Modern Restaurant Management

SEPTEMBER 18, 2024

Restaurant industry eyes have been fixed on the impact of the minimum wage law for fast-food workers in California. Data is bringing a fuller story more into focus. While QSRs did see a spike in closures after the law was signed – 71 percent in California compared to 25 percent nationally – that has leveled off where closures are at the same pace as nationally/comparable states and more related to economic factors than the law, according to “ Assessing the Impact of California&

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Restaurant Manager Restaurant Management 204

Restobiz

SEPTEMBER 17, 2024

In recent years, LTOs have become an important tool for operators to drive traffic and boost loyalty. Shifts in customer spending, evolving guest preferences, and increased competition have had many restaurants looking for creative ways to attract and retain visitors. As operators work to increase loyalty and repeat visits, LTOs can be an effective way […] The post Leveraging LTOs and loyalty for higher restaurant revenues appeared first on Restobiz.

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Food + Tech Connect

SEPTEMBER 17, 2024

Image Credit: Smallhold Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. Smallhold’s rise and fall highlights the challenges of scaling tech-driven food ventures, despite VC backing, as it emerges from bankruptcy a shadow of its former self.

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Food and Beverage Food and Beverage Chef 184

Food Management

SEPTEMBER 19, 2024

On this episode of Onsite with FSD, the nutrition team shares how its partnership with the Special Education Department began and the benefits that come with it.

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Nutrition 130

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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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Modern Restaurant Management

SEPTEMBER 16, 2024

As the QSR industry becomes increasingly crowded, understanding operations from the inside out is more crucial than ever. The pressure to deliver high-quality products quickly, efficiently, and consistently is immense. As competition intensifies, companies must innovate and streamline operations to stay ahead. This is where real, hands-on experience becomes invaluable.

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Wasserstrom

SEPTEMBER 18, 2024

Curious about incorporating a mandoline into your prep kitchen? We explain their applications, how they stack up against knives, best practices, and talk about three models for a more in-depth look into the mandoline product market. Mandolines 101 A mandoline is a versatile kitchen tool used to slice, shred, and julienne with extreme precision and […] The post What’s a Mandoline Slicer?

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Restaurant Management Restaurant Manager 113

Food Management

SEPTEMBER 18, 2024

The Atlanta-based catering company and foodservice management firm is hunting for acquisitions to expand its reach.

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Catering Catering 130

Modern Restaurant Management

SEPTEMBER 20, 2024

On the surface, you may not think a roadside diner or downtown café would have much in common with a fast-casual chain, not to mention an elegant stand-alone restaurant where couples and families celebrate over a two-hour, five-course meal. But the truth is they have a lot in common when it comes to selecting their furniture. Of course, the look and build may differ, but many of the questions they should consider are quite universal.

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Purchasing 179

Chef Ann Foundation

SEPTEMBER 15, 2024

Powered by School Food Professionals is a first-of-its-kind public education campaign that puts a spotlight on the skill, creativity, and commitment of school food professionals working to improve school meals for kids across California. Backed by comprehensive audience research, the campaign serves as a model for other states seeking to dismantle barriers to school food change.

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Food Safety Magazine

SEPTEMBER 20, 2024

Penn State University researchers have demonstrated the usefulness of wastewater monitoring for foodborne pathogen surveillance, after successfully isolating Salmonella from wastewater samples and linking them to clinical isolates from an existing foodborne illness outbreak.

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Hospitality Net

SEPTEMBER 20, 2024

It is with profound sadness that the Hospitality Sales and Marketing Association International (HSMAI) Americas, HSMAI Foundation and HSMAI Global, announce that President and CEO, Bob Gilbert passed away on September 19, 2024). In July 2024, the organization announced that Gilbert had accelerated his retirement plan as a result of a serious health issue following 30 years of executive leadership for HSMAI.

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Hospitality Hospitality 111

Modern Restaurant Management

SEPTEMBER 17, 2024

For decades, the hotel industry has relied on Revenue Per Available Room (RevPAR) as its primary performance indicator. While RevPAR remains a valuable metric for room performance, it proves inadequate in capturing the comprehensive financial health of a hotel, particularly with respect to evaluating F&B operations. As hotels transition into multifaceted lifestyle destinations, with restaurants and bars often becoming attractions in their own right, a more comprehensive metric is required to

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Point of Sale Inventory Management Food and Beverage Food and Beverage 101

Foodservice Equipment Reports

SEPTEMBER 16, 2024

With National Food Safety Education Month underway, the National Restaurant Association and ServSafe are highlighting some best practices. The group’s new 20-page prevention guide, titled “Always Ready: Foodborne Illness Outbreak,” covers preventative measures as well as what to do if a foodborne illness is reported.

Food Safety 99

Food Safety 99

Food Safety Magazine

SEPTEMBER 17, 2024

A recent sampling assignment conducted by the U.S. Food and Drug Administration (FDA) in Pennsylvania and Michigan found milk in 6.2 percent of dark chocolate and chocolate-containing products labeled as “dairy-free,” although all positive samples were also labeled with an allergen advisory statement.

