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In the wake of the pandemic, businesses across various sectors rapidly embraced digital experiences to adapt to the changing landscape. Among these industries, the quick service restaurant (QSR) sector stood at the forefront of this seismic shift. Forced to navigate restaurant closures and a surge in food delivery, QSRs swiftly implemented changes to their online ordering, delivery systems, and in-house experiences.
This and Zoom (of all companies!) promoting return to office for its staff through premium amenity offerings are some of the stories you may have missed recently.
Real Kosher Ice Cream, of Brooklyn, NY, is recalling soft serve on the go ice cream and sorbet cups, because of potential Listeria monocytogenes contamination. The recall is the result of an individual becoming ill and reporting to have eaten this product. Pennsylvania Department of Agriculture tested samples of product and one sample tested positive for Listeria monocytogenes.
By Charli Tanner AI has already started to change the way we live our lives, from creating recipes to writing restaurant reviews. While technology comes with its pros and cons, it looks like AI is here to stay. This article will take a look at the ways in which AI can influence your customers’ decisions […] The post How AI is helping diners make smarter decisions appeared first on Restobiz.
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.
Multidisciplinary designer Marissa Zajack is deeply passionate about food and the art of dining. “I seize every opportunity to intertwine my design expertise with the restaurant industry,” she said. “My fascination lies in crafting exceptional experiences for diners, be it through captivating branding concepts or innovative interior design.” One recent effort is Funke, the newly opened Beverly Hills restaurant from Chef Evan Funke.
Florida district is offering free breakfast and lunch to all students during the 2023/24 school year through CEP and a new pilot program for Universal Free Lunch.
Image Credit: Taiwan Ministry of Economic Affairs 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. Governments worldwide are taking significant strides towards sustainability by supporting the development of plant-based meat products, with Taiwan and Saudi Arabia recently announcing funding and startup initiatives.
Image Credit: Taiwan Ministry of Economic Affairs 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. Governments worldwide are taking significant strides towards sustainability by supporting the development of plant-based meat products, with Taiwan and Saudi Arabia recently announcing funding and startup initiatives.
Trending ingredients, innovative formulations provide memorable experiences for customers Non-alcoholic beverages such as milkshakes, mocktails and specialty coffees and teas have become increasingly important elements of restaurant menu offerings.
Below is an excerpt of " How to Hire: The Essential Guide to Recruit & Retain the Right People " by Clint Smith, Founder and CEO of CareerPlug. He wrote the book to give owners and operators a playbook to achieve hiring success. How to Hire covers everything you need to hire the right people, including: Clarifying mission/vision/values Understanding who you need Attracting high-quality candidates Running an effective hiring process Building a winning culture Recruiting is hard.
Ten people in Washington, Oregon, California and Hawaii have contracted Hepatitis A linked to the consumption of frozen strawberries. Epidemiologic and traceback evidence indicate that frozen organic strawberries, imported fresh from certain farms located in Baja California, Mexico in 2022, are the source of this outbreak. The hepatitis A virus strain causing illnesses in this outbreak is genetically identical to the strain that caused a foodborne hepatitis A outbreak in 2022 , which was linked
In the world of food service and hospitality, proper refrigeration is crucial for maintaining the quality and safety of perishable goods. From restaurants and grocery stores to hotels and hospitals, commercial refrigeration plays a vital role in preserving the freshness of food and beverages. One essential component of commercial refrigeration systems is the walk-in cooler.
Kevin Clark, CEO of Welbilt, today announced two organizational changes, effective Sept. 1. Nick Patterson has earned the title of senior vice president of technology, Welbilt. In this new role, while maintaining leadership of KitchenConnect, Patterson also will support technology development and innovation endeavors across the Welbilt brand portfolio.
Cooking is an art that has been passed down through generations, rich with traditions and techniques. However, along the way, certain myths and misconceptions have taken root, leading to confusion and misguided practices in the kitchen. By debunking these myths, we hope to empower chefs and home cooks with accurate knowledge that will elevate their culinary skills to new heights.
