Food Management

JANUARY 13, 2025

Price-conscious consumers are swapping away-from-home desserts for less expensive homemade or store-bought treats.

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Modern Restaurant Management

JANUARY 14, 2025

Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.

Inventory 174

Inventory Restaurant Management Restaurant Manager Recipes 174

Food Safety Magazine

JANUARY 15, 2025

In response to external pressures, FDA has revoked its authorization for the use of red dye 3 in food. Despite its decision, the agency maintains that the available scientific information does not support claims of the colorant being harmful to human health through dietary exposure.

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FDA 132

Foodservice Equipment Reports

JANUARY 14, 2025

After spending much of the past three years getting singed by a hot labor market and slogging through stickier-than-expected inflation, restaurant operators are cautiously, modestly optimistic heading into 2025, industry analysts say.

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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.

Food and Beverage

Food Management

JANUARY 14, 2025

Also in this weeks K-12 legislative update: An Oklahoma bill would expand universal free school meal access in the state.

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K-12 228

Food Safety Magazine

JANUARY 13, 2025

In this episode of Food Safety Matters , we speak to Haley Oliver, Ph.D., Director of the USAID-funded Feed the Future Food Safety Innovation Lab at Purdue University, about her work to improve global food safety through targeted projects in Kenya, Cambodia, Nepal, and beyond.

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Food Safety 131

Hospitality Net

JANUARY 16, 2025

Now Now NoHo, an innovative sleeper cabin hotel located on Bowery in the heart of NoHo, New York City, is now accepting reservations for April 1, 2025, and beyond. Envisioned as a transformative boutique experience for solo travelers, Now Now NoHo offers 180 small but thoughtfully designed sleeper cabins that combine the nostalgia of European train cars with the ingenuity of Japanese capsule hotels.

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Food Management

JANUARY 17, 2025

The brothiest, heartiest seafood shareable out there, these mussels get tipsy with white wine and sweet-heat from Frank's RedHot Mango Habanero Sauce.

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Modern Restaurant Management

JANUARY 16, 2025

In 2023, a study carried out in Europe and North America took a much closer look at delivery sustainability. The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon.

Inventory 100

Inventory Inventory Management Food Inventory 100

Culinary Services Group

JANUARY 15, 2025

With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. Although the Centers for Disease Control (CDC) predicts that admissions will be lower than average this year, housing and healing sick patients requires a holistic view of medicine. While hospital food has long endured a reputation for being bland, uninspiring, and even detrimental to patient health, it doesnt have to be that way.

Hospitality 92

Hospitality Hospitality Culinary Services Culinary Services 92

Hospitality Net

JANUARY 13, 2025

The European travel and tourism sector is not just an economic powerhouse; its a vibrant ecosystem driven by millions of businesses. A vast majority of them are SMEs (small and medium-sized enterprises) forming the heart of the industry, offering everything from family-run B&Bs to boutique hotels, all while keeping the wheels of local economies turning.

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Food Management

JANUARY 16, 2025

The dining team at the senior living community recently introduced over 20 meatless dishes as part of its 5-week menu cycle.

Senior Living 208

Senior Living 208

Bon Appetit Management Company

JANUARY 14, 2025

Lunchtime at Whitman’s Cleveland Commons dining hall on the day of their First Foods station launch. Crowds of guests, both students and members of the public, lined up in Whitman Colleges Cleveland Commons dining hall in early December to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam during the launch of Bon Apptit at Whitmans First Foods station, a celebration of Indigenous cuisine that will be featured on the first Friday

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Dining Hall Chef 98

Food Safety Magazine

JANUARY 17, 2025

Following the deaths of pet cats who ate raw food contaminated with Highly Pathogenic Avian Influenza (HPAI) H5N1, raw pet food manufacturers must now consider the virus as a hazard in their food safety plans, under FDAs FSMA Preventive Controls for Animal Food rule.

Food Safety 105

Food Safety FDA 105

Hospitality Net

JANUARY 16, 2025

Lodging Interactive, an award-winning digital marketing, social media, and guest review engagement agency exclusively serving the hospitality industry, today announced the launch of GuestCONNECTSM, a flexible, subscription-based suite of services that includes a hotel website, social media marketing, and white-glove guest review response services designed exclusively for hotels and resorts.

