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Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. “As a chef, I've always been passionate about sourcing the best ingredients, and it became evident to me that bees are not just producers of honey but indispensable pollinators for countless crops we rely on for food,” the leader of in contemporary Latin cuisine with 60+ restaurant locations worldwide told
By Brittain Brown There’s been a noticeable change in consumer habits across Canada in the post-pandemic landscape. Fueled by a rise in ghost kitchens, third-party delivery apps, and surging inflation impacting supply chains, we’ve seen the emergence of a new consumer archetype: the “hermit consumer,” marked by those who prioritize comfort and convenience by ordering […] The post How restaurants can embrace change in the age of the hermit consumer appeared first on Restob
Image Credit: Snaxshot Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. In recent news, the internet’s uproar over David Chang’s legal actions towards brands has highlighted a prevailing sentiment against the commercialization of culture.
The hustle and bustle of the restaurant and bar industry can be both exhilarating and exhausting. For those who have spent years working tirelessly in the service of others, the dream of being your own boss and taking control of your destiny may seem like an elusive goal.
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.
Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill M
In their 2024 State of the Restaurant Industry report, the National Restaurant Association shared that, “In a typical year, about 3 in 10 dollars spent in restaurants come from travelers and visitors.” Yet not all restaurants capture the lucrative food tourist market. Fear not! With the right approach, any eatery can become a destination for […] The post How Restaurants Can Attract Food Tourists appeared first on The Official Wasserstrom Blog.
Serving 4.6 billion lunches and 2.4 billion breakfasts to K-12 students annually is a monumental effort — and a monumental opportunity for environmental stewardship.
Serving 4.6 billion lunches and 2.4 billion breakfasts to K-12 students annually is a monumental effort — and a monumental opportunity for environmental stewardship.
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
Restaurant managers balance several responsibilities while taking care of staff and guest needs. One of the most important parts of being a successful restaurant manager is having the ability to hear their customers’ concerns. While managers use a variety of ways to listen to their guests, surveys are one of the most successful tools for receiving feedback.
Cycas Hospitality’s growth continues into 2024 following their landmark appointment to manage The Ormond Hotel in Dublin on behalf of the Ormond Group, a leading hospitality group from Southeast Asia. This will be Cycas Hospitality’s first property in Ireland and marks another significant step in their pan-European expansion.
Chefs and restaurateurs are constantly seeking innovative methods to elevate dining experiences. One of the latest trends to captivate the gastronomic world is the infusion of Delta 8 THC, a cannabinoid known for its unique psychoactive properties. Here, we’ll explore the science and art behind incorporating Delta 8 into culinary creations, ensuring a safe, enjoyable, and flavorful journey for patrons.
New reports from the World Travel & Tourism Council (WTTC) and Microsoft highlights the transformative power of Artificial Intelligence (AI) and its role in shaping the future of Travel & Tourism.
Based on an analysis of seven years of data from the U.S. Department of Agriculture’s Pesticide Data Program, watchdog group Consumer Reports is warning that it found pesticide residues to pose “significant risks” in 20 percent of foods analyzed.
Advancements in design and modernization are among the key elements prompting restaurant fryer sales globally. Over the next ten years, there will likely be a sharp increase in demand for automated restaurant fryers due to the introduction of cutting-edge technologies in food service equipment. The global restaurant fryers market is projected to grow at a CAGR of 5.6 percent over the forecast period of 2023 to 2033.
UAE-headquartered Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands, celebrated its 20th anniversary this week in Berlin at the International Hospitality Investment Forum (IHIF), where the then start-up was first announced in 2004.
A loyalty program has a positive impact by increasing customer frequency, improving customer retention, growing the average basket, and ensuring profitability. That profitability is possible because you are using data generated from the program to reward profitable behavior, anticipate customer needs, and increase efficient buying practices.
With Earth Day on the horizon, the Boston-based Green Restaurant Association honored sustainable operators, including a vegan California restaurant and none other than Harvard University. The former operation, MUSE Global Kitchen, located in Calabasas, Calif., actually earned three separate honors: Greenest Restaurant, Greenest K-12 School Cafeteria and Sustainable Food.
