Modern Restaurant Management

NOVEMBER 7, 2024

Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. It may be a small part of the overall supply chain, but how food gets to a restaurant has significant implications.

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Food Supply Inventory Inventory Management Purchasing 177

Food Management

NOVEMBER 4, 2024

Ryan Hickey, a Sodexo executive chef at the University of Vermont, is the U.S. finalist for Sodexo’s Cook for Change competition. Here’s a look at what inspired his winning dish and how he considers sustainability in the kitchen.

Chef 278

Chef 278

Restobiz

NOVEMBER 7, 2024

By Jeremy Godenzi Restaurant design and renovation projects have a particularly complicated set of responsibilities. On the one hand, there are all the practical issues. Construction work needs to be as efficient as possible so that business isn’t unnecessarily delayed, and the final space needs to function properly for both servers and guests. The demand […] The post BIM for efficient restaurant design and renovations appeared first on Restobiz.

Customer Experience 208

Customer Experience 208

Hospitality Net

NOVEMBER 6, 2024

As the closing part for the Thematic with Oracle Hospitality focusing on how generative artificial intelligence (GenAI) will help hoteliers, this latest panel discussion [link to video] is truly superb 50-minute conversation with Jason Bryant and Tanya Pratt, two senior leaders at Oracle Hospitality.

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Hospitality Hospitality 133

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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

Modern Restaurant Management

NOVEMBER 8, 2024

Customers are spoiled for choice with restaurants. Incorporating video testimonials into your restaurant marketing strategy can showcase authentic experiences that build trust and engage prospective customers, turning them into loyal regulars. Few businesses rely on reviews and word-of-mouth recommendations as much as restaurants. But with third-party review sites, your restaurant can get lost in the shuffle.

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Recipes 180

Sculpture Hospitality

NOVEMBER 5, 2024

Running a restaurant is like conducting an orchestra. Every single piece of your business needs to be perfectly in tune to ensure your venture has long-term profitability.

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Restaurant Management Restaurant Manager 120

Hospitality Net

NOVEMBER 6, 2024

Couldn’t make it The Hospitality Show this year or just curious for a quick rundown? Let’s hit rewind and check it out together.

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Hospitality Hospitality 124

Modern Restaurant Management

NOVEMBER 5, 2024

Seamless restaurant operations, where the crew anticipates customers’ and coworkers’ needs and easily course-corrects, require more than technical know-how and vetted organizational systems. Instead, these smooth interactions are more likely attributable to soft skills like problem-solving and empathy that allow teams to work together and deliver exceptional service, turning one-time customers into lifelong fans.

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Staffing Inventory Customer Service Customer Service 167

Food Management

NOVEMBER 7, 2024

On this episode of Onsite with FSD, we get to pose all of our boba questions to Rex Huang, VP of Product & Beverage Innovation for Botrista, a San Francisco-based beverage platform that’s working with colleges to bring on the boba tea programs.

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Food Safety Magazine

NOVEMBER 4, 2024

Setting a new a new precedent for preharvest food safety interventions, the first-ever registration of an antimicrobial treatment for foodborne pathogens in preharvest agricultural water has been approved by the U.S. Environmental Protection Agency (EPA).

Food Safety 116

Food Safety 116

Hospitality Net

NOVEMBER 6, 2024

It’s a question often posed on general session conference stages or in media interviews with hoteliers; designed to give insight into how those operating at the highest levels of the industry are using personalized experiences to increase revenue.

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Hospitality Hospitality 122

Modern Restaurant Management

NOVEMBER 6, 2024

Staffing and retention is often cited as a main pain point by restaurant operators. So what can they do to compete for talent, hire effectively and retain staff in the long-term? One industry insiders says pay increases are just part of the package as operators are increasingly leveraging benefits to differentiate themselves. "Our compensation data indicates a shift towards more comprehensive benefits and total compensation packages, moving beyond traditional hourly wages and annual salaries

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Staffing Hospitality Hospitality Restaurant Management 154

Food Management

NOVEMBER 7, 2024

Vanguard Renewables has helped colleges in New England to turn organic waste into renewable energy.

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Fast Casual

NOVEMBER 7, 2024

Blas Escarcega, VP of Franchise of Pollo Campero, discusses how the brand harnessed the power of tourism, to open in high-traffic, tourist-friendly areas to boost brand visibility and create memorable experiences for guests.

