the term is finding its way into day-to-day conversation. Bar and restaurant owners with a keen eye are asking themselves, “Are sober bars here to stay? And how can I profit from this new foodservice movement?” In this article, we’ll be answering […]. The post What’s the Buzz Around Sober Bars?
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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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The Restaurant Warehouse
FEBRUARY 28, 2022
Fast food production facilities should be designed with maximum productivity in mind for mobility. It has the qualities of a kitchen with prep tables, which will be further explored. Restaurant Kitchen Production The production area of a fast food, convenience-oriented feeding establishment must be designed and equipped for maximum productivity and mobility.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Food Safe System
FEBRUARY 23, 2022
Food Safe System Food Safety Blogs We made it to the top 45 Food Safety Blogs We are delighted to have been listed as one of the top Food Safety Blogs , in the WORLD. We work really hard to find you the best and safest information on Food Safety and bring it all together, in an easy-to-understand blog. So to be recognised by feedspot.com is amazing.
Modern Restaurant Management
FEBRUARY 15, 2022
Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Nowhere is this more clear than in restaurants; many wonder if parts of the workforce left the industry for good and how they will fill that gap. With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams.
Sculpture Hospitality
FEBRUARY 17, 2022
The hospitality industry has experienced some significant changes and challenges over the past couple of years. The pandemic has completely upended the way the industry operates, from how guests are served to the operating hours that both restaurants and bars have.
The Food Law Firm
FEBRUARY 17, 2022
Non-disclosure agreements are a vital piece of the food industry. Like a handshake, a non-disclosure agreement is the essential gesture that conveys peaceful intentions and good faith. As The Food Law Firm has written about, NDA’s are a great first step towards comprehensively protecting trade secrets, however, they are not without limitations Any food industry NDA should identify “trade secrets”.
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The Restaurant Warehouse
FEBRUARY 26, 2022
Get the best of both worlds. New, reliable equipment that is affordable and comes with a warranty. Is Your Restaurant Adequately Funded? In my restaurant recon blog post I discussed how most restaurateurs work in the business and graduate to open their own place. Plan how you are going to get your restaurant funded. Restaurateurs learned on the job and rarely undertake any formal study.
Morrison Living
FEBRUARY 28, 2022
Only 25.8% of culinarians are women, according to Zippia. At Morrison Living, we celebrate our women culinarians who are defying the odds and paving the way in their journeys, while carrying the culture of our company in everything they do. We asked three of our women culinarians across the country questions on their journey, experience, and what it means to be in culinary.
Food Safe System
FEBRUARY 22, 2022
Food Safe System Turn your home into a restaurant Cook Up Your Home: Tips to Turn Your Home Into a Restaurant We are delighted to have been mentioned by Porch in their article Turn Your Home into a restaurant on January 3, 2022 by Rocio Espinoza Turn your home into a restaurant Thinking of converting your home and love of cooking into a business? Turning what you love to do into the seeds of a business doesn’t have to be the stuff of dreams, not when you put some meat and potatoes into your plan
Modern Restaurant Management
FEBRUARY 16, 2022
The past few years have been critical for restaurants as owners and operators have had to quickly adapt and modernize alongside the changing climate and consumer demands. It has been a roller coaster for restaurant management as challenges like staffing shortages and mask mandates have made it difficult to keep business alive and thriving. While there’s no crystal clear direction for the industry in 2022, there are restaurant design trends that could help shape the food and beverage scene
Sculpture Hospitality
FEBRUARY 22, 2022
Most restaurants have narrow profit margins, typically somewhere between 3 and 6 percent. There’s a range of factors that impact those margins, from restaurant inventory management , menu pricing and product waste.
The Food Law Firm
FEBRUARY 17, 2022
Before talking to a copacker, a good negotiating strategy is imperative. The first step is to identify the business’ priorities. This article is a lawyer’s perspective on what those priorities should be. A business leader needs to balance the advice of their legal counsel against their business priorities – factors like price, minimum order quantity, quality of final product, etc.
The Restaurant Warehouse
FEBRUARY 24, 2022
Atosa Sandwich Food Prep table To profit from selling sandwiches, the restaurant operator must have speedy meal prep with sandwich prep table productivity and all aspects of the sandwich shop business and tightly control costs. Sandwich shop menus should limited to high volume items to avoid large inventories of many items and hence, vegetable spoilage.
Morrison Living
FEBRUARY 15, 2022
A partnership with Morrison Living brings numerous resources to the table, including our Directors of Field Engagement. We know that supporting the community teams while ensuring that standards are met drives higher resident satisfaction. That is why our field engagement team travels to our partner communities to be directly in the field for valuable face-to-face collaboration.
