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Online food delivery thrives as phones become one-stop shops for ordering and tracking meals. This convenience has made the online food delivery market massive, with global revenues of over $1 trillion in 2023 alone. As the huge market keeps growing, expected to hit $1.8 trillion by 2028, restaurants face a big decision. They must choose whether to use third-party online ordering platforms or handle delivery in-house.
Running a successful bar is a complex dance of numbers, people, and passion. It's more than just pouring drinks; it's about creating an exceptional customer experience while maximizing profitability.
By Madan Kanala Efficiency is vital to success in the fast-paced and highly competitive restaurant industry. Maintaining high standards across various locations can be daunting for multi-unit restaurant managers. However, the latest advances in restaurant technology – particularly the Internet of Things (IoT), AI, and robotics – are revolutionizing how these managers can achieve operational […] The post Leveraging the latest advances in restaurant technology appeared first on R
The new publication demonstrates positive gains across almost all its indicators and core objectives against the Association’s first sustainability report, published in 2022. The report also announces the formation of a Sustainability Commission, with members hand-picked by President Laurent Gardinier, to advance and accelerate the Association’s sustainability action plan.
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.
Operating a restaurant is not easy. By the time you manage inventory, staffing, customer demand and narrow profit margins, the last thing you want to think about is the IRS. Recordkeeping and tax deadlines may seem like a low priority item that can be pushed off to another day. However, neglecting these obligations can not only put your restaurant in jeopardy, but expose you to personal liability for certain unpaid taxes.
At the 2024 Farm Progress Show, U.S. Department of Agriculture (USDA) Secretary Tom Vilsack revealed that the agency is beginning field trials for a vaccine to address the ongoing outbreak of Highly Pathogenic Avian Influenza (HPAI) H5N1—also known as “bird flu”—in cattle.
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At the 2024 Farm Progress Show, U.S. Department of Agriculture (USDA) Secretary Tom Vilsack revealed that the agency is beginning field trials for a vaccine to address the ongoing outbreak of Highly Pathogenic Avian Influenza (HPAI) H5N1—also known as “bird flu”—in cattle.
At Expedia Group, we operate with a core belief that travel is a force for good and a mission that travel should be accessible for everyone, everywhere. Like many industries, travel has not been accessible to people of all abilities and backgrounds, and the desire to challenge that continues to shape our core belief. Despite positive intent, these challenges can range from physical barriers for people with disabilities to safety and acceptance concerns for people of color or those in the LGBTQIA
Recent reports of possible portion-size discrepancies at Chipotle are a cautionary tale for brands, highlighting a few critical issues in the restaurant industry: consistently meeting customer expectations and the swift power of social media. Modern Restaurant Management (MRM) magazine connected with Kim Lawton, founder and CEO of New York City-based marketing agency Enthuse to discuss social media accountability, safeguarding a brand, best practices and more.
Edward Don & Co., now part of Sysco, has made several key promotions and organizational changes within its sales and merchandising departments. Details include the following: Don says that these changes reflect a commitment to leveraging internal talent to its fullest potential, ensuring that the company can better meet customer needs and deliver exceptional value.
The world could be rendered defenseless against the next global pandemic if antimicrobial use in Southeast Asian animal agriculture is not curbed, researchers from RMIT University have warned.
The global hotel industry is firmly positioned in an era of normalized growth levels. That means to achieve greater profits, hotel owners and operators need to explore every possible revenue stream while also working to manage expenses.
One in six Americans is affected by food borne illnesses annually, according to the FDA. Each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. Food safety is increasingly becoming more important to the FDA. In 2020, the FDA ushered in a new chapter of food safety with the “ New Era of Smarter Food Safety blueprint,” which established science and risk-based protections.
Let’s Get Baked Artisan Desserts began as a heartfelt experiment that eventually blossomed into a thriving business thanks to a lot of hard work. Cheyenne Price began her journey into the foodservice industry with a simple birthday cake for her daughter, which she calls a “giant disaster.” However, the experience awakened a new passion in her that inspired her to watch countless hours of video and even take courses with internationally known artists.
Hussmann has created a business development team focused on foodservice. Traditionally, the manufacturer, which is part Panasonic, has concentrated on grocers and convenience stores, offering everything from display cases to entire refrigeration systems.
With wellness tourism booming and more hotels and resorts implementing wellness programs, what does it all mean in terms of hotel revenue? The Wellness Real Estate Report 2024 by RLA Global, with statistical support from HotStats, offers some answers to this question.
John Gilbert, owner of Sweet Paris Crêperie & Café in Scottsdale Quarter, Arizona, shares what he has learned since going into business with his wife, Sue, and their son, Bret.
