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.”.

Food Safety 240

Food Safety Food Supply Hospitality Hospitality 240

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.

Hospitality 227

Hospitality Hospitality Staffing 227

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.

Convention Center 52

Convention Center 52

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!

Food Safety 40

Food Safety 40

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Food and Beverage

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.

Hospitality 225

Hospitality Hospitality Food Safety FDA 225

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!

Food and Beverage 40

Food and Beverage Food and Beverage 40

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).

Food Safety 204

Food Safety Hospitality Hospitality 204

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.

204

204

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.

Inventory 204

Inventory Inventory Management Staffing Restaurant Manager 204

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.

Chef 190

Chef 190

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).

Chef 190

Chef Convention Center Staffing Inventory 190

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.

Food and Beverage 180

Food and Beverage Food and Beverage Recipes 180

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

Catering 180

Catering Catering 180

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.

167

167

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!

Food and Beverage 40

Food and Beverage Food and Beverage 40