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FDA 102

Hospitality Net

SEPTEMBER 20, 2024

St. Regis Hotels & Resorts, part of Marriott International, announces that reservations are now available for the highly anticipated The St. Regis Cap Cana Resort, a beachfront oasis opening its doors to guests in Spring 2025. Meticulously designed by Chapi Chapo Design, Cap Cana marks the first and only St. Regis in the Dominican Republic, setting the tone for the brand’s expanding resort portfolio, known for redefining the best addresses around the world.

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FMT Magazine

SEPTEMBER 14, 2024

In the world of product development, striking the perfect balance between health and taste has become more like walking a tightrope. Consumers, especially the new generation of consumers, Gen Z are now demanding more from their food — less sugar, less fat, and less salt without sacrificing the flavors they know and love. This poses a new challenge for manufacturers, one that is like trying to make a cake without flour, it ’ s possible, but it requires skill, innovation, and a deep understanding

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Food and Beverage Food and Beverage Nutrition 98

Foodservice Equipment Reports

SEPTEMBER 20, 2024

Ace Mart Restaurant Supply has announced the acquisition of Curtis Restaurant Supply, effective September 28. Curtis has provided products and services to foodservice professionals since 1946. Based in Tulsa, Okla., the dealership ranks No. 44 on the FER 2024 Top Dealers Report. Jay Gulick, owner of Curtis, says in the release, “The decision to sell was a hard one.

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Fast Casual

SEPTEMBER 19, 2024

Darden Coors discusses how she is growing MAD Greens, Snappy Salads and Tokyo Joe's by pooling marketing, operations and culinary resources.

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Hospitality Net

SEPTEMBER 18, 2024

The aparthotel market is on a rapid growth trajectory, with the global extended-stay hotel sector valued at $54.5 billion in 2023 and projected to reach $166.5 billion by 2033, according to Future Market Insights. This surge is fueled by evolving traveler segments such as remote workers, digital nomads, extended assignment business travelers, and bleisure travelers, all seeking flexible, home-like accommodations.

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Staffing 111

the CAMBRO blog

SEPTEMBER 17, 2024

In a healthcare facility, a patient’s experience goes beyond medical treatment—it extends to every aspect of their care, including the food they are served. A good foodservice experience can significantly impact a patient’s well-being and recovery. From boosting morale to ensuring proper nutrition, offering high-quality meals at the correct temperatures helps promote healing, provide comfort and create a more positive environment during their stay.

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Nutrition Food Service Food Service 92

Foodservice Equipment Reports

SEPTEMBER 19, 2024

The Society for Hospitality & Foodservice Management announced today its 2024-2025 board of directors and industry advisory board. Shayne Varnum, director, consultant services and government sales, ITW Food Equipment Group, has become the society’s new president. Varnum began his professional career with Aramark in the business services division as a foodservice director.

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Hospitality Hospitality 95

Fast Casual

SEPTEMBER 16, 2024

The list recognizes top catering leaders from 30 brands, incuding Cava, Subway and Five Guys, who are drivers in one of 2024’s fastest-growing restaurant segments.

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Catering Catering 98

Hospitality Net

SEPTEMBER 19, 2024

In the competitive world of luxury hospitality, standing out isn’t just about offering opulence—it’s about strategy. Enter game theory, a branch of mathematics that studies strategic interactions where the outcome for each participant depends on the actions of others. Traditionally used in economics and military strategy, game theory offers intriguing insights for luxury hotels aiming to enhance their marketing strategies.

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Hospitality Hospitality 105

FoodDocs

SEPTEMBER 20, 2024

Use this Food Handlers Test Questions & Answers PDF to prepare yourself for the real thing! Print it out or use it directly in your browser. Good luck!

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Food Safety 97

Foodservice Equipment Reports

SEPTEMBER 16, 2024

Chipotle has started testing two “cobots,” aka collaborative robots, in its restaurants for the first time. Autocado, its avocado-processing cobotic prototype developed in partnership with Vebu, is currently operating at its Huntington Beach, Calif. store, while the Augmented Makeline, a cobotic makeline built in collaboration with Hyphen, is in use at the company’s Corona del Mar, Calif.

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Food Safety Magazine

SEPTEMBER 17, 2024

A recent study explored how the use of uniform, threshold-based precautionary allergen labeling could increase food safety for allergic consumers, as well as enhance the number of foods available to them on the market.

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Food Safety 91

Hospitality Net

SEPTEMBER 16, 2024

In many sectors, the digital transformation has sparked concerns about market concentration, favoring larger players over smaller businesses. Yet, the European hotel industry defies this trend, as evidenced by the latest findings from Hotrec, the umbrella association of hotels and hospitality providers.

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Hospitality Hospitality 115

Fast Casual

SEPTEMBER 16, 2024

A panel of speakers will discuss third-party delivery at the Fast Casual Executive Summit next month in Denver, Colorado.

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Foodservice Equipment Reports

SEPTEMBER 17, 2024

FAT Brands will use a sister brand conversion strategy to grow its sports lodge concept Twin Peaks. Since acquiring Smokey Bones last year, FAT Brands has chosen a select number of the concept’s locations to convert to Twin Peaks, which it says is its fastest-growing brand. Today, it announced it opened its first converted Smokey Bones location to Twin Peaks in Lakeland, Fla.

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Food Safety Magazine

SEPTEMBER 17, 2024

Food manufacturers continue to face an evolving and expanding patchwork of state-specific restrictions on food additives.

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FDA 109