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Most restaurants (76 percent) are currently using automation in three or more areas of operation and agree that certain roles are more automatable than others, according to Capterra research The survey also found that more than half of restaurant leaders say front-of-house restaurant workers can easily be automated with today’s technology, and nearly all restaurants today (96 percent) use automation tools in their back-of-house operations.
Image Credit: Fast Company 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. Investors in the foodtech industry may be making a grave mistake by prioritizing flashy technology over solutions that can truly improve how we eat.
In our recent blog, New Diner Trends Impacting Your Restaurant Inventory Strategy in 2023 , we discussed how - despite the fact that dine-in is back and as popular as ever - young diners prefer to order online.
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.
Text messaging is now mainstream for many restaurant and food retail businesses and their communications plans. And rightfully so. Research from Gartner has found 90 percent of all people read texts within three minutes of receipt, and notes that short message service (SMS) boasts a 98 percent open rate. It’s no surprise that restaurants big and small are tapping into text messages to reach their customers.
During this year’s RFIS summit in Miami, Florida, a session of industry experts and operators convened to discuss automation and how to leverage it for success in the changing restaurant and franchising space.
Seattle-based Floisand Studio Architects has had a long-term partnership with Pagliacci Pizza including the thoughtful reimagination of the chain's newest location across from Seattle’s Ballard Locks. The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945.
Hyatt Hotels Corporation (NYSE: H) today announces plans for Hyatt Studios, the newest addition to Hyatt’s portfolio of brands. The brand, which marks Hyatt’s entry into upper-midscale lodging in the Americas, was conceived through direct collaboration with hotel developers and listening closely to the needs of target guests. The announcement is supported by signed letters of interest in development agreements from multiple developers for more than 100 Hyatt Studios hotels, with construction exp
BV's Cheesesteaks & Shakes has made it simpler for customers to order food for pickup or delivery. They recently started an online ordering system with the help of The Foody Gram. Now, customers can quickly order their favorite dishes without needing a special app! This new online ordering system helps BV's Cheesesteaks & Shakes save money and stand out from other food trucks.
Mark Brezinski has been heralded as "the father of Dallas’ fast casual food scene" He has opened more than 50 restaurants in the DFW area including Pei Wei Asian Diner, Bengal Coast, Velvet Taco and his newest venture Bizzy Burger Merchants. Brezinski chronicles his award-winning career and the drama behind the curtain is front and center in his new book called " ForkFight!
In this free webinar, we will leverage the latest location intelligence to understand the trends driving the full-service and wider dining sectors, from the biggest challenges to the most innovative concepts.
Located across from the World Trade Center and Convention Center and Pepsi Center WTC, the modern 201-room hotel is conveniently located on the iconic Insurgentes Sur avenue, offering guests the perfect combination of contemporary and functional accommodations
Healthy Schools Campaign and the Space to Grow partners are honored that the Biden Administration has recognized Space to Grow , Chicago’s green schoolyards program, as an important cross-sector partnership as part of its Earth Day-focused Invest in Nature Summit. You can find the White House readout here. It’s an honor to be recognized along with so many other important initiatives taking place across the country.
Restaurants and bars are often targets for robbery, burglary and theft , so much so that the FBI ranks restaurants as the eighth most common setting for violent crime and nearly half of cyber-attacks target small businesses. Because restaurants and bars can accumulate a large amount of cash during daily operations, they are attractive targets for criminal activity.
The first Earth Day celebration was in 1970. For many people, that Earth Day marked the first time we as a nation came together to give praise to Earth for sustaining our lives. And for many of those same people, Earth Day was thought to have launched the modern environmental movement in the United States: the understanding that human practices are harming our environment and the pursuit to change how we live to be in harmony with the natural world.
IHG Hotels & Resorts, one of the world’s leading hospitality companies, introduces Vignette Collection to the UK with the signing of The Halyard at Ropewalks Liverpool, Vignette Collection in partnership with Molo Hotels.
At Fresh Ideas, we understand the importance of protecting the environment and working towards a sustainable future. As a food service management company, it is our responsibility to work with clients and guests to reduce food waste. Through our dining programs, we aim to minimize waste in our kitchens and encourage guests to be mindful of their own food waste.
