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When Lindzi Shanks and Kat Connor opened the world’s first marshmallow cafe in 2017, they anticipated the summer season would be a business bonanza thanks to the public fascination with s’mores, but they came to learn that XO Marshmallow truly thrived in the fall and winter weather seasons when guests craved hot chocolate. In order to capitalize on these customer beverage trends, they pivoted and responded in a number of ways including: Adding limited edition/specialty flavors in lat
Are you excited by the allure of owning your own bar? The camaraderie, the creativity, and the chance to be the neighbourhood hangout is all pretty enticing.
The topic of inclusion is now at the forefront of American discourse. Yet we have overlooked, forgotten, or were completely unaware of one population: the millions of people with disabilities that are not able to use standard public restrooms. Imagine a child not being able to go on field trips with their classmates, because the […] The post Adult Changing Stations Are a Necessity for Inclusive Public Buildings appeared first on The Official Wasserstrom Blog.
The Federal Food Administration Act has been introduced to the U.S. Senate. The bill aims to remove responsibility for overseeing the U.S. food supply from the U.S. Food and Drug Administration (FDA), and give it to a newly created Federal Food Administration.
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.
When we talk about the “restaurant of the future,” labor compliance isn’t exactly the flashiest or most exciting topic to include—certainly not when juxtaposed with salad-making robots and personalized digital menus. But beyond its legal necessity, ensuring compliance with employment laws is critical to shaping a better experience for employees and customers alike.
The review in the July 2024 Journal of Food Protection , “Potential for Glove Risk Amplification via Direct Physical, Chemical, and Microbiological Contamination,” sheds light on critical issues within the glove manufacturing industry and their implications for food safety. As food industry executives and professionals, it is crucial to understand these challenges and implement effective strategies to mitigate glove risks.
Hotel performance declined more than expected with the greatest decrease taking place at the beginning of the week (Sunday-Tuesday) and the greatest impact occurring in the Top 25 Markets. A similar pattern was seen in 2019, which followed the same day-of-week calendar, although the decline this year was much more severe. In both 2019 and this year, the impact of July 4th occurring on Thursday reverberated into the following week, particularly the first couple days.
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Hotel performance declined more than expected with the greatest decrease taking place at the beginning of the week (Sunday-Tuesday) and the greatest impact occurring in the Top 25 Markets. A similar pattern was seen in 2019, which followed the same day-of-week calendar, although the decline this year was much more severe. In both 2019 and this year, the impact of July 4th occurring on Thursday reverberated into the following week, particularly the first couple days.
In a new scientific opinion, the European Food Safety Authority (EFSA) warns that antimicrobial resistance (AMR) to critical antibiotics is increasing in some Vibrio species, and that the prevalence of the pathogen is expected to increase globally due to climate change.
Imagine your wait staff getting your restaurant ready for the day when the heat index outside exceeds 100 degrees. The temperature is so oppressive that employees immediately crank up all the air conditioning units. An hour later, when sweltering guests crowd in, your team is too distracted to turn some units down. High electric bills and wasted energy are the last things on their minds.
Mike Schwartz, SVP of Member Value for IFMA, breaks down the FSMA 204, which requires that by January 2026, companies involved in the food supply chain must maintain detailed records of food traceability to improve food safety and expedite the response to foodborne illness outbreaks.
It should go without saying that cross-functional collaboration is essential for success in hospitality. The same is true for marketing in the hospitality space. Developing effective marketing strategies that attract and retain guests, drive the topline and boost team member recruitment and retention takes a village, to borrow a phrase.
The Think Tank on the Future of Food Safety Auditing was formed in response to an urgent need for innovation in food safety auditing. Based on the insights and recommendations from the Think Tank, industry must embrace transformative change in food safety auditing practices, as discussed in a recently released whitepaper.
If your restaurant was involved in a food recall, would you know how to properly communicate about the incident to key stakeholders – including media, customers, employees, supply chain partners, and regulatory agencies? Would you know how to develop action-oriented messages customized to each audience, explaining how to get rid of contaminated products, what to do if they consumed tainted foods, and how to determine if they have foods that were part of the recall?
We’ve witnessed success from hoteliers and hospitality professionals alike who prioritize a data-driven culture. Our Hotel Moment podcast dives into those success stories, and it’s from those conversations that we bring you four tips from industry leaders who have grown their business by prioritizing the data they collect.
The U.S. Food and Drug Administration (FDA) has published the results of a sampling and testing assignment to determine the prevalence of Cyclospora cayetanensis , Salmonella , and Shiga toxin-producing Escherichia coli (STEC) in cilantro, parsley, and basil.
Restaurant owners launch with a lot of optimism but rarely with enough capital. And the reason is almost always the same: business plan projections were based on what they want to have happen vs what will realistically happen. Too many restaurateurs are convinced their establishments will be filled from day one. They won’t. Too many restaurateurs are convinced their establishments will be filled from day one.
