This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Restaurant operators are always looking for new tools, promotion channels, and advertising options, but they might not be quite sure what they need to say to tempt a potential guest. Before dealing with promotion of any kind, you should determine your restaurant’s base: the value of the establishment, its uniqueness, target audience, and the place that the restaurant occupies in the minds of guests.
I just got this email from a lawyer that I have worked with several times over the years. I hope all lawyers get an email like this once in their practice – mine is pushing 36 years. Retirement has freed me of the political and financial strains of formal law firm culture, liberating my mind to see the practice, and the practitioners, as they are. I wanted to reach out to you to tell you that in my view you stand out in the crowd for many reasons.
As they approached the midpoint of the Healthy School Food Pathway (HSFP) Fellowship, the program’s inaugural cohort visited the Culinary Institute of Child Nutrition (CICN) in Oxford, MS! Read on to learn about the Fellows’ exciting experience learning and practicing fundamental culinary skills for operating scratch-cook school meal programs.
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.
Artificial intelligence (AI) isn’t new, but suddenly it’s everywhere. Stories of its perils or profits appear in everything you read, scroll, listen to, or watch, making it difficult to separate hype from help. Our Revenue Management Solutions (RMS) team believes AI falls into the latter category. We also believe in the fast-paced world of the restaurant industry, Artificial Intelligence (AI) is emerging as a key ingredient for success.
The XACT Systems BioReactor is West Virginia’s first commercial composter and the first technology of its kind in the world to be used at a university, according to Marshall’s Sustainability Department.
The CDC is reporting that a number of infections from a persistent strain of Salmonella are linked to chicken. It is currently legal for producers, distributors and retailers to sell Salmonella contaminated poultry in the United States. A citizen petition to make it illegal to sell poultry contaminated with any one of 31 strains of Salmonella — including the persistent strain referenced by this CDC report — has been filed with the U.S.
The CDC is reporting that a number of infections from a persistent strain of Salmonella are linked to chicken. It is currently legal for producers, distributors and retailers to sell Salmonella contaminated poultry in the United States. A citizen petition to make it illegal to sell poultry contaminated with any one of 31 strains of Salmonella — including the persistent strain referenced by this CDC report — has been filed with the U.S.
Image Credit: New York Times 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. A landmark study reveals how adopting a vegan lifestyle could significantly reduce greenhouse gas emissions, shedding light on the statistic that meat-eaters produce four times more green house gases than their vegan counterparts.
Artificial Intelligence (AI) technology has become invaluable in the food industry. It can help improve restaurants’ transparency, validation, verification, and communication, driving key performance indicators (KPIs) like increased customer satisfaction, trust, and loyalty. AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand.
C&E Farms Inc., of Oxnard, CA, is recalling certain bins of romaine lettuce because the product may be contaminated with rodent droppings. According to the details posted online by the FDA, the recall was initiated on June 16, 2023, and is ongoing. The recalled product was distributed in Massachusetts and Minnesota. Recalled products: Romaine lettuce packed in bulk 45-pound mini-bins 2580 mini-bins Code: Tierrasol 23-26R08 Anyone who purchased the recalled product should immediately dispose
In the ever-evolving landscape of the restaurant industry, standing out and thriving requires more than just offering great food. It demands a relentless pursuit of excellence, a commitment to continuous improvement, and an unwavering dedication to delivering exceptional experiences for customers.
More than 75 percent of Americans say that increasing financial stress is impacting their productivity at work. Financial insecurity has hit all-time highs in many segments of the workforce, including the restaurant and quick service restaurant (QSR) industries, whose workers tend to be more underserved with less access to affordable banking services.
Desserts have helped fuel profitability at 60% of restaurants; nearly all types of sweets, in fact, have proved to be as lucrative as other menu items—or even more so. 1,2 With consumers increasingly bypassing traditional meals to snack their way through the day —and noshing on sweet, as well as savory, items, according to Mondelēz International’s 2022 State of Snacking™ report—eateries that only offer after-dinner dessert options may be missing out on an opportunity to fulfill the demand for s
In today's ever-evolving economic climate, characterized by escalating retail prices and a limited number of desirable properties, restaurants face a significant challenge in finding suitable locations that align with their criteria. Creating a specialized real estate strategy has become more essential than ever for brands. Small Footprint Model Papa Johns has effectively navigated the real estate market by embracing innovative design strategies and maximizing the flexibility of its floor pl
As they approached the midpoint of the Healthy School Food Pathway (HSFP) Fellowship, the program’s inaugural cohort visited the Culinary Institute of Child Nutrition (CICN) in Oxford, MS! Read on to learn about the Fellows’ exciting experience learning and practicing fundamental culinary skills for operating scratch-cook school meal programs.
