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While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers.
Since early February 2020, I have continued to do talk on “why it is a bad idea to poison your customers,” but all have been by Zoom or some other video platform. Today I had the honor to hang with one of my food safety heroes – Craig Wilson – from Costco. I have know Craig from nearly 30 years. His commitment to food safety is second to none. 2021 Food Safety Speech to Costco – from Jack in the Box to the present from BillMarler1.
Few would disagree that for food companies, the safety of their products comes first. Supplier risk is manifold. You look to safeguard your supply chain while keeping your consumers’ health at heart as well. Supplier risk assessment is therefore one of the proactive steps that comes to mind for keeping food recalls at bay. Supplier assessment is an effective and widespread process employed by food safety and quality assurance professionals around the world.
The pressure on hospitality teams has been immense over the last 2 years, with furloughs, lockdowns, restrictions and now a staff shortage to battle. Now that the Christmas season is upon us, how can you make sure you are looking after your teams, their mental health and their general wellbeing? We spoke to Gordon McIntyre, Chairman of Hospitality Health for his advice on managing stress, anxiety and mental health in the workplace… The Hospitality Industry – looking ahead to Christma
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.
In the last few months, restaurants across the country from San Francisco to Cape Cod have announced closures to give staff a much-needed mental health break. Most restaurant owners would be loath to shutter their doors, especially as customer demand has jumped compared to 2020. But more demanding, less patient customers, combined with a mass exodus of restaurant workers, are leaving those employees who choose to remain in the industry strained to the limit.
Hell yes! Restaurants tend not to see themselves as a “manufacturer” of the food they serve – especially, when one of the ingredients – like lettuce the received from a supplier, is contaminated with a pathogen – like E. coli. But, the law treats the restaurant that makes an E. coli-tainted salad the same as a manufacturer of a car that has a defective part that causes the car to explode on the highway.
This episode is the second of three recorded at IMEX America. Tracy is chatting with Mark Cooper, CEO and Sean Anderson, Global Board President of IACC, an international collection of 400 small to mid-size conference, training and meeting venues that specialize in meetings and events. Listen in as Tracy, Mark and Sean talk about food and beverage trends.
This episode is the second of three recorded at IMEX America. Tracy is chatting with Mark Cooper, CEO and Sean Anderson, Global Board President of IACC, an international collection of 400 small to mid-size conference, training and meeting venues that specialize in meetings and events. Listen in as Tracy, Mark and Sean talk about food and beverage trends.
The ongoing COVID-19 crisis has not only transformed the global social, political, and economic climate, but has also changed how businesses operate. Restaurants were especially hard hit, and as the dust settles on the pandemic’s impact on the industry, they are forever altered. As a result, many beloved restaurants have permanently closed, there is an industry-wide shortage of labor, and the future is still shrouded in uncertainty.
For drive-thru fans, Indianapolis should be the top of the list of U.S. cities to visit, as it comes out on top as the Drive-Thru Capital of America, according to a new report from Chrysler Capital. With a high score of 68.5 out of a possible 100 based on access to drive-thru restaurants, drive-in cinemas, number of gas stations and overall traffic congestion, the city is a must-visit for those looking for the ultimate drive-thru experience.
Bacardi Limited released its third annual Bacardi Cocktail Trends Report , looking ahead at the key trends impacting the business of cocktails in 2022. The report is created in collaboration with The Future Laboratory (TFL) and draws from Bacardi-led and external research to unveil the undercurrents transforming everything from drinks desired, flavor expectations, and imbibing occasions through to ethical action and ways of creating cocktails. “As 2022 brings new perspective, people are co
Whether you’ve thought about it or not inflation is most likely affecting you in this day and age. So what exactly are the effects of inflation? Inflation can cause an increase in costs for those in the restaurant industry. Rent, food, labor, utilities, and insurance are prime examples. Customers can also be more hesitant to dine out as their everyday expenses are going up.
Despite external pressures on talent, ample opportunity exists for restaurant operators to prepare for a year of constant change. With 2021 nearly wrapped up, restaurant operators across the country are looking to the New Year with cautious optimism. On one hand, the industry disruption over the past 18 months has provided many new opportunities to look at ways to optimize business operations.
In this final episode in a series on Restaurants Redefined, Steve Starr discusses how technology can best be used in full-service restaurant environment to enhance the human element.
In this final episode in a series on Restaurants Redefined, Steve Starr discusses how technology can best be used in full-service restaurant environment to enhance the human element.
We just filed this motion to amend to add in JIMMY JOHN’s, LLC, an Illinois Limited Liability Company, INSPIRE BRANDS, INC., a Delaware corporation: This matter arises out of an outbreak of Shiga toxin-producing E. coli (STEC) O103 that occurred in the early months of 2020. After thorough investigation and laboratory testing, the Utah Department of Health and Centers for Disease Control and Prevention (CDC) linked this outbreak to clover sprouts used by D&L to manufacture its sandwiches.
FDA Issues Improvement Plan Focused on Modernizing Foodborne Illness Outbreak Responses . The following is attributed to Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response,and Stic Harris, D.V.M. director of the FDA’s Coordinated Outbreak Response and Evaluation Network. The U.S. Food and Drug Administration has a longstanding commitment to strengthening food safety and better protecting consumers, as part of its public health agenda.
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