A few years ago, sous vide took the home chef world by storm; half of people were telling others about their sous vide techniques and the other half was on the receiving end listening to it. Now, what was once a staple on our social media feeds, is mysteriously missing. Sous vide is much more than just a culinary trend—it’s a technique that has firmly embedded itself in both professional and home kitchens.
Hoshizaki continues to enhance its leadership teams. Most recently, the manufacturer announced the appointment of Jake Kimmel as its director of training. Kimmel joined Hoshizaki about eight years ago and has held roles ranging from product manager to warranty and training manager.
Premier Inn, the UK’s biggest hotel chain, has unveiled its brand-new hero Next Evolution Style* rooms, marking a major shift in room design in its mission to create the best hotel experience ever for guests.
The Food and Agriculture Organization of the United Nations (FAO) recently published a report on the health impact of dietary exposure to toxic fatty acid esters from supplementary foods provided by humanitarian organizations to treat malnutrition.
Bloomin’ Brands will soon welcome its next CEO. Michael L. “Mike” Spanos will officially take the role on Sept. 3. He will be based in Tampa, Fla. Spanos joins the company from Delta Air Lines, where he served as executive vice president and chief operating officer.
Accor, a world-leading hospitality Group with over 1,000 properties across the Middle East, Africa, and Asia Pacific, is pleased to announce the signing of Pullman Varanasi with Venkatesh Hospitality. This highly anticipated hotel is scheduled to open in January 2029, promising to elevate the hospitality experience in Varanasi, one of the world’s oldest living cities and a renowned centre of spiritualism and culture.
The California Assembly has passed AB 2316, named the California School Food Safety Act , which aims to ban six potentially toxic synthetic food dyes from foods sold or offered at public schools. The bill now awaits signature into law by Governor Gavin Newsom.
Welcome to another edition of the Restaurant Technology Guys podcast blog, where we delve into inspiring tales of entrepreneurial spirit in the restaurant industry. Today, we are excited to share the story of Biscuit Belly, a burgeoning brand founded by Chad and Lauren Coulter.
First Market Group 14 announced that Bruce Cameron has joined its team as a territory manager for Louisiana and Mississippi in MAFSI Region 14. Cameron has served the markets in those two states for the past 30 years. His ability to manage the sales process and analyze sales opportunities in those markets has been his strength over that period of time, FMG 14 says in the release.
This executive summary will provide novice hotel investors, new owners, and hotel associates new insights into hotel investments in Dubai. The hospitality industry in Dubai presents lucrative investment opportunities for business investors seeking to capitalize on the city’s status as a global tourism and business hub. Investing in the hospitality industry in Dubai requires a thorough understanding of the market dynamics, the key factors that drive success as illustrated in Figure 1.0, and the c
Providing food manufacturers with a standardized methodology for determining whether precautionary allergen labeling is appropriate for their products, the Allergen Bureau has introduced the latest version of its risk assessment tool, Voluntary Incidental Trace Allergen Labeling (VITAL®) 4.0.
After receiving feedback that students were looking for more culturally inclusive dishes at lunch, Food Service Director Leah Botko set out to create a menu that would better reflect the diversity of the student body.
Hershey, Pa.-based Curate is taking the showroom on the road. This week, the company announced its New York-based Mobile Equipment Lab, “a fully-equipped, state-of-the-art kitchen on wheels designed to bring the latest in kitchen technology and equipment directly to customers across the East Coast.
In the era of perpetual reinvention, where luxury meets convenience, and convenience meets the desire for permanence, a new trend is reshaping the boundaries of opulent living. Imagine, if you will, not just a weekend stay at a swanky hotel where the sheets are always fresh and the concierge always knows your name, but a permanent address in that very hotel.
Sodexo partners with reusable packaging pioneer Topanga to bring advanced reusable to-go program to 10 college campuses this fall, with sustainability goals and new ways to measure those goals.
Paris Baguette has elevated Brian Egan, its former director of new store construction, to serve as the brand’s VP of development. In this role, Egan will lead a team providing support for new franchise owners. “The high-level view of what my team and I do is to take a franchisee from when they sign the franchise agreement to when they open their cafe,” Egan says in a release.
The new hospitality brand inspired by the great American outdoors unveils Trailborn Highlands, its third design - forward hotel featuring exclusive excursions, curated programming, and a soon to open destination restaurant, bar and outdoor Nordic spa.
With all the potential challenges that older adults living independently can experience, it’s easy to assume that transitioning to senior living makes getting nutritious meals more accessible. However, even though a supportive senior-focused community increases access to higher levels of assistance and care, eating better may still be challenging, depending on a person’s health needs.
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