Modern Restaurant Management
MARCH 15, 2022
The value of the cryptocurrency market almost tripled in 2021 , with digital currencies having the potential to achieve returns higher than the stock market. People use cryptocurrency for quick payments, anonymity, investments or to sidestep transaction fees charged by banks. As payments evolve, consumers adapt and restaurants must meet them there. Why the Crypto Craze?
Bill Marler
MARCH 18, 2022
As the quantity of food imported into the United States continues to rise, it is increasingly important to minimize foodborne illness risks for U.S. consumers. Foods contaminated with pathogens or toxins can result in foodborne illnesses. A recent USDA, Economic Research Service (ERS) study examined the number of U.S. import refusals caused by pathogen/toxin contamination and which pathogens accounted for those safety violations.
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Sculpture Hospitality
MARCH 15, 2022
Standard pours are what bars and restaurants typically serve to guests when alcoholic beverages are ordered, and by doing them right they can help boost your overall success.
Riddhi Display
MARCH 17, 2022
When we speak of bakeries all we can think of is the yummy food that drools everyone. But, what’s the BTS of bakeries? Ever thought about that? The reality backstage of bakeries is a lot of mess and requires a lot of hard work from bakers. From thinking of the best recipes for the customers to finding the right bakery equipment suppliers to make those recipes, a lot is taken to run the bakery successfully.
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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.
Modern Restaurant Management
MARCH 16, 2022
For operators in the restaurant industry, facing all too familiar workforce pressures in 2022, greater retention should be this year’s focus. The sector is on the heels of what the Washington Post dubbed “the most unusual job market in American history,” compounded by a newly familiar list of challenges: supply chain woes bearing down on procurement, a broader shift from onsite food consumption to app-based food delivery services, and escalating arms race of compensations and b
Eating at a Meeting
MARCH 16, 2022
As an Ecuadorian anthropologist, writer, and filmmaker Pilar Eguez Guevara uses her independent food education and media company to highlight the value in the local knowledge about food. Carried and preserved by elders through food traditions, she create spaces of belonging through the empowerment that comes from the access to knowledge about the value of traditional foods.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Modern Restaurant Management
MARCH 14, 2022
There’s no such thing as a crystal ball when it comes to helping you run a restaurant. As much as we might want a glimpse into the future, restaurant operators have to run with the next best thing – forecasting and reports. With the disruption that has swept across the restaurant industry in the last two years, many operators may feel overwhelmed as they work to bring food and labor costs under control, continue rolling out digital initiatives, and adapt to changing diner preferences
Modern Restaurant Management
MARCH 16, 2022
Paris Baguette’s Yvette Castillo dishes on what cake trends to watch for this year. To help us wrap our mind around what cake trends are hot and what are not, we turned to an expert: Yvette Castillo, Senior Research & Development Manager at Paris Baguette. Castillo not only oversees all the exhilarating cake designs for the bakery cafés across the U.S., but also has a long history of cake decorating in her own right.
Modern Restaurant Management
MARCH 17, 2022
With wholesale food prices soaring 13 percent in 2021 and labor costs rising as worker shortages continue, many restaurants are looking for smart ways to lower costs and avoid passing them on to their diners. To mitigate these concerns, restaurants have gotten creative, looking for new cost-cutting measures. One such solution has been shrinking restaurant menus.
Modern Restaurant Management
MARCH 18, 2022
For several years we have been considering the viability of high touch healthcare concierge programs in the restaurant space. The market leaders in this field are several third party providers, although some carriers are also developing and offering these services. The attraction of the strategy is increased employee perception of the plans while reducing plan costs.
Modern Restaurant Management
MARCH 16, 2022
The top five St. Patrick’s Day cocktails are a surprising lineup this year, according to our worldwide network of bartenders. This Irish holiday’s flavors may be moving in a new direction. A new up-and-coming cocktail is taking a place on this year's list. Its refreshing flavor is a break from the St. Patrick’s Day classics. Irish Coffee.
Eating at a Meeting
MARCH 16, 2022
As an Ecuadorian anthropologist, writer, and filmmaker Pilar Eguez Guevara uses her independent food education and media company to highlight the value in the local knowledge about food. Carried and preserved by elders through food traditions, she create spaces of belonging through the empowerment that comes from the access to knowledge about the value of traditional foods.
Eating at a Meeting
MARCH 14, 2022
Did you know that wine, beer, and spirit manufacturers are not required to tell you what's in their products? It's true. Amanda Thomson, CEO, and Founder of Thomson & Scott Noughty Alcohol-Free Wine wants to change that - especially at it relates to wine. On Wednesday, March 9 for Women's HERstory Month, I'm chatting with THE woman taking the wine world by storm with her organic, alcohol-free, vegan, halal, no-added-sugar wine while also leading the movement toward greater transparency in wi
Eating at a Meeting
MARCH 14, 2022
Did you know that wine, beer, and spirit manufacturers are not required to tell you what's in their products? It's true. Amanda Thomson, CEO, and Founder of Thomson & Scott Noughty Alcohol-Free Wine wants to change that - especially at it relates to wine. On Wednesday, March 9 for Women's HERstory Month, I'm chatting with THE woman taking the wine world by storm with her organic, alcohol-free, vegan, halal, no-added-sugar wine while also leading the movement toward greater transparency in wi
Modern Restaurant Management
MARCH 14, 2022
It’s no secret to anyone involved in the restaurant business – or anyone that’s even stepped foot in one these past couple of years – that the industry is facing a staffing crunch of unprecedented proportions. With more than one million baby boomers retiring from the workforce in 2020, coupled with the four million Americans that have voluntarily left the workforce, there are nearly 11 million jobs that are still in need of being filled, according to the U.S.
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