Bill Marler

AUGUST 10, 2021

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274

Modern Restaurant Management

AUGUST 10, 2021

The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. The April 2021 Job Openings and Labor Turnover summary issued by The Department of Labor showed that restaurants added almost 350,000 new job openings since March, bringing the sector’s total number of job openings as of April to 1.34 million.

Food and Beverage 237

Food and Beverage Food and Beverage Staffing Inventory 237

Optimum Control

AUGUST 12, 2021

Have you been running your restaurant, and while consistently turning over covers, your profits don’t seem to be increasing? One of the first areas to look at is your food costing. The content of this article will cover what food costing is, how to calculate your restaurant’s food cost, and how you can use your actual food cost vs. theoretical food cost to hone your operations into an even more well-oiled machine than ever before.

Recipes 52

Recipes Inventory Restaurant Management Restaurant Manager 52

Culinary Digital

AUGUST 10, 2021

Dining out not only evokes cherished memories and family traditions, but it also gives senior living residents one of life’s greatest pleasures. Amid the COVID pandemic, foodservice operators might have ramped up outdoor dining and curbside pickup. However, they have adopted innovative technologies to lure senior living dining with contactless delivery, consumer meal kits, and faster takeaway.

Senior Living 52

Senior Living Nursing Home Nutrition Catering 52

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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.

Food and Beverage

Bill Marler

AUGUST 10, 2021

E. coli Outbreak. The Mississippi State Department of Health (MSDH) has identified several cases of E. coli O157 infection associated with use of the swimming pool and/or splashpad at the Jellystone Park Camp Resort-Yogi on the Lake in Pelahatchie, Miss. The cases identified so far have exposure dates on the weekend of July 30th through August 1st, but additional exposures may have occurred through August 9, 2021.

FDA 176

FDA Purchasing Hospitality Hospitality 176

Eating at a Meeting

AUGUST 9, 2021

Did you know that water, like wine, has unique characteristics and terrior giving waters from around the world and sources different tastes and stories? In this episode of Eating at a Meeting, I'm chatting with Fine Water Sommeliers Cori Bokath and Christine Hilgert about the journey, story, and distinct differences of fine waters. Spring and artesian waters are just the start, as tree, rain, and iceberg waters boast their own bountiful beauty.

Catering 40

Catering Catering 40

Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. Yeakle has a culinary history working at four-star and four-diamond rated restaurants. A celiac disease diagnosis encouraged her to attend culinary school at Indiana University of Pennsylvania Academy of Culinary Arts.

Food Service 208

Food Service Food Service Restaurant Management Restaurant Manager 208

Modern Restaurant Management

AUGUST 13, 2021

It’s no surprise that many restaurant owners, especially Texans, rely on meat smokers as a staple cooking appliance. When serving a large customer base, smokers are a huge asset to restaurants. While smokers can be credited for creating some restaurants' finest dishes, they can be a great hazard to one’s business if not properly maintained.

Purchasing 203

Purchasing 203

Modern Restaurant Management

AUGUST 11, 2021

This year, Tork wanted to provide restaurants with even more insights, tools and resources through its Take Back the Lunch Break effort to help during this critical period of recovery. As such, Tork conducted research to understand the consumer mindset when it comes to lunchtime behavior during the workweek and through these insights, created key tips to help improve business operations.

Catering 198

Catering Catering 198

Modern Restaurant Management

AUGUST 12, 2021

In the beginning of 2020, no one could have predicted where the restaurant and quick service restaurant (QSR) industry would be today. When the pandemic hit and indoor dining was prohibited, the demand for online ordering, curbside pickup and drive-thru usage skyrocketed. Drive-thru usage increased more than 150 percent for some QSRs since Covid-19 began, according to Xenial data.

Staffing 197

Staffing 197

Modern Restaurant Management

AUGUST 11, 2021

Some restaurants are designed from a tabula rasa, a complete blank slate with nothing more to go on than the client’s vision and the architects’ imagination. In many ways, this can be especially liberating because it doesn’t impose any limitations or constructs other than the footprint of the land, local ordinances and the laws of physics.

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197

Modern Restaurant Management

AUGUST 12, 2021

CORE © ( Children of Restaurant Employees ), a national non-profit organization that provides financial help to food and beverage employees with children, is calling for supporters to step up to the plate to help provide a Summer of Hope for food and beverage operations employees. As food and beverage employees continue to serve our nation, CORE calls on everyone to turn the table to show appreciation for food and beverage operations employees across the country.

Food and Beverage 189

Food and Beverage Food and Beverage Hospitality Hospitality 189

Modern Restaurant Management

AUGUST 10, 2021

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. When it comes to managing medical plan costs for restaurant employers, aggressive management of prescription drug expenditures can yield significant savings.

Restaurant Management 180

Restaurant Management Restaurant Manager FDA Hospitality 180

Bill Marler

AUGUST 10, 2021

I spoke to a mom in Louisiana whose daughter is sick with E. coli O157:H7 after attending Jellystone Park Camp Resort-Yogi on the Lake on a family vacation the week before she became ill. So, expect the illness numbers to expand. The Mississippi State Department of Health (MSDH) has identified several cases of E. coli O157 infection associated with use of the swimming pool and/or splashpad at the Jellystone Park Camp Resort-Yogi on the Lake in Pelahatchie, Miss.

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Bill Marler

AUGUST 10, 2021

The Chicago Tribune reported today that the Illinois Department of Public Health is looking into whether a recent E. coli outbreak is linked to a Portillo’s in Glendale Heights, authorities said Friday. Four cases of a toxin producing the bacteria and one case of a resultant blood syndrome stemmed from customers eating at the Portillo’s at 235 E. North Ave. in Glendale Heights on July 16 and 17, IDPH wrote in a health alert.

Food Safety 144

Food Safety 144

Eating at a Meeting

AUGUST 9, 2021

Did you know that water, like wine, has unique characteristics and terrior giving waters from around the world and sources different tastes and stories? In this episode of Eating at a Meeting, I'm chatting with Fine Water Sommeliers Cori Bokath and Christine Hilgert about the journey, story, and distinct differences of fine waters. Spring and artesian waters are just the start, as tree, rain, and iceberg waters boast their own bountiful beauty.

Catering 40

Catering Catering 40

Modern Restaurant Management

AUGUST 11, 2021

MRM Franchise Feed features news about the restaurant franchise and MUFSO landscape. Dunkin' Explores New Opportunities. Dunkin’ unveiled its most recent non-traditional openings and growth plans for the year. Thus far in 2021, the company has expanded across Las Vegas at the Convention Center, LINQ Hotel, and Arizona Charlie’s Boulder Casino, as well as reopened with the unveiling of the new Virgin Hotel.

Recipes 180

Recipes Purchasing Kitchen Display System Convention Center 180