Eating at a Meeting
FEBRUARY 14, 2022
Kicking off the 2022 talking about and celebrating veganism and how it can help us be better stewards for our planet. Who better to help me do this than Veganethical food advisor Chantal Cooke. Her 30+ years as an environmental journalist, founder of UK's only ethically focused radio station PASSION for the PLANET, a long time vegetarian/vegan, she is a wealth of knowledge to start the year and Veganuary.
Modern Restaurant Management
FEBRUARY 21, 2022
We are witnessing the evolution of fine dining. Astonishingly veganism is a chief enabler of this culinary transformation. Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints.
Optimum Control
FEBRUARY 7, 2022
Inflation is inevitable, we all know this; however, what doesn’t have to be inevitable is the effect it has on your business. By diversifying your approach to combating inflation, you’ll have multiple opportunities to lower your overall costs and minimize the risk to your business. This article will discuss the effects that inflation may have on your restaurant from food cost all the way through to the effect it may have on your customer base, followed by a number of ways that you wi
Lit Supply
FEBRUARY 1, 2022
Opening a restaurant is the dream for many Americans. After all, running your own business is aspirational, and a restaurant allows you creativity and the ability to make something truly your own. Additionally, opening a restaurant benefits many more than just the restaurant owners themselves. An estimated 11% of all employment opportunities in Tennessee, for example, is sourced from restaurants and other food service jobs.
The Restaurant Warehouse
FEBRUARY 23, 2022
Deep Fat Fryer for Restaurants Commercial Deep Fryer for Sale Deep fat fryers are available in a variety of types, capacities, and degree of automatic operation desired. Computer monitoring and control are available for the optimal frying of foods. The productive capacity of a fryer is related to the pounds of fat in the fry kettle, the heat input, and the cooking time required for various foods.
Morrison Living
FEBRUARY 14, 2022
One quick search of “eating right” pulls up loads of resources and information about foods to enjoy, foods to avoid, and lifestyle switches to live healthier and longer. However, that can be overwhelming with the number of information and misinformation out there. With the power of Morrison Living’s nutrition and wellness teams, our residents don’t have to do the legwork in figuring out how to “eat right.
Eating at a Meeting
FEBRUARY 7, 2022
To truly create safe, inclusive, and sustainable food experiences, we must take into account all the other human and non-human inputs along the food supply chain. Using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system, McKenzie Phelan and Meghan Shellenberg founded Foodmuse.
Modern Restaurant Management
FEBRUARY 14, 2022
Many business owners believe that emailing is an obsolete form of marketing. But that couldn’t be further from the truth. Even for a unique niche like restaurants, the power of email marketing can boost brand awareness and ROI. Paired with features like a striking restaurant logo and using a color palette so your brand is easily recognized, emails can help you get the customers you’re after.
MSU Agrifood Safety Produce Bites
FEBRUARY 4, 2022
The FDA recently proposed changes to the FSMA Produce Safety Rule Agricultural Water Rule requirements. In this episode, Phil Tocco, Food Safety Educator with Michigan State University Extension, and Annalisa Hultberg, Food Safety Educator with the University of Minnesota, discuss the proposed changes to the rule and provide guidance on how to submit comments.
Bill Marler
FEBRUARY 28, 2022
Why is not Cronobacter sakazakii reportable in more than one state in the US? Why was the first illness on September 16, 2021, but the first recall not until February 20, 2022? According to the CDC, on February 10, 2022, CDC was notified of FDA’s investigation of consumer complaints of infant illness related to products from Abbott Nutrition in Sturgis, Michigan.
The Restaurant Warehouse
FEBRUARY 22, 2022
When a new restaurant, the odds are against you. The best way to start a new business is by doing it first on paper. The business plan research on its success rates before you dive in headfirst. You need all the facts and figures, not just your entrepreneurial skillset. Only 20% of companies survive their first year and restaurants have an average failure rate of 60%.
Sculpture Hospitality
FEBRUARY 3, 2022
Over the course of the pandemic, restaurants have had to pivot to takeout and delivery-only models as regulations and lockdowns meant that many restaurants were unable to physically welcome guests through their doors.
Eating at a Meeting
FEBRUARY 28, 2022
Who says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for her private clients. She is more into living it than talking about it at parties and really believes that teaching people to enjoy eating more plants and less meats is going to have a bigger impact than pushing strict rules on people.
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