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The rise in popularity of contactless payments can mean leaner operations, happier staff, and – most importantly – happier customers. Contactless ordering and pay-at-the-table systems had already started gaining a slow-but-steady foothold over the past three years. Then the COVID-19 pandemic happened. That, in turn, forced the acceleration of adoption of contactless ordering and payment options from both the consumer and the restaurant sides of the business.
I will spare you the list of hepatitis A cases that I have been involved with since 1998 when I represented 30 people exposed in a Seattle, Washington Subway restaurant, including one child who suffered acute liver failure requiring an emergency liver transplant. There have been dozens in the last 23 years, many with tragic consequences. Yet, here we are once again.
Nobody wants to think that their employees are stealing from them, but it is an unfortunate reality at many restaurants and bars - thankfully bar inventory management can help prevent it.
Fat is flavor, or so the adage in food circles goes. If you want to achieve big taste and get mouths salivating, there is no easier ingredient to incorporate than fat or oil. From a simple smear of salted butter on toast to the integral addition of Mediterranean olive oil to a salad, a healthy (or not-so-healthy) fat is just as important to taste as it is to meal preparation.
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.
When Keyatta Mincey Parker realized that she and other restaurant and bar workers need to de-stress, she created a community garden with 501c3 status where bartenders can go and wind down. With the mission to provide a “healthy and safe space for members of the industry to recharge their creativity, minds and themselves,” the garden lets her grow as a creative person, plant new roots into the community, connect with the land and her past.
From April 2022 the legislation on providing calorie labelling for customers is set to change. We’re looking at the impact this could have on your business and the simplest, most cost effective way to provide transparency to your customers and be legislation compliant… Calorie labelling legislation will require large businesses of 250 or more employees in England, including cafes, pubs restaurants and takeaways, to display the calorie information of non-prepacked food and soft drink
Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.
Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.
In 2011 I wrote: Last week the USDA Food Safety and Inspection Service (FSIS) announced a recall of ground turkey products due to “possible” Salmonella contamination. According to the press release, “Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg.”.
Spreadsheets are a seemingly simple tool for managing bar inventory – they can be organized by storage locations, data is easy to enter, the software does the math for you, and you can quickly produce charts and graphs to aid in decision making. Not only that, but they can be free to use as well.
Let’s talk about supplier and ingredient risk assessment. Food risk assessment is the process through which food safety or supplier compliance teams need to calculate a risk indicator for thousands of ingredients and hundreds of suppliers , so that they rank them in terms of priority and vulnerability. This calculation can be done using some widely accepted risk assessment formulas or an internal risk scoring model.
LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint.
Natasha’s Law is now in force. We spoke to Caroline Benjamin at Food Allergy Aware about how hospitality businesses are coping with the change, the worrying shortcuts that some operators are taking and the fundamental importance of near miss reporting for the industry and its customers. Beyond Natasha’s Law Natasha’s law was implemented on Friday 1 October, it became law that any food business preparing food on their premises and pre-packaging to sell onto their customers shall have
Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.
This afternoon, the Roanoke City and Alleghany Health Districts (RCAHD) announced that RCAHD has identified a total of 50 confirmed primary cases and 2 secondary cases. There have been at least 31 hospitalizations and unfortunately 3 deaths. RCAHD stresses that hepatitis A is a preventable disease. RCAHD urges everyone to consistently practice good hand washing and to consider getting vaccinated, especially if they fall into a high-risk population.
There are different ways that food safety teams can stay informed about incidents and emerging risks that could be critical to their supply chain. For example, regularly checking official, trusted websites like the European RASFF portal and the US FDA recalls and safety alerts. Or subscribing to an email alert service synced to food recalls. Welcome to the world of food risk monitoring tools – also widely known as horizon scanning and foresight tools For many years, these terms were used to desc
When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion? Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism.
You don’t have to travel far at the moment to come across a ‘Help Wanted’ sign outside a hospitality business. Just a few scrolls on social media and you’re likely to see hospitality job vacancies being advertised. As we head into the busiest time of the year, the industry is struggling to recruit. Whilst this is unlikely to be solved overnight, now could be a great time to consider an apprenticeship scheme.
The turmoil caused by the pandemic has disrupted global supply chains more than any other period in recent history. It has highlighted the critical importance of evolving supply chain systems to be more responsive and agile to the changing dynamics around us – which the past two years have been extensive. As diners return to their favorite restaurants, bars, and other eating establishments, restaurateurs are feeling the strain put on the food supply chain.