Insinger Machine Co. is announcing the passing of its chairman, Robert A. Cantor, who was at the helm for nearly four decades. He was a fourth-generation executive leader.
Hyatt Hotels Corporation (NYSE: H) and China Resources Land (CR Land, HKEX: 1109) announced that Hyatt has entered into a management agreement with CR Land for a Park Hyatt hotel in Xi’an, Shaanxi province, China. This project will be ideally located in the CCBD, one of the key mix-use commercial complexes along Xi’an’s central axis. Park Hyatt Xi’an will provide worldly travelers a sophisticated home-away-from-home in the ancient capital of China.
Did you know that techniques for staffing your dining program in a senior living community differ from hiring in a dine-in restaurant? Instead of only looking at a potential employee’s customer service skills, you need to account for nutrition education, familiarity with the diverse needs of today’s seniors , and an ability to adapt to ever-changing food and safety health requirements.
Marco’s Pizza has debuted a new store design in the greater Boise, Idaho, market. The 1,200-plus unit pizza brand made a slew of enhancements meant to improve the customer experience and operational efficiencies.
ibis Styles, a design-led brand from Accor, proudly announces the opening of ibis Styles Sepang KLIA. Located just 1.2 kilometres from Kuala Lumpur International Airport (KLIA), this vibrant hotel reimagines airport layovers with its resort-inspired design and exceptional service. Offering trendy and affordable accommodation, ibis Styles Sepang KLIA caters to business travellers, transit passengers, and families.
Salad bars in schools are crucial for promoting healthy eating habits and improving student nutrition. They provide students with daily access to a variety of fresh fruits and vegetables, empowering them to make healthy choices while also exposing them to new foods and flavors that can shape lifelong eating habits.
Commercial Kitchen Chronicles, a podcast that is the brainchild of General Parts Group lead service technician Pat Finley, will release its centennial episode this week. The Wednesday, July 24 episode—set to be livestreamed at 8 p.m. EST here—will welcome Brad Adcox from the national HVAC manufacturing company Navac.
Whether you’re a seasoned caterer or just starting, having the right tools is crucial for success. This guide takes a high-level look at selecting, maintaining, and using the best catering equipment and supplies. From... The post Catering Equipment Basics: Delivering Success appeared first on Burkett Restaurant Equipment.
Assistant Director of Food and Nutrition Services Casey Dickinson spoke at ANC 2024 on how she partnered with a local farmers market to set up a summer meals site for kids, serving smoothies, salads, wraps, tacos and more.
Today, Dave’s Hot Chicken shared a snapshot of where it’s headed. In early 2024, the quick-growing chain was represented at FER’s Multiunit Foodservice Equipment Symposium, where Vice President of Design and Construction Tiffany Vassos participated in a panel about efficiently growing unit count, and the brand’s trajectory has only climbed since then.
Radisson Hotel Group is delighted to announce the addition of three new hotels in the Philippines, adding more than 450 keys to its portfolio in three first and second-tier destinations – Cauayan City, Olongapo and Dasmarinas – to reaffirm its status as one of the country’s leading international hotel groups.
Introduction Welcome back to the Restaurant Technology Guys Podcast! We are thrilled that you’ve chosen to spend your time with us today. We know you have plenty of options, and we are delighted to share an inspiring story that we believe is worth your time.
Sam Asai (right) stands with his son Aron in their orchard. Outside of Hood River, Oregon, fruit trees sprawl across acres and acres of bucolic landscape of the Columbia River Gorge. Sam Asai and his family have been tending their orchard here for generations. Sam, whose grandparents emigrated from Japan in the early 20th century, owns and operates the orchard together with his family.
Krispy Kreme shared today, July 22, that it has sold a majority ownership stake of Insomnia Cookies to the investment company Verlinvest and private equity firm Mistral Equity Partners. The release says the transaction represents a $350 million total enterprise value, which has doubled since Krispy Kreme’s 2018 acquisition. Krispy Kreme received $127.
Renowned lifestyle hotel brand INNSiDE by Meliá has just opened its first property in Portugal: the INNSiDE Braga Centro in the iconic Retiro das Convertidas building. This modern hotel has been fully renovated to offer guests a seamless blend of leisure and business. With its designer spaces, casual atmosphere designed to unwind and inspire, and accessible premium service, the hotel is the perfect starting point to discover the local scene in the city.
Alright, restaurateurs, it’s time to get real about your POS system. In this fast-paced industry, having the right restaurant management tools isn’t just nice – it’s crucial. Let’s dive into why flexible point of sale solutions are becoming the secret ingredient for successful restaurants. The Limitations of Standard POS Systems Let’s face it: those one-size-fits-all POS systems are about as useful as a dull knife in a professional kitchen.
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