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Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. “As budgets are tightening, restaurants must acknowledge that eating out is becoming a luxury,” Provoke Insights President Carly Fink told MRM. “Establishments should ensure that the experience is worthwhile to the customer with high customer service and great food.
Image Credit: Restaurant Business News 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. In the quest for efficiency and healthier food options, Sweetgreen has turned to robots to operate its salad line. Bloomberg reports that the company’s “Infinite Kitchen” is pushing the boundaries of food service automation, although human assistance is
Nobu Hospitality, the fastest growing luxury lifestyle brand founded by Chef Nobu Matsuhisa, Robert De Niro, and Meir Teper, is pleased to announce its expansion into Portugal marking another significant milestone in the company’s global expansion strategy.
Here at Sculpture Hospitality we have a range of franchise opportunities for people who love the hospitality industry but want to regain control of their lives and improve their work-life balance.
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.
1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama. Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. Features of the facility include: An open expo kitchen with TVs for professors to examine students’ work, wider walkways and a glass atrium to allow teachers to give real-time instruction in the midst of an act
The 117-suite TownePlace Suites by Marriott in Rancho Cordova, California is now open for business. Located at 11212 Point East Drive, the all-suite hotel will operate as a Marriott franchise, owned and operated by Insignia Hospitality Group, Inc. of Midland, Texas.
The 117-suite TownePlace Suites by Marriott in Rancho Cordova, California is now open for business. Located at 11212 Point East Drive, the all-suite hotel will operate as a Marriott franchise, owned and operated by Insignia Hospitality Group, Inc. of Midland, Texas.
The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic. Globally, restaurants saw a notable shift in customer expectations and behavior during this time. For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game.
A few things every brand on this list, chicken-focused or not, have in common, is a dedication to innovation, nimbleness and creativity. Those three attributes were top of mind as judges sifted through the hundreds of nominations. Congratulations to all our winners.
Environmental Stewards to Convert 116-Year-Old Structure in Celebrated Pioneer Square into a Modern, 120-Room Hotel, Flagship Restaurant, and Rooftop Bar in Partnership With Aparium Hotel Group and With Design by The Miller Hull Partnership and Curioso Interior Design.
A 2023 Emotional Intelligence Market study citing “heavy growth” of $49.93 billion USD by 2027 exemplifies the extent to which mastering “EQ” versus IQ is taking brands to exciting new levels of success … and why not embracing EQ can result in extreme opportunity loss or, far worse, be an outright brand buster. This as today’s highly discriminating and demanding hospitality marketplace is seemingly rife with substitutable solutions.
Hospitality Financial and Technology Professionals (HFTP®) is pleased to announce two champions of hospitality technology, Sherry Marek and Mark Heymann as the 2023 HFTP International Hospitality Technology Hall of Fame inductees, both recognized for innovating a pioneering technology solution specific to hospitality. Marek is co-founder of Datavision Technologies, retired and continues to share her experience as owner of Aiken Street Consulting and a mentor for women in the technology professio
August 4, 2023 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn Digging deeper into alternative proteins shows a highly motivated ecosystem just getting started Year-over-year sales and investment numbers for the food industry have experienced short-term volatility over the past few years, leading some to characterize alternative proteins as a blip or bubble.
Cooking oil filtration is crucial for better food quality and cost savings Scan the menus of the most popular and trendy restaurants across the country and you’ll find a heavy dose of fried delights. Hot, crispy and crunchy menu items are pleasing to consumers, but are only part of the equation for most eateries. Restaurant managers must keep a watchful eye on cooking oil, not only from a food quality standpoint, but from a cost analysis as well.
Join us for this short on-demand webinar to see what Near discovered in our latest restaurant research report, what it means for QSRs and winning strategies you can implement today.
JC Golf, the California-based golf management company, selected Tambourine, the Fort Lauderdale-headquartered hospitality digital marketing firm, for custom website design and paid media services to promote its portfolio of high-end courses, JC Player Cards, and membership options.
By Megan Gray, Product Line Manager There is no doubt a food processor can improve efficiency in the kitchen. With labor continuing to be a challenge in many restaurants, these mighty machines have proven to cut prep time in half and offer incredible versatility. In order to get the most out of your food processor, it is important to avoid these 7 common mistakes.
