Bill Marler

NOVEMBER 18, 2021

In 2011 I wrote: Last week the USDA Food Safety and Inspection Service (FSIS) announced a recall of ground turkey products due to “possible” Salmonella contamination. According to the press release, “Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg.”.

Food Safety 288

Food Safety FDA Hospitality Hospitality 288

Modern Restaurant Management

NOVEMBER 16, 2021

Going digital – increasingly a top choice among restaurant management. Today’s restaurants are expected to deliver an Amazon-like experience: know customers’ preferences and dining habits and deliver food, whether tableside or to their front doors, without delay. As such, it’s crucial for restaurants to find ways to increase efficiency and improve the dining experience.

Customer Experience 204

Customer Experience Inventory Inventory Management Restaurant Management 204

Agroknow

NOVEMBER 19, 2021

Let’s talk about supplier and ingredient risk assessment. Food risk assessment is the process through which food safety or supplier compliance teams need to calculate a risk indicator for thousands of ingredients and hundreds of suppliers , so that they rank them in terms of priority and vulnerability. This calculation can be done using some widely accepted risk assessment formulas or an internal risk scoring model.

Food Safety 130

Food Safety FDA 130

Sculpture Hospitality

NOVEMBER 16, 2021

Nobody wants to think that their employees are stealing from them, but it is an unfortunate reality at many restaurants and bars - thankfully bar inventory management can help prevent it.

Inventory Management 144

Inventory Management Inventory 144

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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

Bill Marler

NOVEMBER 13, 2021

Well, my flight to DC was delayed – no pilots – and this press release landed in my inbox. I have known Dr, Esteban for a long time and look forward to his leadership. WASHINGTON, Nov. 12, 2021 — “Dr. Esteban has a deep understanding of USDA’s commitment to protect the health of the public by providing food safety. Having held several leadership roles in USDA’s Food Safety and Inspection Service (FSIS), he has a proven, and extensive, track record on this key issue.

Food Safety 231

Food Safety 231

Agroknow

NOVEMBER 15, 2021

There are different ways that food safety teams can stay informed about incidents and emerging risks that could be critical to their supply chain. For example, regularly checking official, trusted websites like the European RASFF portal and the US FDA recalls and safety alerts. Or subscribing to an email alert service synced to food recalls. Welcome to the world of food risk monitoring tools – also widely known as horizon scanning and foresight tools For many years, these terms were used to desc

Food Safety 130

Food Safety Food Supply FDA 130

Kitchen CUT

NOVEMBER 18, 2021

From April 2022 the legislation on providing calorie labelling for customers is set to change. We’re looking at the impact this could have on your business and the simplest, most cost effective way to provide transparency to your customers and be legislation compliant… Calorie labelling legislation will require large businesses of 250 or more employees in England, including cafes, pubs restaurants and takeaways, to display the calorie information of non-prepacked food and soft drink

Nutrition 52

Nutrition Recipes Hospitality Hospitality 52

Bill Marler

NOVEMBER 19, 2021

Last night the Camden County New Jersey Health Department reported that it had been notified by a health care provider that a food handler employed at a Starbucks at 1490 Blackwood Clementon Road in Gloucester Township tested positive for hepatitis A and worked through the infectious period. On Wednesday, Nov. 17, the Department of Health was notified that a patient tested positive for hepatitis A and an investigation was instantly commissioned.

Food Safety 211

Food Safety Hospitality Hospitality 211

Modern Restaurant Management

NOVEMBER 17, 2021

Ice machines form the backbone of several operations in a commercial foodservice establishment. Whether it’s a hotel or restaurant, ice machines help you save costs and ensure your customers are satisfied with your service. Ice is not only deployed at the bar or in the refreshments section but is also used in cooking operations. Needless to say, outfitting your establishment with a quality ice machine is integral to supporting your operational plans and endeavors.

Purchasing 197

Purchasing Commercial Kitchen 197

Eating at a Meeting

NOVEMBER 15, 2021

When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion? Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism.

Food and Beverage 52

Food and Beverage Food and Beverage Hospitality Hospitality 52

Kitchen CUT

NOVEMBER 17, 2021

Natasha’s Law is now in force. We spoke to Caroline Benjamin at Food Allergy Aware about how hospitality businesses are coping with the change, the worrying shortcuts that some operators are taking and the fundamental importance of near miss reporting for the industry and its customers. Beyond Natasha’s Law Natasha’s law was implemented on Friday 1 October, it became law that any food business preparing food on their premises and pre-packaging to sell onto their customers shall have

Hospitality 52

Hospitality Hospitality Purchasing Food Regulations 52

Modern Restaurant Management

NOVEMBER 16, 2021

This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. There are stories nearly every day in the media about innovations in healthcare, breakthrough treatments, and in some cases cures for various illnesses.

Purchasing 202

Purchasing Restaurant Manager Restaurant Management 202

Modern Restaurant Management

NOVEMBER 19, 2021

While the past two years have been a challenging time in the restaurant industry, there is a light at the end of the tunnel for restaurant owners. Falling Covid-19 numbers and the lifting of mask mandates in many cities is helping give restaurateurs hope for increased traffic this holiday season. However, restaurant operators are now encountering a new set of challenges.

Food and Beverage 190

Food and Beverage Food and Beverage Customer Service Customer Service 190

Modern Restaurant Management

NOVEMBER 15, 2021

Today’s restaurants face obstacles on many fronts. Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. But, everyone from inspiring entrepreneurs to established eateries can increase revenue and reduce costs by turning to automation technologies. More specifically, automation best practices can ease training requirements and reduce manual tasks, helping restaurants thrive in a challenging environment.

Food Safety 196

Food Safety Staffing Restaurant Manager Restaurant Management 196

Modern Restaurant Management

NOVEMBER 19, 2021

The demand for outdoor patio heaters has increased significantly since the onset of the pandemic—and this trend is expected to continue. Because propane is a leading fuel choice for outdoor heating products, the Propane Education & Research Council (PERC) created a portable heater safety fact sheet to educate consumers and keep them safe during the colder months.

Hospitality 190

Hospitality Hospitality 190

Modern Restaurant Management

NOVEMBER 15, 2021

According to the Plant Based Foods Association, plant-based foods in the U.S. are a $7 billion market, growing nine times faster than total food sales. The driving force behind this growth? Customers! The Good Food Institute reports that 98 percent of people who purchase plant-based meat are also purchasing conventional meat. So, what does this mean for you and your business?

Food and Beverage 190

Food and Beverage Food and Beverage Chef Purchasing 190

Modern Restaurant Management

NOVEMBER 19, 2021

Restaurant gift cards will be a hot holiday present because, according to new research from the National Restaurant Association, more than 60 percent of people are hoping to receive a restaurant gift card this holiday season. While you’re making your shopping lists over the next few weeks, keep these numbers in mind: 62 percent of adults would like to like to receive a restaurant gift card. 62 percent those people would prefer one for their favorite restaurant. 20 percent want to try a new

Purchasing 180

Purchasing 180

Eating at a Meeting

NOVEMBER 15, 2021

When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion? Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism.

Food and Beverage 40

Food and Beverage Food and Beverage Hospitality Hospitality 40

Modern Restaurant Management

NOVEMBER 18, 2021

The Restaurant Revitalization Fund (RRF) was established by the American Rescue Plan (ARP) Act of 2021, which was signed into law by President Joe Biden on March 11, 2021, with the intention of helping small to mid-sized businesses in the food service industry, which was hard hit by the COVID-19 pandemic. The Small Business Administration (SBA hereafter) was charged to administer the $28.6 billion tax-free grant.

Food Service 198

Food Service Food Service 198