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Hospitality Hospitality 98

Food Management

JANUARY 14, 2025

The new system has prompted mixed feedback from diners, some of which are impressed by the tech while others remain wary.

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Sculpture Hospitality

JANUARY 14, 2025

Discover the benefits of a restaurant inventory management system, from reducing waste to boosting profits. Learn how to simplify your operations.

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Inventory Management Inventory 108

Food Safety Magazine

JANUARY 16, 2025

A recent study has demonstrated that millions of nano- and microplastics are released by polymer-based commercial tea bags when infused with hot water, and that these plastic particles are readily taken up by human intestinal cells.

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Fast Casual

JANUARY 17, 2025

Jeff Todd, chief development officer for Launch Entertainment, shares a look at his career, his achievements and industry trends ahead of his appearance at Restaurant Franchising & Innovation Summit 2025.

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Food Management

JANUARY 17, 2025

With just five ingredients, this party-perfect seafood recipe hails from Beggars Banquet in New Orleans.

Recipes 198

Recipes 198

Modern Restaurant Management

JANUARY 16, 2025

In 2023, a study carried out in Europe and North America took a much closer look at delivery sustainability. The results demonstrated that online consumers seek delivery services from providers committed to carbon-neutral processes. This trend of seeking out a more sustainable process of e-commerce related to food goods is not going away anytime soon.

Inventory 88

Inventory Inventory Management Food Inventory 88

Food Safety Magazine

JANUARY 13, 2025

USDA-FSIS published a summary of its review of the deadly Boars Head Listeria monocytogenes outbreak, along with newly announced long-term measures to review and modernize its L. monocytogenes regulations and ready-to-eat (RTE) sampling programs.

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Fast Casual

JANUARY 13, 2025

Multi-unit Genghis Grill franchisee reveals six strategies for opening a second location with no debt.

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Food Management

JANUARY 17, 2025

Guacamole deserves some extra bells and whistles for a game-day party.

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Wasserstrom

JANUARY 15, 2025

Building a transparent supply chain is no longer a niche pursuit, but a fundamental imperative for value-conscious restaurant operators in 2025. The industrys growing demand for transparency drives the need for ethical sourcing building a supply chain that prioritizes responsible practices throughout, from farm and factory to fork. Responsible consumers want to know […] The post How to Build a Transparent Supply Chain for Your Restaurant appeared first on The Official Wasserstrom Blog.

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Restaurant Management Restaurant Manager 99

Foodservice Equipment Reports

JANUARY 14, 2025

Just Salad, a fast-casual concept focused on health and sustainability, has opened its first drive-thru location. Located in Livingston, N.J., the drive-thru location caters to guests on-the-go. It also offers dine-in services, providing flexibility for those who want to eat on-site.

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Catering Catering 105

Food Safety Magazine

JANUARY 14, 2025

Uncovered through a FOIA request, an FDA form sent to Taylor Farms Colorado Springs facilitythe supplier of McDonalds onions behind the deadly Escherichia coli outbreak that occurred in late 2024documented dozens of food safety and hygiene violations.

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Food Safety FDA 105

Food Management

JANUARY 13, 2025

The organization also advocated for expanded universal free school meal access and a way to address growing meal debt.

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School Nutrition Nutrition 209

Fast Casual

JANUARY 15, 2025

Networld Media Group and the Plant Based Food Association are partnering to help restaurant operators stay up-to-date with consumer demand for crave-worthy and innovative plant-based offerings.

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Food Safety Tech

JANUARY 15, 2025

The FDA announced today that it is revoking the authorization for the use of FD&C Red No. 3 as a matter of law, based on the Delaney Clause of the Federal Food, Drug, and Cosmetic Act (FD&C Act). The FDA is amending its color additive regulations to no longer allow for the use of FD&C Red No. 3 in food and ingested drugs in response to a 2022 color additive petition.

Food and Beverage 100

Food and Beverage Food and Beverage FDA 100