We cook prime rib to an internal temperature of 105F, and hot hold it in an oven temperature of 140F from early in the morning until dinner service. Is this acceptable? A: This is a good question. There are some rules I will list below. Food Code Paragraph 3-401.11(C) allows whole-muscle, intact beefsteak to be served not fully cooked on the inside, even when not specifically ordered by the consumer, as long as the outside is cooked.
We are pleased to share that Illinois received federal approval to expand access to school health services. This will amount to a major increase in funding for school health programs throughout Illinois. Under the terms of this state plan amendment (SPA) approved April 18, Illinois school districts can now seek federal reimbursement for all Medicaid-covered school-based health services, including expanded mental healthcare services, provided to all students enrolled in Medicaid.
Investors have been waiting in the wings of the hotel sector since the start of the pandemic, certain that there would be bargains to be had in the form of distressed assets. In the event, government support and understanding banks (we understand banks don’t want to find themselves owning hotels) kept everyone in business.
Autism Awareness, Real Food, and Real Life Thomas Cuisine President and CEO, Alison Patt Shares a Real Food Experience How do you find your calling in life? Many of us are called to do work that parallels our values and lifestyle, and for many of us, nothing is more compelling than the ability to help your children thrive. Such was the case with Alison Patt, who joined Thomas Cuisine in 2020 with the desire to further our mission around Real Food.
As daylight extends and temperatures rise, food truck owners eagerly anticipate the bustling spring season. To ensure success, it is crucial to thoroughly prepare your food truck for this time of year, paying particular attention to ventilation. This article will delve into the critical importance of proper food truck ventilation , the essential elements of an efficient ventilation system, and methods to maintain its optimal performance.
Older adults are more at risk for developing health conditions that significantly impact their ability to function. In fact, the American Psychological Association reports that around two-thirds of all deaths among older adults ages 65+ are due to chronic illnesses like heart disease, cancer, stroke, or diabetes. Seniors are also more likely to become malnourished than other generations.
As advancements in virtual and augmented reality technology, blockchain, and Web3 continue to shape our world, the idea of a metaverse is becoming more of a reality. For those unfamiliar with the workings of the Metaverse, it can be daunting and perplexing. However, it presents many opportunities for hoteliers and other entrepreneurs, and it is essential to navigate this new frontier and kickstart its business potential.
As prices rise around the world, business owners look for ways to save money. Many restaurants are still recovering from the pandemic, dealing with low staff levels, high fees, and increasing costs. New technology helps many restaurant owners lower their monthly costs while still giving great service to their customers. One popular solution is using an online ordering system.
Farmer Greg Gunthorp (left) poses with Bon Appétit at Trine University General Manager Joe Gentile (right) Unlike most farm animals raised in the U.S., Greg Gunthorp’s turkeys, pigs, ducks, and sheep will never know the inside of an industrial livestock house. Instead, they spend their days outside on pasture, running amongst the trees in the rolling hills of Northeast Indiana.
Situated midway between Boston and Portland, picturesque Portsmouth features a waterfront downtown with a growing hotel market. This article serves as a primer on the market’s history, recent performance, and outlook.
Is it possible to stop narrating the inevitable scenarios of the status quo if humanity does not change? Is it useful to stop and contemplate a work of art, suddenly becoming part of it? Can art be the food of the spirit and mind, especially when food is destined to be increasingly scarce? EUcarestia – No Food Tomorrow, the installation created by the {[(ethical)aesthetic]anesthetic} collective in collaboration with our Future Food Institute, answers yes to all these questions.
The Interactive Customer Experience Summit, which is celebrating its seventh year, is a dual event in 2023 featuring the Bank Customer Experience Summit.
The mixer is a staple in most every commercial kitchen—an equipment workhorse used for everything from bread and pastries to pizza dough. Whether you need a mixer that handles 12 quarts or 140 quarts, Hobart offers exclusive technologies that provide greater reliability and consistency.
This week hoteliers representing prominent hotels, resorts and management groups across the nation converged at the Rancho Bernardo Inn in San Diego to attend BITAC® Operations, a two-day interactive conference filled with education, relationship-building, and uninterrupted private meetings between buyers and sellers of hotel products, amenities and technologies.
Desserts are often the highlight of any event. They’re the perfect way to end a meal on a sweet note, and how they are displayed can serve as a stunning focal point for the decor. But creating a dessert display that wows take some planning and creativity. That’s where Rosseto risers come in. Rosseto’s versatile and stylish buffet display pieces can help you create a dessert display that will amaze your guests.
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