If “Sustainable Business Practices in the Food Services Industry” was a college course, Fresh Ideas would be a star student. And we’ve got the A+ grade to prove it… Last month, the Humane Society of the United States (HSUS) published its Protein Sustainability Scorecard, an annual report that evaluates food service companies on their efforts to provide climate-friendly, plant-based food.
AKA, a global leader in luxury hospitality and the creator of the World’s Most Livable Hotels®, expands further in New York City’s Midtown with the opening of Hotel AKA NoMad. Located on a prime corner of Madison Avenue, in the trendy NoMad neighborhood, the luxury, design-centric hotel is perfectly woven into Manhattan’s Design District, surrounded by the city’s best shopping, showrooms, dining and entertainment.
Definition of Validation & Verification The concepts of validation vs. verification are commonly confused. During the course of this video series we will clarify these topics using examples from our experience in food safety & quality assurance and we will explain the differences between validation and verification. To put it simply, to Validate is to approve, certify or endorse and to verify is to check or demonstrate.
You’ve probably experienced this. No matter how hard you try to please some customers, they aren’t happy. It’s frustrating, but at the same time, it’s reality.
Last week, we proudly participated in the 2023 Food 4 Future exhibition held in Bilbao , Spain. This event brought together leading professionals, innovators, and startups from the FoodTech industry to showcase groundbreaking advancements and discuss the future of food. We started the week by co-hosting an ‘unofficial’ kick-off of the Food 4 Future Conference, “Strengthening Global Networks: Japan meets Bilbao” , in collaboration with key stakeholders of the Japan
As more customers rely on their smartphones for various tasks, including finding places to eat and ordering food for delivery, you may consider either setting up an online ordering system on your website or social media or using food delivery apps like DoorDash and Uber Eats. But which option is best for your business? Let's compare the two. Food delivery apps At first glance, food delivery apps might seem more convenient because they are readily available, allowing you to sign up and get star
Hospitality Financial and Technology Professionals (HFTP®), producers of the Hospitality Industry Technology Exposition and Conference (HITEC®), is pleased to announce PROVision Partners as the exclusive sponsor of Entrepreneur 20X (E20X) Toronto. The successful pitch competition featuring hospitality technology start-ups will take place as a Headliner presentation at HITEC Toronto on Wednesday, June 28 beginning at 8:15 a.m.
With warm weather upon us, we asked the IN team to share their favorite outdoor dining spots. It was tough work, but someone had to do it. Read on for our top picks! MAGGIE ALT-LEWIS | Psycho Suzie’s A tropical escape in the heart of Minneapolis — it’s so cool! I love the aesthetic, fun drinks and good food. What more could you want? MITCHELL BRANDT | Galloway Grill (Springfield, MO) With the greenway trail running alongside the patio, Galloway Grill has just about the best outdoor d
Many foodservice businesses have realized the importance of using technology to collect and evaluate the detailed information about the effectiveness of their Food Safety Management System (FSMS). Additionally, they are gaining more insight into what customers think about their products. Let’s take a deeper dive into the important role that data has in improving your operations.
Third-party ordering and delivery apps might seem convenient at first, but high commission fees, contracts, limitations, and complex platforms could hinder your operations and earnings. Switching to a comprehensive online food ordering system can better streamline your operations and boost your sales. Here's how it can help. Bid farewell to commission fees.
AI involves machines replicating cognitive functions once considered unique to humans, animals, and even plants. While the debate about whether machines can truly think continues, rapid advancements have been made. AI’s cultural origins can be traced back to logical operations inspired by Aristotelian syllogism. Significant milestones, such as IBM’s Deep(er) Blue defeating chess champion Garry Kasparov and Google’s AI triumph in the game of GO, have marked AI’s progress.
FOH refers to the front-of-house section or the public-facing area of a restaurant. BOH is the back-of-house section of a restaurant, which includes the kitchen, storage area, and loading dock. Both sections of a restaurant must work seamlessly to produce high-quality and safe dishes.
As of 2020, the Administration for Community Living (ACL) reported that older adults (people who are 65+ years old) made up 17% of the population. By 2040, that number will increase to 22% – around 4x higher than numbers seen at the turn of the 20th century. The senior population is only growing and diversifying more with each year. Because of that, senior living communities must be ready to accommodate the needs of a larger, more diverse variety of seniors.
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