Sat.Nov 02, 2024 - Fri.Nov 08, 2024

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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

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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Boba is big business: Here’s how to start sipping

Food Management

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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BIM for efficient restaurant design and renovations

Restobiz

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.

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How to Calculate Restaurant Labour Cost, and Efficiently Manage It

Sculpture Hospitality

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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Food & Beverage Industry Report 2024

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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Hiring? Ask These Interview Questions to Spot Versatile Restaurant Talent

Modern Restaurant Management

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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Contextualizing AI: How an AI-powered Staff Interface Improves Guest Experience

Hospitality Net

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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How Pollo Campero uses tourism to scout real estate

Fast Casual

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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Moving Beyond Hourly Wages Toward Supporting Employees as Whole Individuals

Modern Restaurant Management

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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Recipe report: These unexpected taco recipes think outside the tortilla

Food Management

Taco ‘bout unique! From raspberry chipotle tacos to potato tacos and watermelon carnitas tacos, this is an offbeat recipe playlist you might find yourself serving on repeat.

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Responsible AI in Hospitality: Priorities for Hotels Adopting Generative AI

Hospitality Net

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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EPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water

Food Safety Magazine

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).

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Turning Tables with Video Testimonials: A New Recipe for Restaurant Marketing

Modern Restaurant Management

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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After-school meal participation is increasing

Food Management

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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Crossing the Luxury/Digital Divide in Hospitality

Hospitality Net

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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5 secrets to unlocking a cult-like following

Fast Casual

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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Kitchen Robotics Players Make a Deal

Foodservice Equipment Reports

Autonomous robotic delivery company Serve Robotics is picking up Vebu, the companies announced this week. Vebu is the manufacturer of the avocado-processing cobotic prototype, Autocado—one of two automated creations currently being tested by Chipotle in California.

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Michael Symon joins Sodexo’s Kitchen Works as a culinary ambassador

Food Management

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

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The Tipping Point of 2024: Data Takes Center Stage As the New Currency for Hospitality

Hospitality Net

2024 marks a tipping point for the hospitality industry - it’s the year in which we witnessed a pivotal transformation where data has all but surpassed even dollars as the primary currency. It empowers informed decision-making, elevates operational efficiency, and guides budget plans. Without reliable data, hotel executives risk navigating blindly through an increasingly intricate and competitive landscape—a scenario that’s not only irksome but downright dangerous and commercially reckless.

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CFIA Unable to Confirm Source of Contamination in Fatal Listeria Outbreak Linked to Plant-Based Milk

Food Safety Magazine

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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Heritage Restaurant Brands Unveils Concept

Foodservice Equipment Reports

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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Sodexo brings local chefs to college campuses through new partnership with the James Beard Foundation

Food Management

Each participating James Beard Foundation associated chef has worked with Sodexo to create three special dishes that they will share with the campus community.

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Loyalty Program Membership, Contribution, Liability, and Costs Continue to Grow

Hospitality Net

Strong loyalty programs help hotel brands lower customer acquisition costs, increase direct-to-consumer access, and offset occupancy shortfalls during shoulder periods and weaker economic conditions. After analyzing publicly available data from five large hotel companies, we found that while growth in several key metrics slowed in 2023, loyalty members’ overall contribution to occupancy increased, though marginal contribution per member contracted.

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TGI Fridays Files Voluntary Chapter 11

Modern Restaurant Management

TGI Fridays Inc. filed voluntary petitions under Chapter 11 of the U.S. Bankruptcy Code in the Northern District of Texas on November 2. In a statement, the owner and operator of 39 domestic restaurants in the casual dining chain, says its expects to use the time and legal protections made available through the Chapter 11 restructuring process to allow the company to explore strategic alternatives in order to ensure the long-term viability of the brand. "The next steps announced today are di

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Winston Industries Hires Human Resources Manager

Foodservice Equipment Reports

Winston Industries has hired Emma Roberts as its human resources manager. She’ll work from the company’s headquarters in Louisville, Ky. With a bachelor’s degree in international trade from Mexico and France, Roberts brings a background in international business within the foodservice equipment and manufacturing industries.

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Universal free school meals drives school meal participation in Michigan

Food Management

Also is this week’s K-12 legislative update: Massachusetts Senators introduce bill to provide additional funding for school breakfast.

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Mercure opens first hotel in Bulgaria

Hospitality Net

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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What Can Growing Businesses Learn from Enterprise Restaurant Loyalty Programs?

Modern Restaurant Management

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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Red Lobster Finds New COO

Foodservice Equipment Reports

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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University of Vermont chef brings vegan kale gnocchi to Sodexo’s 2024 Cook for Change competition

Food Management

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.

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2024 SiteMinder Partner Awards Spotlight Hotels’ Growing Need for Simplification at WTM London

Hospitality Net

SiteMinder, the world’s leading hotel distribution and revenue platform, unveiled the winners of the 2024 SiteMinder Partner Awards during a ceremony at WTM London, recognising businesses across five continents that have successfully simplified an increasingly-complex landscape for hoteliers. From the simplification of revenue management to payments, digital marketing, direct bookings, and upselling, the winners highlighted the need for hoteliers to lean on technology and consultants to navigate

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