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Contactless payment solutions drive operators’ revenue and elevate customer experiences, but how can the technology set restaurants up for long-term success? Contactless solutions have become a tool to ensure the survival of many businesses over the past three years. The restaurant industry has perhaps seen higher adoption rates of this technology than any other industry.
And, did I say the the FDA appears to have closed its investigation after nearly 400 reported illnesses? Tara, you might remember that it is an ingredient in both Daily Harvest French Lentil and Leek Crumbles and in Revive Pineapple and Mango Smoothies. Tara, or Caesalpinia spinosa is a shrub or tree that can reach a height of 8 meters with spreading, grey-barked leafy branches.
Food is central to the festive season, and for many of us, there’s really nothing better than to relax with a delicious meal in the company of those we love. We’ve mentioned the risks associated with improper food handling and safety techniques on our blog before; while these are issues Aussies face all year round, they’re a particular concern during the holiday season.
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.
To attract Generation Z into your restaurant, you’ll first need to understand them. Gen Z is a generation born from 1997 to 2012 , with the oldest members turning 25 this year. Many of Gen Z's traits are most likely shaped by the fact that they have grown up with access to the internet, smartphones and social media. With this group accounting for approximately 20.66 percent of the U.S. population, Gen Z is becoming a larger customer-base for restaurants.
As the hospitality industry continues to be challenged with issues such as staffing shortages, high inflation, and cost cutting, many people within the industry have the goal of quitting their jobs and becoming their own boss.
As the hospitality industry continues to be challenged with issues such as staffing shortages, high inflation, and cost cutting, many people within the industry have the goal of quitting their jobs and becoming their own boss.
In areas such as blending equipment, build station layout, training, and measuring devices, small changes or adjustments can improve the quality and consistency of results, enabling owners and operators to capitalize on the growing thirst for made-to-order specialty beverages.
The restaurant industry is in a revolution—or evolution—in its relationship to technology. Operators are looking for tools and systems to give them a competitive advantage, whether that’s by meeting customer wants or getting your labor numbers just right. However, as the number of tools available to restaurateurs expands, and the capabilities of technology also grow, it’s critical to be thoughtful about what software you select and how you implement it.
I must admit I was a bit suspect when I flew from Seattle to DC a few months ago to testify for 5 minutes before the Independent Expert Panel. Putting aside if they would pay attention to me, but would the panel take to heart the experience and thoughtfulness of all the panels and the panel members. From a read of the report, I think they did. Now the question is will Congress and the FDA Commissioner take the recommendations to heart?
It is nearly the end of another year, and I am again asking the question “where have the past 12 … How to cope with QA Fatigue READ MORE » The post How to cope with QA Fatigue appeared first on HACCP Mentor.
The rising cost of goods and services has given some consumers pause over how much gratuity they are willing to leave at restaurants. With inflation continuing to reach near 40-year highs, tipping for takeout and delivery dropped to 14.5 percent in the second quarter of 2022. With the holidays coming up, restaurants don’t want to be caught short-staffed and underprepared for the increase in customer volume, as this can contribute to patron dissatisfaction and lower tips.
The Independent Expert Panel, charged with generating the report by December 6th, is comprised of researchers, former regulators, and process improvement specialists with disciplinary expertise and experience in epidemiology, food science and safety, microbiology, nutrition, and regulatory operations. Francisco Diez-Gonzalez, PhD, a food safety microbiologist, is Director of the Center for Food Safety and a Professor in the Department of Food Science and Technology at the University of Georgia’
Completing a GMP audit is an excellent verification activity to confirm the successful implementation of the policies and procedures that … How to complete a GMP audit READ MORE » The post How to complete a GMP audit appeared first on HACCP Mentor.
Artificial intelligence, from data gathering efforts to robot creation, is gaining ground with restaurant brands. Top leaders share insight on AI innovation and the role it plays in everything from better customer experiences to loyalty program enhancements.
The increased challenges and stress of the holiday season often reveal pinch points in bar and restaurant operations. New technology innovations now being introduced into the hospitality industry are designed to level out those pinch points. While time may be running out to take advantage of new solutions prior to the holiday rush – you can improve your operational posture for the season now, and position yourself to consider technology adoption in the new year.
FSIS continues to investigate an E. coli outbreak linked to beef that has sickened an unknown number of people. It does appear that FSIS closed another investigation linked to Salmonella and beef that also sickened an unknown number of people. The FDA on the other hand has at least six active investigations with one that has sickened 270 with Salmonella being “Not Yet Identified.
Recorded on Day 2 of IMEX America 2022. Tracy is joined by David Stevens who is a director of field marketing and global events who talks about how to create more healthful events by focusing on three M words — movement, mindfulness, and meals. Listen as they chat about how to provide for your attendees by creating dining experiences that are not exclusive, but inclusive.
COVID forced operators to beef up delivery, off-prem and other technologies, but complications occur if not managed well. Without an effective vendor selection and implementation process, you can see poor user adoption, a mismatch between needs and features, disconnection between systems and more.
With the holidays upon us, restaurants and hospitality organizations are jumping on earned wage access (EWA) as a fee-free way to combat the labor shortage we've seen organizations face in 2022. EWA allows employees to receive a portion of their earned wages the same day they work at no cost to the worker or employer and helps close the gap during financially tight times between traditional paydays.
I need to restart my world travel. I missed a great presentation at a recent conference in Sweden. An outbreak of Escherichia coli-associated haemolytic uremic syndrome linked to consumption of an unexpected food vehicle, France 2022. C. Krug 1 N. Jourdan-Da Silva 2, M. Tourdjman 3, P. Mariani-Kurkdjian 4, A. Cointe 5, S. Lefevre 6, S. Belichon 7, C.
Recorded on Day 2 of IMEX America 2022. Tracy is joined by David Stevens who is a director of field marketing and global events who talks about how to create more healthful events by focusing on three M words — movement, mindfulness, and meals. Listen as they chat about how to provide for your attendees by creating dining experiences that are not exclusive, but inclusive.
Learn how SoBol streamlined operation across a variety of touchpoints and franchise owners by utilizing Revel solutions from online ordering, to self-service kiosks, to third-party integrations, to customer display screens, and beyond.
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