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As the impact of the pandemic continues, restaurants face constant and evolving operational challenges. At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. A fragmented supply chain is also increasing ingredient costs, leading restaurants to balance staff churn with a changing menu to keep revenue consistent.
In 2014 Stewart Parnell was found guilty of 72 counts of conspiracy and fraud, and sentenced to 28 years in federal prison. Michael Parnell, a food broker, was found guilty of conspiracy and sentenced to 20 years. The brothers are currently in federal prison after their 2014 trial where they were found guilty of deliberately sending peanut butter, tainted with Salmonella, into the food system.
One of the most important steps in improving your bar’s profitability is to implement an effective bar inventory management program. The problem is, inventory management can be a bar manager’s worst nightmare.
When it comes to choosing a hospital or residential care facility, one of the last things patients or residents consider (if at all) is whether the facility has great food. Yet, their three-square-meals is one of the most important aspects of their day. A fulfilling, well-prepared meal can completely change their perspective of their surroundings, taking them from a “facility” to a 5-star restaurant, or even a home-like setting.
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.
As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. According to the 2022 State of the Restaurant Industry report from the National Restaurant Association, more than half of restaurant operators believe it will be a year or more before business conditions return to normal, with on
I have a lot of food safety friends – some who will and will not admit it publicly. Here is one of the best emails I received recently after Politico posted “The FDA’s Food Failure,” a 36-page investigation (Pulitzer Prize eligible) by Helena Bottemiller Evich that details the fact that food safety is not a high priority at the U.S. Food and Drug Administration (FDA).
One of the most important steps in improving your bar’s profitability is to implement an effective bar inventory management program. The problem is, inventory management can be a bar manager’s worst nightmare.
One of the most important steps in improving your bar’s profitability is to implement an effective bar inventory management program. The problem is, inventory management can be a bar manager’s worst nightmare.
Chef Ron DeSantis, CMCDirector National Accounts One of the challenges for the Jamix sales team is to help a potential customer realize the value, or ROI, of Jamix Kitchen Intelligence System. In many instances a potential customer will scroll to the *bottom line* of a quote, look at the figure and think, “I can’t afford … Continue reading What Is the Value or ROI of a Food Service Management System → The post What Is the Value or ROI of a Food Service Management System appeared firs
Biophilic design is shaping up to be a major trend for 2022. Of course, trends come and go, so we can often be sceptical when it comes to implementing design trends – is it worth investing in? Well, this particular style dates back as far as 1984 , when the concept was introduced by E.O. Wilson through his book Biophilia. And it has many benefits for well-being, through simple additions of nature.
I could not have said it better. Here is the full post from the amazing and insightful Phylliis Entis who posts the best at eFoodAlert. Between September 1, 2019 and September 20, 2021, Abbott Nutrition received seventeen consumer complaints regarding multiple Similac powdered formula products. Fifteen of the complaints related to infants testing positive for Salmonella after consuming a Similac product.
The restaurant industry is a multi-billion dollar industry. According to statistics on Fortune.com, over 110,000 eating and drinking places were shut down in 2020. This means that the restaurant industry is a competitive field. If you’re looking to open your restaurant, it’s important to equip yourself with the right knowledge. Here are some of the things you need to know about restaurant supplies. 1.
Chef Ron DeSantis, CMCDirector National Accounts One of the challenges for the Jamix sales team is to help a potential customer realize the value, or ROI, of Jamix Kitchen Intelligence System. In many instances a potential customer will scroll to the *bottom line* of a quote, look at the figure and think, “I can’t afford … Continue reading What Is the Value or ROI of a Food Service Management System → The post What Is the Value or ROI of a Food Service Management System appeared firs
Instagram has become one of the most popular social media platforms for marketing. From start-ups to the leading international brands all put a lot of emphasis on Instagram marketing to boost their marketing efforts. We have all taken pictures of neatly presented dishes from our favorite restaurants to post on Instagram, so it makes perfect sense for restaurants to prioritize Instagram as a marketing channel.
First published in Insider. Bill Marler is an attorney who specializes in food borne illness cases. Most of the cases he’s worked on have involved either undercooked or prepackaged foods. He’s learned to always order food cooked well done and to avoid salads to reduce his risk of food poisoning. When it comes to eating carefully in restaurants, Bill Marler is something of an expert.
Rich Wilner, a native New Yorker, is the General Manager of AFFAIRS to REMEMBER, the Atlanta-based #catering and #eventproduction company with strong passions for delicious food, unforgettable events, sustainable practices, and community involvement. He is a 30+ year veteran of the #hospitalityindustry, as well as of living a #plantbased lifestyle. He thinks — actually knows from experience — that server quality and innovative, tasty products that happen to meet the objective of plant-based prac
“I just don’t understand,” the restaurant owner lamented as we discussed a recent customer incident. “He said he was excited to finally be able to eat inside again. and then five minutes later, he storms out because we can’t seat him right away. Doesn’t he realize how short staffed we are?!” It’s a dilemma vexing restaurants across the country.
Our previous articles in MRM have centered on medical plan strategies for restaurants, how to build plans that are attractive to the workforce and manage those inherent costs. This article focuses on current trends in the time-away space and employee wellbeing. In addition to cost considerations, efforts to structure these types of benefits are complicated by compliance requirements and the challenge of communicating and promoting a positive employee experience.
Go into the grocery store and you can find many QSRs’ signatures items on shelves and in freezers – everything from sauces to appetizers to make-it-yourself-at-home ingredients. You can also walk into a trendy clothing retailer and find t-shirts from QSRs with both vintage and current logos. In line at Dunkin’, you can pick up mugs, keychains and shirts along with a French cruller and coffee.
Revenue Management Solutions just released its Q1 2022 consumer sentiment survey, and it appears the industry’s concerns have moved beyond the pandemic. A year ago, the restaurant industry was hopeful as it anticipated the vaccine rollout. Consumers, tired of social distancing and ready to shed their ‘pandemic pod,’ were eager to get out.
Rafael Bernal had a interesting story this morning on Sodexo’s apparent mismanagement of the cafeterias in the House of Representatives complex – see, cafeteria workers denounce working conditions. Perhaps not the risk to our democracy as January 6th, it might well give our representatives a “taste” of how important food safety really is. Here is a few “tidbits” from Mr.
A few days ago Politico posted “The FDA’s Food Failure,” Clearly, the FDA has much work to do. However, the last years have brought a level of transparency to the FDA that it had not shown in the past – at least as it relates to the fact and the status of outbreak investigations. On it page “investigation of Foodborne Illness Outbreaks” we see the status of both the closed and active investigation, some solved and some not yet.
Rich Wilner, a native New Yorker, is the General Manager of AFFAIRS to REMEMBER, the Atlanta-based #catering and #eventproduction company with strong passions for delicious food, unforgettable events, sustainable practices, and community involvement. He is a 30+ year veteran of the #hospitalityindustry, as well as of living a #plantbased lifestyle. He thinks — actually knows from experience — that server quality and innovative, tasty products that happen to meet the objective of plant-based prac
Helena Bottemiller Evich’s well done piece in Politico “The FDA’s Food Failure,” that hit the internet very early this morning, is a stunning, but not surprising, indictment of our government’s food safety failures that transcends political parties and administrations. Note, for someone who has been directly involved in food safety for the last almost 30 years, democrats have tended to at least try and make progress.
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