Bill Marler
MAY 5, 2022
Yesterday was my birthday (65) and I missed this posted by Sandra Eskin, USDA Deputy Under Secretary for Food Safety in Health and Safety: Food Safety is About People. When the U.S. Department of Agriculture (USDA) announced a new effort to reduce Salmonella in poultry , we led with the numbers. The number of illnesses due to Salmonella has not decreased over the last two decades.
Modern Restaurant Management
MAY 2, 2022
Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. Additionally, supply chain disruptions remain a huge problem, with 96 percent of restaurant operators saying they experienced supply delays or shortages last year.
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Sculpture Hospitality
MAY 3, 2022
When costs go up, restaurants have to look for creative ways to reduce their spend and maintain healthy profit margins.
Lit Supply
MAY 3, 2022
Starting a restaurant business can be exhilarating. Your dreams are about to come true. You’re working on a project you’re passionate about. Until you have to buy kitchen equipment, everything is going smoothly. Suddenly, you have a thousand and one brand names to choose from. Even with an accommodating budget, these decisions can be tough.
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Bill Marler
MAY 3, 2022
“In the United States, Escherichia coli O157:H7 causes ?73,000 infections and 60 deaths annually (1). Infection progresses to hemolytic uremic syndrome (HUS) in 2% to 15% of cases (2).”. According to Sante Publique reports , as of 04/25/2022, 55 confirmed cases have been identified, of which 53 are linked to STEC O26 strains, and 2 to STEC O103 strains.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Sculpture Hospitality
MAY 3, 2022
When costs go up, restaurants have to look for creative ways to reduce their spend and maintain healthy profit margins.
Lithos POS
MAY 2, 2022
There will be 4.41 billion social network users in 2025. can you imagine that half of the worldwide population uses social networks? we can use these networks for business opportunities. from large organizations to local businesses that are using these platforms. Let’s take restaurants as an example, using social media for restaurants helps to build a brand, trust, sales, and also customer loyalty. “86% of Millennials will try a new restaurant after seeing food-related content online
Bill Marler
MAY 6, 2022
According to Sante Publique reports , as of 04/25/2022, 55 confirmed cases have been identified, of which 53 are linked to STEC O26 strains, and 2 to STEC O103 strains. Earlier reports on 04/13/2022, indicated that another 26 other cases of HUS and STEC infections notified to Public Health France with investigations are ongoing. The 54 sick children are aged from 1 to 17 years with a median age of 7 years; 24 (44%) are female; 47 (87%) presented with HUS, 7 (13%) with STEC gastroenteritis.
Modern Restaurant Management
MAY 6, 2022
Veganism is the new trend that is sweeping the world. Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries.
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American Dining Creations
MAY 6, 2022
College meal plans are convenient for many students. They provide an easier alternative to cooking, quick and easy payment methods and options for every meal of the day — all with the swipe of a card. However, a limited dining hall menu can lessen the appeal of getting a meal plan, especially for students who need options that accommodate their special dietary needs and preferences.
MSU Agrifood Safety Produce Bites
MAY 3, 2022
Food contact surfaces are extremely important to keep clean in order to reduce the spread of pathogens. When we think of areas that produce comes into contact with, we typically think of a table or a harvest container, but what are some other surfaces that aren't usually considered? In this episode, Produce Safety Technicians Micah Hutchison and Landen Tetil talk about certain food contact surfaces that may be unintentional and how you can keep these areas clean.
Bill Marler
APRIL 30, 2022
The UK Health Security Agency ( UKHSA ) is continuing to investigate an ongoing outbreak of salmonella linked to certain Kinder products made in one of Ferrero’s factories, in Arlon, Belgium. We are working with the Food Standards Agency, Food Standards Scotland, Public Health Scotland, Public Health Wales, Public Health Agency Northern Ireland, as well as international public health and food safety authorities, to ensure that the risk to public health is minimised as far as possible.
Modern Restaurant Management
MAY 4, 2022
The unprecedented rise of food delivery has ushered in an appetizing trend for profit-hungry restaurateurs: the ghost kitchen. Untethered by the need for brick-and-mortar eatery space, ghost kitchens are helping food brands gain traction with consumers interested in buying meals without the expectation or need for a traditional “dining out” experience.
