Modern Restaurant Management
OCTOBER 26, 2021
There’s no denying consumer behavior has fundamentally shifted over the last couple of years, and it’s transformed the landscape of the restaurant industry along with it. Indeed, we’ve entered a new era of customer habits –– much of it catalyzed by the pandemic, but some of which was already beginning to take shape even prior.
Bill Marler
OCTOBER 23, 2021
The last few weeks have sounded remarkably familiar to Spring 2020 when we faced a nationwide (and Canada) Salmonella outbreak linked to California grown onions. We are now facing a similar outbreak – smaller at this point (over 650 vs over 1,600 sickened) – but it will be interesting to see if the root cause of the outbreak tracks as the below 2020 cause.
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Sculpture Hospitality
OCTOBER 25, 2021
Are you ready to make bar inventory management a more consistent, prominent and strategic component of your business?
Agroknow
OCTOBER 29, 2021
A meal just isn’t a meal without _. If you’re like most people, odds are that you filled out the blank with a beloved carbohydrate. Carbs are the building blocks of a balanced diet, as both a source of energy and what really rounds out that feeling of being full after eating. Every culture has its own carb of choice, whether it be a loaf fresh from the bakery, a steaming hot bowl of rice, or nutrient-rich grains native to one’s country.
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Modern Restaurant Management
OCTOBER 25, 2021
With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Often associated with the term “Vegan”, plant-based foods have evolved and now target all types of eaters: vegans, vegetarians, flexitarians,
Bill Marler
OCTOBER 29, 2021
Thank you ProPublica for the searing story about industry’s and government’s failures: “America’s Food Safety System Failed to Stop a Salmonella Epidemic. It’s Still Making People Sick”. I filed the petition more than a year ago, on Jan. 19, 2020, with USDA’s Food Safety and Inspection Service (FSIS), on behalf of Rick Schiller, Steven Romes, the Porter family, Food & Water Watch, Consumer Federation of America, and Consumer Reports.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Kitchen CUT
OCTOBER 28, 2021
Buffet management is back on the agenda for many hospitality operators. The lifting of restrictions is just in time for the approaching festive season and so many hospitality operators will be planning buffet and live food station events. We spoke to Michelin Starred Chef, John Wood, about how best to safeguard profits at this critical time… Over the last 18 months, operations globally were forced to review, adapt or even shut down their buffet offering.
Modern Restaurant Management
OCTOBER 28, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Taking inventory is one of the most tedious processes in restaurant operations. Chefs spend countless hours counting inventory, purchasing new ingredients, and tracking down more cost-effective substitutions for products that are either cancelled or out
Bill Marler
OCTOBER 28, 2021
Ya gotta love science. The National Center for Biotechnology Information (NCBI) shows: Sushi. 163 Isolates (150 clinical, 13 “environmental swab from seafood manufacturer”). Distance between selected isolates: minimum = 0 SNPs, maximum = 5 SNPs, average = 1 SNPs. Target creation date range: 2019-01-28 to 2021-10-15. The sushi outbreak cluster is within a much larger cluster of 4,457 isolates.
Eating at a Meeting
OCTOBER 25, 2021
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.
Modern Restaurant Management
OCTOBER 27, 2021
The long-lasting effects of the COVID-19 pandemic are something that every business needs to consider, regardless of the industry they serve. Let’s explore seven trends in the restaurant industry that will likely continue into the post-pandemic era. 1. Third-party delivery apps will continue to thrive. Anyone with a smartphone knows how convenient it is to order from apps like DoorDash, Uber Eats, Grubhub, or Postmates.
Modern Restaurant Management
OCTOBER 28, 2021
Restaurants looking to avoid being 86’ed by the pandemic and its economic fallout have work to do. The good news is, with a thoughtful and ongoing communications plan this work can be accomplished while also promoting the restaurant to new and existing patrons. With COVID-19 continuing to be a consideration for consumers across the U.S., the restaurant industry needs to respond by sending a message to the public that it is — and will continue to be — safe to return.
Modern Restaurant Management
OCTOBER 28, 2021
Improving air quality in restaurants can provide an economic benefit, as customers will feel more confident in dining out once more. Also, there is increasing pressure on restaurants to correct emissions problems and provide a clean and safe environment for guests. Restaurants produce high concentrations of organic aerosols which are then ventilated and spread into the urban environment.
Modern Restaurant Management
OCTOBER 29, 2021
Back in December 2019 , I wrote a piece commenting on the rapid increase in chargebacks in the food and beverage industry. I argued that, as consumers gradually become more acclimated to tech-enabled options like mobile ordering and click-and-collect, we were going to see chargebacks become more of a concern. Of course, at the time of writing, no one could have predicted the massive changes that were waiting just around the corner.
Bill Marler
OCTOBER 26, 2021
49 cases and 1 secondary case of Hepatitis-A have been connected to an outbreak that started with the diagnosis of a restaurant employee. There has been at least 31 hospitalized and 1 reported death. Unfortunately, another death will be reported shortly. We are now representing 23 Roanoke residents. But according to the Roanoke City and Alleghany Health Districts director, Dr.
Eating at a Meeting
OCTOBER 25, 2021
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.
Bill Marler
OCTOBER 24, 2021
Here are guides – especially for parents – of the four food borne pathogens I see most frequently. E. coli. E. coli are bacteria that can cause serious, sometimes fatal, infections in humans. The Centers for Disease Control and Prevention (CDC) estimates that E. coli causes 2,000 hospitalizations in the United States each year.Ten percent of E. coli victims develop hemolytic uremic syndrome (HUS), which can cause kidney failure, damage to the central nervous system, and ultimately death.
Modern Restaurant Management
OCTOBER 26, 2021
Paying at the table is seen as a much better restaurant experience for patrons, but Americans are mixed about viewing menus via QR code, according to exclusive research conducted for Modern Restaurant Management (MRM) magazine by Provoke Insights. Among the key findings: Those who are younger, vaccinated, Hispanic, and have children prefer to pay at the table.
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