Bill Marler

NOVEMBER 2, 2021

I will spare you the list of hepatitis A cases that I have been involved with since 1998 when I represented 30 people exposed in a Seattle, Washington Subway restaurant, including one child who suffered acute liver failure requiring an emergency liver transplant. There have been dozens in the last 23 years, many with tragic consequences. Yet, here we are once again.

Food Service 291

Food Service Food Service Hospitality Hospitality 291

Modern Restaurant Management

NOVEMBER 5, 2021

Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.

Purchasing 236

Purchasing Food Service Food Service 236

Sculpture Hospitality

NOVEMBER 3, 2021

Are you taking the proper measures to ensure your bar is looking after its liquor inventory ?

Inventory 142

Inventory 142

Kitchen CUT

NOVEMBER 3, 2021

Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources. Whilst being creative and on trend are important ingredients in creating profit making menus, there are other key factors for you to consider. Here, Michelin starred chef, John Wood, shares his advice based on over 35 years of writing menus and running successful hospitality businesses.

Recipes 52

Recipes Chef Purchasing Hospitality 52

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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

MSU Agrifood Safety Produce Bites

NOVEMBER 1, 2021

This episode features Landen Tetil, Produce Safety Technician with the Marquette County Conservation District, and Les Bourquin, Professor in the Department of Food Science and Human Nutrition at Michigan State University. They talk about produce safety risks to keep in mind when it comes to on-farm apple cider production. Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.

Nutrition 40

Nutrition 40

Sculpture Hospitality

NOVEMBER 5, 2021

Do you have inventory sitting on your bar’s shelves that are taking months, or even years, to move on? Even worse, do you have inventory that isn’t moving at all?

Inventory 128

Inventory 128

Eating at a Meeting

NOVEMBER 1, 2021

I met Kyle Winfrey and Austin Roper a few months ago when visiting the New Bern (NC) Farmers Market. Through Urbia Farms they were selling mushrooms. And, they were selling big white blocks for customers like me to grow mushrooms on their own kitchen counter. What?!?!? That's right. In this episode of Eating at a Meeting LIVE, Tracy chats with both of them about why mushrooms and why and how can they and I grow mushrooms inside.

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Modern Restaurant Management

NOVEMBER 1, 2021

If you're struggling to staff your restaurants, know that your operation isn't alone. The U.S. is facing a critical labor shortage, particularly hourly restaurant and hospitality workers. "The Great Resignation" that ramped up over the summer saw more than 706,000 food service workers leave their jobs in restaurants, dining facilities, bars, and hotels during May alone.

Dining Hall 208

Dining Hall Food Service Food Service Hospitality 208

Modern Restaurant Management

NOVEMBER 4, 2021

The restaurant industry has undergone a massive upheaval as a result of the pandemic. As consumer options and demand shifted, businesses were forced to adapt and prioritize new technologies and alternate ordering experiences that would allow them to deliver on customer expectations. Adopting a digital-first environment quickly became a priority and mobile technology is playing an integral role.

Catering 203

Catering Catering Customer Experience 203

Modern Restaurant Management

NOVEMBER 5, 2021

On Thursday November 4, 2021, the Department of Labor’s Occupational Safety and Health Administration (OSHA) announced a new Emergency Temporary Standard (ETS) that requires employers with 100 or more employees to ensure that each of their employees is either (i) fully vaccinated, or (ii) tests negative for COVID-19 on at least a weekly basis.

Hospitality 197

Hospitality Hospitality 197

Modern Restaurant Management

NOVEMBER 2, 2021

In order for restaurant owners to receive the biggest financial and tax benefits, it is important to evaluate individualized goals and decide what works best for your business. Working with an accountant familiar with the restaurant industry can be a crucial step in ensuring your restaurant survives COVID and is equipped to withstand any future crisis.

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Modern Restaurant Management

NOVEMBER 2, 2021

MRM's Franchise Feed provides the latest news in restaurant and MUFSO franchising. Subway Expanding in India, Sri Lanka and Bangladesh. Subway® announced significant expansion in India, Sri Lanka and Bangladesh, as the company signed a master franchise agreement with Everstone Group (Everstone), a South Asia focused leading private investment firm.

Food and Beverage 180

Food and Beverage Food and Beverage Cruise Catering 180

Modern Restaurant Management

NOVEMBER 3, 2021

The high turnover common in the restaurant industry has only accelerated in the last nine months. During the initial months of the COVID-19 pandemic, many restaurant brands saw business dip, and had to lay off or reduce hours for their employees. Long-time food and hospitality employees left the industry, choosing to look for positions that had more consistent hours or less potential for COVID exposure.

Inventory 173

Inventory Staffing Inventory Management Purchasing 173

Eating at a Meeting

NOVEMBER 1, 2021

I met Kyle Winfrey and Austin Roper a few months ago when visiting the New Bern (NC) Farmers Market. Through Urbia Farms they were selling mushrooms. And, they were selling big white blocks for customers like me to grow mushrooms on their own kitchen counter. What?!?!? That's right. In this episode of Eating at a Meeting LIVE, Tracy chats with both of them about why mushrooms and why and how can they and I grow mushrooms inside.

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