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“We will be the number one restaurant in the world.” That’s what restauranteur Will Guidara wrote on a cocktail napkin whilst sitting in a hotel bar after the prestigious World’s 50 Best Restaurants awards ceremony in 2010. That year, Guidara’s Eleven Madison Park in New York had placed last on the list. There was nothing to smile about and Guidara and chef Daniel Humm needed to do a lot of work to climb the ranks of the world’s most sought-after fine dining experiences.
By Nick Fryer Whether you’ve been running your restaurant for decades or you’re just getting started, supply chain management can be a challenge. How can you determine what’s driving sales or how to optimize your operations? The answer is data analytics. Operators need to explore the intersection between data and supply chain management to learn […] The post Harnessing data analytics for smarter restaurant supply chain management appeared first on Restobiz.
Image Credit: Snaxshot 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. Gen Z consumers are driving a new wave of demand for premium, visually appealing grocery items, with celebrity-backed brands like Brooklyn Beckham’s Cloud23 and Mr.
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.
In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards. The best way to mitigate the risks for employees and reduce workplace injuries is for businesses to establish comprehensive safety training programs.
AI is being used more and more in the foodservice industry to simplify operations, help manage labour, and offer an enhanced experience to restaurant customers. However, there are always challenges with tech adoption, so how can operators make the most out of today’s technology? The benefits AI offers operators the opportunity to automate time-consuming, tedious […] The post The rise of AI in the foodservice industry appeared first on Restobiz.
FoodService Director magazine would love to hear about the rising stars in your foodservice operation in consideration for an upcoming story. Let us know about those young staffers who stand out because of their energy, passion and ideas. Your nominee can be from any aspect of your operation, from the back of house to the front of house to the marketing department or the accounting office.
How do you build a company that people will love working for? That’s one of the questions chef and entrepreneur Erin Wade tackles in The Mac & Cheese Millionaire: Building a Better Business by Thinking Outside the Box. Sharing her follow-your-passion journey from corporate law to operating Homeroom, a mac and cheese restaurant, Wade offers practical and entertaining anecdotes on creating a vital company culture with meaning, purpose, and connection.
Image Credit: Smoketown 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. Smoketown’s “Unlocking Demand for Regenerative” offers a crowdsourced blueprint to boost consumer demand for regenerative agriculture.
Rep. Rosa DeLauro’s Toxic Free Food Act would require the U.S. Food and Drug Administration (FDA) to overhaul the “generally recognized as safe” (GRAS) process, calling it a “loophole” that allows substances to secretly enter the food supply without adequate safety review.
Operating a successful restaurant, let alone a portfolio of restaurants, is one of the most challenging businesses in the market. A restaurant’s legal counsel can be a key advisor and ally in positioning the business for growth while helping minimize risk. But many owners are understandably intimidated by the unpredictability of the legal industry’s ubiquitous billable hour pricing model.
The global hospitality industry has been observing strong signs of recovery heading into 2025. With travel on the rise once more, hoteliers must strategize effectively to capitalize on this revival period by aligning themselves proactively with emerging trends. While macroeconomic uncertainties remain, the indicators indicate immense recovery opportunities for forward-thinking hoteliers.
In anticipation of her keynote address at the Self Service Innovation Summit this December, Kiosk Marketplace sat down with Gong cha's Rebecca Kahn to discuss the brand's digital journey and the challenges and opportunities presented by self-service technologies.
It's no secret that finding and retaining good workers is one of the biggest challenges for QSR restaurants. In 2023, the turnover rate in the industry soared to 72 percent. To learn what operators can do to recruit and retain, Modern Restaurant Management (MRM) magazine reached out to Opal Wagnac, SVP of Market & Product Strategy at isolved, who works with QSR HR practitioners.
The travel industry is an essential pillar of the EU’s economy – accounting for roughly 10% of GDP and a similar share of employment. In many aspects, our sector doesn’t get the attention it deserves from policymakers, yet it is a key driver of EU competitiveness, a major source of service exports and a provider of local development all across our continent.
Senator Cory Booker’s Safe School Meals Act proposes widespread reforms that would reduce the presence of toxic heavy metals, pesticides, artificial food dyes, and chemicals in school lunches, and would mandate research to progress remediation methods for environmental contaminants polluting farms.
Rachel Syngo, who serves as foodservice committee chair for the National Watermelon Board, is an eighth-generation farmer who left the corporate world and returned to her roots.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of F&B hiring issues, fast-casual growth, guest views on AI use, and Majority of US F&B Businesses Struggling With Labor Shortages ● Majority (82 percent) of US restaurant & foodservice businesses are actively hiring ● Nearly half (47 percent) of US F&B managers cite staff recruitment, retention & training as primary challenges ● Chefs & Cooks are the most difficult positions
Dusit International, one of Thailand’s leading hotel and property development companies, has signed a strategic partnership agreement with Paljor Global Corp Private Limited, a leading Nepalese investment firm and luxury carpet manufacturer, to seek opportunities to introduce Dusit’s diverse offerings in Nepal and throughout South Asia.
Small and midsized businesses striving for full compliance with the Preventive Controls for Human Food Rule (PCHF Rule) average $22,000 in upfront costs and $8,000 in every subsequent year, one study suggests.
Diners want their guest experience to go their way. This is what the service industry in America is based on – the customer is always right. Many restaurants have embraced the age of personalization, in which customers and businesses can mutually benefit from using technology to give and receive what they want. Accommodating a New Consumer Culture In the 80s and 90s, social trends were all about conformity.
STAY announces the launch of STAY Academy, a comprehensive training platform designed to provide hotel professionals with certified courses that enhance their skills and improve guest experiences.
A Codex committee has advanced work on Draft Guidelines on the Prevention and Control of Food Fraud , although consensus on parts of the guideline has not been reached.
Robby Berg, regional director of Operations of a Genghis Grill franchise group in Arizona, shares his management wisdom as he worked his way from the kitchen to restaurant operator.
Turneo, a leading travel tech start-up focused on experiential hospitality, today announced the successful closing of a €2m seed investment round led by Bessemer Venture Partners, with participation from Underline Ventures.
In this episode of Food Safety Matters , we speak to Jeannie Shaughnessy, CEO of the Peanut and Tree Nut Processors Association (PTNPA), about the PTNPA's work to help nut processors ensure food safety and quality, as well as current events affecting the nut industry.
Mobile shelving helps maintain order and speed in a kitchen. Whether it’s used in a commercial kitchen, catering business or storage area, mobile shelving allows staff to quickly move inventory, store ingredients and maintain an organized workspace. However, when corrosion overtakes wire racks, this crucial piece of equipment can go from being a time-saver to a major problem.
As Black Friday has evolved from a single-day sales event into an extended period of promotions, hotels face new challenges in distinguishing themselves from the overwhelming presence of Online Travel Agencies (OTAs). Research conducted by three&six into 2023’s Black Friday trends highlights the growing importance for hotels to strategically differentiate their offers from OTAs and leverage their unique strengths.
Baby food producer Little Spoon is the first U.S. company in the sector to promise to never sell product that exceeds EU-aligned limits for toxic heavy metals, pesticides, and plasticizers, and to voluntarily publicize its product testing results.
A new leader is lined up at IHOP after President Jay Johns announced he would retire Jan. 6, 2025, concluding his nearly 16-year career comprising several leadership roles at Dine Brands. Jay Johns will remain president of IHOP through year’s end. Taking his place will be Lawrence Kim, the previous chief innovation officer at Yum Brands. Kim will join IHOP on Oct.
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