Some, I am sure are a bit tired of my ranting about the FSIS doing its job and deeming Salmonella that causes human illness an adulterant in meat. Fact, after E. coli O157:H7 was deemed an adulterant in ground beef in 1994, it took about a decade for E. coli illness cases to drop. During that time, we saw the same drop in clients seeking our help. Go figure, the FSIS and the beef industry heeded my call.
Bar inventory management has a number of benefits. It gives you oversight of your stock, helps you make better ordering decisions, and it provides insights on turnover, costing, and your overall bottom line.
This episode features Landen Tetil, Produce Safety Technician with the Marquette County Conservation District, and Les Bourquin, Professor in the Department of Food Science and Human Nutrition at Michigan State University. They talk about produce safety risks to keep in mind when it comes to on-farm apple cider production. Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.
LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint.
Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources. Whilst being creative and on trend are important ingredients in creating profit making menus, there are other key factors for you to consider. Here, Michelin starred chef, John Wood, shares his advice based on over 35 years of writing menus and running successful hospitality businesses.
Frequent turnover of staff has long been an issue in the fast-paced restaurant industry. Now, with the added pressure of the pandemic and the ensuing labor shortages, the challenge has become front and center. To recruit new talent and alleviate strains on current staff, restaurant managers are looking for new ways to streamline their operations and enhance the employee experience.
The National Center for Biotechnology Information (NCBI) shows: Seafood. 168 Isolates (155 clinical, 13 “seafood manufacturer”). Distance between selected isolates: minimum = 0 SNPs, maximum = 4 SNPs, average = 1 SNPs. Target creation date range: 2020-07-07 to 2021-11-08. seafood 11_10_2021 – Full Tree. Onions. 872 isolates (871 clinical, 1 “mixed produce”).
Are you frustrated by time-consuming and inaccurate inventory counts that aren’t improving the profitability of your bar? We’ve discussed the benefits of using inventory management software on our blog, but today we’ve got an additional tip - organization!
Since the day man first cooked over fire, food production has been associated with the burning of carbon-based materials, and so the release of carbon dioxide gas. It is increasingly understood today that each carbon dioxide molecule released holds onto heat energy in the atmosphere. Awareness of this link between carbon emissions and the effects of climate change, caused by global warming, has grown.
If you're struggling to staff your restaurants, know that your operation isn't alone. The U.S. is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone.
It seems that no organization is immune to cyber attacks, particularly ransomware threats. Not long ago, JBS, the largest beef processing company in the world, had gone through a ransomware attack in which they ended up paying an $11 million ransom. You might initially think that your restaurant or small business wouldn’t be the target of such an attack, but think again.
With the holiday season here, it’s time to start thinking about your marketing strategy. Christmas and New Year’s Eve provide an excellent opportunity to increase your marketing strategy, especially for restaurants and bars. During the holiday season, people look for places to spend time with their friends and family. How can you convince them to choose your restaurant?
Customer service starts the moment someone walks into your establishment. If your greeter fails to acknowledge the guest with a smile, that’s the start of a downward spiral that’s hard to reverse. Very often the greeter or host is doing many things (delivering drink orders, bussing tables), but the one thing they’re not doing is their main job which also happens to be the most important job in the restaurant!
Going digital – increasingly a top choice among restaurant management. Today’s restaurants are expected to deliver an Amazon-like experience: know customers’ preferences and dining habits and deliver food, whether tableside or to their front doors, without delay. As such, it’s crucial for restaurants to find ways to increase efficiency and improve the dining experience.
The restaurant industry has undergone a massive upheaval as a result of the pandemic. As consumer options and demand shifted, businesses were forced to adapt and prioritize new technologies and alternate ordering experiences that would allow them to deliver on customer expectations. Adopting a digital-first environment quickly became a priority and mobile technology is playing an integral role.
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. There are stories nearly every day in the media about innovations in healthcare, breakthrough treatments, and in some cases cures for various illnesses.
In 2022, restaurant menus will place a greater emphasis on healthy living, according to The National Restaurant Association's annual What’s Hot Culinary Forecast. The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends.
Imagine you operate a multi-site restaurant organization known for its elegant holiday dining and delicious catering. You’re approaching your busiest season, and more of your customers are planning gatherings and returning to their pre-pandemic spending levels. Though you’re thrilled at the increased business, your anxiety is also reaching a boiling point.
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