American Dining Creations
MAY 6, 2022
You’ve probably experienced an upside-down work environment in one way or another since COVID-19 arose in 2020. You may have had to switch your employees to remote work or use new safety precautions in the office, both of which can hinder regular social interaction. Thankfully, COVID restrictions have eased considerably, and employees are returning to in-person work again.
Eating at a Meeting
MAY 2, 2022
How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events and tourism industries. Hint.DEI (and belonging) have a lot to do with event catering. From staffing in the front and back of house to vendor sourcing, service methods to what's being served, inclusive food and beverage experiences are opportunitie
Bill Marler
MAY 3, 2022
Over at iwaspoisoned.com , they continue to follow the “ Magically Suspicious ” illnesses that may be linked to General Mills Lucky Charms cereal. The site states: Starting in late 2021 Lucky Charms food poisoning reports started to trend on iwaspoisoned.com. Now there are reports of over 6,400 sick. and the FDA has initiated an investigation. We recommend anyone who fell ill after eating Lucky Charms, to report it, and to keep left over product for testing.
Modern Restaurant Management
MAY 5, 2022
Cryptocurrency has real-world applications in the food industry, with restaurants using it to create new and exciting foods for their customers and find ways to use crypto as payments. While high stock prices of crypto companies like Bitcoin grab headlines, they are gaining traction with consumers since blockchain technology helps make transactions easier without needing an intermediary such as a bank or credit card company.
Bill Marler
APRIL 30, 2022
How confident should we feel with this waring from the FDA: “those seeking access [to the formula] should consult with their healthcare provider in considering whether the benefit of consuming such product outweighs the potential risk of bacterial infection in the user’s particular circumstances.”. Linked to Cronobacter sakazakii to date: Illnesses: 4.
Bill Marler
APRIL 30, 2022
According to Sante Publique reports , as of 04/25/2022 , 55 confirmed cases have been identified, of which 53 are linked to STEC O26 strains, and 2 to STEC O103 strains. Earlier reports on 04/13/2022 , indicated that another 26 other cases of HUS and STEC infections notified to Public Health France with investigations are ongoing. These 55 cases occurred in 54 children and 1 adult, who presented symptoms between 18/01/2022 (week 3) and 25/03/2022 (week 12).
Modern Restaurant Management
MAY 3, 2022
Over the past few years, the pandemic has caused an uproar and massive changes to the dining experience as we knew it in 2019. With the pandemic coming to an end, people are finally starting to get back to the “regular” dining experience at sit-down restaurants. However, the dining experience isn’t the same as it used to be, and your restaurant may have experienced a hit over the course of the pandemic.
Bill Marler
APRIL 30, 2022
According to Sante Publique reports , as of 04/27/2022 : 59 cases of salmonellosis with a strain belonging to the epidemic, Salmonella Typhimurium, have been identified by the National Reference Center (CNR) for salmonella at the Institute Pasteur in France. The 59 cases are spread over 11 regions (Ile-de-France (11 cases), Grand-Est (10 cases), Provence-Alpes-Côte d’Azur (9 cases), Auvergne-Rhône-Alpes (7 cases), Hauts-de-France (6 cases), Bourgogne-Franche-Comté (4 cases), Normandy (4 cases),
Modern Restaurant Management
MAY 5, 2022
It’s expected to be a happy Mother’s Day for restaurants this year as nearly half of Americans plan to dine out or order food from local restaurants, according to new research from the National Restaurant Association. Additionally, the latest data from CGA ’s BeverageTrak solution reveals that daily trends in the US On Premise have been relatively stable over the last two to three weeks, but that the channel should expect an uplift in velocity in the coming weeks with events su
Eating at a Meeting
MAY 2, 2022
How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events and tourism industries. Hint.DEI (and belonging) have a lot to do with event catering. From staffing in the front and back of house to vendor sourcing, service methods to what's being served, inclusive food and beverage experiences are opportunitie
Bill Marler
MAY 4, 2022
Let this sink in: The CDC estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States. It is not that I do not think a Conference on Hunger, Nutrition, and Health is important and necessary, but could ya throw a bone to those sickened by foodborne illnesses? Tom Vilsack and HHS Secretary Xavier Becerra on the White House Conference on Hunger, Nutrition, and Health.
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