Creating a great ambiance in your sports bar or restaurant is a good way to attract new customers. People who regularly go to sports bars and restaurants want the best technology available to watch the big game. This includes televisions, audio systems, lighting, and even security. Upgrading your establishment with the latest tech can help bring in customers and keep your regulars coming back.
Real Kosher Ice Cream of Brooklyn, NY, is recalling soft serve On The Go ice cream and sorbet cups, because of potential Listeria monocytogenes contamination. The recall is the result of an individual becoming ill and reporting to have eaten this product. Pennsylvania Department of Agriculture tested samples of product and one sample tested positive for Listeria monocytogenes.
Dining out: One of the great pleasures of life, especially for those who hate, dislike or just don’t have the time to cook on a given day. But as much as we hate to yuck your yum, did you know the Food and Drug Administration has found that up to 60 percent of delis, fast food and full-service restaurants fail to comply with the cleaning objectives for food contact surfaces set forth by the Food Code ?
Unit's revenue growth helped by higher per capita spending in the Sports & Entertainment business and increased return-to-work volume in Business & Industry.
Andaz Turks & Caicos closed the final phase of financing and will immediately begin construction, marking an important milestone for the highly-anticipated resort and residential property that is poised to bring a fresh, modern luxury offering to the island and famed Grace Bay Beach.
The UK Food Standards Agency (FSA) has issued a new voluntary guidance for industry on glycerol in slush-ice drinks, advising that they should not be sold to children four years of age and under.
“Barbie” is heating up the summer box office and making a cultural statement that’s being reflected in restaurant menus. The team at SpotOn found that restaurants have recently added more than in 200 Barbie-themed items to their menus, including Barbie Sparkle Punch and Barbie Beach Burgers. In celebration of the movie, a Barbie Lemonade was added to the menu at The SisterYard.
When roadblocks are deliberately thrown in your way, particularly in the workplace, it can be discouraging or even disheartening. Workers can sense when they are able to do more, but often lack the power or means to achieve their goals or even to speak up and express their frustration. Working in such an environment is highly irritating, which can lead to defeatism, reduced efficiency, and detachment.
Tech24 announced today it made its 18th acquisition when it picked up Pronto Repairs, a provider of foodservice and commercial HVAC equipment repair and maintenance services for hospitals and medical centers in the New York City area. The acquisition expands Tech24’s technician coverage in the New York City metropolitan area and its service to the healthcare segment.
The Center for Produce Safety (CPS) recently published key takeaways from its 2023 Research Symposium regarding a variety of topics including foodborne pathogens, cleaning and sanitation, floodwater hazard mitigation, and other areas.
Today, Nobu Hotel San Sebastián opens its doors as the fifth hotel in Spain for Nobu Hospitality, the rapidly growing luxury lifestyle brand founded by Robert De Niro, Nobu Matsuhisa and Meir Teper. Working together with Spanish hospitality group, Millenium Hospitality Real Estate SOCIMI (MHRE), Nobu Hotel San Sebastián brings world renowned Nobu cuisine to the city with the most Michelin-starred restaurants per square metre.
In the fast-paced and demanding realm of food transportation, efficiency and mobility are paramount, and that’s where Sprinter vans come in. These versatile and reliable vehicles have become an indispensable asset for catering companies of all sizes, enabling them to navigate urban jungles, transport culinary delights and deliver exceptional service to their clients.
Hot holding equipment manufacturer Flexeserve, founded in the U.K., will host a grand opening of its U.S. headquarters and culinary support center in Southlake, Texas, on August 24. Event highlights include a presentation by Darren McGrady, personal chef to the royal family for 15 years, a U.S. versus U.K. chef battle, product demonstrations and live music.
While ransomware is the most common cyberattack vector for businesses, other cyber threats can be far more dangerous to the food supply system, as discussed in this article.
Off-premise dining, menu ordering technologies, outdoor seating and alcohol to-go were a few talking points during July’s Chefs’ Perspectives. The virtual roundtable, hosted by FER and manufacturer RATIONAL, aims to help operators navigate the future of foodservice. The July event welcomed Midwest-based attendees Tigist Reda, owner/operator, Demera Ethiopian Restaurant; Dustin Urbanik.
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