Have you ever heard the phrase “ mindful eating ”? IFIC’s 2023 Food and Health Survey found it to be the second most popular diet or eating pattern in the U.S., with 17% of Americans saying they followed it in the last year. But what about “intuitive eating”? This eating style is often used interchangeably with mindful eating, but are they really the same?
As a restaurant owner, managing your finances effectively is crucial for the success and growth of your business. One area that can significantly impact your bottom line is understanding and utilizing tax credits and incentives available to restaurant owners. These incentives can help reduce your tax liability, increase cash flow, and promote business expansion.
Choice Hotels International, Inc. (NYSE: CHH), one of the world’s leading hotel franchisors, announced today that all nine Radisson Hotels Americas brands – including Radisson Blu, Radisson, and Country Inn & Suites – are now available to be booked on ChoiceHotels.com. This adds nearly 600 hotels onto its world-class central reservation system ahead of schedule and less than a year since its acquisition of Radisson Americas closed.
In Canada, nearly 100 percent of food samples tested for the presence of microbial contaminants between April 2018 and March 2022 were deemed “satisfactory,” according to a recently published interim report from the Canadian Food Inspection Agency (CFIA).
Knock Out/KO IFS FOOD Version 8 and the scoring System Knock Out Criteria IFS FOOD Version 8. Let’s explore IFS Food version 8’s Knock Out criteria and clarify them. IFS Scoring System IFS Food version 8 Ensuring food safety and quality is vital in the industry. International standards like IFS play a crucial role. In this article, we’ll explore the IFS scoring system and KO criteria used to assess compliance with IFS Food Requirements.
This winner in the Best Sustainable category of FM’s Healthcare Recipe Contest talks to us about the freight farm and rooftop garden that made an amazing, award-winning, totally low carbon-footprint salad, along with his unique chef journey.
Located in the heart of Downtown West Palm Beach, Hilton West Palm Beach has brought unparalleled ambience, service and experiences to the Palm Beaches for the last seven years, making it a favorite among travelers. A beacon for hospitality, the award-winning hotel will debut a fully transformative renovation this fall.
The European Food Safety Authority (EFSA) and the European Center for Disease Prevention and Control (ECDC) recently published a summary of a joint investigation of a multi-country foodborne illness outbreak of Salmonella Seftenberg that was possibly linked to cherry-like tomatoes.
The Radical, a bold, daring new boutique hotel is set to join the River Arts District this fall. Now accepting reservations for stays as of October 8, 2023, The Radical transforms a once abandoned 1920s’ warehouse into Asheville’s newest destination, introducing 70 unmistakable guest rooms and suites alongside ambitiously original culinary concepts.
Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.
Waiting until a product is at the tail end of R&D to examine potential food safety and regulatory compliance issues can lead to unnecessary delays and tension between teams, according to experts at the 2023 IAFP Conference in Toronto. Wendy White of the Georgia Tech Manufacturer Extension Program and Kory Anderson of Cargill co-moderated the panel discussion, “From Bench-top to Scale Up: The Unspoken Food Safety Challenges of Research and Development.
JW Marriott, part of Marriott Bonvoy’s global portfolio of 31 extraordinary hotel brands, today announced the opening of JW Marriott Dallas Arts District, marking the brand’s highly anticipated debut at the epicenter of the robust cultural arts scene in Dallas, Texas. Located within walkable blocks from the Dallas Museum of Art, Nasher Sculpture Center, Crow Museum of Asian Art, Meyerson Symphony Center, Moody Performance Hall, and the Winspear Opera House, the first JW Marriott hotel in Dallas
Many of us like to sample new foods we come across in the grocery store—why not try an exciting, even innovative product we may have heard about from a friend, family member, or social media? The IFIC 2023 Food and Health Survey found that 42% of consumers have encountered food or nutrition information on social media, and that of that subgroup, more than half (51%) have tried a new recipe and 41% have bought a new brand or product because of what they have seen promoted there.
When researching the right POS for you, it’s important to make sure it includes the features you need while offering benefits that separate it from other options. Your selected system should provide data that is easily digestible while offering tools to help you make informed decisions that increase revenue and/or improve operations.
98
98
Input your email to sign up, or if you already have an account, log in here!
Enter your email address to reset your password. A temporary password will be e‑mailed to you.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
419 
Let's personalize your content