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The recent workforce shortage brought the restaurant industry to its knees. Fewer employees have carried the burden of prepping, cooking, and serving food while working to keep guests safe. Now, massive layoffs in other sectors (including tech, real estate, etc.) will create more job seekers in the restaurant/hospitality industry. This influx of new employees means that restaurant brands will need to build (and reinforce) cultures of excellence.
Inventory management is a critical aspect of running a successful restaurant or bar business, but strategies are constantly evolving. Throw into the mix rising wages, skyrocketing food prices, staffing shortages, inflation and a difficult economy and the hospitality industry is no doubt set for a difficult year.
SoundHound has entered the digital menu game with its voice-ordering technology harnessing AI to allow customers to make and edit drive-through orders without going through a drive through attendant, according to a video and press release.
Introduction You’ve probably heard the phrase, “cleanliness is next to godliness,” but how often do you actually practise it? If you want your kitchen to be a space where all kinds of magic can happen–whether that be baking cakes or creating inspired dishes in a commercial kitchen–it’s important to keep things clean.
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.
We’re all aware of the value of an existing customer. Restaurant operators have scrambled to launch loyalty programs and subscription services in recent years – capitalizing on new technology to keep that “old” customer, often 16x more valuable than a new one. Recent data from our team at Revenue Management Solutions confirms the importance of loyal-to-the-brand customers.
When it comes to tracking your bar inventory , having the right tools is essential. Whether you’re running a brick and mortar bar/restaurant or a mobile bartending business, having an accurate and efficient way to monitor your stock is key.
Despite recent challenges, many operators are doing more than just surviving; they’re finding ways to thrive. To find out how, the team at FastCasual.com spoke with operators across the industry, from fine dining to food trucks, and across the country, from the Atlantic to the Pacific. Here’s what they had to say.
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Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Despite recent challenges, many operators are doing more than just surviving; they’re finding ways to thrive. To find out how, the team at FastCasual.com spoke with operators across the industry, from fine dining to food trucks, and across the country, from the Atlantic to the Pacific. Here’s what they had to say.
Food labelling is our way to communicate key information to our customers. However, getting this wrong can result in our … The Ultimate Guide to Food Labelling READ MORE » The post The Ultimate Guide to Food Labelling appeared first on HACCP Mentor.
It should come as no surprise that the world’s first marshmallow café would attract a lot of social media attention. XO Marshmallow brand co-founders Lindzi Shanks and Kat Connor created their handmade gourmet confections in their home kitchens before expanding from digital direct-to-consumer to include a café and a separate production and shipping space.
LTI, Inc., a leading manufacturer and designer of modular and custom serving counters, fabrication, and advanced serving technologies , has awarded two rep groups for stellar achievements in the 2022 year. Eaton Marketing received the honor of Rep Group of the Year, while Cre8tive Hospitality Solutions was designated Most Improved Rep Group. The accolades were announced last week at NAFEM 2023 in Orlando, Florida.
Attendees will become mini experts in all-things NFT, digital innovation, fixing the labor shortages and meeting food insecurity needs. Speakers include Blaine Hurst, former Panera CEO, and Bryce Fluellen, executive director of Everytable.
Implementing a HACCP based food safety system and gaining HACCP certification can be the gateway to increased business opportunities, demonstrating … The Ultimate Guide to HACCP Certification READ MORE » The post The Ultimate Guide to HACCP Certification appeared first on HACCP Mentor.
Chef Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants. From local purveyors, farmers and herders to kitchen crew, managers and chefs, she goes behind the scenes to meet the people, hear the stories, and see the day-to-day balancing act required to keep food on the table.
Specializing in creating mobile apps, interactive displays, and websites that help restaurants stay competitive and engage customers in new and exciting ways.
Recently we hosted a webinar on what it takes to onboard a rapid spoilage method for finished product release with participation from FDA regulatory experts, process authority and QA manager. Learn about the 3 key takeaways from the presentation. The post IDFA Webinar: 3 Key Takeaways for Onboarding Rapid Spoilage Methods appeared first on Hygiena.
When it comes to redesigning a K-12 school cafeteria, there are quite a wide variety of options in cafeteria serving line equipment. Other considerations abound, from variations in layout and design of space, to a plethora of accessories like signage, seating and menu boards. While having so many choices at your fingertips is a plus, it can become a little overwhelming when determining the best selection to fit your needs and budget.
It’s Possible to Be Profitable While Sticking With Your Values, and Here’s How I’m Doing It My business partner and I met when we were kids. In fourth grade, we became best friends and we shared a common vision to one day start a business together. After graduating from the University of Washington and starting a career in headhunting in Los Angeles, we decided to act on our entrepreneurial spirit and start our own recruiting firm.
It’s clear to see if someone takes pride in their work. They are thorough and organized, excited to be part of a team, and exceed expectations. At Fresh Ideas, we understand the importance of teammates who lead with pride and who are eager to serve our guests. In recognition of Pride in Foodservice Week this month, we are celebrating a few of our team members who go above and beyond to ensure guests have an outstanding dining experience.
2/01/23 These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ Any thoughts on why these potentially hazardous foods (PHFs) are out of temperature? 2. ↓ Anything out of place here? 3. This facility is using time rather than temperature to control bacterial growth. We call this using a time as a control agreement for public health.
Whatever you may have heard about how hard it is to find and retain employees in this market, restaurants have it worse. Much worse. More than 11.6 million people work in food service annually (including managers). Yet, a Bureau of Labor report flagged that the restaurant industry’s year-over-year quit rate jumped from 4.8 percent to nearly 7 percent , a more significant increase than in any other job sector.
Organizing events that meet both client needs and expectations can be quite a challenge for a banquet director. Organizers must be flexible and able to adjust to their client’s individual needs or requests without compromising the outcome of the event. Moreover, the banquet director must ensure that the event runs and is profitable for the business while also meeting the client’s requirements for the menu and decor.
Proper drinking vessels. Here is an updated handout on acceptable drinking vessels. The personal drinking vessels have now been included. The key is to keep the straw up and/or the slider open. What we are trying to prevent is contamination from your mouth to your fingers while working. If the vessel is ready to drink without any touching the area where your mouth goes, it's in compliance.
It’s proven that a dynamic point-of-sale platform has become essential for running a successful business. Whether it is a retail store or restaurant, it automates POS terminals and billing counters with integrated flexible payment options , streamlined inventory management , and integrated customer loyalty programs. A recent study states that more than 67% of businesses have adopted a Point-of-sale system (POS).
August 4, 2023 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn 1,651 words | 7-minute read Long-term investor appetite for alternative proteins remains strong despite challenging market conditions slowing investment growth in 2022 “While the economy has slowed down, innovation continues to accelerate in the alternative protein sector.
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