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Hospitality Net

NOVEMBER 7, 2024

In the evolving hospitality industry, generative AI has the potential to transform guest experiences, streamline operations, and personalize interactions like never before. However, deploying such transformative technology requires careful planning and responsibility.

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Hospitality Hospitality 119

Food Safety Magazine

NOVEMBER 4, 2024

In a new supplement, the U.S. Food and Drug Administration (FDA) has updated the 2022 Food Code based on expert recommendations.

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FDA 111

Food Management

NOVEMBER 7, 2024

Catch up on news you may have missed this week with the latest installment of 5 things with FSD.

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Hospitality Hospitality 246

Fast Casual

NOVEMBER 4, 2024

Katie Fairchild, CMO of Restaurant365, reveals eight marketing tips for LTO launches.

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the CAMBRO blog

NOVEMBER 5, 2024

Restaurant owners Candace and Allan Tea originally founded Cali Dumpling as a way for their employees to support their families during the pandemic. When their grassroots dumpling delivery service gained popularity, they realized they were onto something. Today, Cali Dumpling has grown into into a full-fledged business sold online, in select stores in Southern California and in their recently opened restaurant in Orange, Calif.

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Food Service Food Service Purchasing 106

Modern Restaurant Management

NOVEMBER 4, 2024

Loyalty programs are the secret sauce for keeping customers hooked, whether you're a cozy corner café or a massive restaurant chain. It's not just about making customers come back — loyalty programs boost revenue, offer valuable insights about your diners, and give you that extra edge in today’s super-competitive market. In a world where third-party delivery apps dominate, securing customer loyalty through personalized rewards and direct communication is the equivalent o

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Customer Experience Purchasing 88

Food Management

NOVEMBER 7, 2024

Matt Rogers, regional vice president for the foodservice provider, joins the podcast to discuss his experience in the aftermath of Hurricane Helene.

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Fast Casual

NOVEMBER 5, 2024

Scott Snyder, CEO of Bad Ass Coffee of Hawaii, shares his insight on how brands can tap into the average consumer’s need for belonging; ultimately leading to customer loyalty for the long haul.

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Hospitality Net

NOVEMBER 8, 2024

350-Room Cluster Property Set To Open in 2028.

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Foodservice Equipment Reports

NOVEMBER 5, 2024

Red Lobster has hired Larry Konecny as COO as it works on a turnaround. Konecny has 30 years of experience in restaurant operations. He most recently served Maggiano’s Little Italy where, as COO and chief concept officer, he helped the brand through a period of “record-breaking sales and profit growth,” the release says.

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Food Management

NOVEMBER 6, 2024

A new report by the Food Research Center (FRAC) reveals that after school-meal participation has risen, but is still not back to pre-pandemic levels.

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Food Safety Magazine

NOVEMBER 5, 2024

The Canadian Food Inspection Agency (CFIA) has completed its root cause investigation of the summer 2024 listeriosis outbreak linked to plant-based Silk and Great Value milks. The agency was unable to confirm the primary source of the contamination, but found that the production facility was not compliant with testing requirements.

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Hospitality Net

NOVEMBER 6, 2024

Mercure, a leading brand within the Accor group, today announces the opening of Mercure Sofia City, the brand’s first hotel in Bulgaria. Located in the vibrant Manastirski Livadi district, one of the most sought-after areas of the capital, the hotel offers convenient access to the National Museum of History and Vitosha National Park.

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Foodservice Equipment Reports

NOVEMBER 7, 2024

Heritage Restaurant Brands debuted a concept this week called Press Quesadilla Grill. Heritage describes it as a “California Coastal Fresh experience.” Its menu features herb-infused proteins, fire-grilled salsas and fresh pressed tortillas. Guests can choose from quesadillas, bowls, burritos, nachos and salads. Press opened in San Luis Obispo, Calif., where Heritage is based.

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Food Management

NOVEMBER 6, 2024

Celebrity chef, restaurateur and TV personality Michael Symon, will create seasonal menus for Kitchen Works with the goal of celebrating diverse communities and flavors.

Chef 246

Chef 246

Food Safety Magazine

NOVEMBER 5, 2024

In the debut installment of the Food Safety Five Newsreel, we discuss an ongoing multistate outbreak of Escherichia coli infections linked to onions served at McDonald’s restaurants. The episode also takes a look at legislation passed in California that marks the country’s first mandatory food date labeling reforms.

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Food Safety 105