A friend tells you a restaurant has bad service and gave her food poisoning. Would you still go? But what if that “friend” is actually just someone leaving a review on Yelp? For today’s always-online consumers, it’s all the same. Reviews matter. Ninety-four percent of diners base their decisions on online reviews, and businesses who respond are seen as nearly two times more trustworthy than businesses who don’t.
2023 was the most dispersed year of travel with guests on Airbnb traveling to more than 100,000 cities and towns across more than 200 countries and regions. As guests continue to explore new destinations, more people than ever before have the opportunity to reap the economic benefits of home sharing. In the US alone, Hosts earned more than $24 billion in supplemental income in 2023, helping them make ends meet, save for retirement, and pay their mortgage.
Today’s college students are members of Generation Z, which is often described as the “ foodie generation ”. Gen Zers spend a sizable chunk of their money on food and beverages, take pleasure in experiential dining, and go out of their way to discover top quality products and cuisines. Their dietary decisions are also driven by convenience, sustainability, and the desire to improve their mental and physical wellbeing.
An Auburn University researcher has been awarded a patent for a color-changing sticker that goes on packaging and indicates when a meat product has spoiled.
Jamie Marozzi is an original founder of LocOhana Tropical Grill, formerly known as Biggy's, a Caribbean-inspired hotspot on Long Beach Island, New Jersey. In this discussion with Franchise Growth Solutions , he discusses the transition from Biggy's to LocOhana, which translates to "crazy family," and the decision to franchise the brand.
Mews, the industry-leading hospitality cloud that was recently named Best PMS at HotelTechAwards 2024, has been selected by Emeraude Hotels to power their portfolio across France.
TGI Fridays aims to expand its international presence via an acquisition by its largest global franchisee, Hostmore plc. The casual-dining brand announced the deal today, April 16, and expects it to close in Q3/24. TGI Fridays reported $1.4 billion in total systemwide sales in 2023.
The goals of every school foodservice professional are centered around efficiency, accessibility and nutritional quality. Vickie Speltz, foodservice director at Cotter Schools in Winona, Minn., wanted to streamline operations and increase participation while satisfying students. We spoke to Speltz about how her forward-thinking led her to embrace the Cambro Vending Cart as a pivotal tool in achieving her foodservice goals. 1.
This Earth Day, we are flipping the switch to plants to lower our individual and collective carbon footprint! We are challenging our guests to use this Earth Day as an opportunity to consider climate-friendly alternatives throughout our cafés. Going to the grill? Flip the switch from a beef patty to a bean burger. Getting a coffee? Try flipping the switch from dairy to oat milk.
IHG Hotels & Resorts (IHG) is delighted to announce the signing of the second Holiday Inn & Suites in Australasia, partnering for the first time with Felix Capital to open Holiday Inn & Suites Caloundra Sunshine Coast in early 2028.
Tijuana Flats shared a batch of changes—among them a new owner, a Chapter 11 bankruptcy protection filing and the shuttering of nearly a dozen units—in a Friday, April 19 press release. Here’s a bit more on each: The New Owner Flatheads has acquired the Florida-based Tex-Mex brand from TJF USA.
In the spring of 2024, a new Hobart CLeN Ventless Conveyor Type Dishmachine was installed in the central kitchen of Albany Unified School District (AUSD) in California, thanks in part to grant funding from StopWaste , a public agency focused on reducing waste in Alameda County. The dishmachine allows the school district to switch from disposable to reusable ware, reducing the amount of waste being sent to the landfill each day by the district’s six schools.
Cycas Hospitality’s growth momentum continues into the second quarter of 2024, following the hotel operator’s appointment to manage the UK’s first Fairfield by Marriott hotel, part of Marriott Bonvoy’s global portfolio of over 30 extraordinary hotel brands.
This article explores the consumer-driven digital transformation of foodservice, including off-premise delivery, ghost kitchens, and mail-order foods. These new food models are characterized by potentially higher food safety risks and low regulation, raising questions about how to move forward safely.
In every step of the supply chain, from the field where vegetables are harvested , to the kitchens where meals are prepared, to the plate (and if all else fails, the compost pile) at Bon Appétit Management Company, we’ve long been aware of the urgent need to minimize waste throughout the food chain. Throughout college and now as a Fellow at Bon Appétit, the issue of food waste has long held my interest.
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