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 Safety 223

Food Safety Hospitality Hospitality 223

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.

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Point of Sale Customer Experience 218

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.

Food Safety 130

Food Safety Purchasing Food Supply 130

Sculpture Hospitality

OCTOBER 25, 2021

Are you ready to make bar inventory management a more consistent, prominent and strategic component of your business?

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Inventory Management Inventory 123

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Food and Beverage

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.

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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.

Recipes 52

Recipes Chef Hospitality Hospitality 52

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.

Food Safety 40

Food Safety 40

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.

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Hospitality Hospitality 176

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

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Inventory Management Inventory Recipes Chef 208

Culinary Digital

OCTOBER 26, 2021

The emergence of new technology and online alternatives shattered traditional brick-and-mortar retail operations across the globe. Leaving legacy food service establishments watching from the sidelines, self-assuring themselves that “we are different, digital disruption cannot strike such a blow to us.” Now, riding on the coattails of the pandemic, food/kitchen technology is experiencing its own period of exponential growth poised to leave a similar and eerie wake in its path.

Food Service 52

Food Service Food Service 52

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.

Food Safety 40

Food Safety 40

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.

Hospitality 333

Hospitality Hospitality Food Safety 333

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.

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Staffing Purchasing Inventory 208

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.

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Customer Service Customer Service Staffing Hospitality 202

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.

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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.

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Food and Beverage Food and Beverage Customer Service Customer Service 100

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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FDA Food Safety 235

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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Restaurant Management Restaurant Manager Food Service Food Service 180