Modern Restaurant Management
AUGUST 2, 2022
In all my years in the restaurant/bar/hospitality industry, I have never run into the hiring situation that we are in today. I don’t have one customer in any state who has all the employees that they need. Some clients have 90 percent of the staff they need, but most are closer to 50 or 60 percent. As I have written in the past, the most important thing you can do is to hold on to the staff you have.
Bill Marler
AUGUST 1, 2022
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is announcing that it will be declaring Salmonella an adulterant in breaded and stuffed raw chicken products. “Food safety is at the heart of everything FSIS does,” said Agriculture Secretary Tom Vilsack. “That mission will guide us as this important first step launches a broader initiative to reduce Salmonella illnesses associated with poultry in the U.S.”.
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The NAFEM Show
AUGUST 1, 2022
This is the world’s leading foodservice E&S show for anyone in foodservice management and operations across a variety of industries. Not sure if it’s right for you? Take a look at who typically attends, including key roles, popular industries and more. Then, start making plans to visit The NAFEM Show, Feb. 1 – 3, 2023 at the Orange County Convention Center, Orlando, Fla., USA.
MSU Agrifood Safety Produce Bites
AUGUST 2, 2022
In this episode, Jordan DeVries, a Michigan Produce Safety Technician, sits down with Elizabeth Visser, farm manager at Blandford Nature Center. They discuss the produce safety efforts put into place at Blandford, and how Liz communicates the value of food safety to the customers and crew. Connect with Blandford Nature Center on their website or Instagram!
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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.
Modern Restaurant Management
AUGUST 3, 2022
When you're getting your restaurant up and running, or perhaps expanding to a new region, it is important to really understand your specific audience well. It's a natural feeling to want to be off to the races and immediately start advertising, but all this will do is make you spend quite a bit without a proper understanding of what your loyal followers are actually looking for.
Bill Marler
AUGUST 4, 2022
Outbreak update: Total Illnesses: 25. Hospitalizations: 24. Deaths: 1. Fetal Loss: 1. States with Cases: Colorado (1), Florida (13), Georgia (1), Illinois (1), Kansas (1), Nebraska (1), Massachusetts (2), Minnesota (1), New Jersey (1), New York (2), and Pennsylvania (1). Product Distribution: FL, OH Distribution has been confirmed for states listed, but product could have been distributed further, reaching additional states.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Modern Restaurant Management
AUGUST 3, 2022
Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.
Modern Restaurant Management
AUGUST 1, 2022
In a tight labor market, restaurants are struggling, with many reducing hours or even closing due to staff shortages. In a recent poll of restaurant managers and owners, LANDED found that two out of three are spending three or more hours a week on recruiting, and one in six are spending six-plus hours a week. With average restaurant staff turnover at 130 percent , this is not entirely surprising.
Modern Restaurant Management
AUGUST 4, 2022
As everyone endures extreme temperatures this summer, it’s important to stay safe when spending time in hot environments, especially places like kitchens and bakeries where there is little air circulation. Heat stroke, heat exhaustion, and heat cramps are illnesses categorized under the term “heat stress,” which happens when the body is unable to cool itself off through sweating.
Modern Restaurant Management
AUGUST 4, 2022
"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey).
Modern Restaurant Management
AUGUST 5, 2022
Quick service restaurants (QSR) are gaining immense popularity owing to their fast service and mouth-watering menus. As QSRs offer a variety of fast-food ranging from burgers to sandwiches, consumers are preferring the same. From the last few years, growing conscious regarding eating plant-based food is reshaping the QSR industry. This has led to QSRs introducing and launching a range of plant-based or vegan foods.
Modern Restaurant Management
AUGUST 3, 2022
Restaurants are presenting a value message to connect with potential guests concerned with rising costs and inflation. David Portalatin, NPD Food Industry Advisor and author of Eating Patterns in America, said there are three ways consumers are responding higher menu prices: they trade down to lower-priced items; cut back on the number of items ordered; or reduce restaurant visits altogether. “Restaurant operators and manufacturers can win in this environment by differentiating value, unde
Modern Restaurant Management
AUGUST 3, 2022
Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.
Bill Marler
AUGUST 1, 2022
Update on May 4, 2022 on the grouped cases of hemolytic uremic syndrome and E. coli infections producing shiga-toxin and the consumption of frozen pizzas from the Nestlé Fraîch’Up range of the Buitoni® brand. Note – only a bout 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS).
Eating at a Meeting
AUGUST 1, 2022
The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”! Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live!
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